Dutch Apple Pie Recipe Easy Homemade for Perfect Thanksgiving

The moment you walk into the kitchen and catch a whiff of bubbling apples, warm cinnamon, and that golden, crumbly topping—well, that’s when you know autumn has officially arrived. I still remember the first time I baked a Dutch apple pie: my hands were sticky from peeling apples, my counters dusted with flour, and the anticipation was almost too much. Honestly, there’s something about a homemade Dutch apple pie that feels like a hug from the inside out. It’s not just the taste (though that’s phenomenal), but the whole ritual—the peeling, mixing, layering, and, of course, sneaking a bite of that buttery streusel before it even hits the oven.

Every Thanksgiving, this Dutch apple pie recipe easy homemade style is what my family asks for (sometimes more than the turkey, and I’m not joking). It came into my life when I wanted to make something special, but didn’t want to fuss with lattices or fancy pastry work. This pie delivers everything: the sweet-tart apples, a crisp topping, and a flaky crust that holds up perfectly under all that juicy filling. And the best part? You don’t need to be a pastry chef—if you can slice apples and stir a bowl, you’re already halfway there. It’s a classic, cozy treat that feels just a little bit magical, especially when the weather turns chilly and you want something to warm you up.

Whether you’re baking this Dutch apple pie for a big Thanksgiving dinner, a casual Sunday brunch, or just because you crave comfort food, you’ll love how it brings everyone together. I’ve tested this recipe more times than I can count (seriously, my friends have stopped asking for anything else), and I promise it’s foolproof. It’s become a staple in my holiday rotation, and I can’t wait to share all the little tips, tricks, and tweaks that make it uniquely mine. So grab your favorite apples, preheat that oven, and let’s make a pie that will steal the show at your Thanksgiving table!

Why You’ll Love This Dutch Apple Pie Recipe

I’ve made a lot of pies over the years, but nothing compares to the comfort and crowd-pleasing joy of this Dutch apple pie. Every slice is loaded with tender apples and a crunchy streusel topping. It’s the kind of recipe that people ask for again and again.

• Quick & Easy: Comes together in under 30 minutes (not counting bake time)—perfect for busy holiday prep or spontaneous dessert cravings.
• Simple Ingredients: No need for a specialty store run. You probably have most of what you need right now in your pantry.
• Perfect for Thanksgiving: Absolutely ideal for your holiday table, but don’t limit it—this pie is a hit at brunches, potlucks, and cozy nights in.
• Crowd-Pleaser: Kids, grandparents, picky eaters—everyone always comes back for seconds.
• Unbelievably Delicious: The contrast between the soft, spiced apples and the buttery streusel is just… well, you’ll see.

What makes this Dutch apple pie stand out is that classic crumb topping—it’s not just sugar and butter, but a blend that gets golden and crisp, never soggy. I blend my apples with just the right mix of tart and sweet varieties, so the filling never turns mushy or bland. Plus, the streusel sits right on top, soaking up the apple juices and baking into a glorious, crunchy blanket.

This recipe is my go-to because it’s reliable, flexible, and, honestly, it’s just plain fun to make. No fiddling with lattice crusts or complicated steps. Just mix, layer, and bake. It’s comfort food with a little holiday sparkle—perfect for impressing guests, sharing with friends, or making a regular weeknight feel extra special. You’ll love how the cinnamon and nutmeg perfume your kitchen, and you’ll really love how easy it is to get that perfect slice every time.

Ingredients Needed for Easy Homemade Dutch Apple Pie

This recipe uses simple, wholesome ingredients to deliver bold flavor and that signature Dutch apple pie texture. Most of these are pantry staples, and you can easily swap or substitute if you need.

For the Pie Filling:

• 5-6 medium apples (about 2 1/2 lbs/1.2 kg), peeled, cored, and sliced (Granny Smith and Honeycrisp are my favorites for the best balance of tart and sweet)
• 2/3 cup (135g) granulated sugar
• 2 tbsp (16g) all-purpose flour (helps thicken the filling)
• 1 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 1 tbsp lemon juice (brightens the flavors and helps prevent browning)

For the Crust:

• 1 9-inch (23cm) unbaked pie shell (store-bought or homemade—use your favorite recipe; if you prefer, swap in a gluten-free crust)

For the Dutch Streusel Topping:

• 3/4 cup (90g) all-purpose flour
• 1/2 cup (100g) packed light brown sugar
• 1/4 cup (50g) granulated sugar
• 1/2 cup (115g) unsalted butter, cold and cubed
• 1/2 tsp ground cinnamon
• Pinch of salt

Optional Add-Ins:

• 1/2 cup (50g) chopped walnuts or pecans (for extra crunch—totally optional)
• 1/4 cup (35g) raisins or dried cranberries (adds a little twist, especially for Thanksgiving)

Ingredient Tips: When picking apples, I stick with firm, crisp varieties like Granny Smith, Honeycrisp, or Braeburn. Mixing two kinds gives the best flavor and texture. For butter, I usually buy a good-quality unsalted, but don’t stress if you only have salted—just cut back a bit on the added salt. If you’re using a store-bought pie shell, let it come to room temperature before filling to avoid cracks. Substituting almond flour for the streusel works well if you want a gluten-free version.

(You know, sometimes, I toss in a handful of oats to the topping if I want a more rustic texture. It’s totally up to you!)

Equipment Needed

• 9-inch (23cm) pie dish: Glass or ceramic works best for even browning. I’ve used metal pans too—just keep an eye on the crust.
• Mixing bowls: At least two—one for apples and one for the streusel topping.
• Pastry blender, fork, or clean hands: For cutting the butter into the streusel. I love using my hands for that perfect crumb texture.
• Apple peeler/corer/slicer: Optional, but it saves time (especially if you’re prepping a lot of apples). A paring knife works just fine too.
• Measuring cups and spoons: For accuracy (and, let’s face it, less guesswork).
• Baking sheet: Place under the pie dish to catch any drips—makes cleanup a breeze.
• Foil or pie shield: To protect the crust edges from over-browning.

When I first started baking pies, I used an old glass dish from my grandma—still works, but I’ve found ceramic holds heat a bit better. If you don’t have a pastry blender, two butter knives work in a pinch (just cross-cut the butter into the flour). For budget-friendly options, most tools can be found at discount stores, and trust me, you don’t need anything fancy to make a fabulous Dutch apple pie.

Preparation Method

1. Preheat and Prep:

   Set your oven to 400°F (205°C). Place the oven rack in the lower third—this helps the crust bake instead of going soggy. Set your pie dish on a baking sheet for easy handling.

2. Prepare the Apples:

   Peel, core, and slice 5-6 medium apples (about 2 1/2 lbs/1.2 kg). Aim for 1/4-inch slices—not too thin, not too thick. Toss the slices in a large bowl with 2/3 cup (135g) sugar, 2 tbsp (16g) flour, 1 1/2 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp salt, and 1 tbsp lemon juice. Mix until coated. The apples should look glossy and feel slightly sticky. If your apples start browning, don’t panic—they’ll bake just fine.

3. Fill the Pie Shell:

   Transfer the apple mixture into your unbaked 9-inch (23cm) pie shell. Mound the apples slightly in the center (they’ll shrink as they bake). Try to arrange the slices for even coverage, but don’t stress—rustic is just fine.

4. Make the Streusel Topping:

   In a separate bowl, combine 3/4 cup (90g) flour, 1/2 cup (100g) brown sugar, 1/4 cup (50g) granulated sugar, 1/2 tsp cinnamon, and a pinch of salt. Add 1/2 cup (115g) cold, cubed butter. Use a pastry blender, fork, or your fingers to work the butter into the dry ingredients until the mixture resembles coarse crumbs—some pea-sized pieces are perfect. If you’re adding nuts or dried fruit, toss them in now.

5. Top the Pie:

   Sprinkle the streusel evenly over the apples. Make sure you cover the entire surface—no bald spots allowed! Pat the topping down gently so it sticks to the apple filling.

6. Bake:

   Slide the pie into the oven (on the baking sheet). Bake at 400°F (205°C) for 20 minutes, then reduce the heat to 350°F (175°C). Continue baking for 35-40 minutes, or until the topping is golden brown and the apple filling is bubbling around the edges. If the crust edges start to darken too quickly, cover them with foil or a pie shield.

7. Cool:

   Remove from oven and let cool on a wire rack for at least 2 hours. This helps the filling set and makes slicing easier. The pie should smell deeply of cinnamon and apples, and the topping will be crisp to the touch.

8. Serve:

   Slice and serve as is, or top with vanilla ice cream or whipped cream. Each slice should hold together, and you’ll see the layers of apple and crumb topping—pure perfection.

Preparation Notes: If your apples are super juicy, add an extra tablespoon of flour. If the streusel seems too dry, work in a teaspoon of butter. (I’ve had my share of crumbly messes before learning these little fixes.) And don’t rush the cooling—warm pie is tempting, but letting it set means every piece comes out neat and tidy.

Cooking Tips & Techniques

Let’s be real: pies can be a little intimidating, but this Dutch apple pie recipe is honestly forgiving. Still, there are some tricks I’ve picked up over the years that make it even better.

• Apple Variety Matters: Mixing tart and sweet apples (like Granny Smith and Honeycrisp) gives the filling depth and keeps it from turning mushy. Avoid Red Delicious—they just don’t hold up.
• Cold Butter is Key: For the streusel, always use cold, cubed butter. It creates those irresistible crunchy bits. If the butter softens too much, pop the mixture in the fridge for 10 minutes before topping the pie.
• Watch the Bake Time: Ovens can be sneaky. If your pie is browning too quickly, tent with foil. If it’s taking longer to bubble, give it another 5 minutes. (I’ve burned a few crusts before learning to trust my nose and eyes over the timer!)
• Layer for Success: When adding apples, mound them higher in the center. They’ll shrink and settle as they bake, making for a picture-perfect dome.
• Let It Cool: Seriously, don’t skip this. Cutting too soon means filling everywhere. If you want warm pie, reheat slices gently after it’s set.

One of my early mistakes was overfilling the pie—looked amazing, but the juices overflowed and the bottom crust was soggy. Now, I always use a baking sheet and check for bubbling before pulling it out. Multitasking tip: prep the streusel while the apples are macerating in sugar. That way, everything’s ready at once. For consistent results, measure ingredients and don’t eyeball the flour (I’ve learned the hard way!).

What’s the secret to perfect Dutch apple pie?

In my experience, it’s all about balance—apple variety, cold butter, and a bake time that lets the topping crisp without burning. Don’t rush the cooling, and you’ll get neat slices every time.

Variations & Adaptations

One of the best parts about this Dutch apple pie recipe is how easy it is to tweak for your needs, tastes, or dietary preferences.

• Gluten-Free: Swap the all-purpose flour in both the filling and topping for a gluten-free blend (like Bob’s Red Mill). Use a gluten-free pie shell, and the rest works just the same.
• Vegan: Use plant-based butter for the streusel and a vegan pie shell. Apples are already vegan! You can also use coconut oil, but the topping will be a little softer.
• No Nuts: Omit walnuts or pecans in the topping. If you want crunch, add a sprinkle of rolled oats instead.
• Caramel Apple Variation: Drizzle 1/4 cup caramel sauce over the apples before adding the streusel for a gooey twist (so good for the holidays!).
• Berry Add-In: Toss in a cup of fresh or frozen raspberries or blueberries with the apples for a summer version. This also adds a little color and tartness.
• Spiced Up: Add a pinch of ground ginger or cardamom to the filling for a deeper flavor profile.

Personally, I love adding dried cranberries in November—they’re tart and festive, perfect for Thanksgiving. If you’re using a convection oven, lower the bake time by 5 minutes and check the topping for even browning. For those with allergies, always double-check your crust ingredients for hidden dairy or gluten.

Serving & Storage Suggestions

For serving, Dutch apple pie is best slightly warm or at room temperature. I like to set the pie on the table, let people slice their own, and watch how fast it disappears. A scoop of vanilla ice cream or a dollop of whipped cream is classic—honestly, you can’t go wrong.

• Serving Temperature: Let the pie cool at least 2 hours for neat slices. Warm individual slices in the microwave for 20-30 seconds if you want that fresh-from-the-oven feel.
• Presentation: Dust lightly with powdered sugar, or garnish with a few extra apple slices or a sprig of mint.
• Pairings: Serve with hot coffee, chai tea, or even a glass of cold milk. For Thanksgiving, it pairs beautifully with pumpkin pie or pecan pie.
• Storage: Cover leftovers loosely with foil or plastic wrap. Store in the refrigerator for up to 4 days. For longer storage, wrap tightly and freeze for up to 2 months—thaw overnight in the fridge.
• Reheating: To crisp up the topping, reheat in a 350°F (175°C) oven for 10-15 minutes. Microwave works for quick fixes, but oven is best for texture.

I’ve noticed the flavors deepen as the pie sits—by day two, the spices are even more pronounced. If you’re prepping ahead, bake a day before Thanksgiving and store covered in the fridge. Trust me, it’ll taste even better the next day.

Nutritional Information & Benefits

Here’s a rough estimate for one slice (1/8th of pie):

• Calories: 350-400
• Fat: 16g
• Carbs: 56g
• Protein: 2g
• Fiber: 3g
• Sugar: 34g

Apples are a great source of vitamin C and fiber, especially when you use the skin (though peeled works best for this recipe). Cinnamon and nutmeg add antioxidants, while the butter and nuts (if used) give a satisfying richness. For gluten-free and vegan adaptations, the nutritional values shift a bit, but the pie remains relatively wholesome as desserts go. If you have nut allergies, skip the nuts—no flavor lost. Personally, I love that this Dutch apple pie offers a bit of fruit alongside the treat, and you can control the sugar if you want to lighten it up. Just enjoy in moderation—Thanksgiving is about celebrating, after all!

Conclusion

This Dutch apple pie recipe easy homemade style truly deserves a spot on your Thanksgiving table. It’s got everything you want: sweet and tart apples, crunchy streusel, and a flaky crust that holds up beautifully. Plus, it’s simple enough for anyone to make (even if you’re pie-shy like I once was). Whether you keep it classic or try one of the variations, you’ll have a pie that’s cozy, comforting, and downright delicious.

Every time I bake this pie, I’m reminded why I love it so much—it’s the smell, the taste, and the memories it brings. I hope you’ll make it your own, tweak it, and share it with your favorite people. Let me know how yours turns out in the comments below—share your twists, swap-ins, or even your pie fails (we’ve all had a few!). Wishing you a warm, sweet Thanksgiving full of laughter, good food, and maybe a second slice of pie!

FAQs

Can I make Dutch apple pie ahead of time?

Absolutely! Bake the pie a day before and store it covered in the fridge. The flavors actually deepen overnight, so it tastes even better the next day.

What are the best apples for Dutch apple pie?

Granny Smith and Honeycrisp are my top picks because they hold their shape and balance sweet-tart flavor. Mixing two varieties gives you the best filling.

How do I keep the bottom crust from getting soggy?

Bake the pie on a lower oven rack and use a baking sheet. If your apples are extra juicy, add another tablespoon of flour to the filling.

Can I make this pie gluten-free or vegan?

Yes! Use gluten-free flour and pie crust for a gluten-free version, or swap in vegan butter and a plant-based crust for a vegan pie. Both work great!

How long does Dutch apple pie last?

Stored in the fridge, it’ll keep for up to 4 days. Frozen, it lasts up to 2 months. Reheat slices in the oven to restore the topping’s crispness.

Dutch Apple Pie Recipe Easy Homemade for Perfect Thanksgiving

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• Author: Lauren Diaz
• Total Time: 1 hour 25 minutes
• Yield: 8 servings 1x

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Description

This easy homemade Dutch apple pie features a sweet-tart apple filling, a crisp buttery streusel topping, and a flaky crust. It’s a cozy, crowd-pleasing dessert perfect for Thanksgiving or any autumn gathering.

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Ingredients

Scale 1x2x3x

• 5–6 medium apples (about 2 1/2 lbs), peeled, cored, and sliced (Granny Smith and Honeycrisp recommended)
• 2/3 cup granulated sugar
• 2 tbsp all-purpose flour
• 1 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 1 tbsp lemon juice
• 1 9-inch unbaked pie shell (store-bought or homemade)
• 3/4 cup all-purpose flour (for streusel)
• 1/2 cup packed light brown sugar
• 1/4 cup granulated sugar (for streusel)
• 1/2 cup unsalted butter, cold and cubed
• 1/2 tsp ground cinnamon (for streusel)
• Pinch of salt (for streusel)
• 1/2 cup chopped walnuts or pecans (optional)
• 1/4 cup raisins or dried cranberries (optional)

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Instructions

1. Preheat oven to 400°F (205°C) and place rack in the lower third. Set pie dish on a baking sheet.
2. Peel, core, and slice apples into 1/4-inch slices. Toss with granulated sugar, flour, cinnamon, nutmeg, salt, and lemon juice until coated.
3. Transfer apple mixture into the unbaked pie shell, mounding slightly in the center.
4. In a separate bowl, combine flour, brown sugar, granulated sugar, cinnamon, and a pinch of salt for the streusel. Add cold, cubed butter and cut in with a pastry blender, fork, or fingers until mixture resembles coarse crumbs. Add nuts or dried fruit if using.
5. Sprinkle streusel evenly over apples, covering the entire surface. Pat down gently.
6. Bake at 400°F for 20 minutes, then reduce heat to 350°F (175°C) and bake for 35-40 minutes, until topping is golden and filling is bubbling. Cover crust edges with foil or pie shield if browning too quickly.
7. Remove from oven and cool on a wire rack for at least 2 hours to set.
8. Slice and serve as is, or with vanilla ice cream or whipped cream.

Notes

Mix tart and sweet apples for best flavor and texture. Use cold butter for a crisp streusel. If apples are very juicy, add an extra tablespoon of flour to the filling. Let pie cool fully for neat slices. For gluten-free or vegan adaptations, substitute flour and butter as needed. Optional add-ins like nuts or dried fruit add extra flavor and texture.

• Prep Time: 25 minutes
• Cook Time: 55-60 minutes
• Category: Dessert
• Cuisine: American

Nutrition

• Serving Size: 1 slice (1/8th of pie)
• Calories: 375
• Sugar: 34
• Sodium: 220
• Fat: 16
• Saturated Fat: 9
• Carbohydrates: 56
• Fiber: 3
• Protein: 2

Keywords: Dutch apple pie, Thanksgiving dessert, easy apple pie, homemade pie, streusel topping, autumn baking, holiday pie, classic apple pie