Dutch Apple Pie

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This classic Dutch Apple Pie has a buttery pecan streusel topping, tender cinnamon-spiced apples, and a flaky crust. A cozy fall dessert that’s perfect for holidays!

Prep Time30

Cook Time1 5

Total Time1 35

Course: Dessert

Cuisine: American

Keyword: apple, apple pie, dutch, dutch apple pie, Pie

Servings: servings

Author: Lori Lange

Equipment

9-inch pie plate (for the pie)
Pastry Blender (for mixing the streusel)
Baking Sheet (for placing underneath the pie while baking)

Ingredients

1 pie crust

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:

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