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.
Pat
Hi Sam – I love your recipes, but had an unexpected result when I baked your Best Apple Pie on Thanksgiving. I used a beautiful pottery pie plate my Mom gave me. The bottom crust was undercooked and so were the apples. I love this pie dish, but should probably only use it if I’m going to blind bake a crust first? Need your advice! Thanks, and Happy Holidays!
Sam
Hi Pat! It sounds like the pie may have needed to bake a little bit longer. If your top starts to brown you can tent it with a little bit of aluminum foil. The pie plate may cause the baking time to vary. I hope this helps. 🙂
karina
hi, i love this apple pie recipe but today i’m making it for thanksgiving and i have a cousin with a peanut allergy. would the pie take less time baking if i did it with a lattice crust instead of the crumble topping.
Sam
Hi Karina! The pie may take a bit less time, just make sure the apples are tender when speared. Make sure to check out my lattice pie crust tutorial, too!
Michelle
If I want to leave off the crumble and add a crust to the top do I need to make any adjustments?
Sugar Spun Run
Hi, Michelle! No adjustments are needed. You will just need a pie crust for the top. This week I also released a blog post on how to create a lattice pie crust that may interest you! I hope that you find this helpful and that you enjoy your pie! 🙂
Lisa Sandell
How could I make a but free topping that would work. We have a nut allergy in our family.
Sam
Hi Lisa! You can leave the nuts out or you can substitute them with a scoop of oats, either will work just fine. Enjoy! 🙂
Andres
Are the apples measured for 3 pounds, before or after they are cored.
Sam
Hi Andres! I measure the apples before I core and peel them. 🙂
Linda
Are you using a deep-dish pie plate or standard size? My regular glass pie plates are too shallow for that much content but I also have a deep dish one.
Sam
Hi Linda! It’s about 1.5-2 inches deep. 🙂
Kelsi
Could this be made in a disposable pie pan or does it have to be glass?
Sam
Hi Kelsi! As long as your pan will hold it that will be fine. You may need to adjust the baking time a bit. 🙂
Sarah
Hi Sam! Congrats on the baby and thanks so much again for all your wonderful recipe posts! Very helpful and all have been delicious and a huge hit. For this pie, what are your thoughts in making it in an 8×8 pan with the crust? Also, can leftovers be left at room temp or is refrigeration needed ? Thanks again!
Sam
Hi Sarah! I haven’t baked in an 8 x 8 pan so I’m not sure what adjustments to the amounts would need to be made. I think it will still turn out. I think room temperature will be fine here. 🙂
Karyn Michaels
I’m looking to make apple pie filling to freeze for use during the holidays. Do you think this recipe would freeze well with the sour cream? Or do you have have a different suggestion for preserving the apples for later use?
Sam
Hi Karyn! I haven’t tried it to be completely sure, but with how little is used and the way it is used I think it may work. Good luck! 🙂
Sue Biddle
Do you have a good crunchy,crisp sugar cookie recipe? Mine seem to be too soggy or too hard.
Sam
Hi Sue! I do have a sugar cookie recipe that is fantastic! There are instructions in the recipe to make them crispier or softer to your liking. 🙂
Anna
Hi Sam! I am such a devoted fan! My family Lives for your recipes! My father loves apple pie more than anything but has a nut allergy. Could you recommend a way to do the topping without the walnuts? Should I just omit it? Or would substituting a streusel like the one from the coffee cake muffins be better?
Sam
Hi Anna! You could completely omit the walnuts or if you’d like you could substitute in some oats instead. I am so glad everyone enjoys the recipes so much! Thank you so much for following along and I hope your dad loves the apple pie! 🙂
Angelie
Hi Sam, I just made this apple pie and it is DELICIOUS. I have been wanting to make my own apple pie but the task appeared daunting due to the fact that I have to make the pie base. I am surprised that it is not that complicated! The only changes I made were: 1) I used the crust for the top and sprinkled sugar+cinnamon as I do not have a food processor and I’m concerned the crumble would not turn out well if mixed by hand; 2) I used the regular brown sugar; and 3) I used only about a kilo of apples because my pie plate is smaller (the quantity of the remaining ingredients for the filling were unchanged). The moment I took it out of the over I immediately took a slice and tried it and it was heavenly. I completely agree that this recipe now sets the bar for other applies pies out there.
Also, I really like how you have thoughtfully added tips and notes on what to expect (such as the crust browning midway), alternatives, etc. as those are really helpful. Thank you.
Sam
Thank you so much, Angelie! I am so glad you enjoyed the pie and found all of the tips to be very helpful. 🙂
Emily
Hi Sam,
I was wondering if this would work just the same if you made a crust for the top as well instead of the crumb topping? I want to make it for my dad for Father’s Day and the more crust the better for him!
Thanks! Emily
Sam
Hi Emily! Yes it will work perfectly with a crust for the top, just double my pie crust recipe. If you want to do a lattice-top I have a tutorial in my blueberry pie recipe. Enjoy!
Becky Jantzen
Hands down, the best apple pie I have ever made. This is my go to from now on!
Sam
I am so glad you enjoyed it so much, BeckY! 🙂
Chavonne
Hello! First thank you for being you!! You and your recipes have actually help me get through some hard times. I won’t get into it…just know you do more than “just” write a fabulous blog filled with easy recipes and helpful tips…for some of us you give confidence and a sense of pride. As I heard my husband say the other day…Chavonne made homemade cookies! With flour and everything!
You gave me that and for that I thank you!!!
Sam
This comment means so much to me to read, Chavonne! I am honestly so thrilled to hear you (and your husband!) have been enjoying the recipes on my blog. Thank you so much for commenting, I hope you had a fabulous weekend <3
janet
Do you recommend using only Granny Smith apples? I have read you should use a combination of a couple different types of apples? Just wondered what you thought?
Sam
Hi Janet! It’s honestly totally personal preference here, a blend would work just fine. 🙂