Dutch Apple Pie (Crumb Topping, Extra Crunchy)

What Makes This Recipe Work

The gaps between streusel crumbs vent steam so the juices below thicken instead of boiling over, while the topping browns into a crisp lid. Pre-tossing the apples with lemon, sugar, and a measured thickener keeps the slices distinct and the bottom crust from going soggy.

Ingredients for Dutch Apple Pie (Crumb Topping, Extra Crunchy)

• 1 batch all-butter pie crust, enough for one 9-inch crust, chilled
• 2 1/2 lb (1.1 kg) firm baking apples such as Granny Smith or Honeycrisp, peeled, cored, and sliced 1/4 inch thick (about 7 cups)
• 1/2 cup (100 g) granulated sugar
• 2 tbsp (16 g) all-purpose flour
• 1 1/2 tsp ground cinnamon, divided
• 1/4 tsp ground nutmeg
• 1 tbsp lemon juice
• 1/2 tsp fine salt, divided
• 3/4 cup (90 g) all-purpose flour for the streusel
• 1/2 cup (100 g) packed light brown sugar
• 1/2 cup (113 g) cold unsalted butter, cut into 1/2-inch cubes
• 1 large egg beaten with 1 tsp water, for an optional egg wash

How to Make Dutch Apple Pie (Crumb Topping, Extra Crunchy)

1. Set a rack in the lower third of the oven and heat to 375°F. Roll the chilled dough into a 12-inch round, fit it into a 9-inch pie plate, fold the overhang under, and crimp the edge. Chill the lined plate 15 minutes while you prep the filling.
2. In a large bowl, toss the apple slices with granulated sugar, 2 tbsp flour, 1 tsp of the cinnamon, nutmeg, lemon juice, and 1/4 tsp salt until every slice is coated. Let the mix stand 15 minutes so the apples release juice.
3. For the streusel, whisk 3/4 cup flour, the brown sugar, remaining 1/2 tsp cinnamon, and remaining 1/4 tsp salt in a bowl. Add the cold butter cubes and work them in with your fingers or a pastry cutter until clumps ranging from pea size to walnut size form.
4. Mound the apples (juices and all) into the chilled crust, packing them so the center rises slightly above the rim.
5. Scatter the streusel evenly over the apples, pressing it down lightly so it adheres, and brush the exposed crust edge with egg wash if using.
6. Bake 20 minutes, then shield the crust edge with a pie shield or strips of foil and continue baking 30 to 35 minutes, until the topping is deep golden and thick juices bubble up around the edges and through the crumbs.
7. Cool the pie on a wire rack at least 2 hours before slicing, so the filling can set into clean wedges.

Tips for the Best Dutch Apple Pie (Crumb Topping, Extra Crunchy)

• Freeze the butter 10 minutes before cutting it into the streusel; colder butter makes bigger, crunchier clumps.
• If the topping browns too fast before the filling bubbles, tent a loose piece of foil over the top for the last 15 minutes.
• Weigh your flour or spoon it into the cup and level it; packed flour makes a dense crumb and a tough bottom crust.

Variations and Substitutions

• Swap the raw apple mound for a batch of cooked Apple Pie Filling; the pre-cooked fruit bakes faster and eliminates any gap under the streusel.
• For the classic double-crust version of this dessert, use the base Apple Pie recipe and cover the fruit with a second pastry lid.
• Check the Best Apples for Apple Pie guide before shopping if you want to blend varieties for more complex flavor.
• Use the Pie Crust dough exactly as written, or freeze the single crust flat for a future pie.

How to Store and Reheat

• Cover leftover Dutch apple pie loosely and keep it at room temperature up to 2 days, then refrigerate up to 3 days.
• Warm slices in a 300°F oven for 10 minutes to re-crisp the streusel; the unbaked assembled pie can be refrigerated up to 12 hours before baking.

Dutch Apple Pie (Crumb Topping, Extra Crunchy) FAQ