Easy Dutch Apple Pie Recipe

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A freshly baked crumb topping apple pie, inspired by an easy Dutch apple pie recipe, sits on a blue table, topped with a golden, crumbly crust. A small apple and several forks rest beside it on a striped cloth. White plates are stacked nearby, ready for serving.

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5 from 1 vote

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!

Prep Time20

Cook Time50

Total Time1 10

Servings:

Calories: 2991kcal

Author: Melissa Griffiths

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.

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