This Dutch Apple Pie recipe is so easy to make! Instead of a double crust like a traditional apple pie, it has a fabulous streusel on top.
Although it is super easy to make, I’ve also included instructions on how to freeze an unbaked apple pie so that you can make an extra one for later!
What You’ll Find In This Post
- Pie Crust: You can use a homemade pie crust or go with store-bought if you prefer.
- Apple Pie Filling: We used homemade apple pie filling, but a can of store-bought pie filling works too!
- Streusel Topping: For the streusel topping, you need all-purpose flour, brown sugar, ground cinnamon, and butter.
How To Make Dutch Apple Pie
First, roll out the pie crust, put it in a 9-inch pie dish, and crimp the edges. Then, add the apple pie filling.
In a medium size bowl, mix together the all-purpose flour, brown sugar, and ground cinnamon. Use a pastry blender or two knives to cut in the butter until the mixture is crumbly.
Next, spread the streusel topping over the pie filling in an even layer.
Finally, bake the Dutch apple pie until the apples are tender and the streusel topping is golden brown.
I totally get it! You are short on time, but you still want to bring a pie to Thanksgiving or that autumn celebration. I am the same way. Here is how I made this pie on short notice and let it bake while getting ready to go to a ladies’ coffee night.
1. Pie Crust: Rather than making a homemade pie crust, use a store-bought one! Yes, I love using ready-made pie crusts. And since the crust really isn’t the star of the show, no one ever notices.
2. Pie Filling: Use canned pie filling or use premade pie filling from my recipe and thaw it in the fridge overnight or thaw it in the microwave. Since the apples are already mostly cooked, it shortens the baking time.
3. Prep: If you know you are going to be making this pie, you can prepare the crumble the day before and store it in the fridge until you are ready to assemble the pie.
Make Ahead, Freezing, and Leftovers
Make Ahead: A Dutch apple pie is the perfect dessert to make ahead of time! Bake the pie and allow it to cool. Wrap the pie with foil or plastic wrap and store it in the fridge. I love warming the pie up in the oven or the microwave before serving it.
Freezer: To freeze an uncooked apple pie, assemble the pie in a METAL pie pan. Wrap the pie tightly in plastic wrap, place it in a freezer bag, and label the bag. When ready to bake, unwrap the pie and bake at 400˚F for 60-65 minutes, until the crumble is evenly golden brown and the apple pie filling is bubbly. Cover the edges of the pie only with foil after 45 minutes, if they are getting too done.
Storage: Cover the cooled pie and store it in the fridge for 3-4 days.
Frequently Asked Questions
The difference between a classic apple pie and a Dutch apple pie is the top layer. In a classic apple pie, the top layer is a second pie crust. But a Dutch apple pie has a delicious crumb topping made with a mixture of flour, brown sugar, cinnamon, and butter.
I spent some time researching what the difference is between a French apple pie and a Dutch apple pie but never found a conclusive answer. Several websites had theories, but none of them matched up, leaving me still wondering.
To make it even more confusing, another name is an apple crumb pie. So, whatever you decide to call it is up to you, and it still tastes just as delicious.
To make a lighter recipe for Dutch apple pie, I would skip the pie crust and turn it into an apple crumble. By skipping the pie crust, you’ll skip a lot of fat and calories.
Use a no sugar added apple pie filling and make the crumble with a sugar alternative and butter alternative. Plus, you could use less of the crumble than the recipe calls for.
More Apple Recipes
- This Apple Cobbler Recipe is made with only four ingredients!
- Homemade Apple Crisp is a family tradition.
- Bloomin’ Baked Apples is the dessert version of a blooming onion!
- Caramel Apple Mousse Cake has a creamy caramel mousse filling.
Dutch Apple Pie
- Preheat oven to 425˚F.
- Roll the pie pastry out on a floured surface. Then, transfer it to a 9-inch pie plate and crimp the edges.
- Spread apple pie filling out over the pie crust in an even layer.
- In a medium sized bowl, combine flour, brown sugar, and ground cinnamon. Cut in the butter until crumbly. Spread over the apple pie filling.
- Bake at 425˚F for 30-35 minutes, until the crumble topping is evenly golden brown and the apple pie filling is bubbly.