This post may contain affiliate links. Please read our disclosure policy.
Dutch Apple Pie is a traditional apple pie but with a twist: the top crust is a delicious and simple streusel in place of a standard crust. This nutty crumb topping and a combo of apples make a perfectly balanced pie.
I was on a plane recently with Dan and paging through one of my food magazines. He saw a photo of apple crumble, a cobbler scooped into bowls with spiced ice cream melting over the top. I thought he was sleeping until I heard: Now thatโs what Iโm talkinโ โbout. Even though I promised to make exactly that dessert when we got home, I knew it wouldnโt be a crumble or a cobbler. I do have a cobbler recipe I love, but I still, I knew this was going to be a neat ‘n tidy pie, and ideally the best apple pie he’d ever eaten. I hadnโt rolled a crust since summer (a long time around here). The urge to crimp edges could not be ignored. Besides, this seemed the best way to honor apple season. I have a strict rule about applesโa coalition more than a rule: No Apples In Summer. The juicy-fruit bearing season up here is just too short to make room for a crisp apple until the others are spent.
Feel freeโeven though I clearly donโt feel freeโto turn our Dutch apple pie recipe into a cobbler by leaving off the bottom crust. But do leave in the rosewater. I have found itโs the perfect way to pull out even more apple flavor.
What is Dutch Apple Pie?
Dutch apple pie is slightly different than the classic apple pie with double crust. Dutch apple calls for a crumb topping, which is in effect like a streusel topping that’s very easy to make and assemble. Dutch apple is, in other words, an apple crumb pie. Because the top requires no rolling with a rolling pin, this version of apple pie becomes a very easy one–it should always be called “Easy Dutch Apple Pie Recipe”! Especially if you use a store bought crust for the bottom crust (though a flaky homemade pie crust is very do-able with my mom’s oil pie crust recipe). Above all the Dutch pie is absolutely delicious with the texture and buttery nuttiness of the topping.
Notes About the Ingredients
Apples for the Filling
Choosing the right apples is crucial for a good apple pie. For the best Dutch apple pie, opt for tart apples that hold their shape during baking. Granny Smith apples are a must, even just one or two, for their firm texture and tart flavor, which contrast beautifully with the sweet streusel topping. Honeycrisp and Pink Lady apples also excellent, for a balance between sweetness and tartness.
When preparing your apple filling, use a sharp knife to slice the apples evenly. You can slice the apples from top to bottom around the core, then use a small knife to peel away the peels. If not making the filling immediately, toss the slices with lemon juice to prevent browning and add a bright flavor. The apple slices should be about 1/4-inch thick so they cook tender but still hold their shapeโthis is key to creating a delicious apple pie filling thatโs not too mushy.
Ingredients for the Crumble Topping
The crumble topping, or streusel crumb, is what elevates Dutch apple pie from regular apple pie to a scrumptious pie experience. For a buttery streusel crumb, use cold, unsalted butter cut into dry ingredients with a pastry blender or your fingertips until large clumps form. Incorporate brown sugar for a rich sweetness; you can even add a touch of maple syrup for depth of flavor. This topping should be crumbly and golden brown after baking, with large clumps that provide a satisfying crunch on top of the apples.
How to Make the Perfect Dutch Apple Pie
You can use my Apple Pie Filling recipe for Dutch Apple Pie, but note to include a touch of cream as in the recipe card below, a tradition for Dutch apple.
Start by peeling, coring, and slicing your apples into evenly sized slices. For the filling, combine sugar, cinnamon, and a splash of orange blossom water and rose water in a medium bowl. Gently mix the apple slices with these dry ingredients until well coated. This mixture creates that flavorful apple filling that is the heart of your homemade pie. You can make it, cook it, and freeze it in advance. Thaw overnight in the refrigerator before using it in the pie.
To prepare the crumble topping, be sure to use cold, cubed butter so it will hold its shaping in forming the streusel. Include brown sugar, flour, and cinnamon in a medium bowl. Other spice options are wonderful too, such as cardamom, nutmeg, ginger, and allspice. Use a pastry blender or your fingertips to create large clumps, which will turn into a golden brown, buttery streusel crumb. Distribute the crumble topping evenly over the apple filling. Optionally, create a lattice crust for the top or simply cover it with a top crust for a traditional look. If using a second crust, cut small vents in it to allow steam to escape during baking.
Preheat your oven to 375ยฐF (190ยฐC). Place the unbaked pie on a rimmed baking sheet or an oven rack to catch any drips. Bake the pie for 45-50 minutes, or until the filling bubbles and the crumble topping is golden brown. To prevent over-browning, tent the top of your pie with a sheet of foil if necessary.
Tips for the Best Apple Pie
- Select the best apples for pie to get the right flavor and texture; tart varieties like Granny Smith with Honeycrisp, Spy or Pink Lady are favorites.
- Make the apple pie filling ahead, fully cooking it so that the rest of the pie doesn’t get overly browned while the apples cook through in the oven.
- Use a food processor or pastry blender to make your streusel topping efficiently.
- Bake on an oven rack or rimmed baking sheet to catch any juices that may bubble over. A sheet of aluminum foil in the base of the oven also catches juices nicely.
- Use a pie crust protector to prevent the crust from over-baking.
Make-Ahead and Storage Instructions
You can prepare the apple filling and crumble topping ahead of time. Store the apple filling in a freezer bag in the refrigerator for up to 3 months or in an airtight container in the refrigerator for up to 2 days.
Once your homemade Dutch apple pie has cooled completely, it can be stored at room temperature for up to 2 days for best freshness. Lightly cover with wax paper or a cake dome cloche. For longer storage, cover the unbaked or baked pie tightly with plastic wrap or foil and keep it in the refrigerator for up to 3-4 days.
Reheating and Serving
To enjoy your leftover pie warm, reheat slices in a 350ยฐF oven for about 10-15 minutes until the filling is warm and the top is crisp. For an extra indulgence, serve a warm slice topped with a scoop of vanilla ice cream or a dollop of whipped cream. A drizzle of heavy cream or caramel sauce also enhances!
Freezing Tips
Fruit pies like this Dutch apple pie freeze exceptionally well. To freeze, cool the pie completely, then wrap it tightly with plastic wrap and aluminum foil. Store for up to 3 months. To serve, thaw overnight in the refrigerator, then reheat in a preheated oven at 300ยฐF until warmed through and the top is crispy again.
Dutch Apple Pie Recipe
Ingredients
For the filling:
- 7 large apples
- 1 cup sugar
- 1 teaspoon cinnamon
- 1 tablespoon lemon juice
- 2 teaspoons rosewater
- 2 tablespoons unsalted butter
- 1/2 cup heavy cream
- 3 tablespoons all purpose flour or cornstarch
For the topping:
- 1 cup unbleached, all-purpose flour
- 1/2 cup light brown sugar
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 6 tablespoons unsalted butter, softened
- 1/2 cup walnuts, chopped
For the crust:
- 1 3/4 cup unbleached, all purpose flour
- 1 teaspoon kosher salt
- 1/2 cup neutral oil, such as vegetable, safflower or canola
- 4 tablespoons ice water
Instructions
- Core, peel, and slice the apples in 1/4-inch thick wedges.7 large apples
- In a large bowl, combine apple slices with granulated sugar, cinnamon, lemon juice, and rose water. Set aside.1 cup sugar, 1 teaspoon cinnamon, 1 tablespoon lemon juice, 2 teaspoons rosewater
- Melt the butter in a large pan over medium heat. Add the apple mixture and cook until the apples soften, about 5 minutes. Look for tender, not mushy, results. Reduce the heat to low. In a small bowl, make a slurry of flour and cream, then pour it over the apples. Cook for about 1 minute to thicken slightly. Remove from the heat and set aside (the filling may be refrigerated or frozen at this stage, in an airtight container, after it cools to room temperature).2 tablespoons unsalted butter, 1/2 cup heavy cream, 3 tablespoons all purpose flour or cornstarch
- Make the topping. In a small bowl, whisk the flour, brown sugar, baking soda, and salt. Rub in the butter with your fingers, then add the walnuts, to make pea-sized pieces. Set aside.1 cup unbleached, all-purpose flour, 1/2 cup light brown sugar, 1/2 teaspoon baking soda, 1/4 teaspoon kosher salt, 6 tablespoons unsalted butter, softened, 1/2 cup walnuts
- Arrange an oven rack in the middle position. Preheat the oven to 375ยฐF.
- Make the crust. In another medium bowl, whisk the flour and salt. Slowly stir in the oil with a spoon until pea-sized crumbs form. Stir in the cold water 1 tablespoon at a time. On a damp work surface, roll out the dough between two sheets of waxed paper to a circle 2 inches larger than a 9-inch pie plate. Remove the top sheet of paper and invert the crust, still on the other sheet of waxed paper, over the pie plate. Ease the dough down into the plate and slowly peel the paper off. Tuck the overhang of dough under the edge of the crust to form a thick edge. If there are thin areas, cut some of the overhang from elsewhere and tuck it under the thin spot to make it thicker. Crimp the edge decoratively and prick the bottom of the crust in several spots with a fork.1 3/4 cup unbleached, all purpose flour, 1 teaspoon kosher salt, 1/2 cup neutral oil, 4 tablespoons ice water
- Par-bake the crust until pale golden brown, about 10 minutes. Remove from the oven and keep the oven on.
- Fill the par-baked crust with the apple filling, then top the filling evenly with the streusel topping. Cover the edges of the crust with a pie guard. Bake until the top is golden brown, about 30 to 40 minutes. Remove from the oven and cool to barely warm or room temperature. Slice and serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Pie and Tart Recipes
Pecan Pie Bars are an easy way to pecan pie goodness! Or bake a wonderful Orange Blossom Pecan Pie with orange blossom water in the filling, a perfect combo.
Bake a gorgeous Lemon Meringue Tart, a favorite at all of our feasts!
Cherry Pie is another favorite, which bakes into a wonderful Cherry Galette or Cherry Slab Pie too.
Strawberry Rhubarb Pie is next level with a hint of rose water!
FAQs
Dutch Apple Pie is different from regular apple pie recipes for one main reason: the top crust, which is not a standard double-crust pie or lattice top pie but instead a streusel topping made with butter, nuts, and flour. In this way the pie is similar to an apple crisp, which can be made with this recipe by simply leaving out the bottom crust.
The best pie flavor when making apple pie comes from using a variety of apples that yield both sweet and tart flavor. Try Honey Crisp, Pink Lady, Spy, Jonathan, Fuji apples or other crisp apples (avoid soft apples) together with a Granny Smith apple.
Store-bought pie crust instead of homemade pie crust works well for Dutch apple pie, especially because it is only for the bottom crust. The pie comes together even faster if you buy the pie crust dough from the grocery store and if you make the filling ahead of time.
Warm spices are wonderful with apples. In this homemade dutch apple pie recipe, I call for cinnamon, but you can substitute a touch of cardamom, nutmeg, or ginger.
My grandparents came to the US from Lebanon in the late 1800’s or early 1900’s. Your recipes bring fond memories of them. My sitto and Jiddo had a farm just outside Lansing, MI. My sitto made all her pie crusts with butter since they had cows. She made all her food from memory since neither she or jiddo could read or write. Do you have a a cake recipe using rose water or orange blossom water? I didn’t find one in your cookbook.
Any chance I can skip the crust part and bake it in a casserole dish? Thoughts?
Absolutely this will be delicious without the crust and will bake fine in a greased dish. Servings will look different than pie, as without the crust you won’t have distinct slices, but more of a crumble-style.
I have never done apple with rose water before. This is on my recipe list. Thanks.
I am not a huge pie person, but this sounds pretty delicious. I would have never thought to use rosewater in something like this! I just might have to try it–thanks for sharing!
I just got orange and rose water yesterday, perfect timing. I smell a Dutch Apple pie coming this weekend. Can’t wait to see how this tastes, thanks!
Lovely appel pie! /Hannah, https://bakewithhannah.com
Love to read your stuff..my daughter went to school with u..margaret Anne curtin..
Hello and thank you for your kind words, and for sharing our connection through your daughter Margaret! Please tell her hello for me!
Yes! to all the comments above!!
Love the sisterly conversation, and I wish I had a piece of that trifle right now!
Hmm, rose water and apple? Interesting combination. I love the crimping!
Super!!
Can’t wait to try this after our trip to Uncle John’s next week. As for messy; that’s my comfort zone.
My sister’s and I like to bring up each other’s idiosyncrasies too. Aah family, they keep us grounded.