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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 minutes
Cook Time 55 minutes
Servings: 8
Ingredients Method Notes

Ingredients
  

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

Method
 

  1. 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.
  2. 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.
  3. Pour the apple mixture into the prepared pie crust, gently pressing the apples down so they're evenly distributed.
  4. 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.
  5. Sprinkle the crumb topping evenly over the apples, covering the entire pie.
  6. 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.
  7. If the crumb topping begins to brown too quickly, loosely cover the pie with aluminum foil during the last 15–20 minutes of baking.
  8. 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.

Notes

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)