Dutch Apple Pie

A buttery, flaky crust, juicy sweet-tart apples, and melt-in-your-mouth streusel crumb topping all come together for pure heaven. This super easy apple pie recipe takes very little hands-on time. Just let the oven do most of the work and enjoy the decadence.

Course Dessert

Cuisine American, European

Prep Time 20

Cook Time 50

Total Time 1 10

Servings

Calories 328kcal

Author Imma

Ingredients

1 pie crust (homemade or store-bought)

Streusel Crumb Topping

¾ cup all-purpose flour
½ cup walnuts or pecan, finely chopped
⅓ cup raw rolled oats (not instant)
⅓ cup light brown sugar, packed
⅓ cup granulated sugar
1 teaspoon ground cinnamon
¼ teaspoon nutmeg, freshly grated
½ teaspoon allspice
4 ounces unsalted butter, melted
1 teaspoon vanilla extract

The Apple Pie Filling

6 medium apples, peeled, cored, and sliced ¼" thick (about 2½ pounds)
¼-½ cup granulated sugar
½ cup brown sugar
3½ tablespoons cornstarch or flour
½ teaspoon salt
1½ teaspoon ground cinnamon, more if desired
¼ teaspoon ground nutmeg, more if desired
½ teaspoon ground ginger
½ teaspoon ground allspice, more if desired
1 tablespoon fresh lemon juice
2-3 tablespoons cold unsalted butter, cut into cubes

Instructions

The Pie Crust

You can make the pie crust or use a store-bought one.
Transfer the dough to a 9-inch pie plate, gently fit it in, trim any excess dough hanging on the edges, then decorate the edges as desired. Refrigerate it for at least 45 minutes or until you're ready to bake it.

The Crumb Topping

In a medium bowl, mix the brown sugar, then add the flour, nuts in flour, nutmeg, and salt.
Pour the vanilla extract and melted butter over the oat mixture and toss until evenly moistened. Put the streusel in the refrigerator while you prepare the pie filling.

The Apple Pie Filling

Preheat the oven to 350℉/177℃.
Peel the apples, then core and slice them about ¼ to ½ inch thick. Place them in a bowl of lemon water to prevent the apples from turning brown while you get the rest of the ingredients together.
Drain the apples and place them in a mixing bowl. Add brown and granulated sugar, cornstarch, cinnamon, nutmeg, ginger, allspice, salt, and lemon juice. Mix well.
Pour the filling into the prepared pie pan, evenly distribute the apples, and arrange the butter pieces over the apples.
Top the apple mixture with the oatmeal crumb mixture and evenly spread it all over the apples.
Place the pie on a baking sheet if your pies tend to spill over in the oven.
Bake the pie until the apples are almost tender when poked with a toothpick, 40-45 minutes. Check the pie a few times throughout baking to ensure the crumb topping and crust aren't over-browning. You may cover it with foil paper if it's browning too fast.
Remove the pie from the oven and let it cool on a wire rack for about 2 hours. Serve warm with vanilla ice cream if desired.

Notes

To avoid soggy apple pie, toss the apple slices with a little sugar first, and drain if they release too much water. That way, you'll get a thicker pie filling. Not all apples release all that much water, though, but this technique helps.
The apple filling cooks down quite a bit, so don't be afraid to overfill the pie crust. Make sure all the apple slices are flat on the surface, and you're all good.
Please keep in mind that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition