Dutch Apple Pie with Buttery Streusel Topping

Dutch Apple Pie with Streusel Topping

Dutch apple pie has one bottom pastry crust and a generous layer of buttery streusel instead of a pastry lid. A thick filling of cinnamon-spiced apple slices stays visible in each wedge beneath the coarse golden crumbs. The topping may brown before the apples are tender, so check for bubbling juices and pierce an apple near the center before taking the pie out. Cool it for at least 3 hours so the filling can set enough to slice.

For a pastry-topped version, try this classic homemade apple pie.

Ingredients for Dutch Apple Pie

Makes one standard 9-inch pie, or 8 wedges. Prep time: about 30 minutes. Bake time: about 55–70 minutes. Total time: about 4 hours 25 minutes to 4 hours 40 minutes, including at least 3 hours of cooling.

Crust and apple filling

• 1 unbaked 9-inch pie crust, fitted into a standard pie dish
• 2 1/2 to 3 lb firm apples (about 1.15–1.35kg whole), yielding 6–7 cups peeled, cored, and sliced
• 1/2 cup granulated sugar (100g)
• 1/4 cup all-purpose flour (30g)
• 1 1/2 teaspoons ground cinnamon
• 1 tablespoon lemon juice
• 1/4 teaspoon fine salt

Streusel topping

• 3/4 cup all-purpose flour (90g)
• 1/2 cup packed light brown sugar (100g)
• 6 tablespoons cold unsalted butter, cubed (85g)
• 1/8 teaspoon fine salt

How to Bake Dutch Apple Pie

1. Prepare the crust: Preheat the oven to 375°F (190°C) with a rack in the lower-middle position. Press the unbaked crust into a standard 9-inch pie dish without leaving large air pockets. Crimp the edge and chill the crust while you prepare the topping and filling.
2. Make the streusel: Mix the topping flour, brown sugar, and 1/8 teaspoon salt. Cut in the cold butter with a pastry cutter or your fingertips until uneven pea-size and smaller crumbs form. The mixture should clump when squeezed, not become a smooth paste. Refrigerate it while you prepare the apples.
3. Season the apples: Peel and core the apples, then cut them into even 1/4-inch slices. Toss with the granulated sugar, filling flour, cinnamon, lemon juice, and 1/4 teaspoon salt until coated, with no dry pockets of flour.
4. Fill and top the pie: Mound the apples in the chilled crust. If they have released an unusually large puddle of liquid, leave the excess in the bowl. Scatter the streusel over the apples without pressing the crumbs flat. Set the pie dish on a room-temperature rimmed baking sheet to catch drips.
5. Bake: Bake uncovered for about 55–70 minutes, or longer if needed. Check browning after 35–40 minutes and begin checking the filling around 55 minutes. If the pastry rim browns too quickly, cover just the rim with foil or a pie shield; if the streusel darkens early, loosely tent the top with foil. The pie is done when juices bubble in several spots, an apple near the center yields easily to a thin knife, the streusel is golden, and the exposed pastry rim is browned. Rotate the pie only if your oven browns unevenly.
6. Cool and slice: Transfer the pie to a rack and cool for at least 3 hours before cutting into 8 substantial wedges. Serve plain to show the apple filling, pastry base, and crumb topping.

Choosing and Cutting the Apples

Use firm apples that will remain distinct after baking. A mix of tart Granny Smith and sweeter Honeycrisp works well, but one firm variety is fine. Aim for 6–7 cups of prepared apples rather than relying on whole-apple weight alone; sizes and trimming vary. Even 1/4-inch slices cook more consistently, while thicker pieces may need more time in the oven.

How to Tell When the Pie Is Done

Golden streusel alone does not mean the apples underneath are cooked. Look for filling bubbling through the crumbs in more than one spot, then pierce an apple near the center with a thin knife. If it resists, protect any browned areas with foil and keep baking. Pie depth, apple variety, and dish material can all affect the time needed.

How to Avoid a Runny Filling or Soggy Bottom

Fill the chilled crust just before baking so the raw apples do not sit on the pastry. The flour thickens the juices, but the filling must bubble during baking to set properly. If you use a glass dish, check the visible bottom crust as well as the topping; continue baking if the pastry still looks pale and the filling is not done.

A hot pie can look loose even when fully baked. Cooling for at least 3 hours gives the filling time to become more cohesive before slicing.

Storage and Reheating

Cool the pie completely, then cover and refrigerate it for up to 3–4 days. Warm refrigerated pie in a 350°F (175°C) oven for about 15–20 minutes, loosely covering the topping with foil if it is already dark. Vanilla ice cream or whipped cream can be served alongside individual wedges, if desired.

Nutrition

Approximate nutrition per wedge, based on 8 servings: 420 calories, 4g protein, 16g fat, and 66g carbohydrates. Approximate values per 100g of baked pie: 230 calories, 2g protein, 9g fat, and 36g carbohydrates. Values vary with the pie crust, apple yield, and moisture lost during baking; optional accompaniments are not included.