Try This Fast, Easy Dutch Apple Pie Recipe

This is the Dutch apple pie recipe that will make you famous in your neighborhood.

I’ll never forget the first time I had a true Dutch apple pie. It was at a church social years ago, and Ms. Carol Mae brought one. Lord have mercy, that pie was a thing of beauty. It didn’t have that fancy lattice top I was used to. Instead, it was covered in a mountain of sweet, buttery crumbles. One bite and I knew I could never go back to a regular two-crust pie again. That crunchy, streusel topping combined with the warm, gooey apples was just pure heaven on a fork.

For years, I made Ms. Carol Mae’s recipe just as she wrote it down for me on an old index card. It was perfect. But you know me, I can’t leave well enough alone. I started thinking, what could make this even better? How could I add my own little signature to it? My husband, bless his heart, suggested adding nuts, but that felt too easy.

One afternoon, while making the streusel, I accidentally let the butter cook a little too long in the saucepan. It started to turn golden brown and smell all nutty and wonderful. A lightbulb went off. I went ahead and used that brown butter in the topping, and for good measure, I added a tiny pinch of cardamom I had in the pantry alongside the cinnamon. Y’all, the result was a showstopper. The brown butter gave the crumble a rich, toasted depth of flavor, and the cardamom added a little whisper of warmth and spice that nobody could quite put their finger on. It was familiar, yet new and exciting. This is the version I make now, and it’s the one everyone begs me for.

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Why This Dutch Apple Pie Recipe Works

A Dutch apple pie, or appelkruimeltaart as it’s known in the Netherlands, is a beloved dessert for a reason. Its history is rooted in simple, comforting farmhouse baking. Unlike its American cousin with a double crust, this pie focuses on a generous, crumbly streusel topping made from butter, flour, and sugar. This difference is what makes it so special. The textural contrast between the buttery, flaky crust, the soft, spiced apple filling, and the crunchy, sweet crumble on top is simply divine. It offers all the comfort of a classic apple pie with an extra layer of texture and flavor.

This particular recipe has a few tricks up its sleeve that make it truly stand out. First, we pay close attention to the apples. Using a mix of tart and sweet apples, like Granny Smith and Honeycrisp, creates a filling that’s complex and not overly sweet. The apples are sliced thinly but not paper thin, so they cook down to a perfect tender-crisp texture without turning into mush. This ensures every bite has substance.

But the real magic, my secret weapon, is the brown butter and cardamom in the streusel topping. Browning the butter is a simple step that transforms it, creating deep, nutty, and almost caramel-like notes. It elevates the entire pie from a simple dessert to a gourmet experience. The cardamom adds a sophisticated warmth that pairs beautifully with the apples and the traditional cinnamon. It’s a subtle twist that makes a world of difference, creating a Dutch apple pie that is both comforting and incredibly impressive. It’s easier to make than a lattice pie, but the flavor is so much more complex.

Ingredients for Dutch Apple Pie

For this recipe, we’re using simple, wholesome ingredients. The quality of your apples and butter will really shine through, so try to use the best you can find. The full ingredient list is just below, but let’s talk about the stars of the show.

The key to the most flavorful filling is using the right kind of apples. I always recommend a mix. Granny Smith apples provide a wonderful tartness and hold their shape beautifully when baked. I like to pair them with a sweeter, crisp apple like Honeycrisp or Braeburn to create a more balanced flavor profile. This combination prevents the filling from becoming one-note or overly sweet.

Now, for my signature twist, the browned unsalted butter in the streusel topping is a non-negotiable. This simple technique adds a nutty richness that you just can’t get from regular melted butter. Paired with a pinch of ground cardamom, it creates a warm, aromatic flavor that will have everyone asking for your secret. Always use unsalted butter, especially when browning, as it gives you complete control over the saltiness of the final dish.

• For the All-Butter Pie Crust:
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon granulated sugar
• 1/2 cup (1 stick) cold unsalted butter, cut into 1/2-inch cubes
• 1/4 cup ice water
• For the Apple Filling:
• 6-7 medium apples (about 3 lbs), a mix of Granny Smith and Honeycrisp
• 3/4 cup granulated sugar
• 1/4 cup all-purpose flour
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Pinch of salt
• 1 tablespoon lemon juice
• 1 tablespoon unsalted butter, cut into small pieces
• For the Brown Butter Streusel Topping:
• 1 cup all-purpose flour
• 1/2 cup packed light brown sugar
• 1/4 cup granulated sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cardamom
• Pinch of salt
• 1/2 cup (1 stick) unsalted butter, for browning

Step-by-Step Instructions For Making Dutch Apple Pie

Making a pie from scratch might seem intimidating, but I promise, this one is as straightforward as they come. We’ll break it down into three simple parts: the crust, the filling, and that glorious topping. The most important thing is not to rush the process. Just put on some good music and enjoy yourself.

A critical technique in this recipe is browning the butter for the streusel. Don’t walk away from the stove during this step. Melt the butter in a light-colored saucepan so you can see the color change. It will foam up, then the foam will subside, and you’ll see little brown specks forming at the bottom. Those are the toasted milk solids, and they are pure gold. As soon as it smells nutty and turns a lovely amber color, take it off the heat immediately to prevent burning.

For the pie crust, make sure your butter and water are ice cold. This is the secret to a flaky crust. The little pockets of butter will steam when they hit the hot oven, creating those irresistible layers. A pastry blender is a great tool, but your fingertips work just as well. Just work quickly so the butter doesn’t melt.

1. Prepare the Pie Crust: In a medium bowl, whisk together the 1 1/4 cups flour, 1/2 tsp salt, and 1/2 tsp sugar. Cut in the cold, cubed butter using a pastry blender or your fingers until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining. Drizzle in the ice water, one tablespoon at a time, and mix with a fork until the dough just starts to come together. Form it into a disk, wrap it in plastic, and chill in the refrigerator for at least 30 minutes.
2. Roll and Shape the Crust: On a lightly floured surface, roll the chilled dough into a 12-inch circle. Carefully transfer it to a 9-inch deep-dish pie plate. Trim the edges, leaving a 1-inch overhang, then fold the overhang under and crimp the edges decoratively. Place the pie plate in the freezer for 15 minutes to chill while you prepare the filling.
3. Make the Apple Filling: Preheat your oven to 400°F. Peel, core, and slice your apples about 1/4-inch thick. In a large bowl, toss the apple slices with the 3/4 cup granulated sugar, 1/4 cup flour, 1 tsp cinnamon, 1/4 tsp nutmeg, pinch of salt, and 1 tbsp lemon juice until evenly coated.
4. Brown the Butter for the Streusel: In a small, light-colored saucepan, melt the 1/2 cup of butter over medium heat. Continue cooking, swirling the pan occasionally, until the butter foams, then subsides, and brown specks appear at the bottom. It should smell nutty and be a deep amber color. Immediately remove from heat and pour into a heatproof bowl to cool slightly.
5. Make the Streusel Topping: In a separate bowl, whisk together the 1 cup flour, 1/2 cup brown sugar, 1/4 cup granulated sugar, 1/2 tsp cinnamon, 1/4 tsp cardamom, and a pinch of salt. Pour the slightly cooled brown butter over the dry ingredients and mix with a fork until large, moist crumbs form.
6. Assemble and Bake the Pie: Remove the chilled pie crust from the freezer. Spoon the apple filling into the crust and dot the top with the 1 tbsp of cut-up butter. Evenly sprinkle the brown butter streusel topping over the apples, covering them completely. Place the pie on a baking sheet to catch any drips.
7. Bake to Perfection: Bake at 400°F for 15 minutes. Then, reduce the oven temperature to 375°F and continue to bake for another 40-50 minutes, or until the filling is bubbly and the streusel is golden brown. If the top starts to get too dark, you can loosely tent it with aluminum foil. Let the pie cool on a wire rack for at least 3 hours before slicing. This allows the filling to set up properly.

How To Serve Dutch Apple Pie

Once that beautiful pie comes out of the oven, smelling up your whole house with notes of apple, cinnamon, and nutty brown butter, the temptation is to dig right in. But a little patience goes a long way. Letting the pie cool for at least three hours is crucial for the filling to set, so you get clean, beautiful slices instead of a runny mess. I find it’s best served warm, not hot.

Of course, there are the tried and true ways to serve a slice, and honestly, you can’t go wrong with them. But I also have a few other ideas that pair wonderfully with the unique flavors in this particular pie. The goal is to complement the rich topping and spiced apples without overpowering them.

Here are some of my favorite ways to serve this Dutch Apple Pie:

• A La Mode: This is a classic for a reason. A scoop of high-quality vanilla bean ice cream melting over a warm slice of this pie is pure, unadulterated comfort. The cool, creamy vanilla is the perfect counterpoint to the warm, spiced apples.
• With Salted Caramel Sauce: The nutty, toasty notes from the brown butter topping are a perfect match for a drizzle of warm salted caramel sauce. It adds another layer of decadent, sweet and salty flavor that is absolutely irresistible.
• A Dollop of Cinnamon Whipped Cream: Instead of plain whipped cream, try whipping heavy cream with a little powdered sugar, vanilla extract, and a pinch of cinnamon. It’s light, airy, and echoes the spices already in the pie.
• With a Slice of Sharp Cheddar: Don’t knock it ’til you’ve tried it. This is an old-fashioned pairing that is surprisingly delicious. The sharp, salty cheddar cuts through the sweetness of the pie, creating a wonderfully balanced bite. It’s a Southern tradition that deserves a comeback.

No matter how you serve it, this pie is meant to be shared. It’s perfect for holiday gatherings, Sunday dinners, or just a cozy weeknight treat. A good cup of coffee or a tall glass of cold milk on the side is always a welcome addition too.

How To Store & Reuse Dutch Apple Pie Leftovers

If you find yourself with leftover Dutch apple pie, first of all, congratulations on your self-control. It’s a rare occurrence in my house. Proper storage is key to making sure that next-day slice is just as delightful as the first. Because of the high sugar content, the pie is fine to store at room temperature for a day or two. After that, it’s best to move it to the refrigerator.

The best way to store it is to cover the pie loosely with aluminum foil or plastic wrap. You don’t want to seal it too tightly, as that can trap moisture and make the wonderful streusel topping a bit soggy. Just a light covering to keep it fresh is all you need. In the refrigerator, it will keep nicely for up to five days, though I can’t imagine it ever lasting that long.

When it comes to enjoying those leftovers, you have some wonderful options beyond just eating a cold slice from the fridge, which is also a perfectly acceptable choice. Here’s how to handle your leftovers:

• Reheating a Slice: The absolute best way to reheat this pie is in the oven or a toaster oven. Place a slice on a baking sheet and warm it at 350°F for about 10-15 minutes. This method has the magical effect of re-crisping the streusel topping and warming the filling gently, making it taste almost freshly baked. I strongly advise against using the microwave, as it tends to make both the crust and the topping soft and gummy.
• Leftover Pie Breakfast Parfait: This is a fun one. Crumble a slice of the cold pie into a glass. Layer it with some plain or vanilla Greek yogurt and a sprinkle of extra cinnamon. It feels incredibly indulgent, but it’s a great way to use up that last little bit.
• Dutch Apple Pie Milkshake: For a truly decadent treat, blend a slice of the pie with a few scoops of vanilla ice cream and a splash of milk. You’ll get a thick, creamy milkshake with wonderful bits of crust, apple, and streusel throughout. It is pure bliss in a glass.

These ideas ensure that not a single crumb of your delicious, hard work goes to waste. The second-day experience of this pie can be just as good, if not better, than the first.

Substitutions & Variations For Dutch Apple Pie

While I believe this recipe is pretty close to perfect as is, I know that every cook likes to put their own spin on things, or sometimes you just have to work with what you’ve got in the pantry. This Dutch apple pie is wonderfully adaptable, so feel free to play around with it. The foundation of the buttery crust, fruit filling, and crumbly topping is forgiving and invites creativity.

Whether you need to accommodate a dietary restriction or you just want to experiment with different flavor combinations, there are plenty of simple swaps you can make without sacrificing the soul of the dessert. Think of this recipe as a trusted template for your own delicious creations.

Here are some substitutions and variations that work beautifully:

• Gluten-Free Dutch Apple Pie: You can easily make this pie gluten-free. For the crust and the streusel topping, simply substitute the all-purpose flour with a good quality measure-for-measure gluten-free flour blend. I’ve had great success with blends that contain xanthan gum, as it helps with the structure. The results are just as delicious.
• Add Some Crunch: If you love nuts, feel free to add about 3/4 cup of chopped pecans or walnuts to the streusel topping mixture before adding the brown butter. They will toast up beautifully in the oven and add a lovely extra layer of texture and flavor.
• Fruit Variations: While it’s an apple pie, this recipe works wonderfully with other fruits. Try substituting half of the apples with firm pears for a lovely pear-apple pie. In the fall, a cup of fresh or frozen cranberries mixed in with the apples adds a beautiful tartness and color, making it perfect for the holidays. A peach version in the summer would also be divine.
• Spice It Up: If you don’t have cardamom or aren’t a fan, you can simply omit it and add a bit more cinnamon. Alternatively, a pinch of ground ginger or allspice in the filling or topping can add a different kind of warmth and complexity.
• Crust Shortcut: I know making a pie crust from scratch isn’t always in the cards on a busy day. You can absolutely use a high-quality store-bought refrigerated pie crust. Just unroll it into your pie plate, crimp the edges, and proceed with the recipe as written. No one will ever know the difference.

5 FAQs About Dutch Apple Pie

Here are some straightforward answers to the most common questions I receive about this Dutch apple pie recipe.

What is the difference between a Dutch Apple Pie and a regular apple pie?

That’s a fantastic question, and it’s the main reason I fell in love with this style of pie. The primary difference lies in the topping. A traditional American apple pie has a double crust, meaning it has a pastry crust on both the bottom and the top. The top crust can be solid, vented with slits, or woven into a beautiful lattice pattern. It’s all pastry, through and through.

A Dutch apple pie, on the other hand, only has a pastry crust on the bottom. Instead of a top crust, it’s covered with a generous layer of streusel, which is a crumbly topping made from flour, sugar, and butter. Sometimes nuts or oats are added. This streusel topping bakes up to be crunchy, sweet, and buttery, offering a wonderful textural contrast to the soft, tender apple filling beneath it. Some people call it an apple crumble pie for this very reason.

In my opinion, the streusel topping is not only more interesting texturally, but it’s also much more forgiving to make than a top crust. You don’t have to worry about rolling out another piece of dough perfectly or weaving a lattice. You just mix the ingredients and sprinkle them on top. It’s a rustic, charming, and utterly delicious alternative.

Why is my Dutch Apple Pie topping not crumbly?

Ah, the dreaded soggy streusel. It’s a common problem, but thankfully, it’s usually an easy fix. The number one culprit for a topping that isn’t crumbly is the temperature and state of your butter. If your butter is too soft or completely melted into a liquid (this recipe’s brown butter being a specific, controlled exception), it will blend too thoroughly with the flour and sugar, creating a paste rather than distinct crumbs.

For a traditional streusel, you want to use cold butter cut into cubes, similar to how you make a pie crust. For my brown butter version, the key is to let the brown butter cool slightly before mixing it into the dry ingredients. If it’s piping hot, it will melt the sugar and create a greasy texture. You want it to be just warm enough to be liquid, but not so hot that it “cooks” the flour. Mix it with a fork just until large crumbs form. Do not overmix. Overmixing will develop the gluten in the flour and turn your crumbly topping into a tough, doughy layer.

Another factor can be the ratio of ingredients. If you have too much butter or not enough flour, the topping will be prone to melting and becoming greasy instead of crumbly. Stick to the recipe’s measurements for the best results, and your topping should be perfectly crisp and crunchy every time.

What are the best apples to use for a Dutch Apple Pie?

This is probably the most important question for ensuring your pie has the perfect texture and flavor. The ideal apple for any baked pie is one that is firm and will hold its shape during baking, preventing the filling from turning into applesauce. You also want an apple with a good balance of tart and sweet flavors to stand up to the sugar in the recipe.

My go-to apple is the Granny Smith. It’s wonderfully tart, incredibly firm, and widely available. It provides the perfect acidic backbone for the filling. However, a pie made with only Granny Smith apples can sometimes be a little too one-dimensionally tart for some folks. That’s why I always, always recommend using a mix of at least two varieties.

Pairing a tart apple like Granny Smith with a firm-sweet apple creates a much more complex and interesting filling. Excellent partners for Granny Smith include Honeycrisp (my personal favorite for its explosive crispness and sweetness), Braeburn (complex sweet-tart flavor), Jonagold (crisp and sweet), or Golden Delicious (mellow and sweet). By using a combination, you get a filling with layers of flavor and a texture that is tender but still has a bit of bite.

Can I make this Dutch Apple Pie ahead of time?

Absolutely! This is a great recipe to prep in advance, which is especially helpful around the holidays. You have a few different options depending on how much you want to do ahead of time. You can prepare the components separately. The pie dough can be made up to three days in advance and kept tightly wrapped in the refrigerator, or frozen for up to three months. The streusel topping can also be mixed together and stored in an airtight container in the refrigerator for up to a week.

If you want to assemble the entire pie ahead of time, you can. Prepare the pie as directed right up until baking, then cover it tightly with plastic wrap and aluminum foil. You can refrigerate the unbaked pie for up to 24 hours. When you’re ready to bake, you may need to add 5-10 extra minutes to the baking time since you’re starting with a cold pie.

For longer storage, you can freeze the unbaked pie. Assemble it completely, wrap it very well in multiple layers of plastic wrap and foil to prevent freezer burn, and freeze for up to three months. You can bake it directly from frozen, no need to thaw. Just place the frozen pie on a baking sheet and bake at 400°F for about 25 minutes, then reduce the heat to 375°F and continue baking for another 50-60 minutes, or until the filling is bubbly and the top is golden.

How do I prevent my Dutch Apple Pie from having a soggy bottom?

A soggy bottom is the baker’s nemesis, but there are several simple tricks to ensure your pie crust is crisp and golden. The first line of defense is to make sure your apple filling isn’t excessively wet. The flour in the filling recipe is designed to thicken the juices as they cook, but if your apples are particularly juicy, you can let them sit with the sugar and spices for about 30 minutes, then drain off some of the excess liquid before filling the pie.

Chilling your pie shell is also a critical step. After you’ve fitted the dough into the pie plate, I recommend popping it in the freezer for at least 15 minutes before you add the filling. A cold crust going into a hot oven helps the fat to set up quickly, creating a barrier against the moisture from the filling. This is a very effective technique.

Finally, where you place your pie in the oven matters. Baking the pie on a preheated baking sheet placed on the lowest oven rack is my best tip. The baking sheet helps conduct heat directly to the bottom of the pie plate, cooking the crust more thoroughly from the bottom up. Following these steps will give you a perfectly crisp, flaky bottom crust every single time.

Try These Recipes Next

If you fell in love with the comforting, from-scratch goodness of this Dutch apple pie, I have a feeling you’ll enjoy some of the other recipes I’ve gathered here at This Gal Cooks. It’s all about making delicious, impressive food that brings people together. Here are a few collections I think you’ll want to check out next.

For those of you who believe that pie is a perfectly acceptable breakfast food (I’m right there with you), you should browse through my favorite Easy Breakfast and Brunch Ideas. You’ll find everything from fluffy pancakes and savory casseroles to quick and easy ideas for busy weekday mornings. It’s all about starting the day with something special, and these recipes are sure to make your mornings a little brighter.

Desserts like this Dutch apple pie are often the grand finale to a wonderful family meal. If you’re looking for inspiration for what comes before the dessert, I’ve compiled a huge list of 110 Easy Dinner Ideas that your family will love. This list is my go-to when I’m in a rut. It has everything from 30-minute meals to slow cooker favorites, so you can find the perfect dish for any night of the week.

And since apple pie is a cornerstone of any holiday table, especially in the fall, you might be planning a big feast soon. If so, you absolutely must take a peek at my ultimate guide to Thanksgiving Dinner Ideas. I’ve gathered all my best recipes for turkey, side dishes, and of course, more desserts to help you plan a holiday meal that’s both delicious and stress-free. This pie would be right at home alongside any of those wonderful dishes.