Dutch Apple Pie With Streusel Topping

This post may contain affiliate links. Read our disclosure policy.

When I want a pie that feels extra special, with comforting fall spices and a little crunch in every bite, I turn to this Dutch Apple Pie. It takes some time to get it just right, but every bite is rich, cozy, and completely worth it.

This pie has quickly become a favorite for holidays, family gatherings, or any time I want a dessert that will have everyone asking for seconds.

What Makes This a Dutch Apple Pie

A Dutch apple pie swaps the traditional top crust for a buttery streusel made with flour, sugar, and butter. That crumbly topping gives it the signature “Dutch” texture and sweetness. (If you’re looking for the perfect apple pie the classic way, try my Thanksgiving Apple Pie!)

My version takes it a step further. I caramelize the apple filling with sugar, butter, and cream for a rich, toffee-like flavor, then mix real toffee bits into the streusel for extra crunch and depth. It’s the cozy, classic Dutch apple pie, but just a little more indulgent.

Ingredients Breakdown

This apple pie with a streusel topping has three parts: a buttery crust, a caramel-like apple filling, and a toffee-streusel topping. Here’s a bit more on key ingredients that make each piece shine:

• Pie crust: I use my Best Ever Pie Crust — an all-butter crust that’s super flaky, flavorful, and easier to make than you might think. Butter gives it that rich taste and crisp texture that store-bought crusts just can’t match. You can make it even faster in a food processor, and I always make a double batch to freeze the extra. It’s truly a gift to my future self.
• Apples: I prefer Granny Smith apples for this one. They’re a nice contrast to the sweetness of the pie filling and topping, and hold their shape well. Avoid using Red Delicious or McIntosh in pie baking. These apples tend to cook down too fast, and you’ll end up with a mushy pie. 
• Cornstarch: Don’t skip this one! Cornstarch is a thickening agent. It helps thicken the pie filling as it cooks. This prevents it from seeping into the pie dough and creating a soggy bottom or running all over the plate when sliced.
• Heavy cream: When paired with sugar, a little heavy cream gives this filling a beautiful caramel-y and creamy consistency. It creates a richer flavor compared to a standard apple pie. I don’t recommend substituting milk or any dairy-free options.
• Toffee bits: This classic Dutch-style topping starts with flour, butter, and sugar, but I fold in toffee bits for a sweet, crunchy twist. They melt slightly as the pie bakes, creating pockets of caramelized flavor throughout the crumble. 

Notice how there’s no caramel sauce in this pie? The caramel comes from cooking the sugar, butter, and cream for the apple filling. Feel free to drizzle my homemade salted caramel sauce on the finished pie if you’d like! 

The Best Tools for the Job

Before diving into the best Dutch apple pie, I like to have a few key tools ready. They make the process smoother and help ensure a perfectly baked pie. Here’s what I use:

• Baking stone or steel: This is optional, but if you have one, placing it on the oven rack helps keep the bottom crust crisp.
• Pie pan: I use a deep ceramic dish for even browning and a beautiful presentation. Light-colored metal pans or glass pans work, but avoid using dark or nonstick pans. They can lead to an overly brown crust. If you’re unsure what to use, refer to my guide to the best pie pans for more options.
• Baking sheet: Bake on top of a parchment paper-lined rimmed baking sheet to prevent any spillage or butter puddles on your oven floor.
• Food processor: This one is optional, but it can make quick work of mixing the pie dough if you want to speed up the prep. (If you live in a hot climate, like I do, or have hot hands, it becomes a must!)
• Pie weights: I have boxes of these in my kitchen for blind baking. They keep the crust from shrinking or slumping. Dried beans or even sugar work in a pinch.
• Baking stone or steel: This is optional, but if you have one, placing it on the oven rack helps keep the bottom crust crisp.

Sprinkle of Science

How to Make Dutch Apple Pie (Step-By-Step)

I’ve made this crowd-pleasing apple streusel pie enough times to know the secrets for the perfect balance of a flaky crust, tender apples, and a crisp, buttery topping. Here’s my guide for making a Dutch apple pie that’s so much better than store-bought.

Prepare the Crust

I use my Best Ever Pie Crust recipe for a flaky, buttery pie. Before rolling, let the chilled dough sit at room temperature for a few minutes, making it easier to handle. Roll the dough gently on a floured surface, turning it frequently to prevent sticking and ensure an even thickness. 

Aim for a circle slightly larger than your pie pan so you have enough to trim the edges. I like to fold the overhang under itself and flute or crimp the edges for a classic look.

Want to make life easier? You can freeze your prepared crust. Just defrost in the fridge overnight when you’re ready to bake.

Either way, blind-baking is key here. That’s when you bake the pie dough without a filling until it’s completely cooked through to ensure the bottom stays crisp. I have a detailed guide to blind baking if you’re a first-time user of the method!

Make the Apple Filling

Choose firm, tart apples. I like Granny Smith the best, but Jonathan apples work, too. Peel, core, and slice the apples thinly for even cooking. I cook the sliced apples briefly with sugar, butter, and cream to release moisture, create that caramel-like flavor, and avoid a runny filling. 

Add warm spices, lemon juice, and vanilla at this stage, and stir gently so the apples soften without turning mushy.

Serving Ideas

A scoop of vanilla ice cream or a drizzle of warm salted caramel sauce takes this pie over the top. If you love whipped cream, go for it! Wait until the pie is completely cool before slicing. Otherwise, you risk messy slices that lose their shape. If you prefer a warm slice, reheat it briefly in the oven after slicing.

For a little texture contrast, sprinkle on toasted pecans or a pinch of flaky sea salt just before serving. It’s an indulgent, show-stopping dessert for Thanksgiving, Christmas, or any cozy fall gathering.

Storage and Freezing Tips

If you manage to have any leftovers, wrap the pie tightly in foil and store it at room temperature for up to 2 days. When you’re ready for a slice, pop it in a 350°F oven for up to 10 minutes to get that perfectly crisp crust.

I love make-ahead baking, so I often prep the pie dough a few days ahead (you can also freeze it for up to 2 months). The filling and streusel can also hang out in the fridge for a couple of days until you’re ready to assemble everything. 

Want to prep the whole pie ahead? I recommend assembling it in a disposable aluminum pan (freezes beautifully and can go straight from the freezer to the oven). Follow the recipe to blind bake the crust and cook the apple filling, then let both cool completely. Make the streusel and keep it in the fridge until everything’s chilled, then assemble the pie fully. Double-wrap it in plastic and freeze for up to 1 month.

When it’s time to bake, I skip thawing. Just place it on a baking sheet, cover the edges with foil or a crust shield, and bake at 375°F for 1-1½ hours, until the center reaches 190°F. Let it cool for an hour before slicing, just like freshly-baked.

How to Make

Dutch Apple Pie

By: Tessa Arias

4.87 from 100 votes

Yield: 10 servings

Prep Time: 50 minutes mins

Inactive Time: 8 hours hrs 30 minutes mins

Cook Time: 1 hour hr 30 minutes mins

Total Time: 10 hours hrs 50 minutes mins

Review Print

This Dutch Apple Pie recipe has a flaky, buttery crust, spiced apples, and a toffee-studded streusel topping. It’s an indulgent twist on the classic that’s sure to become a fall favorite.

Email This Recipe

Enter your email, and we’ll send it to your inbox.

Email(Required)

GDPR Consent

By signing up, you’ll join our email list and can unsubscribe anytime.

Δ

Ingredients 

For the crust:

• ▢ 1 (single crust) Best Ever Pie Crust, chilled overnight

For the filling:

• ▢ 6 large (1260 grams) Granny Smith or Jonathan apples, cored, peeled, and sliced about ⅛-inch thick
• ▢ ½ cup (100 grams) packed light brown sugar
• ▢ ½ cup (100 grams) granulated sugar
• ▢ ¼ cup (32 grams) all-purpose flour
• ▢ 1 teaspoon cornstarch
• ▢ 1 teaspoon ground cinnamon
• ▢ ¼ teaspoon nutmeg
• ▢ ½ teaspoon fine sea salt
• ▢ 1 tablespoon lemon juice
• ▢ 1 teaspoon vanilla
• ▢ ¼ cup (59 ml) heavy cream
• ▢ 4 tablespoons (57 grams) unsalted butter

For the streusel topping:

• ▢ ¾ cup (96 grams) all-purpose flour
• ▢ 2 tablespoons (25 grams) granulated sugar
• ▢ 4 tablespoons (50 grams) light brown sugar
• ▢ 5 tablespoons (71 grams) unsalted butter, cold, cut into small pieces
• ▢ 1 cup (240 grams) homemade toffee bits, or Heath brand

Instructions 

Blind bake the crust:

• Remove the pie crust from the fridge. Let sit at room temperature for about 5 minutes, until slightly pliable.
• Roll the dough out on a floured work surface. Keep turning the dough after each roll to ensure it doesn’t stick to the counter and is of even thickness. Roll out into a 13-inch circle about 1/8-inch thick.
• Gently roll the dough up and around the rolling pin, then unroll and drape over a 9-inch pie plate. (Use a deep dish pie pan, safe for freezer-to-oven.)
• Gently press into the cavity of the pie pan, being careful to avoid stretching it to fit.
• Use scissors or a knife to trim the excess dough, leaving a 1-inch overhang. Fold the overhang under itself and crimp or flute. Pierce the bottom and sides of the crust all over with a fork.
• Freeze for 30 minutes, or until very firm.
• Meanwhile, preheat oven to 425°F. Adjust the oven rack to the lower third position. If you have one, place a baking stone or steel on the oven rack to help the bottom crust remain crispy.
• Make ahead: At this point, you can place the pie tin in a zip-top bag or wrap very well in plastic wrap and store in the freezer until ready to use. Defrost in the fridge overnight.
• Remove the pie shell from the freezer. Line the chilled crust in the pan with parchment or foil, pressing gently across the bottom and up the sides of the pie.
• Fill the crust with pie weights (or dry beans or sugar) completely flush to the top edge of the crust to prevent shrinking or slumping.
• Place on a rimmed, parchment-lined baking sheet. Bake for 18-20 minutes, or until pale and just beginning to brown but not raw.
• Carefully remove the foil and weights and continue baking for another 7-10 minutes, or until just turning golden.
• Remove pie and reduce oven temperature to 375°F.

Make the filling:

• Combine all the ingredients except the butter in a large bowl.
• Melt the butter in a large heavy skillet over medium-high heat. Add the apple mixture and cook until the apples begin to soften, stirring frequently, about 8 minutes.
• Pour the apple mixture into the pie crust.

Make the topping and bake:

• In a medium bowl, combine the flour and sugars. Cut the butter into the flour with a fork until coarse crumbs form.
• Stir in the toffee bits, then sprinkle over the apple mixture.
• Wrap the edges of the pie crust with a crust shield or foil.
• Bake the pie on a parchment-lined baking sheet for about 35 to 40 minutes, or until the top and crust are golden brown and the center of the pie is no longer wet.
• Let cool until just barely warm, about 1 hour. Serve with vanilla ice cream.
• Store leftovers wrapped in foil for up to 2 days at room temperature. Reheat in a 350°F oven for 5 to 10 minutes to re-crisp the crust.

Show us!If you make this recipe, be sure to snap a picture and share it on Instagram with #handletheheat so we can all see!

Recipe Notes

A homemade crust is the key to making the best apple crumble pie recipe. Frozen, store-bought crusts brown faster and are often less flaky than homemade crust. 

Granny Smith apples are my favorite for pies. If you use a sweeter variety like Honeycrisp, adjust both your brown and white sugar to compensate for the sweetness. 

You can swap toffee bits for chopped nuts or oats if you want to keep the texture, or omit them entirely if you prefer. Note that the topping will lose that caramel-like sweetness if you skip them, though. That’s what makes this pie taste so indulgent!

This post was originally published in 2017 and updated in 2025 with recipe improvements. Photos by Joanie Simon.