Grandma's Dutch Apple Pie

If you've wondered how to make that perfectly crumbly streusel topping you'll find the secret right here. Be sure to check the handy chart below for the best apples to use!

Don't want to scroll through the page to get to the recipe? Use the table of contents to click on the section you want to go to.

Table of Contents

• ❤️ Why you'll love it
• 🧾 Ingredients
• 📖 Variations
• 🔪 Instructions
• 🎥 Video
• 🥫 Storage
• 💭 Things to know
• What are the best apples for apple pie
• 👩‍🍳 FAQs
• 📚 Related recipes
• 🍽️ Serve with...
• 📞 The last word
• 📖 Recipe
• 💬 Comments

❤️ Why you'll love it

• I'm giving you the secret to the MOST delicious apple filling ever. (hint: it's the combination of apple varieties)
• The crunchy, buttery streusel topping always comes out perfectly—and it's so simple to make!
• Easier than traditional apple pie because there's only a single pie crust to mess with (bye-bye, fussy lattice top!)

I've heard people call this an "apple crumb pie" but we've always called it Dutch apple pie. I'm not sure which parts of the country call it what - I just know that each bite is a piece of heaven.

This easy recipe always comes out perfectly, with a lavish layer of sweet crumble over not too tender but not too crisp spiced apples.

It's the Goldilocks "just right" combination of apple pie and apple crisp that you'll crave over and over again!

🧾 Ingredients

This is an overview of the ingredients. You'll find the full measurements and instructions in the green recipe card (printable) at the bottom of the page.

📖 Variations

As written, this is one of the best apple pie recipes out there. However, you can switch up a few things if you're feeling creative.

If it ain't broke... well, you know the saying.

• You can use my flaky pie crust recipe, this easy food processor crust, or even an unbaked one from the store. (Homemade crust is best, though!)
• In a pinch, two cans of apple pie filling can stand in for the fresh apples, but you'll want to leave the flour and sugar out.
• Experiment with different warm spices like cinnamon, cloves, nutmeg, and ginger to see if you like a bit of extra flavor in the crumble topping. I have been known to add a pinch of chipotle.
• Finely chop pecans, walnuts, sunflower seeds, or old-fashioned oats to add in with the crumble ingredients for a more crunchy streusel.

🔪 Instructions

This is an overview of the instructions. Full instructions are in the green recipe card at the bottom of the page.

1. Peel, core, and slice apples.
2. Add sugar to the apple slices in a large bowl.
3. Add flour, cinnamon, cloves, and salt.
4. Stir in vinegar and mix well.
5. Place bottom crust in a pie plate and add apple mixture.
6. Combine the crumble ingredients in a medium bowl.
7. Sprinkle crumb topping over the apple pie filling.
8. Bake until golden brown.
9. Cool and enjoy!

🎥 Video

Click on the image to watch me make this recipe from start to finish with extra tips! (Video opens in a new tab).

🥫 Storage

You can store homemade dutch apple pie covered at room temperature for two days. Refrigerate it to make the pie last for four days.

If you'd like to save some pie beyond a few days, wrap the leftovers tightly and freeze them! Let the pie thaw a bit in the refrigerator before serving.

You can eat the pie at room temperature, but most pie-lovers will tell you it is best served warm. Preferably with a scoop of vanilla ice cream.

Don't you just love when the sweet ice cream gets all melty and runs over the tart apples? Yum.

Microwave individual slices of pie for a few ten-second intervals until warm. If you have too much leftover pie to heat in the microwave, put the pie in the oven at 350F for about 10 to 15 minutes.

If it's been frozen let it thaw overnight in the refrigerator before reheating.

The perfect apple pie is just that easy!

💭 Things to know

Expert Tip: When apples are especially juicy, the sugar can pull the juices out during baking and you end up with too much liquid. That makes a watery filling. To fix this, add the sugar mixture to the apples and then put them aside for about 30 minutes. If there is any extra juice, it will come out of the apples and collect in the bottom of the bowl. Just pour it off and continue with the pie as directed in the recipe.

• When making pie, use ice-cold butter. Cube it and put it in the refrigerator or freezer until you are ready to use it. This not only helps the crumble keep its shape but creates a super tender, flaky crust, too!
• Use a variety of baking apples rather than just one type to give your pie more flavor. Choose a mixture from the following: HoneyCrisp, MacIntosh, Braeburn, Winesap, Jonathon, Jazz, or Granny Smith apples.
• Your streusel topping is mixed well enough when it forms a solid mass that at first seems to hold together, but then crumbles apart when you squeeze it in your palm.
• Once you've made the streusel, pop it in the freezer for 10 to 15 minutes before adding it to the top of the pie. Then, bake the pie as soon as you add the topping to it.
• Some people like to use a pastry blender to cut the butter into the streusel, but I find it works better for me if I just use my hands. (You know what they say about gardeners feeling dirt? Yeah, that's me with flour, sugar... it's healing.)
• The secret to that sweet crumble topping that's perfect every time?Sprinkling a little white sugar over it before it bakes.
• If you tend to have spillovers while baking, place the pie on a baking sheet. That way, you prevent the sugary apple juices from caramelizing on the bottom of your oven!
• As tempting as it is to dive right in, you MUST let your pie cool before cutting into it. This allows the yummy, caramelized apple juices to thicken up. If you cut into it while hot, the pie tends to fall apart. I try to leave any pie in the fridge overnight before serving. Patience is worth it!

What are the best apples for apple pie

Use a variety of baking apples rather than just one type to give your pie more flavor.

For example, MacIntosh apples have a fabulous flavor but they don't hold their shape when cooked. So, we combine them with other apples to get the flavor AND texture we're looking for.

Choose a mixture from the following:

Apple Type	Flavor	Texture	Hold shape?
HoneyCrisp	sweet	crisp & juicy	yes
MacIntosh	tangy	creamy	no
Braeburn	balanced sweet & tart	firm & crisp	yes
Winesap	sweet; slight spicy flavor	crisp & juicy	yes
Jonathon	sweet & tangy	crisp	yes
Jazz	sweet, tart, tangy, slight spice	crisp & juicy	yes
Granny Smith	very tart	crisp	yes

👩‍🍳 FAQs

📚 Related recipes

• Another one of my favorite apple recipes, this Apple Bread tastes just like fritters—gooey cinnamon layer included!
• Red Hots Candy Apple Pie has the best cinnamon flavor, thanks to Red Hot candy syrup and a splash of Fireball Whiskey.
• Buttery cake, sugary crust, and a Whiskey brown butter sauce—this Irish Apple Cake is only missing one thing: you!
• Apple bundt cake is full of fall flavor in an easy cake that stays moist for days.

🍽️ Serve with...

Y'all, apple pie goes with anything you put on the table. If you want to fancy it up a bit put a scoop of this Cinnamon Gelato on top. It's an elevated pairing for classic apple pie!

📞 The last word

This is the best apple pie, ever - I promise. SO tangy and sweet and buttery! It's perfect for the fall season but I love it all year long!

This recipe calls for just one bottom crust. If you're looking for a regular apple pie with a double crust give the classic apple pie or Red Hots Candy Apple Pie a try!

If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need. Don't forget that you can click on "add to collection" to save it to your own, private recipe box!

If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️

📖 Recipe

First published December 2016. Last updated July 3, 2023 for readability, to add information, and editorial improvements.