Best Dutch Apple Pie
Sweet-tart spiced apples, a flaky crust, and a rich, buttery brown sugar streusel crumble. This is hands-down the best Dutch apple pie you'll ever make!
Equipment
- 9-inch pie dish (preferably glass)
Ingredients
Pie Crust
- 1 single (9-inch) pie crust fully blind-baked (see my Flaky Pie Dough Recipe and How to Blind Bake Pie Crust Guide)
Apple Pie Filling
- 3 tablespoons unsalted butter
- 4-4 ½ pounds apples peeled, cored, and cut into ½-inch chunks
- ½ cup granulated sugar
- ½ cup light brown sugar packed
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
Struesel
- 1 ¼ cups all-purpose flour
- ⅓ cup light brown sugar packed
- ⅓ cup granulated sugar
- 7 tablespoons unsalted butter melted
- ¼ teaspoon ground cinnamon
- ¼ teaspoon vanilla extract
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.
Instructions
- Place a foil collar or pie shield around the edges of your fully blind-baked 9-inch pie crust. Set aside. Preheat oven to 425°F.
- For the apple pie filling: In a large skillet over medium heat, add the 3 tablespoons of butter, ½ cup brown sugar, ½ cup granulated sugar, cinnamon, ginger, nutmeg, and salt. Cook until the butter is melted and everything is combined.
- Stir in the apples and 1 teaspoon of vanilla extract until well coated. Cook, stirring occasionally, until the apples are tender.
- Carefully ladle out ¼ cup of hot liquid from the skillet into a small bowl. Whisk in the 3 tablespoons of cornstarch until smooth to create a slurry. Pour the slurry back into the skillet with the apples and cook for about 5 minutes, stirring continuously, until the filling thickens (if not thick enough, stir in an additional mini slurry of 1 teaspoon cornstarch + 1 tablespoon liquid). Remove from heat.
- Carefully pour the warm apple filling into your prepared pie crust.
- For the streusel: In a medium bowl, combine the flour, ⅓ cup brown sugar, ⅓ cup granulated sugar, melted butter, cinnamon, and vanilla extract. Stir together until a crumbly.
- Sprinkle the streusel topping evenly over the apple filling, taking it all the way to the edges. Bake at 425°F for 15 to 20 minutes, or until the streusel topping is set, fully cooked, and golden brown.
- Transfer to a wire rack and cool before slicing and serving. Enjoy!
Notes
- Apple Varieties: Use a mix of firm baking apples like Pink Lady and Granny Smith, leaning heavier on the Pink Lady apples for a sweeter flavor profile. Avoid soft eating apples (like McIntosh or Red Delicious), which turn mushy when cooked.
- Pie Crust & Blind Baking: This recipe requires a fully blind-baked pie shell because the total oven time is only 15–20 minutes. See my Flaky Pie Dough Recipe and How to Blind Bake Pie Crust Guide for step-by-step instructions.
- Make-Ahead Instructions: You can bake this pie 1 to 2 days in advance. Once fully cooled, cover loosely and refrigerate. Serve at room temperature, or warm the whole pie in a 300°F (150°C) oven for 10–15 minutes to re-crisp the streusel.
- Storage: Store leftover pie covered tightly in the refrigerator for up to 4–5 days. Reheat individual slices in the microwave for a few seconds.
Nutrition
Calories: 500kcalCarbohydrates: 94gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 38mgSodium: 84mgPotassium: 334mgFiber: 7gSugar: 70gVitamin A: 576IUVitamin C: 12mgCalcium: 46mgIron: 1mg
Tried this recipe?Let us know how it was!