This Dutch Apple Pie beats every other apple pie recipe out there! It’s made with an easy homemade crust, plenty of apples, and a crumbly, buttery walnut topping. Recipe includes a how-to video!
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!
What You Need
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!
SAM’S TIP: You can definitely use a regular crust topping on this recipe if that’s what you prefer, but I definitely recommend trying the crumble topping at least once!
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!
How to Make a Dutch Apple Pie
- Roll out your dough and fit into your pie plate. Let this chill while you make your filling.
- Combine the sugars and dry ingredients in a large bowl, then add the sour cream, lemon juice, and vanilla and stir well.
- Add your apple slices, toss them to coat, then pour them into your prepared pie crust.
- Add the flour and brown sugar to a food processor and pulse to combine.
- Add the butter and pulse until crumbs form, then add the walnuts and pulse.
- Sprinkle the crumble topping over your pie and bake.
SAM’S TIP: A food processor will make the crumble topping a breeze to combine, but if you don’t have one, you can always use a pastry cutter or two knives to combine the ingredients.
Frequently Asked Questions
The main difference is the topping. Regular apple pie has a plain pie crust topping (or a lattice crust!) while Dutch apple pie has a crumbly, streusel top with chopped walnuts.
Some believe the walnuts are what makes this type of pie Dutch, but most research will tell you this pie isn’t even really Dutch (kind of like how Italian cream cake isn’t really Italian!)
I do not recommend pre-cooking your apples for this recipe. Some recipes recommend this either to prevent the apples from shrinking in the oven or to keep the pie from becoming runny. My recipe includes steps to prevent both from happening, so pre-cooking isn’t necessary.
It will last longer if stored in the refrigerator (keep covered to prevent it from drying out), up to 6 days. But you can also store it covered at room temperature for up to two days, if you don’t want to refrigerate or don’t have space to do so.
Don’t have vanilla ice cream? Homemade whipped cream will work in a pinch!
Let’s bake together! I’ll be walking you through all the steps in my written recipe and video below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook
Dutch Apple Pie
- 1 batch homemade pie crust (click link for recipe) not baked, you may substitute one storebought pie crust instead.
- ¼ cup sugar (50g)
- ¼ cup brown sugar tightly packed (50g)
- ⅓ cup all-purpose flour (45g)
- 1 ½ teaspoon ground cinnamon
- ¼ teaspoon allspice
- ⅛ teaspoon nutmeg
- ⅓ cup sour cream (85g)
- 1 Tablespoon lemon juice
- 1 teaspoon vanilla extract
- 3 pounds tart apples Peeled, cored, and sliced thinner than ¼". I use Granny Smith (1.36kg)
- 1 cup all-purpose flour (125g)
- ½ cup unsalted butter cold (113g)
- ½ cup chopped walnuts (65g)
- ⅔ cup brown sugar firmly packed (145g)
- Prepare pie crust according to recipe instructions. As per recipe, prepare, chill, roll out, and arrange into a 9 ½" pie plate (do not bake). Return to refrigerator to chill while you prepare apple pie filling.
- Preheat oven to 425F (220C)
- In a large mixing bowl, whisk together sugars, flour, cinnamon, allspice, and nutmeg.
- Add sour cream, lemon juice, and vanilla extract, and stir well until completely combined (mixture will be like a loose paste).
- Add apple slices and stir until all apples are coated with mixture.
- Pour apple filling into prepared pie crust, mounding the apples in the center of the pie. Set aside while you prepare crumble topping.
- Combine flour and brown sugar in the basin of a food processor¹ and pulse to combine.
- Sprinkle butter pieces over the mixture. Pulse until coarse crumbs form.
- Add walnuts and pulse briefly (don't overdo it or the mixture will lose its crumbliness and clump together)
- Take your crumble topping and sprinkle it evenly over the pie filling. Use your hands to gently pat down the topping.
- Bake on 425F (220C) for 15 minutes. Without opening the oven door, reduce heat to 350F (175C) and continue to bake another 40 minutes, or until apples are tender (use a skewer to pierce the pie and check the apples). Keep an eye on your pie crust as it bakes, the crust is prone to browning faster than the pie is finished, and if the crust is becoming too dark you should remove the pie from the oven and cover the crust with foil before returning to oven to finish baking.
- Enjoy warm, preferably topped with vanilla ice cream.
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
This perfect Apple Pie Recipe was originally published on 10/19/2016, republished with more information, better photos, a more clearly-written recipe and a video in November 2022.
Miriam Rose Blanar
This pie was amazing! The only change I did was I used a sugar cookie crust from leftover cookie dough. (Your recipe of course.)
Emily @ Sugar Spun Run
Sounds delicious, Miriam! 😋
Is the crumble topping a thick coating of crumble or a thin coat? (If we like a lot of topping, should I increase the ingredients for the crumble by 50% or is it a lot of crumble topping as-is?)
Hi Becky! I wouldn’t say it’s very thick so if you like a lot of topping you may want to increase it. 🙂
If I were to do a lattice pie crust on top should I leave the filling off or still include it?
Hi Sarah! If you do a lattice top I would skip the crumble topping. 🙂
Thank you, I don’t know why I had a problem but all is ok. I’ve been baking apple pie for over fifty years and I have had my own issues now and then. It was probably something I did wrong. “You rock” and I’ll most certainly will try your recipe again. Sorry if I caused you any angst.
Hi Frank, your feedback is welcome and I hope I didn’t come across as if it isn’t. There’s no angst and no problem, this is literally my job 😉. But an important part of that is fixing any errors with the recipe and troubleshooting any problems and clarifying where I need to. I have had a lot of success with this pie and make it often (it’s a decades old family recipe, so this one is pretty solidly tested) and I want to try and help troubleshoot any issues. I’d like to help anyone else have the same results and I want to clarify any concerns (ex: I wouldn’t want someone to think they should use a different apple like a Macintosh after reading the comments, so I want to reiterate that the apple listed is correct and recommended). I hope that helps clear things up, and I do want people to bring any problems they run into to my attention so that I can do my due diligence.
It’s Me again, The apples were cut 1/8 inch thick with an apple slicer and corer and quarter. the problem is the walnut crumb filling. without a regular pie crust on the top, the pie couldn’t hold the heat in. It just escaped through the crumb topping. I had to microwave the pie for 15 minutes on high to complete cooking the apples. How much longer do you think it would have taken to bake the pie at your reduced heat of 350 degrees? No problem I was able to save it. I just wanted to let you know that fork or a skewer will always be able to pierce the apples but the real test is when you try to eat them. FYI. I will say that The pie was still good, what intrigued me was the sour cream cheese. I’ve never used that in a pie before, nice touch.
Hi Frank, even with a classic pie topping you are supposed to vent it, it should be able to cook through. 15 minutes in the microwave would equate to a very long time in the oven, but my pie is always done within 40, 45 max minutes of the reduced temperature. A fork or skewer can of course pierce the apples, but you want the apples to feel tender, be easily pierced and have a softness and give to them that indicates they are tender and no crispness. I hope this is helpful and I am very, very glad that you were still able to enjoy the pie 🙂
I made this pie and followed your directions exactly even using granny smith apples against my better judgment. The apples were so hard that I thought I was eating an uncooked apple. I almost threw it out but decided to try something to fix the problem. I put the whole pie in the microwave oven for 15 minutes. Surprisingly me, the apples were soft enough to eat. If you’re going to try this recipe I recommend cooking those Granny Smith or find a different apple to use.
Hi Frank! The directions include cooking until the apples are tender (you can check this with a fork or a skewer); it sounds like the pie just needed longer in the oven. I’m glad you found a way to salvage the pie, but I wouldn’t recommend a different apple nor would I recommend cooking them first. Next time I would just bake it a bit longer (cutting your apples into smaller pieces can also help speed up the process) 🙂
Can’t wait to make this apple pie! I have one question. My husband is allergic to walnuts so is there another type of nut you can recommend as a substitute?
Love your site and recipes!
Hi John! Most nuts should work well here, pecans may be a good option. 🙂
I am so excited about this recipe, I’m working on a desserts for my niece’s shower’s pastry table. There will be 90 ladies. So I’m preparing quite a few desserts. I’ll be using you cake recipes for cupcakes. I was thinking of using this recipe for mini apple pie’s. I like the idea of using a crumb topping along with your pie crust. The filling looks delicious. I’ll probably chop the apples since they will be the filling for 3″ pie tins. What do you think?
That’s a lot of baking! I think chopping the apples up will work great here. 🙂
I made this for Thanksgiving and followed the recipe to a T (even making the pie crust) and it was great! The only thing I would personally change is that I needed to put foil around the pie crust because mine was very dark around the edges. Also, the Granny Smiths were a bit tart for my family’s liking (I loved it, I thought it cut the sweetness). So next time I may try a different apple that’s a little less tart.
I’m so glad you enjoyed it so much, Allie! 🙂
Hi Sam, I made the apple Crumb pie and I am very pleased it turned out.. I love your site. I stumbled upon it! So glad I did because recipes are easy and delicious. THanks for helping me bake my Christmas goodies😊
This looks delicious and I can’t wait to try it! It’s getting to be apple season! Just a quick question about the time it takes so I can plan accordingly. Does it actually take nearly 3.5 hours from start to finish? Or is it closer to under 2 hours?
Hi Jessica! To do the homemade crust and then prepare the filling it can take quite a bit of time. I always like to leave extra time so I’d plan on the 3 hours, but if you are really fast you may be able to get it done sooner. 🙂
I couldn’t reply to your comment so I’m posting here lol. Just wanted to say thank you for the reply, and that totally makes sense haha! I forgot about factoring in making the crust! My mom is visiting, and we’re going with her crust recipe, but I’m doing the pie following your recipe… topped off with homemade whipped cream- I can’t wait!!
This recipe is spot on. My skills could use an upgrade though.
I did the lattice crust and everyone now wants me to make the pie for gatherings.
Your attention to details and explanations that accompany your recipes, set you apart from all others.
Of course I subscribed to your YouTube channel and can’t wait to try some more of your recipes.
Thank you so much, Andrew! I’m so glad you enjoyed it so much! 🙂
Hi Sam, I want to make this apple pie but with a regular crust on top. I’ve heard some people putting egg wash on top and some put milk wash. What do you recommend? Of course I’ll just be doubling your delicious pie crust recipe.
Emily @ Sugar Spun Run
Hi Elaine! We like to use egg wash. 😊 Your pie would look fabulous with a lattice crust; we have a tutorial on how to do this if you’re interested!