Dutch Apple Crumb Pie with Streusel Topping Recipe

I absolutely adore sharing my Dutch Apple Crumb Pie with Streusel Topping Recipe because it perfectly captures everything I love in a dessert: tender, tangy apples cozied up in a flaky crust topped with buttery, sweet streusel crumbs. Every bite takes me back to cozy family gatherings and crisp autumn afternoons, especially when paired with a scoop of vanilla ice cream that melts into all the warm flavors. It’s a classic comfort dessert that feels both special and effortlessly homey, and I’m excited for you to experience it too.

Why You’ll Love This Dutch Apple Crumb Pie with Streusel Topping Recipe

What makes this pie truly stand out to me is the delightful balance of textures and flavors. The apples are bright and slightly tart, which perfectly contrast the sugary sweetness of the streusel topping. The crust is flaky yet sturdy enough to hold all the juicy filling without getting soggy. When you bite into it, you get that lovely crumbly crunch from the streusel followed by the tender, cinnamon-spiced apples, and it’s absolutely mouthwatering.

Aside from tasting incredible, I love how approachable this Dutch Apple Crumb Pie with Streusel Topping Recipe is. It doesn’t require fancy ingredients or complicated techniques. Even if you don’t bake often, the step-by-step process is straightforward and rewarding. I find it a perfect dessert for almost any occasion—holiday dinners, weekend family get-togethers, or even just a cozy night in. Once you make it once, you’ll see why I keep coming back to this recipe again and again.

Ingredients You’ll Need

This recipe calls for simple, essential ingredients that come together to create a pie with fantastic flavor and texture. Each one brings something unique—from the tartness of the apples to the rich butter in the crust and topping. Here’s exactly what you’ll need:

• 1 pre-made pie crust: A flaky base that saves time but still tastes homemade.
• 6 medium tart apples: I recommend a mix of Granny Smith and sweet varieties for perfect balance.
• ¼ cup sugar: Tossed with apples to draw out natural juices and add sweetness.
• 2 tablespoons butter (melted and cooled): Adds richness to the filling.
• 2 tablespoons sour cream: Adds a subtle tang that brightens the apple filling.
• 4 teaspoons lemon juice: Keeps the apples from browning and adds freshness.
• 1 tablespoon all-purpose flour: Thickens the filling so it’s perfectly set.
• ½ cup sugar: Sweetens the filling.
• ½ teaspoon cinnamon: Classic spice that brings warmth and depth.
• ½ teaspoon ground nutmeg: A pinch adds cozy aroma and complexity.
• ½ cup all-purpose flour (for topping): Forms the crumbly base of the streusel.
• ½ cup sugar (for topping): Sweetens the crumb topping.
• ¼ cup cold butter (for topping): Cut into the flour and sugar to create that signature streusel texture.

Directions

Step 1: Begin by peeling, coring, and thinly slicing your apples. I like to use a mandolin to get consistent ¼-inch slices, but you can slice carefully by hand—just try to keep them evenly thick for uniform baking.

Step 2: Toss the sliced apples with ¼ cup sugar and let them sit for at least 15 minutes. This resting time is key because it helps draw out the juices which intensify the apple flavor and ensures a juicy filling.

Step 3: Preheat your oven to 375°F and place a cookie sheet on the lowest rack. This will help catch any drips and create a nice bottom heat for a crisp crust.

Step 4: Line a 9-inch pie plate with your pie crust and crimp or flute the edges for a beautiful presentation. Set the crust aside while you prepare the filling.

Step 5: Using a slotted spoon, carefully remove the apples from their liquid and pat them dry to prevent a soggy crust. Discard the liquid once removed.

Step 6: In a large bowl, combine the apples with melted butter, sour cream, lemon juice, ½ cup sugar, flour, cinnamon, and nutmeg. Stir gently but thoroughly to coat the apples evenly with the spiced mixture.

Step 7: Spoon the apple filling into the prepared pie crust, spreading it out evenly.

Step 8: Prepare the crumb topping by mixing the flour and sugar in a separate bowl. Cut in the cold butter using a fork or pastry cutter until the mixture looks like coarse crumbs.

Step 9: Sprinkle the crumb topping evenly over the filled pie, covering it completely for that perfect streusel blanket.

Step 10: Place the pie on the heated cookie sheet in your oven. Bake for 45-50 minutes, or until the filling is bubbly and the apples are tender. When you see bubbling, bake for another 5-6 minutes to fully cook the filling.

Step 11: Remove the pie from the oven and let it cool on a wire rack for at least 3 hours. This resting time allows the juices to set, which makes slicing clean and the flavors even better. Serve warm or at room temperature, ideally with vanilla ice cream or whipped cream.

Servings and Timing

This Dutch Apple Crumb Pie with Streusel Topping Recipe yields approximately 8 generous servings. You’ll spend about 20 minutes prepping the ingredients and assembling the pie. The baking time is about 50 minutes, with an additional recommended cooling period of 3 hours so the filling sets beautifully. All in all, from start to finish, plan for roughly 1 hour and 25 minutes before slicing into this delicious dessert.

How to Serve This Dutch Apple Crumb Pie with Streusel Topping Recipe

I love serving this pie slightly warm or at room temperature to let the flavors shine without being overpowering. It pairs beautifully with a scoop of vanilla ice cream that gently melts over the crumbly top, creating a heavenly combination of cold and warm textures. If you’re feeling fancy, drizzle a bit of caramel sauce on top—it takes the indulgence to the next level.

Presentation-wise, I like to slice my pie into thick, rustic wedges, making sure each piece has ample crumb topping to enjoy that buttery crunch. To brighten up the look, a sprig of fresh mint adds a touch of color and freshness on the side. This pie shines at family dinners, holiday celebrations, or any time I want to impress friends with a classic American dessert that feels just like home.

For beverages, a lightly spiced apple cider or a well-chilled sparkling white wine complements the warm apple spices perfectly. If you prefer something non-alcoholic, a cup of hot chai tea with its complementary spices is simply divine beside a slice of this pie.

Variations

One of my favorite things about this Dutch Apple Crumb Pie with Streusel Topping Recipe is how flexible it is. If you want to switch things up, try using different apple varieties for varied sweetness and tartness — Pink Lady or Honeycrisp add a nice juicy sweetness if you prefer a lighter taste. For a dietary twist, swapping the all-purpose flour in the crust and topping for a gluten-free blend works wonderfully, and there are many vegan butter substitutes that shine in the streusel topping too.

If you want to intensify the flavor, adding a handful of chopped walnuts or pecans into your crumb topping gives a delightful crunch and nuttiness. Another option I enjoy is mixing in a bit of ground ginger or cardamom into the apple filling for an exotic warming note. You could also try baking this pie in individual mini pans or ramekins for personal-sized portions—perfect for parties or special occasions.

For a quicker cook, some days I skip the sour cream and just rely on butter and a touch more lemon juice, which still makes a bright, delicious pie. No matter how you tweak it, this recipe adapts beautifully to your preferences and kitchen style.

Storage and Reheating

Storing Leftovers

I always recommend storing leftover Dutch Apple Crumb Pie with Streusel Topping in an airtight container at room temperature if you plan to eat it within a day or two—it keeps the crumb topping crisp and the filling tasty. For longer storage, refrigerating leftovers is best, wrapped tightly with plastic wrap or kept in a pie box to prevent moisture from softening the crust. The pie will keep well refrigerated for up to 4 days.

Freezing

You can freeze the baked pie for up to 3 months, which makes it a great make-ahead dessert option. Simply wrap the cooled pie securely in multiple layers of plastic wrap and aluminum foil to protect it from freezer burn. When you’re ready to enjoy, thaw overnight in the refrigerator and let it come to room temperature before serving. For extra crispiness on the crust, a few minutes back in a warm oven freshens it right up.

Reheating

To bring your pie back to life, I recommend reheating it in an oven preheated to 350°F for about 15-20 minutes. This method refreshes the crust and topping, and gently warms the apples without drying them out. Avoid microwaving if you want to keep the crumb topping crunchy, as the microwave can make the streusel soft and soggy. A quick reheat in the oven really makes it taste like it’s freshly baked.

FAQs

Can I use fresh homemade pie crust instead of a pre-made crust?

Absolutely! Homemade crust can add a wonderful buttery flavor and flakiness that I adore. Just be sure it’s well-chilled before rolling out for the best texture, and blind bake slightly if you worry about sogginess.

What type of apples work best for this recipe?

I recommend using a mix of tart and sweet apples, like Granny Smith combined with Honeycrisp or Pink Lady. This blend gives the filling a beautiful balance of tang and natural sweetness that’s hard to beat.

Why do I need to let the pie cool for 3 hours before serving?

Cooling is crucial because it allows the filling juices to thicken and set. Cutting into the pie too soon can cause the filling to run and the slices to fall apart. Patience here really pays off in flawless slices and clean presentation.

Can I prepare the pie filling in advance?

Yes! You can toss the sliced apples with sugar and spices up to a few hours ahead or even the day before, stored tightly covered in the refrigerator. Just add the butter and sour cream right before filling the crust for the best texture.

What’s the best way to get a crumbly streusel topping?

Using cold butter and cutting it into the flour and sugar with a fork or pastry cutter until you have coarse crumbs is the trick. This cold butter melts slowly in the oven, creating that crisp, crumbly texture I absolutely love.

Conclusion

I can’t recommend this Dutch Apple Crumb Pie with Streusel Topping Recipe enough if you’re craving a classic, comforting dessert that feels a little bit special but is easy enough to make any time. It’s the kind of pie that fills your kitchen with warm spices and brings everyone together around the table. Give it a try, and I promise it will become one of your go-to favorites just like it is for me!

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