Skip to Content

Dutch Apple Pie

  • Save Recipe
Inspiration awaits, let's get making!
  • Prep 60 min
  • Total 2 hr 45 min
  • Servings 8
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to Make?
  • Save
  • Shop
  • Share
  • Keep Screen On
Embrace apple season and bake up this classic crumble-topped apple pie today.
By Stephanie Wise
Updated Sep 29, 2023
  • Save
  • Shop
  • Share
  • Keep Screen On

What is Dutch Apple Pie?

Apple pie is always delicious, no matter the time of year—but a Dutch Apple Pie might be even more special! The difference between regular apple pie and a classic Dutch Apple Pie recipe is all in the delicious streusel topping. Instead of a second pie crust over your spiced apple filling, enjoy a generous crisp golden blanket of sweet streusel crumbs made with sugar, flour, butter and nuts—this just might be the best Dutch Apple Pie recipe around!

How to Store Dutch Apple Pie

Don’t let any of this scrumptious pie go to waste! If you happen to have leftovers, there’s no need to fret—homemade Dutch Apple Pie will keep well when stored at room temperature for up to two days. If you’re in a warm climate, we’d recommend storing your pie in the fridge instead. Still not done? Store the rest of your Dutch Apple Pie loosely covered in the refrigerator for up to two more days.

Want to store a baked Dutch Apple Pie until your next big gathering? This pie will keep for up to 4 months in the freezer—just make sure to wrap it in plastic wrap and foil first! You can also choose to freeze an unbaked Dutch Apple Pie and bake it just before you’re ready to serve it. Wrap your unbaked pie tightly or place it in a plastic freezer bag and stick it in the freezer for up to 3 months. When you're ready to bake it, there’s no need to thaw your easy Dutch Apple Pie. Just unwrap it and bake to perfection! For more tips on freezing and storing pies, check out our handy pie storage guide.



  • 1 cup Gold Medal™ All Purpose Flour
  • 1/2 teaspoon salt
  • 1/3 cup plus 1 tablespoon shortening
  • 2 to 3 tablespoons cold water


  • 8 cups sliced cored peeled apples
  • 1/2 cup granulated sugar
  • 1/4 cup Gold Medal™ All Purpose Flour
  • 1/4 teaspoon ground cinnamon
  • 1 tablespoon lemon juice


  • 1/2 cup unsalted butter, softened
  • 1 cup Gold Medal™ All Purpose Flour
  • 2/3 cup packed brown sugar
  • 1 tablespoon granulated sugar
Make With
Gold Medal Flour


  • 1
    In medium bowl, mix 1 cup flour and the salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary). Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap flattened round of pastry in plastic wrap, and refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
  • 2
    Heat oven to 400°F. On surface sprinkled with flour, using floured rolling pin, roll pastry dough into circle 2 inches larger than 9-inch pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side and being careful not to stretch pastry, which will cause it to shrink when baked. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired.
  • 3
    In large bowl, toss Filling ingredients. Pour into pie plate, mounding apples toward center.
  • 4
    In medium bowl, use pastry blender or fingers to mix butter, 1 cup flour and the brown sugar until a crumb forms. Sprinkle evenly over top of pie. Sprinkle 1 tablespoon granulated sugar on top.
  • 5
    Bake 45 to 55 minutes or until pie crust and crumb topping are deep golden brown and filling begins to bubble. Transfer to cooling rack to cool.

Tips from the Betty Crocker Kitchens

  • tip 1
    Feel free to swap in a refrigerated rolled pie pastry for the bottom crust if scratch pastry making isn’t your thing. We recommend Pillsbury™ brand.
  • tip 2
    The streusel topping, a nearly irresistible, crunchy sweet mixture of sugar, butter, flour, and nuts, probably comes from other Germanic-styles of baking. It’s a simpler finish for not only a pie but for coffee cakes, muffins, and bar cookies. Feel free to add a small spoonful of ground spice—cinnamon or an apple pie spice blend.
  • tip 3
    To flute pastry, place thumb and index finger about 1 inch apart on outside of raised edge. With other index finger, push pastry toward outside, continuing around edge, repeating motion, to form decorative edge.

Frequently Asked Questions

What Are the Best Apples for Dutch Apple Pie?

For best results with this Dutch Apple Pie recipe, consider the kind of apples you’re using. The best apples for Dutch Apple Pie are crisp and tartly-sweet ones that hold their shape well and aren’t too juicy—like the Empire, Granny Smith, Honeycrisp, Braeburn or Cortland varieties. When baked, these apples make a mouthwateringly tender spiced apple filling worth dreaming about!

How Should I Serve Dutch Apple Pie?

Homemade Dutch Apple Pie is always delicious, but why not enjoy it with tasty toppings? We love serving this pastry masterpiece either warm or at room temperature, with a dollop of fresh whipped cream or a scoop of homemade Vanilla Ice Cream on top. Feeling a bit more brave? Some Dutch Apple Pie lovers swear that no serving is complete without a slice of cheddar cheese as the garnish. However you serve it, one thing’s for sure—this easy Dutch Apple Pie is a sure hit at any event or gathering!


520 Calories, 22g Total Fat, 4g Protein, 75g Total Carbohydrate, 45g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories from Fat
Total Fat
Saturated Fat
Trans Fat
Total Carbohydrate
Dietary Fiber
% Daily Value*:
Vitamin A
Vitamin C
2 Starch; 1 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 Fat;
Carbohydrate Choice
*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

  • Dutch apple pie, called appelkruimeltaart, has been a dessert favorite since as far back as the Middle Ages. There’s even a written recipe for it that appears in a Dutch cookbook from 1514, Een notabel boecxken van cokeryen ("A notable little cookery book"). If you’re ready to learn more about time-tested traditions—and brand-new techniques—for baking apple pie, check out Betty's best apple pies collection.
© 2024 ®/TM General Mills All Rights Reserved