This easy Dutch Apple Pie Recipe is the best of all worlds! With a flaky, buttery crust, spiced apples, and plenty of apple 'goo', all topped with buttery streusel topping, this is the Apple Pie for every holiday, event, or special treat!

Dutch Apple Pie is, in my opinion, the perfect Apple Pie. An apple pie with a double crust is no doubt delicious and can be beautiful as well.

Creating a lattice, or flowers or leaves to decorate the top of a pie can make for a great presentation.

But my absolute favorite topping on a pie is a sweet, spiced, slightly crispy streusel topping!

This easy Dutch Apple Pie Recipe combines a buttery crust with deliciously spiced apples that are drenched in apple 'goo' ('Goo' is the thickened juices mixed with spices that you really want to lick off the plate after the pie is gone!) Then the apples and goo are topped with a cinnamon streusel that is crunchy on top but soaked in goo on the underside.

It just does not get any better! So, let's make pie!

The Best Apples to use in Apple Pie

Not all apples are created equal. They are all good in their own right but some are better than others at filling a pie.

The best apples to use in apple pie are at least a little tart and they should be firm and hold their shape when baked. Today, I used Fuji but other apples for baking are Braeburn, Granny Smith, Honey Crisp, Jonagold and Pink Lady.

Take your pick or use a combination or two or more of these apples for contrast of flavor.

How to Prevent a Soggy Bottom

There are several ways that this recipe helps to prevent a soggy bottom in your pie.

The first way to prevent a soggy bottom is by blind-baking your crust. By baking your pie crust before filling it with juicy fruit, you will give it a head start on crisping up. Less than 10 minutes in the oven before filling it will partially bake the crust and create a dry layer that is less likely to soak up the liquid released from the fruit.
Bake your pie in a glass pie plate. Glass pie plates conduct heat evenly while also allowing you to see if the bottom crust is cooked and browned or if it needs more time.
Place a hot baking sheet or stone under your pie while baking. This generates more heat at the base of the pie which prevents a soggy bottom.
Macerating the apples (drawing out the juices) and thickening a limited amount of juice will keep the liquid from soaking into the crust, causing a soggy bottom.

Can I use a Store-Bought Crust?

You can absolutely use a store bought crust to save time or if making pastry from scratch is not your thing.

Pie crust is honestly one of the easiest things that you can make and it comes together in just a couple of minutes. But sometimes, you just don't want to mess with it.

I totally understand.

Making this recipe is easy as pie!

One last thing before we get baking - this recipe looks long. It looks like there are A LOT of steps! Some apple pie recipes are more straightforward and have fewer steps but, I assure you, the steps are easy and totally worth it!

Making a pie or two generally takes an hour or two to put together and another hour to bake. If you don't want to do the steps from start to finish, you can break the steps down, and this recipe is even more manageable.

You can make the pie crust, chill, roll and shape and then store the pie crust in the refrigerator for up to 3 days or a month in the freezer.

Mix up the crumble topping and store airtight at room temperature for a day or in the refrigerator for up to a week.

When you are ready to make your pie, you just need to prep your filling and then bake!

If you love apple pie, try my Apple Pie Bread recipe!

Apple Bread Recipe | A Dutch Apple Pie in Quick Bread form!

Dutch Apple Pie Recipe

Recipe by Tanya Ott

Servings

servings

Prep time

minutes

Cooking time

minutes

Ingredients

For the Pie Crust (single crust pie) -OR- use a frozen Store-Bought Pie Crust
165 grams all-purpose flour
2 teaspoons granulated sugar
½ teaspoon salt
113 grams (8 Tablespoons) unsalted butter, cubed and very cold
1 teaspoon apple cider vinegar or plain distilled vinegar
3 to 5 Tablespoons ice water
For the Apple Filling
8 medium apples, about 4 pounds, peeled, cored and sliced thin
Large bowl of water with 1 Tablespoon lemon juice
¼ cup granulated sugar
¼ cup brown sugar
¼ teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground cardamom
2 Tablespoons cornstarch
2 Tablespoons arrowroot powder (may replace with more cornstarch)
2 Tablespoons Cointreau, optional
2 Tablespoons unsalted butter
For the Streusel Topping
1 cup all-purpose flour
⅓ cup granulated sugar
⅓ cup brown sugar
½ teaspoon ground cinnamon
½ cup unsalted butter, cubed

Directions

Make the Pie Crust
In a large bowl, mix together the dry ingredients.
Cut in the butter using a pastry cutter, the back of a fork or two butter knives, leaving almond-sized chunks.
Stir in the vinegar and 2 Tablespoons of the ice water. Add a little more water until the dough is crumbly but holds together when squeezed.
Bring together into a disc, wrap in cling film and chill for at least one hour.
Roll the chilled pie crust out on a floured countertop or board with a floured rolling pin to about ⅛ inch thick.
Gently lift the crust either by folding in half and then in half again -OR- wrap loosely around the rolling pin. Set into your pie plate (glass is best to prevent a soggy bottom) and gently shape to the plate. Trim the edges and crimp all the way around with your fingers. Chill for at least 30 minutes.
Make the pie Filling
After peeling, coring and slicing the apples, soak them in the water with the lemon juice.
In a small bowl, mix together the sugars, salt, cinnamon, nutmeg, and cardamom. Drain the apples and pour the sugar mixture over the apples. Stir well to coat the apples. Pour the apples into a large strainer and set over a large bowl. Allow to stand for 15 to 30 minutes to allow the juices to drain out.
Put the apples into a large pot on the stove. Add about 2 Tablespoons of the juice that drained from the apples into the large pot. Turn on heat to medium and cook apples for 5 minutes, until they just begin to soften.
Measure out 1 ¾ cups of liquid from the bowl into a measuring cup. Add the cornstarch and arrowroot powder (if using) to the juices in the measuring cup. Stir well until smooth. Pour into the pot with the apples, stirring constantly and cook until the sauce begins to boil. Cook for 3 more minutes, until the sauce thickens. Turn off heat and immediately add the Cointreau and butter. Stir until butter is melted and Cointreau is mixed in. Allow to cool completely!
Make the Streusel Topping
While the apples cool, make the topping.
Combine the flour, granulated sugar, brown sugar, cinnamon and butter in a medium bowl. Using a pastry cutter or fork, cut in the butter and mix the ingredients together until coarse crumbs form. Use your hands to squeeze the mixture together until all the butter is mixed in and the crumb topping comes together.
Assemble and Bake
Preheat oven to 375°F. When oven is hot, dock the crust all over with a fork (docking means to poke holes in the crust with a fork to prevent it from puffing up during baking). Place a piece of parchment paper in the crust and fill with ceramic pie weights, dry beans or dry rice. Bake the pie crust for about 8 minutes. (This blind baking step is optional but recommended.)
Pour cooled apples into the chilled pie crust. Sprinkle the streusel topping on top of the apples.
Place the pie on a baking sheet and bake for 35 to 45 minutes, until the filling is bubbly and the topping is browned. Allow to cool completely.