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Dutch Apple Pie

Dutch apple pie with a buttery single crust and a thick cinnamon streusel crown. Spiced apple filling bubbles around the edges and bakes up golden for a crisp, crumbly topping.
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Prep Time 30 minutes
Cook Time 1 hour
chill 30 minutes
Total Time 2 hours
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For single pie crust
  • 1.25 cup all-purpose flour
  • 0.5 tsp salt
  • 1 tbsp sugar
  • 0.5 cup cold unsalted butter cubed
  • 3.5 tbsp ice water as needed (use 1 tbsp at a time)
For apple filling
  • 6 large apples Granny Smith + Honeycrisp, peeled and sliced
  • 0.75 cup granulated sugar
  • 2 tsp cinnamon
  • 0.25 tsp nutmeg
  • 3 tbsp cornstarch
  • 1 tbsp lemon juice
For streusel topping
  • 1 cup all-purpose flour
  • 0.75 cup brown sugar packed
  • 1 tsp cinnamon
  • 0.5 cup cold unsalted butter cubed

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Make pie crust
  1. Mix all-purpose flour, salt, and sugar in a bowl until combined.
  2. Cut in cold unsalted butter until the mixture is crumbly.
  3. Add ice water 1 tablespoon at a time, mixing until the dough forms.
  4. Chill the dough for 30 minutes.
  5. Press the chilled dough into a 9-inch pie dish.
Make apple filling and assemble
  1. Toss apple slices with granulated sugar, cinnamon, nutmeg, cornstarch, and lemon juice until evenly coated.
  2. Pile the spiced apple filling into the unbaked pie shell.
Make streusel topping
  1. Combine all-purpose flour, brown sugar, and cinnamon.
  2. Cut in cold unsalted butter until large clumps form.
  3. Pile the streusel thickly over the apples, covering every inch.
Bake and cool
  1. Bake the pie at 375°F for 55-65 minutes until the streusel is golden and the filling bubbles around the edges.
  2. Tent loosely with foil after 30 minutes if the streusel browns too quickly.
  3. Cool the pie at least 1 hour before slicing.

Notes

For the best sliceable filling, let the pie cool fully (at least 1 hour) so the cornstarch can thicken. Store covered in the fridge up to 4 days; freeze baked pie up to 2 months (thaw overnight in the fridge). For a lower-sugar option, use a 1:1 baking sweetener for the granulated and brown sugar if you prefer.