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This Homemade Dutch Apple Pie is – dare I say – easy as pie! A sweet, yet slightly tart apple pie filling is baked to perfection with a sugary, buttery topping that will have you positively drooling.
Apple Pie is one of my favorite desserts any time of year, but there’s something especially cozy and delicious about it during the Fall season. And when you take all those warm and tasty apple pie flavors and top it off with a buttery melt in your mouth streusel/crumb topping? Swoon!
As much as I love a classic apple pie, this homemade Dutch apple pie just might have it beat. I can never say no to crumb or streusel toppings. They’re my ultimate favorite because I love the little morsels of sugary, buttery, pea-sized crumbs on top of the baked good.
I mean really, the topping itself is enough to make you want to make this Dutch apple pie! Its got the consistency of crumbled dough and is deliciously flavored with lots of butter, both white and brown sugar, and just the smallest pinch of salt.
The filling is made with tart granny smith apples, sugar, lemon juice, cinnamon, and more!
It’s a pretty classic apple pie recipe, and when it’s topped with the easy to make topping, this pie becomes downright unforgettable. Serve it by itself or with a big dollop of vanilla ice cream, and you’ll be smiling all Fall long!
Ingredients for Dutch apple pie:
For the pie filling, you’ll need:
- Pie crust – Save yourself some time and use a store-bought pie crust.
- Apples – For the best results in flavor, use granny smith apples! The natural tartness of them will balance out all of the sweetness.
- Brown sugar – Light brown sugar will do the trick.
- White sugar
- Flour – All-purpose flour is all you need, nothing fancy.
- Lemon juice – Use fresh lemon juice, not the bottled stuff.
- Cinnamon – You can toss just a little extra in the mix if you really want the cinnamon to be more pronounced.
For the crumbled topping, you should have:
- Flour – All-purpose again!
- Light brown sugar
- White sugar
- Salt – Just a small pinch will help make the other ingredients oh-so mouthwatering.
- Butter – Unsalted butter only, folks! Make sure it’s cold and diced, too.
Why is my homemade Dutch apple pie runny?
If your pie has a runny, watery consistency, you most likely skipped a step.
Get the perfect pie consistency every time by remembering to drain the excess liquid from the apple pie filling before placing it into the crust.
Additionally, if you really want to tighten up the filling, add a tablespoon or so of cornstarch when you toss the filling together to help tighten up any excess liquid from baking.
Is there anything else I can add to this?
Honestly, this is a classic apple pie recipe that really doesn’t need anything else! If anything, maybe a dash of cardamom or a hint more cinnamon, but don’t mess with something that isn’t broken!
How long will homemade Dutch apple pie stay fresh?
In an airtight container at room temperature, this autumnal favorite will stay fresh for about 2 days. To keep it fresh even longer, pop it in the fridge (still in an airtight container), where it’ll stay fresh for up to 4 days.
Honey, you’re the apple of my pie!
Homemade Dutch Apple Pie
- 1 9-inch round pre-made pie crust, rolled out
- 2 ½ pounds (1134 g) granny smith apples, about 5 large apples, peeled, cored and sliced thinly
- ⅓ cup (73 g) light brown sugar, packed
- ¼ cup (50 g) granulated sugar
- 3 tablespoons all-purpose flour
- 1 tablespoon lemon juice
- 1 teaspoon ground cinnamon
For the topping:
- 1 cup (125 g) all-purpose flour
- ¼ cup (55 g) light brown sugar, packed
- ¼ cup (50 g) granulated sugar
- ⅛ teaspoon of salt
- 8 tablespoons (112 g) unsalted butter, cold and diced
- Preheat the oven to 375 °F (191 °C)
- Gently press the pie crust into a pie pan and crimp the edges.
- Poke the bottom of the crust several times with a fork then place some parchment paper and baking beans on top then bake for 12 minutes.
- In the meantime, mix the apples, brown sugar, white sugar, flour, lemon juice and cinnamon together in a large bowl then set aside for later.
- For the topping, whisk flour, brown sugar, white sugar and salt together in a medium bowl.
- Cut the butter into the flour mix using a fork or a pastry cutter until a lumpy texture forms.
- Once the pie crust is ready, remove the baking beans and set aside for later.
- Turn the heat down to 365 °F (185 °C)
- Drain the apples from the excess liquid in the bowl and add them to the pie crust.
- Crumble the topping around the top of the apples then bake for 35-45 minutes or until light and golden on top.
- Let the pie rest for 20 minutes then slice and serve.
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