There are some desserts that instantly make a house feel like home, and homemade Dutch apple pie is one of them. The smell of sweet apples, warm cinnamon, and a buttery crumb topping baking in the oven is enough to bring everyone into the kitchen asking, “Is it ready yet?” This is the kind of recipe that reminds me of afternoons spent around my grandma’s table, where dessert was always made from scratch and served with lots of love. If you’re looking for a cozy, old-fashioned pie that’s packed with tender apples and finished with a golden, buttery streusel topping, this Dutch apple pie is one you’ll find yourself making again and again.

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Note from Nell

One of my favorite childhood memories is sitting in my grandma’s kitchen while she baked homemade apple pies from scratch. My brother and I would pull up chairs nearby, and while the pies baked and the whole house filled with the smell of warm apples and cinnamon, she’d read books to us. Looking back, I realize it wasn’t just about the pie—it was about feeling safe, loved, and completely at home. Every time I make an apple pie now, it brings me right back to those cozy afternoons, and I hope this recipe helps create a few sweet memories in your home, too.

What is Dutch Apple Pie?

Dutch apple pie is a classic apple pie made with a flaky pie crust, a sweet cinnamon-spiced apple filling, and a buttery crumb topping instead of the traditional double crust. The crumb topping—often made with flour, brown sugar, butter, and cinnamon—bakes into a golden, slightly crisp layer that perfectly complements the soft, tender apples underneath.

Unlike a traditional apple pie, which has a pastry crust on both the bottom and top, Dutch apple pie skips the top crust in favor of the delicious streusel topping. The result is a pie that’s rich, comforting, and packed with warm fall flavors in every bite. It’s especially delicious served warm with a scoop of vanilla ice cream or a dollop of fresh whipped cream, making it a favorite dessert for holidays, family gatherings, and cozy weekends at home.

Frequently Asked Questions

What is the difference between Dutch apple pie and regular apple pie?

The biggest difference is the topping. Traditional apple pie has a pastry crust on top, while Dutch apple pie is finished with a buttery streusel or crumb topping made with flour, butter, brown sugar, and cinnamon.

What are the best apples for Dutch apple pie?

Firm apples that hold their shape while baking work best. Honeycrisp, Granny Smith, Pink Lady, Braeburn, Fuji, and Jonagold are all excellent choices. Many bakers like to combine two different varieties for the best balance of sweet and tart flavors.

Do I need to peel the apples?

Yes. Peeling the apples creates a softer, more tender filling and gives the pie its classic texture.

Can I use a store-bought pie crust?

Absolutely! A refrigerated or frozen pie crust is a great time-saving option. Of course, if you enjoy making homemade pie crust, that works beautifully too.

How do I keep the crumb topping from getting soggy?

Be sure to use cold butter when making the streusel topping, and avoid adding too much liquid to the apple filling. Baking the pie until the filling is bubbling also helps the topping stay crisp.

Can I make Dutch apple pie ahead of time?

Yes! Dutch apple pie can be baked a day in advance and stored at room temperature for up to 24 hours or refrigerated for a few days. Many people think the flavors are even better the next day.

Can I freeze Dutch apple pie?

Yes. You can freeze the pie either before or after baking. Wrap it tightly in plastic wrap and foil, then freeze for up to three months. Thaw overnight in the refrigerator before baking or reheating.

How do I know when the pie is done?

The crumb topping should be golden brown, and you should see the apple filling bubbling around the edges. The apples should be fork-tender but not mushy.

Should Dutch apple pie be served warm or cold?

It’s delicious either way! Many people love it slightly warm with a scoop of vanilla ice cream, while others enjoy it at room temperature with a cup of coffee.

How long does Dutch apple pie last?

Stored loosely covered at room temperature, it will stay fresh for up to two days. Refrigerated in an airtight container, it will keep for about four to five days.

Homemade Dutch Apple Pie

This homemade Dutch apple pie is everything you want in a cozy fall dessert. A flaky, buttery pie crust is filled with tender cinnamon-spiced apples and topped with an irresistible brown sugar streusel that bakes up crisp and golden. Serve it warm with a scoop of vanilla ice cream for the ultimate comfort dessert.

Ingredients

For the Pie Crust

1 (9-inch) unbaked pie crust (homemade or store-bought)

For the Apple Filling

6 cups peeled and thinly sliced apples (about 6–7 medium apples)
¾ cup granulated sugar
¼ cup light brown sugar, packed
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon salt
1 tablespoon lemon juice
1 teaspoon vanilla extract

For the Dutch Crumb Topping

1 cup all-purpose flour
¾ cup light brown sugar, packed
1 teaspoon ground cinnamon
¼ teaspoon salt
½ cup unsalted butter, cold and cut into cubes

Instructions

Preheat your oven to 375°F. Place the pie crust into a 9-inch pie plate, crimp the edges, and refrigerate while you prepare the filling.
In a large mixing bowl, combine the sliced apples, granulated sugar, brown sugar, flour, cinnamon, nutmeg, salt, lemon juice, and vanilla extract. Toss until the apples are evenly coated.
Pour the apple mixture into the prepared pie crust, gently pressing the apples down so they’re evenly distributed.
In another bowl, mix together the flour, brown sugar, cinnamon, and salt for the crumb topping. Cut in the cold butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
Sprinkle the crumb topping evenly over the apples, covering the entire pie.
Place the pie on a baking sheet to catch any drips and bake for 50–60 minutes, or until the topping is golden brown and the filling is bubbling around the edges.
If the crumb topping begins to brown too quickly, loosely cover the pie with aluminum foil during the last 15–20 minutes of baking.
Remove the pie from the oven and allow it to cool for at least 2 hours before slicing. This helps the filling set for clean slices.

Serving Suggestions

Serve warm or at room temperature with:

Vanilla ice cream
Fresh whipped cream
A drizzle of caramel sauce
Hot coffee
Apple cider
Chai tea

Storage

Room Temperature: Cover loosely and enjoy within 2 days.
Refrigerator: Store covered for up to 5 days.
Freezer: Wrap tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before serving or reheating.

Recipe Tips

Mix sweet and tart apples, such as Honeycrisp and Granny Smith, for the best flavor.
Slice the apples evenly so they bake at the same rate.
Don’t skip the cooling time—it helps the filling thicken and makes the pie much easier to slice.
Bake the pie on a rimmed baking sheet to catch any bubbling juices.
For an extra crunchy topping, sprinkle a tablespoon of coarse sugar over the streusel before baking.

Recipe Yield

Servings: 8
Prep Time: 25 minutes
Cook Time: 55 minutes
Total Time: About 1 hour 20 minutes (plus cooling time)

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Grandma’s Dutch Apple Pie

This homemade Dutch apple pie features a flaky pie crust filled with tender cinnamon-spiced apples and topped with a buttery brown sugar streusel that bakes to golden perfection. It's an easy, comforting dessert that's perfect for holidays, family gatherings, or anytime you're craving a classic slice of homemade apple pie. Serve it warm with a scoop of vanilla ice cream or fresh whipped cream for the ultimate cozy treat.

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Prep Time 25

Cook Time 55

Servings: 8

Ingredients Method Notes