Dutch Apple Pie

4 Min Read

The Ultimate Dutch Apple Pie

Allow me to introduce you to the recipe that has absolutely ruined me for every other apple pie out there. Truly nothing compares to the flavor of this Dutch apple pie, with its buttery, streusel topping, tender spiced apples, and flaky homemade pie crust. Adding a scoop of ice cream on top? That’s just sinful (and highly recommended)!

This recipe takes about 45 minutes to prep and includes tips on which apples to use, how to cut them, and how to prevent a runny filling. You’ll love how easy it is (especially if you have a food processor!) and how mouth watering the results are!

What makes this pie so great?

  • Lots of apples! Using 3 hefty pounds of sliced tart apples means we’ll have plenty of apples in every bite, even after they cook down in the oven.
  • A thick, NOT runny filling. We’ll make sure to toss our apples in a few key ingredients (detailed below) so our filling is far from runny.
  • Buttery crumble topping. This is my favorite part! It’s what sets this pie apart from any other.
  • Easier than a two-crust pie. No rolling a second batch of dough for the top–just let your food processor make the topping for you!

Here are the key ingredients that make this the BEST Dutch apple pie recipe ever:

  • Apples. I recommend using a firm, tart apple. My personal preference is Granny Smith, which I like using for most of my baked apple recipes (like my apple crisp or apple dumplings). Make sure to slice your apples ¼″ or thinner, and try to keep them all around the same size! This will help them cook evenly.
  • Sour cream. This is a key ingredient in our filling (and the crust, if you use my recipe!). It provides an incredible flavor (it doesn’t actually taste like sour cream, I promise) and keeps the filling from being runny or weepy.
  • Brown sugar. I use brown sugar in the filling and the crumble topping for a warmer, richer flavor. My preference is light brown sugar; dark brown will give a stronger molasses flavor than desired.
  • Walnuts. You can always leave these out if you don’t like them or can’t have nuts, but I love the flavor they add. Pecans could also work here too!

Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!

  1. Roll out your dough and fit into your pie plate. Let this chill while you make your filling.
  2. Combine the sugars and dry ingredients in a large bowl, then add the sour cream, lemon juice, and vanilla and stir well.
  3. Add your apple slices, toss them to coat, then pour them into your prepared pie crust.
  4. Add the flour and brown sugar to a food processor and pulse to combine.
  5. Add the butter and pulse until crumbs form, then add the walnuts and pulse.
  6. Sprinkle the crumble topping over your pie and bake.
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