This Dutch apple pie with a buttery streusel topping is destined to become a favorite. It begins with an easy, flaky deep-dish crust, is filled with a homemade spiced apple filling, and finished with a crisp, sweet crumb topping.
Dutch Apple Pie
Homemade apple pie is a must for holiday dinners, and this Dutch apple pie is one we return to year after year for Thanksgiving dessert. It’s beautiful served with whipped cream or a generous scoop of vanilla ice cream, but it’s equally delicious on its own. The deep-dish crust allows for plenty of filling, creating a comforting, generous pie your family will love.
Unlike two-crust pies, this Dutch apple pie is topped with a crisp streusel rather than a second pastry layer. The streusel adds a crunchy, sweet contrast to the tender apple filling and is much easier to prepare than braiding or fitting a top crust.
This recipe uses about six medium Granny Smith apples for a deep-dish pie. The tartness of Granny Smiths balances the sweet sugars and warm spices in the filling. For the crust, a shortening-based dough creates a reliably flaky and tender shell that’s forgiving for bakers of all skill levels.
Ingredients to Make Dutch Apple Pie
- Granny Smith apples (about 3 lbs / ~6 medium)
- 1 cup vegetable shortening (for crust)
- 2 cups all-purpose flour (for crust)
- 1 egg
- 4 tbsp cold water
- 2 tsp white vinegar (for crust)
- 1/2 cup granulated sugar (for filling)
- 1/2 cup brown sugar (for filling)
- 1/4 cup flour (for filling)
- 1 tsp cinnamon (for filling)
- 1/4 tsp nutmeg (for filling)
- 1/2 tsp salt
- 1 tbsp cider vinegar (for filling)
- 1 tbsp butter (to dot the filling)
- For the streusel: 1/2 cup flour, 1/2 cup granulated sugar, 1/2 cup brown sugar, 1/2 cup quick oats, 3/4 tsp cinnamon, 1/4 tsp nutmeg and 6 tbsp cold butter cut into small pieces
How to Make Dutch Apple Pie
1. Prepare the crust: In a small bowl, beat the egg and set it aside. In a larger bowl, combine the shortening and 2 cups of flour. Use a pastry cutter to work the shortening into the flour until the mixture resembles coarse crumbs.
2. Add the beaten egg, 4 tablespoons cold water and 2 teaspoons white vinegar. Stir until just combined. Place the dough on a large piece of plastic wrap and use a rolling pin to flatten it to about 1/2 inch thickness. Refrigerate for at least 20 minutes.
3. Make the filling: In a large bowl combine 1/2 cup granulated sugar, 1/2 cup brown sugar, 1/4 cup flour, 1 teaspoon cinnamon, 1/4 teaspoon nutmeg and 1/2 teaspoon salt. Peel, core and slice the apples into roughly 1/4-inch slices, then add them to the sugar-spice mixture along with 1 tablespoon cider vinegar. Toss to coat and set aside.
4. Preheat the oven to 425°F (220°C). Lightly flour a work surface and roll out the chilled crust. Fit the dough into a deep-dish pie pan and pinch the edges to finish.
5. Place a foil-lined baking sheet on the lower rack to catch any spillover. Fill the crust with the apple mixture and dot the top with pieces of butter. Bake at 425°F for 20 minutes.
6. While the pie bakes, prepare the streusel. In a medium bowl combine 1/2 cup flour, 1/2 cup granulated sugar, 1/2 cup brown sugar, 1/2 cup quick oats, 3/4 teaspoon cinnamon and 1/4 teaspoon nutmeg. Add the 6 tablespoons of cold butter and cut it into the dry ingredients with a pastry cutter until the mixture forms pea-sized crumbs.
7. After the initial 20 minutes of baking, remove the pie from the oven and sprinkle the streusel evenly over the apples. Shield the crust edge with a pie ring or loosely cover it with aluminum foil to prevent over-browning. Reduce the oven temperature to 375°F (190°C) and return the pie to the oven. Bake an additional 45–55 minutes, until the crust is golden and the filling is bubbling.
8. Remove the pie and allow it to cool before slicing. Cooling helps the filling set so slices hold together nicely. Serve warm or at room temperature, plain or with ice cream or whipped cream.
Recipe Notes
- Use tart but firm apples such as Granny Smith so the fruit holds its shape during baking.
- Quick oats in the streusel add texture—old-fashioned oats can be used but will create larger pieces.
- If the crust edge browns too quickly, shield it with foil earlier in the bake.
- Allow the pie to rest at least 30 minutes before serving for best slicing results.
