Old Fashioned Dutch Apple Pie
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. This was a seasonal bakery favorite from my bake shop menu, now I'm sharing it with you!
If you're looking for more apple pie recipes, check out some of my other favorites like Vanilla Bean Apple Pie, Honey Lemon Apple Pie, Brown Sugar Honey Apple Pie, Lattice Spiced Apple Pie, or Brown Butter Apple Pie Without Eggs.
A Quick Look At The Recipe
- Recipe Name: Old Fashioned Dutch Apple Pie
- Ready In: 5 hours 40 minutes
- Makes: 9-inch pie
- Main Ingredients: salted butter, all purpose flour, apples, brown sugar
- Flavor Profile: layers of buttery, flaky homemade pie crust with Fuji apples
- Dietary Info: eggless, no seed oils
- Difficulty: Medium
- Why You’ll Love It: organic timeless pie—golden, cozy, and perfect served warm
Summarize & Save This Content On
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 buttery, flaky pie crust with sweet apples and warm spices like cinnamon create a flavor profile that just screams perfect apple pie.
- Streusel Topping: Unlike traditional apple pie, Dutch apple pie features a crumbly streusel topping instead of a double crust. This crumble 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 with a crumb topping 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!
- Organic Pie: While you can buy apple pie in the grocery store bakery section these days, when you make your own Dutch Apple Pie at home, you can indulge with mindful organic ingredients that you feel good about eating!
Ingredients
- Light Brown Sugar: I use my homemade light brown sugar, but store bought also works.
- Cinnamon: I use organic Korintje cinnamon, which is my favorite variety. If you were a fan at my bakery, be sure to use this kind of cinnamon if you want it to taste just like it did at the shop. Different varieties of cinnamon can give you very different flavors. Check out my post the Best Cinnamon to Bake With.
- Ginger: I use organic ground ginger for a little more depth of flavor. But, nutmeg also works if you prefer.
- Cornstarch: This is necessary to thicken the filling of this apple pie. Organic cornstarch ensures that the fruit juices solidify in the oven and do not create a soggy crust or run out when the pie is sliced. If you are avoiding corn, you can use tapioca, arrowroot or potato starch instead. But, don't skip this step.
- Apples: I use organic Fuji apples, but any sweet variety like Gala or Pink Lady would also work great. But, really the best apples are going to be your favorite variety of apples! So feel free to use your what you like, even if that's granny smith apples!
*For a full list of ingredients and measurements, visit the recipe card below.
Baker's Tips for Old Fashioned Dutch Apple Pie
- Always use a digital food scale for the best results.
- I always use salted butter, but if you want to use unsalted butter, you can.
- If you are new to pie baking, then I highly recommend reading my How to Make Pie Crust in a Mixer 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 prefer the sweeter varieties.
- 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.
- I always bake pies on a baking sheet, this will help prevent any juices from leaking into your oven as sometimes with pie you just never know when one may leak.
- Always let the pie cool completely before slicing it. This will ensure you get nice clean cuts and the crumb topping has time to cool too, which makes it easier to cut into.
- 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 apple crumble pie in the oven if you need to warm it up. Heat at 350°F for 10 to 15 minutes or until warm.
How to Make Old Fashioned Dutch Apple Pie
- 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 for at least 4 hours or 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 apple slices. 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, or until golden brown.
Recipe FAQ's
Dutch apple pie has a crumble (or streusel) topping that is baked on top of the apple filling. A traditional apple pie has a pie crust on top of the apple filling. So, while both have a bottom crust, with a Dutch apple pie you have a streusel topping versus a pie crust top with a regular apple pie.
I use a sweet apple here, Fuji. But other varieties are that are similar are Gala, Pink Lady, or Cosmic Crisp! While you can use any apple, I like the flavor of this kind best.
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.
You do not need to peel apples for Dutch apple pie. I always leave my apples unpeeled whenever making pie because this is how we did it at my bakery for ease. The pie bakes so long in the oven so the skins soften, I don't see the need to remove them. But, if you want to remove them you can.
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 not needed for Dutch Apple Pie.
If you skipped the cornstarch then your filling can be watery and also give you a soggy bottom pie crust. The cornstarch is essential for solidifying the sugars in the oven so you don't have a watery pie. If you don't want to use cornstarch because you're avoiding corn, you can use tapioca, arrowroot or potato starch in its place, but you need to use something!
When the crumb topping and crust is golden brown.
Pie should be stored in a cool, dry place. If you store it under a cake dome or in an airtight container then it can become soggy, this includes the crust and streusel topping. So, I like to leave pie just out on the counter in open air to keep the streusel topping crunchy.
Yes, this is a great pie to bake in advance. You can make it the day before you plan to serve it. Just let it sit out on the counter overnight. Don't wrap it store it in an airtight container as it can become soggy.
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.
You can freeze the baked pie. Just let it cool completely for at least 6 hours before wrapping the entire thing in plastic wrap to prevent freezer burn. Then wrap in a layer of foil. To thaw, let it thaw in the refrigerator for 24 hours and reheat it at 350°F for 15 minutes or until warm.
Thanksgiving Menu Inspiration
This Dutch Apple Pie was a popular seasonal item on my bakery menu for Thanksgiving. So, I know it makes a perfect ending to a comforting meal. If you are looking for some more Thanksgiving inspiration, check out this organically curated menu for our holiday dinner this year!
- Appetizer: I always serve Organic Dill Dip With Sour Cream as it's always the most requested! Add it to a charcuterie board for a crowd pleasing simple appetizer.
- Cocktail: Try Holiday Punch With Vodka and Cranberry Mocktail With Coconut Water for a nonalcoholic option.
- Turkey: If you're hosting a more intimate gathering, try Slow Cooker Turkey. Or, check out Roasted Herb Butter Turkey for your full bird.
- Sides: Try Pumpkin Spice Sweet Potato Fries for a fun and different sweet potato side dish. And you can't go wrong with my Easy Stuffing Recipe.
- Dessert: This Old Fashioned Dutch Apple Pie makes a perfect dessert. Make sure to make Homemade True Caramel Sauce to drizzle on top (we did this at my bakery!). And, if you want to serve with some ice cream, try Salted Caramel No Churn Ice Cream.
More Fall Apple Recipes
Loved it? Tell us!
Thanks a waffle lot for stopping by 🧇 If you loved this recipe, sprinkle some love by leaving a ⭐⭐⭐⭐⭐ review — it inspires others to try this recipe and helps me organically reach dog loving foodies like you! I personally read and appreciate every message!
Also, be sure to subscribe to our YouTube channel and join John John and me in the kitchen for step by step recipe videos! And subscribe to our newsletter for new and seasonal recipes!
Old Fashioned Dutch Apple Pie
Equipment
- Digital Food Scale
- Stand Mixer
- 9-Inch Pie Pan
- Rolling Pin
- Mixing Bowl
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 for at least 4 hours or 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 apple slices. 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, or until golden brown.
- Store at room temperature for up to 3 days.
Video
Notes
- Always use a digital food scale for the best results.
- If you are new to pie baking, then I highly recommend reading How to Make Pie Crust in a Mixer 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 prefer the sweeter varieties.
- 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.
- I always bake pies on a baking sheet, this will help prevent any juices from leaking into your oven as sometimes with pie you just never know when one may leak.
- Always let the pie cool completely before slicing it. This will ensure you get nice clean cuts and the crumb topping has time to cool too, which makes it easier to cut into.
- 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 apple crumble pie in the oven if you need to warm it up. Heat at 350°F for 10 to 15 minutes or until warm.
- High Altitude — Follow the recipe as noted.
Nutrition
The Bake Shop
Visit The Bake Shop for foodie inspired tees, sweatshirts, and accessories. Find my favorite kitchen tools (with discounts!) in the Kitchen Shop. And shop our collection of food inspired dog accessories too!
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.
Delicious Dutch apple pie with fresh apple flavor, warm spices, and a crisp crumb topping. Not too sweet and tastes homemade.
A delicious pie! Great crumb topping and wonderful apple flavor.