If fall had a signature dessert, it would be this Dutch Apple Pie. It’s everything you want in a cozy homemade pie: a buttery, flaky crust; tender cinnamon-spiced apples; and a sweet, crumbly streusel topping with pecans for a little crunch.
This pie smells amazing while it bakes — like cinnamon, brown sugar, and warm butter filling the whole kitchen. It’s a classic apple dessert that never goes out of style, and it’s the perfect fall dessert recipe for Thanksgiving, Christmas, or any fall weekend when you want something extra special.
Why You’ll Love This Pie
- Make-ahead friendly: It tastes even better the next day!
- Classic flavor: Brown sugar, cinnamon, and apples — pure comfort.
- Perfect texture: Tender apples, flaky crust, and crisp, buttery crumb topping.
- Easy apple pie: No lattice crust and no stress. It’s not a double crust apple pie. It’s an apple pie with crumb topping- just mix, crumble, and bake.
- It’s the best Dutch Apple Pie recipe!
Ingredients
- heavy cream
- pie crust
- all purpose flour
- brown sugar
- salt
- ground cinnamon
- butter
- pecans
- white sugar
- apples
How to Make Dutch Apple Pie
The complete, printable recipe is in the recipe card at the end of this post.
- Preheat the oven: Set to 450°F. Line a 9-inch pie plate with the pie crust and flute the edges.
- Make the streusel topping: In a large bowl, combine 1½ cups flour, brown sugar, salt, and ½ teaspoon cinnamon. Use a pastry blender (or two knives) to cut in the cold butter until the mixture looks like coarse crumbs. Stir in the chopped pecans.
- Prepare the apple filling: In another large bowl, mix together the granulated sugar, 2 tablespoons flour, and the remaining ½ teaspoon cinnamon. Add the sliced apples and toss until evenly coated.
- Assemble the pie: Transfer the apple mixture to the prepared pie crust. Scrape any juices from the bowl over the apples. Drizzle the heavy cream on top, then sprinkle the streusel evenly over the filling. Gently pat the streusel down to cover the apples completely.
- Bake: Place a foil-lined baking sheet on the lower rack of the oven (to catch drips). Set the pie on the rack above. Bake for 15 minutes at 450°F.
- Reduce the heat: Lower the temperature to 375°F and bake for 50 to 60 minutes more, or until the filling is bubbly and the topping is golden brown. Cover loosely with foil after 30 minutes to prevent over-browning.
- Cool: Transfer the pie to a wire rack and cool completely before slicing.
Recipe Tips
- Best apples: Use a mix of tart and sweet — try Honeycrisp, Granny Smith, and Fuji for balance.
- Keep your butter cold: Cold butter makes the streusel crumbly and crisp.
- Add texture: Toast the pecans first for a deeper nutty flavor.
- Serve warm: A scoop of vanilla ice cream or caramel drizzle takes it over the top.
How to store a Homemade Apple Pie:
It can be stored at room temperature for up to 2 days, loosely covered. You can also refrigerate your apple pie for up to 5 days.
Freezing is also an option. Cool your pie completely, then wrap it well and freeze for up to 3 months. Thaw overnight in the fridge before serving.
What to Serve With Dutch Apple Pie
Author’s Note:
This pie is fall baking at its best — rustic, cozy, and full of buttery cinnamon flavor. It’s one of those desserts that makes your whole kitchen smell amazing and reminds you why homemade is always worth it. Serve it warm with a scoop of ice cream, and you’ll understand why it’s a forever favorite. And if you’re a fan of this one, you most definitely need to bake my upside down apple pecan pie too!
Dutch Apple Pie
Equipment
- 9-inch pie plate (for the pie)
- Pastry Blender (for mixing the streusel)
- Baking Sheet (for placing underneath the pie while baking)
Ingredients
STREUSEL:
- 1½ cups all purpose flour
- ½ cup packed brown sugar
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ¾ cup (1½ sticks) cold butter, cut into pieces
- ½ cup chopped pecans
APPLE FILLING:
- ¾ cup granulated white sugar
- 2 tablespoons all purpose flour
- ½ teaspoon ground cinnamon
- 6 cups peeled and thinly sliced apples
- ¼ cup heavy whipping cream
Instructions
- Preheat the oven to 450℉. Line a 9-inch pie plate with the pie crust. Flute the edge.
PREPARE THE STREUSEL:
- In a large bowl, combine flour, brown sugar, salt and cinnamon. Use a pastry blender (or two knives) to cut in the butter until the mixture resembles coarse crumbs. Stir in the pecans.
PREPARE THE FILLING:
- In another large bowl, stir together the sugar, flour and cinnamon. Add the apples and toss to coat. Transfer the apple mixture to the pie crust. Use a rubber spatula to scrape the bowl and add any juices on top. Drizzle the cream on top of the apple mixture. Sprinkle the streusel on top of the apple filling. Pat it down to cover all the filling.
BAKE:
- Place a foil-lined baking sheet on the lower rack of the oven. Place the pie on the rack above. Bake for 15 minutes. Reduce the oven temperature to 375℉. Bake 50 to 60 minutes more or until the filling is bubbly. Cover the pie loosely with foil after 30 minutes of baking to prevent burning. Cool on a wire rack.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
