Quick Recipe Version (TL;DR)
Quick Ingredients
- Single pie crust (homemade or 1 store-bought 9-inch crust)
- 3 lb (1.36 kg) apples, thin-sliced
- 1/2 cup (100 g) packed light brown sugar, 2 tbsp (25 g) granulated sugar
- 1 1/2 tsp cinnamon, 1/8 tsp ground cloves, 1/4 tsp salt
- 1 tbsp lemon juice, 1 tsp vanilla
- 3 tbsp (24 g) all-purpose flour + 1 tbsp (8 g) cornstarch
- Streusel: 1 cup (120 g) flour, 2/3 cup (135 g) brown sugar, 1/2 cup (45 g) oats, 1 tsp cinnamon, 1/4 tsp salt, 1/2 cup (113 g) cold butter
Do This
- 1. Chill and roll out a single pie crust; fit into a 9-inch pie plate and chill 15 minutes.
- 2. Heat oven to 425°F (220°C) with a rimmed baking sheet on the middle rack.
- 3. Make streusel: rub cold butter into flour, sugars, oats, cinnamon, and salt; chill.
- 4. Toss thin-sliced apples with sugars, spices, lemon, vanilla, flour, and cornstarch.
- 5. Fill crust, mound apples, top with thick streusel; bake 20 minutes at 425°F.
- 6. Reduce to 350°F (175°C) and bake 35–45 minutes more, until deeply golden and bubbly.
- 7. Cool at least 2 hours before slicing for clean pieces.
Why You’ll Love This Recipe
- Big cozy flavor: Cinnamon-forward apples with just a hint of cloves for that classic Dutch bakery aroma.
- Thick, crisp crumble lid: A generous buttery streusel bakes into a crunchy top that contrasts perfectly with tender fruit.
- No soggy bottom tricks: Baking on a preheated sheet and using the right thickener helps the crust stay flaky.
- Home-cook friendly: Clear steps, flexible apple choices, and make-ahead options.
Grocery List
- Produce: 3 lb (1.36 kg) apples (a mix like Granny Smith + Honeycrisp), 1 lemon
- Dairy: Unsalted butter (2 sticks / 1 cup total), vanilla ice cream (optional for serving)
- Pantry: All-purpose flour, old-fashioned rolled oats, light brown sugar, granulated sugar, ground cinnamon, ground cloves, kosher salt, cornstarch, vanilla extract
Full Ingredients
Pie Crust (Single Crust)
- 1 1/4 cups (150 g) all-purpose flour
- 1/2 tsp kosher salt
- 1 tbsp (12 g) granulated sugar (optional, for a lightly sweet crust)
- 1/2 cup (113 g) cold unsalted butter, cut into 1/2-inch cubes
- 3–5 tbsp (45–75 ml) ice water
- Shortcut option: 1 store-bought 9-inch refrigerated pie crust (single crust), kept cold
Apple Filling
- 3 lb (1.36 kg) apples (about 6–7 medium), peeled, cored, and thin-sliced to about 1/8 inch (3 mm)
- 1/2 cup (100 g) packed light brown sugar
- 2 tbsp (25 g) granulated sugar
- 3 tbsp (24 g) all-purpose flour
- 1 tbsp (8 g) cornstarch
- 1 1/2 tsp ground cinnamon
- 1/8 tsp ground cloves
- 1/4 tsp kosher salt
- 1 tbsp (15 ml) fresh lemon juice
- 1 tsp (5 ml) vanilla extract
- 1 tbsp (14 g) unsalted butter, cut into small pieces (to dot on top of the apples)
Streusel Crumble Topping
- 1 cup (120 g) all-purpose flour
- 2/3 cup (135 g) packed light brown sugar
- 2 tbsp (25 g) granulated sugar
- 1/2 cup (45 g) old-fashioned rolled oats
- 1 tsp ground cinnamon
- 1/4 tsp kosher salt
- 1/2 cup (113 g) cold unsalted butter, cut into small cubes
Optional Finish (Nice, But Not Required)
- 1 large egg + 1 tbsp (15 ml) water (for egg wash on the crust edge)
- 1 tsp coarse sugar (for sprinkling on the crust edge)
- Vanilla ice cream or lightly sweetened whipped cream, for serving
Step-by-Step Instructions
Step 1: Make and chill the crust
In a medium bowl, whisk together the flour, salt, and sugar (if using). Add the cold butter cubes and cut them in with a pastry cutter or your fingertips until the mixture looks like coarse crumbs with some pea-size pieces of butter still visible.
Drizzle in 3 tbsp (45 ml) ice water and mix with a fork. Add more water 1 tbsp at a time only as needed, just until the dough holds together when you pinch it. Form into a disc, wrap tightly, and chill for 30 minutes.
Step 2: Roll out and line the pie plate
On a lightly floured surface, roll the chilled dough into a 12-inch (30 cm) circle. Transfer to a 9-inch pie plate, gently easing it into the corners without stretching. Trim to a 1-inch overhang, then tuck under and crimp as you like.
Place the lined pie plate in the refrigerator for 15 minutes while you preheat the oven and prep the filling. A cold crust goes into a hot oven more reliably flaky.
Step 3: Preheat the oven (and your baking sheet)
Place a rimmed baking sheet on the middle rack (to catch drips and help crisp the bottom crust). Preheat the oven to 425°F (220°C).
Step 4: Make the streusel and keep it cold
In a bowl, stir together flour, brown sugar, granulated sugar, oats, cinnamon, and salt. Add the cold butter cubes and rub or cut in until you get clumps ranging from sandy crumbs to large nuggets (those bigger clumps make a great crunchy lid).
Refrigerate the streusel while you prepare the apples. Cold streusel melts more slowly and bakes up crisper.
Step 5: Toss the apples with sugar, spice, and thickener
In a large bowl, toss the thin-sliced apples with brown sugar, granulated sugar, flour, cornstarch, cinnamon, cloves, salt, lemon juice, and vanilla. Mix until no dry pockets of flour remain and the apples look evenly coated.
Let the bowl stand for 10 minutes. This helps the apples start releasing juices, so the flour/cornstarch can begin doing their thickening job in the oven.
Step 6: Assemble the pie
Spoon the apples into the chilled crust, packing them in tightly and mounding slightly in the center (they will shrink as they bake). Pour any accumulated juices from the bowl over the apples.
Dot the top of the apples with 1 tbsp (14 g) butter. If using egg wash, whisk the egg with 1 tbsp water and brush just the crimped edge of crust; sprinkle with coarse sugar.
Cover the apples with the streusel in a thick, even layer, using both small crumbs and larger clumps. Gently press very lightly so it adheres, but don’t compact it.
Step 7: Bake until golden and bubbling
Set the pie on the preheated baking sheet. Bake at 425°F (220°C) for 20 minutes.
Without removing the pie, reduce the oven temperature to 350°F (175°C) and bake for 35–45 minutes more, for a total bake time of 55–65 minutes. The pie is done when the streusel is deep golden brown and you see thick bubbles coming up around the edges (and ideally a few in the center).
If the top is browning too quickly, loosely tent with foil for the final 15–25 minutes.
Step 8: Cool completely for clean slices
Cool the pie on a wire rack for at least 2 hours before slicing. This cooling time allows the filling to set so you get neat slices instead of a runny pie.
Serve slightly warm or at room temperature, ideally with vanilla ice cream or whipped cream.
Pro Tips
- Slice apples evenly: Aim for about 1/8 inch (3 mm). Even slices cook evenly, giving you tender fruit without mushy spots.
- Use a mix of apples: Combine a tart, firm apple (Granny Smith) with a sweet-crisp apple (Honeycrisp) for balanced flavor and texture.
- Look for bubbles, not just color: A beautifully browned top doesn’t guarantee the filling is thickened. Bubbling juices are your best doneness cue.
- Keep streusel cold: If your kitchen is warm, pop the topped pie in the freezer for 10 minutes before baking for a crisper crumble.
- Prevent over-browning: If your crust edge darkens fast, cover just the edge with foil for the second half of baking.
Variations
- Nutty streusel: Add 1/2 cup (55 g) chopped toasted pecans or walnuts to the streusel for extra crunch.
- Caramel apple Dutch pie: Drizzle 1/3 cup (80 ml) thick caramel sauce over the apples before adding streusel.
- Extra-spiced: Add 1/4 tsp ground nutmeg and a pinch of allspice along with the cinnamon and cloves.
Storage & Make-Ahead
Cool completely, then cover loosely. Store at room temperature for up to 1 day, or refrigerate for up to 4 days. Reheat slices on a baking sheet at 350°F (175°C) for 10–12 minutes to re-crisp the streusel. To make ahead, prepare the pie crust dough up to 3 days in advance (refrigerated) or freeze for up to 2 months. You can also make the streusel up to 3 days ahead and keep it chilled. Baked pie freezes well: wrap tightly and freeze up to 2 months; thaw overnight in the fridge and warm at 350°F (175°C) for 15–20 minutes.
Nutrition (per serving)
Approximate, based on 10 servings: 520 calories, 25 g fat, 74 g carbohydrates, 38 g sugar, 4 g fiber, 5 g protein, 260 mg sodium.
