Old Fashioned Dutch Apple Pie
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This Old Fashioned Dutch Apple Pie is a classic that is good any time of year. I use Fuji apples along with a homemade buttery, flaky crust and this pie is topped with the classic streusel topping.
If you're looking for more apple pie recipes, check out some of my other favorites like my Vanilla Bean Apple Pie, Honey Lemon Apple Pie, or my Apple Cinnamon Strawberry Pie.
Table of Contents
Why You'll Love This Recipe
Traditional: This Old Fashioned Dutch Apple Pie offers a comforting taste of nostalgia with its classic flavors. The combination of sweet apples with warm spices like cinnamon create a flavor profile that evokes memories of home-baked goodness!
Streusel Topping: Unlike traditional apple pies, Dutch apple pie features a crumbly streusel topping instead of a double crust. This topping, made from a mixture of butter, flour, sugar, and spices, adds a delightful crunch and a buttery richness that complements the soft, juicy apple filling. The streusel bakes to a golden brown, creating a contrasting texture that I love!
Simple: Baking this Old Fashioned Dutch Apple Pie is a simple bake that doesn't require advanced skills. Plus, the pie's rustic appearance means it doesn’t need to be perfect to be delicious!
Ingredients
Cairnspring Mills Organic All Purpose Flour (use code MIMIORGANIC15 for 15% off your order!)
Homemade Organic Light Brown Sugar
Frontier Co-Op Organic Korintje Cinnamon
Organic Fuji Apples
Frontier Co-Op Organic Cornstarch
Tools Needed
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Step by Step Instructions
Step 1
To make the crust: In the bowl of a stand mixer fitted with the paddle attachment, add the flour, and cane sugar. Turn on low for two to three rotations to combine the dry ingredients.
Remove the butter from the fridge and chop into small cubes. The smaller the cubes, the flakier the crust: Cut the stick of butter into four and then chop into small cubes from there. Add the cold, cubed butter to the flour mixture. Measure out the cold water and have it ready.
Turn the mixer on low and slowly start to incorporate the ingredients. Gradually turn the mixer to medium speed. Once the butter mixture looks like wet sand, immediately add in all the cold water. As soon as the dough comes together, stop the mixer.
Have a piece of plastic wrap ready, and form it into a disk and wrap in plastic wrap. Allow to cool in the fridge overnight.
Step 2
Preheat the oven to 350°F.
Step 3
To make the filling: Slice the apples, leaving the skins on, add to a large mixing bowl. Add the dark brown sugar, cane sugar, flour, cinnamon and cornstarch to the apples. Mix together to combine completely.
Step 4
To make the topping: In a medium bowl, add the flour, sugar, brown sugar, cinnamon, and ginger and swirl together. Add the melted butter and stir with a spatula until combined. Set aside.
Step 5
Grease a 9-inch pie pan with butter. Remove the pie dough from the fridge. Remove the plastic wrap and place on a floured surface. Roll out the into a disk that is ¼-inch thick, it should be about 11-inches in diameter. Place the pie dough into the pie pan, and press lightly to form against the pan. It should be large enough that the dough folds right over the top of the pan.
Roll the excess dough into the pie pan so it’s even with the edges of the pie pan. Flute the edges by using your thumb and index finger of your right hand to pinch the rolled edge of dough and push your index finger of your left hand into it to create the “flute”. Continue around the entire pie to flute the edges.
Step 6
Add the filling into the pie pan and spread evenly. Crumble the topping on top of the pie.
Step 7
Bake for 1 hour and 15 minutes, or until golden brown. (If you're baking at high altitude, be sure to check the Notes at the bottom of the recipe for high altitude baking instructions).
Baker's Tips
- If you are new to pie baking, then I highly recommend reading my All Butter Pie Crust post as it gives you lots of tips and tricks for making the best butter pie crust. It goes into much more detail when making pie dough than I usually give in each specific recipe post, so it's a great read to learn about making pie dough from scratch and some tips for beginners!
- You can use any kind of apples for this Dutch Apple Pie recipe, however I always use my favorite kind which is Fuji. I also like Gala, Pink Lady, or Cripps Pink as those are all apple with a similar flavor profile. If you really like Granny Smith or Red Delicious, then go for it and use those! The apple pie will take on the flavor of the apples you choose.
- I always leave the skin on my apples when I make apple pie. But, if you prefer them peeled, you can peel them as well.
- You can bake this pie a day in advance of Thanksgiving. If you do that, just be sure to leave it out on the counter at room temperature and do not cover it. Covering pie will usually result in a soggy and soft crust, which is not good!
- You can reheat this pie in the oven if you need to warm it up. Heat at 350°F for 10 to 15 minutes or until warm.
FAQ's
Yes, you can use any variety of apple that you like the flavor of. I always prefer sweet apples, but if you prefer tart apples, use Granny Smith.
With Dutch apple pie, you do not need to parbake the crust because the filling is not a liquid. The heavy apples will sit in the pie crust and hold it up and prevent it from falling into the middle. This is one of the reasons why parbaking is essential for some recipes. But, that makes Dutch apple pie easier!
Store in a cool dry place. Do not put under a dome as it will become soggy.
The best way to reheat apple pie is in the toaster oven or oven. You can use a warm setting or 350°F. Heat for 5 to 10 minutes or until warm. Never reheat pie in microwave as it will destroy the flaky crust and make it soggy.
Craving More?
Old Fashioned Dutch Apple Pie
Ingredients
Crust
- 113 grams salted butter (cold)
- 127 grams all purpose flour
- ½ teaspoon cane sugar
- ¼ cup cold water
Filling
- 57 grams light brown sugar (packed)
- 57 grams cane sugar
- 21 grams all purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon cornstarch
- 3 large Fuji apples
Topping
- 95 grams all purpose flour
- 57 grams cane sugar
- 57 grams light brown sugar (packed)
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- 85 grams salted butter (melted)
Instructions
- To make the crust: In the bowl of a stand mixer fitted with the paddle attachment, add the flour, and cane sugar. Turn on low for two to three rotations to combine the dry ingredients.
- Remove the butter from the fridge and chop into small cubes. The smaller the cubes, the flakier the crust: Cut the stick of butter into four and then chop into small cubes from there. Add the cold, cubed butter to the flour mixture. Measure out the cold water and have it ready.
- Turn the mixer on low and slowly start to incorporate the ingredients. Gradually turn the mixer to medium speed. Once the butter mixture looks like wet sand, immediately add in all the cold water. As soon as the dough comes together, stop the mixer.
- Have a piece of plastic wrap ready, and form it into a disk and wrap in plastic wrap. Allow to cool in the fridge overnight.
- Preheat the oven to 350°F.
- To make the filling: Slice the apples, leaving the skins on, add to a large mixing bowl.
- Add the dark brown sugar, cane sugar, flour, cinnamon and cornstarch to the apples. Mix together to combine completely.
- To make the topping: In a medium bowl, add the flour, sugar, brown sugar, cinnamon, and ginger and swirl together. Add the melted butter and stir with a spatula until combined. Set aside.
- Grease a 9-inch pie pan with butter. Remove the pie dough from the fridge. Remove the plastic wrap and place on a floured surface. Roll out the into a disk that is ¼-inch thick, it should be about 11-inches in diameter. Place the pie dough into the pie pan, and press lightly to form against the pan. It should be large enough that the dough folds right over the top of the pan.
- Roll the excess dough into the pie pan so it’s even with the edges of the pie pan. Flute the edges by using your thumb and index finger of your right hand to pinch the rolled edge of dough and push your index finger of your left hand into it to create the “flute”. Continue around the entire pie to flute the edges.
- Add the filling into the pie pan and spread evenly. Crumble the topping on top of the pie.
- Bake for 1 hour and 15 minutes, or until golden brown.
- Store at room temperature for up to 3 days.
Video
Notes
Nutrition
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Delicious and beautiful. Highly recommend
So glad you enjoyed Mary!
Complete perfection! My favorite recipe so far!
Thank you so much!
Unreal Apple Pie!! 🙌🏼🙌🏼🙌🏼🙌🏼
Thank you Tom, so glad you enjoyed!
Best apple pie I have ever had!!!!
Thank you Teresa!
OMG! That was amazing! The crumble topping was off the charts. My friends and I were fighting for the last bite.