A Dutch apple pie uses a regular bottom crust and a crumbly butter-and-sugar streusel on top instead of a second crust. Toss sliced apples with sugar and spice, pile them high in the shell, cover them with the crumbs, and bake until the filling bubbles and the topping is golden. It is not a double-crust how to make apple pie and from how to make apple crisp, . For the dough, see how to make pie crust from scratch. More dessert ideas are in Thanksgiving desserts and the Thanksgiving guide.
Choose apples that hold their shape, then make the streusel
Heat the oven to 400°F, with a rimmed baking sheet on the center rack to catch drips. Fit a cold 9-inch pie shell; a crust from {CRUST} or a chilled store-bought shell both work. Mix 3/4 cup all-purpose flour, 1/2 cup packed brown sugar, 1/2 teaspoon cinnamon, and a pinch of salt, then cut in 6 tablespoons of cold butter until you have pea-size clumps. Chill the bowl while you slice the fruit. Use 6 to 7 cups of peeled, sliced apples — a mix of firm-tart and firm-sweet apples, such as Granny Smith with Honeycrisp, holds up better than a soft variety. Toss the slices with 1/2 to 3/4 cup sugar, 2 tablespoons flour or a tablespoon of cornstarch, 1 teaspoon cinnamon, a pinch of nutmeg, a little lemon juice, and a pinch of salt.
Fill, top, and bake until the juices bubble
Pile the apples in the shell; they will cook down. Scatter the streusel evenly over the top, leaving a few gaps so steam can escape. Set the pie on the hot baking sheet and bake at 400°F for 20 minutes, then lower the oven to 350°F and continue for 35 to 45 minutes, until the juices bubble thickly at the edge and a knife slides easily into an apple slice. If the crumbs brown too fast, tent the pie loosely with foil. For a crisper bottom, see the prebake notes in how to keep pie crust from getting soggy. Cool the pie for at least 2 to 3 hours so the filling sets before you slice it. how to make homemade whipped cream or a scoop of ice cream is enough; you do not need a second sauce.
Make it ahead, and know when to choose this pie
Bake the pie the day before, cool it, and leave it loosely covered at a cool room temperature, or refrigerate it if your kitchen is warm. A Dutch pie travels neatly and gives you streusel crunch without a lattice. If you want a top crust, use how to make apple pie. If you want a faster, crustless pan dessert, use how to make apple crisp. Leftover slices reheat well in a low oven so the topping crisps again.
Frequently asked questions
What is the difference between Dutch apple pie and apple crisp?
Dutch apple pie has a bottom pastry crust and a streusel top. Apple crisp is baked in a pan with a crumb topping and no pie crust.
Do I need to prebake the crust?
It is optional. A cold, well-made shell often bakes through on a hot sheet pan; prebake if you have had soggy bottoms before.
Can I make the streusel ahead?
Yes. Mix it, chill it, and keep it cold until it goes on the apples so the crumbs stay distinct in the oven.
Helpful kitchen tools
- MALACASA 9-Inch Ceramic Pie Pan Set of 2 — A 9-inch ceramic pie dish browns the bottom and gives you a second pan for a second pie.
- OXO Good Grips 1.5-Qt Stainless Mixing Bowl — A mixing bowl is enough for tossing the apples and for rubbing the streusel together.
- OXO Good Grips Multi-Purpose Scraper and Chopper — A bench scraper helps you portion the streusel and clean the board after you peel apples.
- OXO Good Grips 11-Pound Digital Kitchen Scale — A kitchen scale keeps the flour in the crust and the streusel consistent.
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