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!
Enjoy!
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
Ingredients
Crust
- 1 batch homemade pie crust (click link for recipe) not baked, you may substitute one storebought pie crust instead.
Filling
- ¼ cup (50 g) sugar
- ¼ cup (50 g) brown sugar tightly packed
- ⅓ cup (45 g) all-purpose flour
- 1 ½ teaspoon ground cinnamon
- ¼ teaspoon allspice
- ⅛ teaspoon nutmeg
- ⅓ cup (85 g) sour cream
- 1 Tablespoon lemon juice
- 1 teaspoon vanilla extract
- 3 pounds (1.36 kg) tart apples Peeled, cored, and sliced thinner than ¼". I use Granny Smith
Crumble Topping
- 1 cup (125 g) all-purpose flour
- ½ cup (113 g) unsalted butter cold
- ½ cup (65 g) chopped walnuts
- ⅔ cup (145 g) brown sugar firmly packed
Recommended Equipment
Instructions
Crust
- 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.1 batch homemade pie crust
- Preheat oven to 425F (220C)
Filling
- In a large mixing bowl, whisk together sugars, flour, cinnamon, allspice, and nutmeg.¼ cup (50 g) sugar, ¼ cup (50 g) brown sugar, ⅓ cup (45 g) all-purpose flour, 1 ½ teaspoon ground cinnamon, ¼ teaspoon allspice, ⅛ teaspoon nutmeg
- Add sour cream, lemon juice, and vanilla extract, and stir well until completely combined (mixture will be like a loose paste).⅓ cup (85 g) sour cream, 1 Tablespoon lemon juice, 1 teaspoon vanilla extract
- Add apple slices and stir until all apples are coated with mixture.3 pounds (1.36 kg) tart apples
- Pour apple filling into prepared pie crust, mounding the apples in the center of the pie. Set aside while you prepare crumble topping.
Crumble Topping
- Combine flour and brown sugar in the basin of a food processor¹ and pulse to combine.1 cup (125 g) all-purpose flour, ⅔ cup (145 g) brown sugar
- Sprinkle butter pieces over the mixture. Pulse until coarse crumbs form.½ cup (113 g) unsalted butter
- Add walnuts and pulse briefly (don't overdo it or the mixture will lose its crumbliness and clump together)½ cup (65 g) chopped walnuts
- 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.
Notes
Nutrition
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.
Net
I took a try at this, it’s in the oven now……cant wait to see how it turns out. I’m afraid the crumble is to floury……is that normal?
Sugar Spun Run
I am so excited to see how your apple pie turns out, Net! The crumble topping should not be too floury. It sounds like you may have over measured the flour slightly. If you have not added the topping yet, you can add a bit more melted butter, a tablespoon at a time, until you get the right consistency. If it’s already on top… no need to worry. It should still taste delicious. Keep me posted. 🙂
Net
It turned out fabulous!!
The crumble was just fine. Wow! I’m lucky to have found your recipe. It is absolutely delicious, thank you!
Sugar Spun Run
Hooray! I am so glad that it turned out perfectly and that you enjoyed it, Net! Thanks for trying my recipe. I can’t wait to see what you try next. 🙂
Diana
This was amazing. I had failed at making many pie crusts before but using your recipe was very easy and fool proof.
Sugar Spun Run
Thank you so much, Diana! I am so glad that you found it easy to follow and that it turned out delicious. Thanks for commenting. 🙂
Marti
I’ve made this apple pie in its usual pie-ish appearance twice & hated to share it. So BLEEPING good! In case pie #1 was beginner’s luck I went all in for pie #2. I solely wanted pie, my dogs & the house to myself. Divine! 3rd was an attempt at using a silicone muffin tin (muffin mould?) to make mini pies. I should’ve had my husband or son hide them from me. OMG!
Sam
Woohoo! So happy to hear the apple pie was such a hit in all of its forms! Love the idea of making it in muffin tins/molds! Thanks for commenting, Marti! 🙂
Brittini
Just made this pie and it is like no apple pie I e ever had! That walnut crumble is amazing! Just shared my first slice with my son and we are both big fans! Thanks for sharing! My husband is in the kitchen now making your brown butter banana nut muffins! Super excited to try those out!
Sugar Spun Run
Thank you so much, Brittini! I am so happy that your family enjoyed the apple pie. I hope you enjoy the brown butter banana nut muffins just as much. Thanks for commenting. 🙂
Trina
I love cooking for fall Christmas and Thanksgiving
Sugar Spun Run
Me too, Trina! I love this time of year. I love fall desserts, followed by Christmas Cookies. Enjoy and Happy Baking! 🙂
Janet P.
Can I use sugar in the raw instead of the white and brown sugar for the filling and the crumble topping? I just dont want the topping to be really crunchy. Also can I use oats in place of most of the flour in the topping? Thanks for the recipes.
Sugar Spun Run
Hello, Janet. I haven’t tried sugar in the raw but I think it would be ok. If anything it will be more crunchy, not less. I haven’t tried making the topping with oats but I think substituting at least some of it would be fine. I hope that you enjoy the sour cream apple pie. 🙂
Susan
I would love to make this this week. We cannot ave nuts. Any ideas on improvising the crumb crust? Thanks!
Sam
I don’t think there would be any issue leaving the walnuts out of the topping. Enjoy! ☺️
Troy
Great pie. My kids devoured it in 30 mins
Sam
So glad to hear it was enjoyed! Thank you for commenting, Troy!
pat
Sam I got your invite to LinkedIn, and wanted to say thanks. However, I am not on any of the social networks and really don’t wish to be at this time. Fondly, Pat
Sam
Ugh, I’m brand new to LinkedIn and it sent out an invitation to anyone I’d ever been in contact with without me realizing it, I apologize for that! I don’t blame you for staying off of social media, Zach doesn’t have any accounts, either. Sorry about the request!
puja
This looks gorgeous, so delicious and very creative Sam!
Sues
Seriously gorgeous pie!! And I can’t believe 1996 was 20 years ago either… that seems crazy to me!
Sam
Right!? I typed 10 years at first, that feels a little more realistic, but nope! Thank you, Sues!
Medha
Sour cream seriously makes everything better! I love the crumb topping on the top of the pie 🙂 Delicious!
Sam
Thank you, Medha! 🙂
Mikaru86
That looks amazing. I really have to try that one some time. Although it might have a tough time competing against my usual apple pie recipe 😉
Have you ever tried it without peeling the apples? I’ve always used mine with the skin left on and after baking it is cooked so soft, it is hardly noticeable (although the bright red color is still visible, so visually it’s kind of nice: http://i.imgur.com/ZYGxiL3.jpg ). The original recipe I adapted (and later greatly improved with the addition of sour cream to the pie crust thanks to your input) also included peeling the apples, but I simply never bothered with it. Supposedly there is also a lot of nutritional value lost by peeling the apples, so having the skin still on there gives me some excuse to eat more slices than I should (“it’s healthy after all!!!”) XD
Sam
Thank you so much! It’s really my favorite, you should definitely try it! And you know, I haven’t tried it without peeling the apples, I was afraid the skin would become tough and chewy, but you’ve made a good case for trying it out and I do like the pretty red peeking through that (perfect!) latticework!. Thank you for commenting 🙂
Kay
How much sour cream is in the crust? You failed to list it as an ingredient in that recipe.
Sam
Hi Kay, it’s listed now, I’m so sorry I missed that earlier! I’m going to try and blame that on lack of sleep, thank you for the catch and I hope you love the pie!
Pam
How much sour cream in the crust?
Sam
Hi Pam, it is listed now, sorry about the miss earlier!