This recipe calls for just one bottom crust. If you're looking for a regular apple pie with a double crust give the classic apple pie or Red Hots Candy Apple Pie a try!
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❤️ Why you'll love this recipe
- Easier than traditional apple pie because there's only a single pie crust to mess with!
- The buttery streusel topping always comes out perfectly!
- I'm giving you the secret to the MOST delicious apple filling ever!
This easy recipe always comes out just right with a lavish layer of sweet crumble over tender autumn spiced sliced apples.
It's the perfect combination of apple pie and apple crisp!
If you've wondered how to make that perfectly crumbly streusel topping you'll find the secret right here.
🧾Ingredients
You can use my flaky pie crust recipe, or this easy food processor crust... or even an unbaked one from the store. In a pinch 2 cans of apple pie filling can stand in for the fresh apples but you'll want to leave the flour and sugar out.
And of course, homemade apple pie filling is SO much better!
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- single pie crust
- a variety of sweet and tart apples (see FAQs below)
- cider vinegar
- sugar
- brown sugar
- all purpose flour
- butter
- cloves
- cinnamon
- kosher salt
🔪 Instructions
Note: This is an overview of the instructions. The full instructions are in the green recipe card below.
Step one
- Peel core, and slice apples.
- Add sugar.
- Add flour, cinnamon, cloves, and salt.
- Stir in vinegar and mix well.
- Put in unbaked crust.
Step two
- Mix butter, brown sugar, and flour together in a large bowl until crumbly.
- Spoon over apples.
- Sprinkle with sugar and bake.
- Enjoy!
🎥 Video
Just click on the image below if you'd like to see the full length video on YouTube. It opens in a new tab so you won't lose your place here.
💭 Tips
Expert Tip: Using a variety of baking apples, both tart apples and sweet ones, rather than just one type gives your pie more flavor. See FAQs for suggested varieties.
Have you ever made a streusel (crumble) topping for a homemade Dutch apple pie and had it flatten out in the oven?
Yep, me too.
Here are some tips to ensure that that never happens again!
- Use ice cold butter. Cube it and put it in the refrigerator or freezer until you are ready to use it.
- Mix your dry ingredients together and then add the butter, squeezing it and blending it in with your fingers. OR if you have a food processor pulse until coarse crumbs form. Continue to blend the butter cubes into the dry ingredients until it forms a solid mass that crumbles apart when you squeeze it a little.
- Some people like to use a pastry blender but I find it works better for me if I just use my hands.
- Experiment with warm spices like cinnamon, cloves, nutmeg, and ginger to see if you like a little spice in there. I have been known to add a pinch of chipotle.
- Finely chop pecans, walnuts, sunflower seeds, or old fashioned oats to add in with the dry ingredients.
- Once you've made the streusel pop it in the freezer for 10 to 15 minutes before adding it to the top of the pie.
- Sprinkle a tablespoon or two of granulated sugar over the top before baking.
- Once the crumble topping is on the pie bake it immediately.
👩🍳 FAQs
Here are the questions I am most frequently asked about this recipe.
The main difference between the two is the topping. An apple pie usually has a pastry crust on top but a Dutch apple pie is covered with a crumbly streusel made of butter, flour, sugar, cinnamon, and sometimes nuts or oatmeal.
I like to use a combination of apples to get the most flavor. Choose a mixture from the following varieties:
Honey Crisp
MacIntosh
Granny Smith apples
Braeburn
Winesap
Jonathon
Jazz
Find more information about the different flavors of apple varieties in this article from the University of Illinois
The fruit will be tender if you stick a knife into them and you'll see the filling bubbling up through the streusel.
🥫 Storage
Cover your perfect apple pie with plastic wrap then store in the refrigerator for up to 4 days.
Freeze for longer storage.
🔥 Reheating
Put the Dutch apple pie in the oven at 350F for about 10 to 15 minutes. If it's been frozen let it thaw overnight in the refrigerator before reheating. It's just that easy!
📚 Related recipes
📞 The last word
I've heard people call this an "apple crumb pie" but we've always called it Dutch apple pie. I'm not sure which parts of the country call it what - I just know that each bite is a piece of heaven.
Sweet apple filling in a flaky buttery, crust topped with a golden brown crumb topping?
Yes, please!
We lived in Pennsylvania a few years when I was small and I have a special place in my heart for the foods available there from the chicken pot pies to the Pennsylvania Dutch apple pie and Shoo-fly Pie.
This is definitely a recipe any Pennsylvania Dutch grandma would approve of.
It's the best kind of pie to slip onto the table this time of year - when the apples are ripe and crisp and the air outside smells like fall. Serve warm with a scoop of vanilla ice cream melting over the top and wait for those rave reviews.
Just a quick note. Sometimes, if you've used a variety of especially juicy apples the sugar can pull the juices out during baking and you end up with a watery filling.
It's so darn frustrating!
What you can do is to add the sugar mixture to the apples and then put them aside for about 30 minutes. During this time if there is any extra juice it will come out of the apples and collect in the bottom of the bowl.
Just pour it off and continue with the pie as directed in the recipe.
This is the best apple pie, ever - I promise. SO tangy and sweet and buttery! It's perfect for the fall season but I love it all year long!
Be sure and try this old fashioned sweet potato pie, too!
📖 Recipe
Dutch Apple Pie Recipe
Equipment Needed
Ingredients
Pie
Topping
Instructions
Pie
- Heat oven to 400°F.
- On a floured surface roll dough into a circle roughly 2 inches bigger than a 9-inch pie plate.
- Place the pastry in the pie plate, pressing down slightly.
- Put the pastry lined pie plate in the freezer while preparing apples.
- Peel and core apples. Cut into ½-inch thick slices.
- In a large bowl toss the apples and everything else that remains except the topping ingredients.
- Remove the pie plate from the freezer. Spoon apple mixture into the pastry lined pie plate, mounding the apples up in the center.
Crumb Topping
- Use your fingers to mix the butter, flour, brown sugar, and salt until it is a mass that holds together then crumbles when you squeeze it.
- Sprinkle it on top of the filled pie.
- Sprinkle with the 2 tablespoons of sugar.
- Bake 40 to 55 minutes or until pie crust and crumb topping are deep golden brown and filling begins to bubble.
- Transfer to cooling rack to cool before serving.
Notes
Can store covered at room temperature for up to 2 days. Refrigerate for longer storage.
What are the best apples for pie?
Expert Tip: Using a variety of baking apples rather than just one type gives your pie more flavor. Choose a mixture from the following varieties:- HoneyCrisp
- MacIntosh
- Granny Smith
- Braeburn
- Winesap
- Jonathon
- Jazz
- Use ice cold butter. Cube it and put it in the refrigerator until you are ready to use it.
- Mix your dry ingredients together and then add the butter, squeezing it and blending it in with your fingers.
- Continue to blend the butter cubes into the dry ingredients until it forms a solid mass that crumbles apart when you squeeze it a little.
- Experiment with spices like cinnamon, cloves, nutmeg, and ginger to see if you like a little spice in there. I have been known to add a pinch of chipotle.
- Finely chop pecans, walnuts, sunflower seeds, or old fashioned oats to add in with the dry ingredients.
- Once you've made the streusel pop it in the freezer for 10 to 15 minutes before adding it to the top of the pie.
- Sprinkle a tablespoon or two of sugar over the top before baking.
- Once the crumble topping is on the pie bake it immediately.
- If you tend to have spillovers in your oven go ahead and place the pie on a baking sheet.
- Either a homemade crust or a store bought one is fine.
- I like to sprinkle cinnamon sugar on the trimmings and excess dough and bake until crispy.
Nutrition Facts
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We'll never share your email or send you spam. Pinkie swear.First published December 2016. Last updated October 18, 2021 for extra tips.
Susan Axtell
I live in a small Dutch (not Amish) farming community in Northwest Indiana. A group of 100’s of ladies from the Reformed churches get together every year to assemble 1200-1500 of these pies to sell for the Bible League. These UNBAKED pies are double bagged and placed in a pie box, complete with instructions on how to bake after removing from freezer. Your recipe is the closest to their recipe. I think I’ll be just donating money this year, because your recipe is THE best!!!
Bri
I sprinkled the sugar on top....but when the pie was finished baking there was just a layer of sugar still sitting on top. Looks completely inedible and I’m not sure where I went wrong!
Marye
How much did you use? It's just a dusting so you really almost can't see it.
Kelly
Absolutely wonderful! Made it today and absolutely loved it. It was a big hit.
Marye
YAY! Glad you liked it.
Jenny McGreevy
We had a Thanksgiving pie contest and this one won! I even omitted the ground cloves, because I had none!
Marye
That's awesome! Thanks for letting me know!
LaurieLynn
I made this today. I am always on the lookout for different pie recipes. So I am excited to have found this from Pinterest 🙂
I ran out of ACV and I thought I had lemons so I didn’t pick any up at the store (it’s a 30 minute drive and I wasn’t about to go back). So I improvised. I had some lemon lime soda and I put the apples in that while I was peeling and slicing. Kept them from turning brown and that’s what I wanted!
My house smells so amazing and I have to keep watch so the teenagers and husband don’t sneak a bite! I cannot wait to have this for breakfast tomorrow morning. Yes, we eat apple pie for breakfast the morning of Thanksgiving. I would love to say it’s some family tradition from growing up but it isn’t. We are just greedy and cannot wait until after we wake up from the turkey coma.
Sarah
I appreciate having a "jump to recipe" button. Makes it easier to find what I'm looking for. Thanks!
Megan
Can you make ahead, day before and keep in refrigerator to bake next day?
Marye Audet
yes. 🙂
Shannon
Oh, Marye - this is now my very favorite Apple Pie recipe! It is absolutely perfect. Thank you!
Marye Audet
I'm so glad you like it! 🙂 It's one of my favorites, too.
Lisa Garcia
Can you tell me can you use this recipe to make apple crisp?
Marye
Yes you can!
Catherine
Dear Marye, This pie looks absolutely splendid. I love the crunchy topping...such a beautiful holiday dessert. Wishing you and yours a beautiful holiday and New Year!
Marye Audet
thank you!