This easy Dutch apple pie recipe makes an irresistible homemade dessert featuring fresh apples, buttery crust, and a crunchy streusel topping that’s perfect for family gatherings and weeknight treats. A simpler recipe than traditional apple pie but delivers maximum flavor with minimum fuss!
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There’s something magical about the aroma of apple pie wafting through your home, isn’t there? This Dutch apple pie is my go-to recipe when I need a dessert that feels special without the stress of perfecting a double crust.
The beauty lies in its rustic charm – a flaky bottom crust filled with tender, spiced apples and crowned with a golden cornmeal streusel that adds the perfect textural contrast.
The cornmeal in the streusel is an unexpected twist that elevates this pie from good to unforgettable. It adds a subtle crunch and depth of flavor that will have everyone asking for your secret. Best of all, the casual, crumbly topping means there’s no pressure to create picture-perfect pastry designs!
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Why You’ll Love Making This Easy Dutch Apple Pie Recipe
- Time-Saving Simplicity: With just a single crust and quick streusel topping, you’ll spend less time fussing with pastry and more time enjoying the delicious results.
- Customizable Sweetness: The recipe intentionally uses less sugar than traditional apple pies, allowing you to adjust according to your family’s preferences and the natural sweetness of your apples.
- Textural Delight: The cornmeal in the streusel creates a wonderful contrast between the soft, tender apples and the slightly crunchy, buttery topping.
- No Special Skills Required: The rustic presentation means even baking beginners can create a gorgeous, impressive dessert that looks like it came from a country bakery.
🥧 I don’t know why the smell of an apple pie makes me feel all homey and cozy, but I think that’s reason enough to make one!
Recipe Ingredients
- Granulated Sugar
- Brown Sugar
- All-Purpose Flour
- Cinnamon
- Salt
- Apples
- Cornmeal
- Butter
- Pie Crust — either store bought or homemade pie crust
See the recipe card below for full information on ingredients and quantities.
How to Make Dutch Apple Pie
Step 1: Preheat the oven. Mix all of the filling ingredients together in a bowl.
Step 2: Place the pie crust into a pie plate. Scrape the filling on top and spread out evenly. Bake 25 minutes.
Step 3: While pie is baking, combine the dry streusel topping ingredients. Drizzle with butter and combine with a fork.
Step 4: Remove pie from oven. Carefully put the streusel across the top. Continue baking until crust and streusel are browned. Remove from oven and let cool before eating.
Recipe FAQs
The beauty of this recipe is its flexibility! For a balanced flavor, I recommend using a combination of tart and sweet apples. Granny Smith provides excellent structure and tartness, while Honeycrisp, Golden Delicious, or Jonagold add sweetness. The most important quality is firmness – you want apples that will hold their shape during baking.
Absolutely! You can assemble the entire pie up to a day before baking and keep it refrigerated. Alternatively, bake it completely 1-2 days ahead and store it at room temperature, loosely covered. For longer storage, this pie freezes beautifully for up to 3 months – just thaw overnight in the refrigerator and warm slightly in the oven before serving.
The pie is ready when the crust and streusel are golden brown, and you can see the apple filling bubbling around the edges. If you notice the topping browning too quickly before the pie is fully baked, loosely cover it with aluminum foil to prevent burning.
Expert Tips
- Perfect Apple Slices: Cut your apples into uniform slices about ¼-inch thick. This ensures they’ll cook evenly and create the perfect texture – not too mushy and not too firm.
- Double Duty Pie Crust: Make a double batch of pie crust and freeze half for later. This way, you’re always prepared for impromptu pie-making opportunities!
- Cornmeal Magic: Don’t skip the cornmeal in the streusel! It’s the secret ingredient that elevates this pie from good to unforgettable, adding a subtle crunch and nutty flavor note.
- Strategic Baking: The two-stage baking process (first with just the filling, then adding the streusel) prevents the topping from over-browning while ensuring the apples cook properly.
- Cooling Patience: Allow the pie to cool for at least an hour before slicing. This resting period lets the filling set properly so you get clean, beautiful slices rather than a soupy mess.
More Delicious Pie Recipes To Try
Pies are one of those things I make when I want to celebrate something or when I just want to bring a little joy to my day!
- Creamy Lemon Yogurt Pie: The easy-to-make lemon filling gets it’s creamy texture and a little extra tang from the addition of Greek yogurt.
- Apple Cranberry Streusel Pie: A mouth watering combination of sweet apples and tart cranberries topped with a crumbly streusel topping.
- Coconut Cream Pie with a Chocolate Crumb Crust: A delicious pie version of an Almond Joy candy bar!
More Delicious Pie & Tart Recipes To Consider
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Easy Dutch Apple Pie Recipe
Ingredients
- 1 unbaked pie crust store bought or homemade
For the filling:
- 3 tablespoons sugar
- 3 tablespoons all-purpose flour
- 1 teaspoon cinnamon
- Dash of salt
- About 5 cups thinly sliced apples 8-10 medium apples peeled and cored
For the streusel:
- 1 cup all-purpose flour
- ⅓ cup granulated sugar
- ⅓ cup packed brown sugar
- 1 tablespoon yellow cornmeal
- 6 tablespoons butter melted
Instructions
- Preheat the oven to 375℉. Mix all the ingredients for the filling together in a medium bowl, making sure the apples are coated well.
- Add the apple mixture to a prepared unbaked pie crust in a deep 9-inch pie plate. Place the apple pie in the oven (with no top on) and bake for 25 minutes.
- To make the streusel, add the flour, sugars, and cornmeal to a small bowl and whisk to combine. Drizzle the melted butter over the top and stir with a fork until roughly combined.
- Remove the pie from the oven after 25 minutes and carefully add the streusel topping evenly over the top.
- Bake for an additional 20-25 minutes, until the crust and streusel have browned.
- Remove the pie from the oven and let cool for at least one hour. Serve warm or at room temperature.
Notes
- Try to find a firm apple to use in this recipe. I like a mix between sweet and sour apples. You can use Granny Smith, Jonathan, Jonagold, Winesap, Golden Delicious, Honey Crisp, Gala, and Rome Beauty.
- This recipe has a low amount of added sugar compared to other pie recipes. If using a very tart apple you may need to double the sugar. Just adjust to taste.
- Allow the pie to cool for at least an hour before slicing. This resting period lets the filling set properly so you get clean, beautiful slices rather than a soupy mess.
- You can assemble the entire pie up to a day before baking and keep it refrigerated. Alternatively, bake it completely 1-2 days ahead and store it at room temperature, loosely covered.
Dave Lubrano
These recipes are great!