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With a buttery pie crust bottom and crumbly streusel topping, Dutch Apple Pie is perfect for the holidays. A layer of caramel sauce adds an extra twist to this easy pie recipe.
Dutch apple pie is a fun twist on classic apple pie, replacing the pie crust on top with a crumbly streusel topping. You get the best of both worlds with a buttery crust on the bottom, perfectly spiced apple pie filling, and crumbly streusel on top. In this version, I also add a layer of caramel to make it even more irresistible.
Why This Is The Best Dutch Apple Pie Recipe
This Dutch apple pie might be one of my all-time favorite pie recipes. Here are a few reasons why.
- Homemade crust. This recipe starts with a homemade pie crust using my secret ingredients. It’s buttery, flaky, and super easy to make. (Though if you’re short on time you can absolutely use prepared crust.)
- Caramel sauce topping. I like to add a layer of caramel sauce between the apples and the topping. It’s totally optional but I love the caramel apple twist it gives this pie.
- Sweet streusel topping. The streusel topping is what makes Dutch apple pie different from regular apple pie and this recipe really does it up. It’s sweet, crunchy, and oh-so-good!
- Great for the holidays. Dutch apple pie makes a great addition to Thanksgiving and Christmas dessert tables. It’s always a hit!
For more apple pie dessert ideas, check out my apple pie cups, apple pie cookies, air fryer apple pie bombs, and apple pie cupcakes.
What You’ll Need
Here’s a run-down of what you’ll need for this recipe. You can find the exact measurements in the recipe card below.
Pie Crust
- All-purpose flour – Spooned and leveled for accurate measuring.
- Unsalted butter – Be sure it’s kept COLD and cut into small pieces.
- Salt
- Ice water – Be sure to use ICE water so it’s extra cold.
- Vodka – My secret to flaky pie crust!
Apple Pie Filling
- Apples – See notes below.
- Granulated sugar
- Spices – Cinnamon, cloves, and nutmeg add warm fall flavor to the filling.
- Flour
- Lemon juice – A bit of acidity to help brighten the filling flavor.
- Caramel sauce – Optional.
Streusel Topping
- All-purpose flour
- Granulated sugar
- Brown sugar – I used light brown sugar but dark brown sugar will work too if you want a richer flavor with more molasses undertones.
- Salt – Helps to balance the sweetness.
- Unsalted butter – Melted.
What Are The Best Apples For Apple Pie?
Everyone has an opinion on what the best apples for apple pie are but the reality is that any baking apple will do. However, the secret is to use multiple types of apples for a variety of flavor. I recommend using one tart apple, such as Granny Smith, and one sweet apple, such as Honey Crisp. Just make sure you end up with around 10 cups of sliced apples, whichever type you decide to use!
How To Make Dutch Apple Pie
Here’s an overview of how to make this Dutch apple pie recipe. You can find the more detailed instructions in the recipe card below.
Crust
- Make the dough. Pulse the flour, salt, and half of the butter in a food processor several times until the butter is covered and in small pieces. Add the remaining butter and pulse a few more times until everything is combined and in coarse pieces. Add the vodka, pulse several times, and then add the ice water a tablespoon at a time, pulsing just until the mixture starts to come together.
- Chill. Transfer the crumbs to a work surface and mold them into a ball. Divide it in half, wrap each half in plastic, and chill for an hour. (You only need half for this recipe, so you can freeze the other half.)
- Shape the crust. Let the dough warm enough that you can roll it out on a lightly floured surface. Roll into a circle that will extend a few inches beyond the pie place then place it into the pie plate, gently pressing into the bottom and along the sides. Cut off extra dough, leaving an extra inch around the edges. Crimp the edges.
- Bake. Place foil in the bottom and up the sides of the pie crust shell. Fill with pie weights, rice, or sugar. Bake for 20 minutes then transfer to a wire rack to cool. I love to serve this warm with a scoop of vanilla ice cream.
Filling
- Combine the ingredients. Place the sliced apples in a bowl with the lemon juice. Toss to combine then add the spices, followed by the flour. Ensure the apples are fully coated.
- Cook. Cook the apples over medium heat until they soften and cook down. Transfer back to the bowl.
- Assemble. Pour the apples into the cooled shell. Top with a cup of caramel sauce (if desired).
Streusel Topping
- Make the crumb topping. Combine the flour, sugars, and salt in a bowl. Add the melted butter and use a fork to mix it in until there are small chunks of buttery sugar. Sprinkle evenly over the pie.
- Add the foil. Cover the exposed pie crust with foil then cover the entire pie with a solid piece of foil.
- Bake. Bake the pie at 400 degrees for 20 minutes. Then decrease the temperature to 350F, remove the foil over the center of the pie, and bake for 10 minutes. Remove the crust pie shield and bake for a final 10 minutes.
Tips for Success
Here are a few tips to help you make the best Dutch apple pie.
- Slice the apples evenly. You want each apple slice to be approximately 1/4-inch thick. If they are too thin, they’ll become mushy when you cook them but if they’re too thick, they won’t cook all the way through.
- Use a variety of apples. As noted above, it’s best to use a combination of Granny Smith and Honey Crisp apples (or any tart + sweet apples) when making the filling.
- Don’t overcook the filling. When pre-cooking the apples, you want to cook the mixture just until the apples start to soften. Overcooking can lead to mushy apples.
- Use foil when baking. Adding the foil in two layers allows you to remove it in parts, which is what I do in the recipe. This helps ensure the streusel topping and the crust turn golden brown without burning.
- Skip the caramel sauce. The caramel topping for the apple filling is totally optional and can be skipped if you prefer a more traditional Dutch apple pie.
How to Store Leftovers
- Fridge. Store Dutch apple pie in the fridge for up to 4 days. It should be covered tightly in the pie dish or transferred to an airtight container.
- Freezer. You can also freeze this pie by wrapping it tightly in plastic wrap once it has completely cooled. Thaw in the fridge then enjoy.
More Pie Recipes To Try
- German Chocolate Pie
- Mississippi Mud Pie
- Chess Pie
- Snickers Pie
- Best Pumpkin Pie
- Grandma’s Fudge Pie
Dutch Apple Pie
With a buttery pie crust bottom and crumbly streusel topping, Dutch Apple Pie is perfect for the holidays. A layer of caramel sauce adds an extra twist to this easy pie recipe.
Servings: 8 slices
Ingredients
Homemade Pie Crust
- 2 ½ cups white all-purpose flour measured and leveled
- 1 cup unsalted butter cold and cut into small pieces.
- ½ teaspoon salt
- ¼ cup ice water
- 2 Tablespoons vodka
Apple Filling
- 5 large Honeycrisp apples cored, peeled and sliced into ¼ inch thick pieces. (I quarter the apple, then slice.)
- 4 large Granny Smith apples cored, peeled and sliced into ¼ inch thick pieces. (Altogether approximately 10 cups of sliced apples.
- ½ cup white granulated sugar
- 1½ teaspoons ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon nutmeg
- ¼ cup flour
- 1 Tablespoon lemon juice
- 1 cup caramel sauce optional
Streusel Topping
- 1 1/2 cups all-purpose flour measured and leveled
- ½ cup white granulated sugar
- 2/3 cup brown sugar I used light but dark would work as well.
- ½ teaspoon of salt
- ¾ cup unsalted butter melted (or 1 ½ sticks)
Instructions
The Crust
- In a food processor, or large bowl, add the flour and salt.
- ½ half of the cold butter and pulse several times or until all the flour and butter is covered and in small pieces. (If you’re not using a food processor, you’ll need to complete these steps using a pastry blender or large fork.)
- Add the rest of the butter and pulse a few times again until everything is combined and in small coarse pieces.
- Add the vodka to the mix and pulse several times to mix.
- Add the ice water a Tablespoon at a time until the mixture JUST starts to come together. You should be able to pinch a small amount between your fingers and it’ll stick.
- Dump the crumbs onto the counter and mold them into a ball. Divide it in half then wrap each individually in plastic and put in the refrigerator. One half can be frozen to use another time. Allow it to chill for an hour.
- After an hour, preheat the oven to 350 degrees. Remove the crust and place on a lightly floured surface. Allow it to warm up just enough so that you can roll it out.
- Roll the dough into a large circle that will extend beyond the pie plate by a few inches.
- Place the dough into the pie plate and gently push the dough into the bottoms and along the sides.
- Cut off the extra dough leaving an inch extra from the edges. Tuck the extra crust under the edge and crimp the edges all the way around.
- Place aluminum foil in the bottom and up the sides of the inside of the shell. Fill with pie weights, (you can also use rice or sugar) and fill it to the top of the sides.
- Bake for 40 minutes, then remove the shell to a wire rack to cool while you prepare the filling.
- Increase the oven temperature to 400 degrees.
The Filling
- Place the sliced apples into a large bowl. Add the lemon juice and combine.
- Add the cinnamon, cloves and nutmeg and combine.
- Add the ¼ cup of flour and combine.
- Place the apples in a skillet and cook over medium heat until the apples begin to soften and cook down. Remove from the heat and pour the apples back into the bowl so they stop cooking.
- Once the shell is cool, pour the apples into the shell and pour the cup of caramel sauce over the top.
Streusel Topping
- Add the flour, brown sugar, white sugar and salt to a medium bowl and combine.
- Add the melted butter and use a pastry blender or fork to mix it together until you end up with small chunks of buttery and sugar.
- Sprinkle this evenly over the pie.
- Cover the exposed crust with foil (I take a square of foil and cut a circle out the center.)
- Then cover the entire pie with a solid piece of foil so you can remove that sheet while still protecting the crust.
- Place the pie on a foil covered baking sheet and bake at 400 degrees for 20 minutes.
- Then decrease the temperature to 350, remove the pie shield protecting the center of the pie and bake for 10 minutes. Remove the crust pie shield and bake for an additional 10 minutes or until you start to see bubbling juices out of the side.
- Remove to cool completely.
Last Step:
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Nutrition
Calories: 942kcal | Carbohydrates: 138g | Protein: 8g | Fat: 41g | Saturated Fat: 26g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 2g | Cholesterol: 107mg | Sodium: 402mg | Potassium: 350mg | Fiber: 7g | Sugar: 80g | Vitamin A: 1379IU | Vitamin C: 10mg | Calcium: 68mg | Iron: 4mg
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