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Buttery Streusel Topped Dutch Apple Pie

Close-up of a generous slice of Dutch apple pie featuring thick, spiced apple filling and a crunchy streusel topping.
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Make this easy apple crumble pie featuring a rich, buttery streusel topping instead of a traditional lattice. This bakery style pie offers a hearty, cinnamon apple dessert experience.

Ingredients

Scale
  • 1 recipe double pie crust dough
  • 6 large Granny Smith apples, peeled, cored, and sliced
  • 1/2 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 2 tablespoons all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon lemon juice
  • 1/4 cup cold unsalted butter, cut into small pieces
  • 1 cup all-purpose flour (for streusel)
  • 1/2 cup packed light brown sugar (for streusel)
  • 1/2 teaspoon ground cinnamon (for streusel)
  • 1/4 cup cold unsalted butter, cut into small pieces (for streusel)
  • 1 large egg, beaten (for egg wash)

Instructions

  1. Prepare your pie crust dough and line a 9-inch pie plate. Chill the lined pie plate while you prepare the filling and topping.
  2. In a large bowl, combine the sliced apples, granulated sugar, brown sugar, 2 tablespoons of flour, 1 teaspoon of cinnamon, nutmeg, and lemon juice. Toss gently to coat the apples evenly.
  3. Place the apple mixture into the chilled pie crust. Dot the top of the apples with the 1/4 cup of cold butter pieces.
  4. Prepare the streusel topping: In a separate medium bowl, whisk together the 1 cup of flour, 1/2 cup of brown sugar, and 1/2 teaspoon of cinnamon for the streusel.
  5. Cut in the 1/4 cup of cold butter pieces using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  6. Sprinkle the streusel topping evenly over the apple filling.
  7. Brush the exposed edges of the bottom pie crust with the beaten egg wash.
  8. Bake the pie at 425 degrees Fahrenheit for 15 minutes.
  9. Reduce the oven temperature to 375 degrees Fahrenheit and continue baking for 40 to 50 minutes, or until the topping is golden brown and the filling is bubbly. If the edges brown too quickly, cover them loosely with foil.
  10. Cool the pie completely on a wire rack before slicing to allow the filling to set.

Notes

  • For the best texture, make sure your butter for both the filling and the streusel is very cold.
  • This recipe uses the best apple pie toppings for a coffee cake feel.
  • If you want a richer color on the crust edges, you can mix the egg wash with a splash of milk.

Nutrition

Find it online: https://pureplatepath.com/dutch-apple-pie-streusel-buttery-topping/