27 Mouthwatering Easy Dutch Apple Pie Recipes for Home Bakers

Unleash the cozy aroma of cinnamon and baked apples in your kitchen with these irresistible Dutch apple pie recipes! Perfect for home bakers craving that signature crumbly streusel topping and warm, spiced filling, these simple yet spectacular pies deliver maximum comfort with minimal fuss. Get ready to discover your new favorite autumn treat—let’s dive into these mouthwatering creations that will have everyone asking for seconds!

Classic Easy Dutch Apple Pie with Cinnamon Crumble

Every autumn deserves this comforting classic that fills your kitchen with cinnamon warmth. Dutch apple pie combines tender spiced apples with a buttery crumble topping for the ultimate fall dessert. It’s simpler than traditional lattice pies but delivers even more texture and flavor.

Ingredients

– 1 store-bought pie crust (or homemade if preferred)
– 6 cups peeled, sliced Granny Smith apples, about 1/4-inch thick
– 1/2 cup granulated sugar
– 1/4 cup brown sugar, packed
– 2 tbsp all-purpose flour
– 1 tsp ground cinnamon
– 1/4 tsp nutmeg
– 1 tbsp lemon juice
– 1 cup all-purpose flour
– 1/2 cup brown sugar, packed
– 1/2 cup cold unsalted butter, cubed
– 1/2 tsp ground cinnamon

Instructions

1. Preheat your oven to 375°F.
2. Place the pie crust in a 9-inch pie dish and crimp the edges.
3. In a large bowl, combine sliced apples, granulated sugar, 1/4 cup brown sugar, 2 tbsp flour, 1 tsp cinnamon, nutmeg, and lemon juice.
4. Toss the apple mixture until evenly coated—the lemon juice prevents browning.
5. Transfer the apple filling into the prepared pie crust, mounding slightly in the center.
6. In a separate bowl, combine 1 cup flour, 1/2 cup brown sugar, and 1/2 tsp cinnamon for the crumble.
7. Cut in the cold butter using a pastry cutter or your fingers until pea-sized crumbs form—keep butter cold for flaky texture.
8. Sprinkle the crumble topping evenly over the apples, covering completely.
9. Place the pie on a baking sheet to catch any drips during baking.
10. Bake at 375°F for 45-50 minutes until the topping is golden brown and apples are tender when pierced with a knife.
11. Cool the pie on a wire rack for at least 2 hours before slicing—this allows the filling to set properly.
Golden crumble topping shatters over tender, cinnamon-spiced apples in every bite. The contrast between the crisp topping and soft filling makes this pie irresistible warm with vanilla ice cream. For a festive twist, drizzle with salted caramel sauce before serving.

Simple Caramel Drizzled Dutch Apple Pie

Ditch the complicated recipes—this Dutch apple pie delivers classic flavor with minimal effort. A buttery crumb topping eliminates fussy lattice work, while homemade caramel adds sweet richness. You’ll have a stunning dessert ready in about an hour.

Ingredients

– 1 refrigerated pie crust (or homemade if preferred)
– 5 large Granny Smith apples, peeled and sliced (about 6 cups)
– 1/2 cup granulated sugar
– 1/4 cup brown sugar
– 2 tbsp all-purpose flour
– 1 tsp ground cinnamon
– 1/4 tsp nutmeg
– 1 cup all-purpose flour
– 1/2 cup rolled oats
– 1/2 cup cold unsalted butter, cubed
– 1/4 cup caramel sauce, plus extra for drizzling
– 1 tbsp lemon juice (to prevent browning)

Instructions

1. Preheat your oven to 375°F.
2. Press the refrigerated pie crust into a 9-inch pie plate.
3. Toss sliced apples with lemon juice in a large bowl.
4. Mix granulated sugar, brown sugar, 2 tablespoons flour, cinnamon, and nutmeg in a separate bowl.
5. Sprinkle the sugar mixture over the apples and toss until evenly coated.
6. Transfer the apple filling into the prepared pie crust.
7. Combine 1 cup flour and rolled oats in a medium bowl.
8. Cut in cold butter cubes using a pastry cutter until the mixture resembles coarse crumbs.
9. Sprinkle the crumb topping evenly over the apple filling.
10. Bake at 375°F for 45-50 minutes until the topping is golden brown and apples are bubbling.
11. Remove the pie from the oven and let it cool on a wire rack for at least 2 hours.
12. Warm the caramel sauce slightly for easier drizzling.
13. Drizzle caramel sauce over the cooled pie before serving.

Zesty cinnamon and tart apples balance the sweet caramel drizzle perfectly. The crumb topping stays crisp against the soft baked filling. Serve warm with vanilla ice cream for contrasting temperatures, or enjoy slices cold with coffee the next morning.

Quick Dutch Apple Pie with Oatmeal Streusel

Baking this quick Dutch apple pie means dessert is ready in under an hour. The oatmeal streusel topping adds a satisfying crunch that pairs perfectly with the warm, spiced apples. No need for fussy pie crusts—this version keeps things simple and delicious.

Ingredients

– 5 cups thinly sliced Granny Smith apples (about 4 medium, peel if preferred)
– 1/2 cup granulated sugar (adjust to taste based on apple sweetness)
– 1 tsp ground cinnamon (or add a pinch of nutmeg for extra warmth)
– 1 tbsp lemon juice (to prevent browning)
– 1 cup old-fashioned rolled oats (not instant, for better texture)
– 1/2 cup all-purpose flour
– 1/2 cup packed light brown sugar
– 1/2 cup cold unsalted butter, cubed (keep cold for flaky streusel)
– 1/4 tsp salt

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9-inch pie dish.
2. In a large bowl, toss the sliced apples with granulated sugar, cinnamon, and lemon juice until evenly coated.
3. Transfer the apple mixture to the prepared pie dish, spreading it into an even layer.
4. In a separate bowl, combine the oats, flour, brown sugar, and salt.
5. Add the cold cubed butter to the oat mixture.
6. Use your fingers or a pastry cutter to work the butter into the dry ingredients until coarse crumbs form—this should take about 2-3 minutes.
7. Sprinkle the streusel topping evenly over the apples, covering them completely.
8. Place the pie dish on a baking sheet to catch any potential drips.
9. Bake for 35-40 minutes, or until the topping is golden brown and the apples are tender when pierced with a knife.
10. Remove from the oven and let cool on a wire rack for at least 15 minutes before serving.

Ultimate comfort comes from the contrast of the crisp oatmeal streusel and the soft, cinnamon-spiced apples beneath. Serve it warm with a scoop of vanilla ice cream for a classic pairing, or enjoy it at room temperature with a dollop of whipped cream. The streusel stays crunchy for hours, making it ideal for potlucks or casual gatherings.

Easy Dutch Apple Pie with Brown Sugar Topping

Unbelievably simple yet deeply satisfying, this Dutch apple pie skips the fussy lattice crust for a buttery brown sugar topping that bakes up crisp and golden. Using store-bought pie crust keeps prep time under 15 minutes, while the spiced apple filling bubbles up through the crumbly topping. You’ll get all the cozy flavor of traditional apple pie with half the work.

Ingredients

– 1 refrigerated pie crust (or homemade if preferred)
– 6 cups thinly sliced Granny Smith apples, about 4-5 medium
– 1/2 cup granulated sugar
– 2 tbsp all-purpose flour
– 1 tsp ground cinnamon
– 1/4 tsp ground nutmeg
– 1 cup all-purpose flour
– 1/2 cup packed light brown sugar
– 1/2 cup cold unsalted butter, cubed
– 1/4 tsp salt

Instructions

1. Preheat oven to 375°F.
2. Press pie crust into 9-inch pie plate and trim edges.
3. Toss sliced apples with granulated sugar, 2 tbsp flour, cinnamon, and nutmeg in large bowl until evenly coated.
4. Spread apple mixture evenly in pie crust.
5. Combine 1 cup flour, brown sugar, and salt in separate bowl.
6. Cut cold butter into flour mixture using pastry cutter or fingers until crumbly with pea-sized pieces.
7. Sprinkle topping evenly over apples, covering completely.
8. Place pie on baking sheet to catch any drips.
9. Bake at 375°F for 45-50 minutes until topping is golden brown and filling bubbles at edges.
10. Cool on wire rack for at least 2 hours before slicing.
Buttery crisp topping gives way to tender, cinnamon-spiced apples in every forkful. The brown sugar caramelizes during baking, creating delightful crunchy bits against the soft filling. Serve warm with vanilla ice cream melting into the crevices, or enjoy cold for breakfast with strong coffee.

Effortless Dutch Apple Pie with Maple Syrup Glaze

Perfect for fall gatherings, this Dutch apple pie comes together with minimal effort. Packed with warm spices and topped with a crunchy streusel, it’s a crowd-pleaser every time. The maple glaze adds a sweet, glossy finish that ties everything together.

Ingredients

• 1 store-bought pie crust (or homemade, chilled)
• 5 cups thinly sliced Granny Smith apples (about 4–5 apples, peeled and cored)
• 1/2 cup granulated sugar
• 1/4 cup light brown sugar, packed
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 tbsp all-purpose flour
• 1 tbsp lemon juice (to prevent browning)
• 1 cup all-purpose flour
• 1/2 cup rolled oats
• 1/2 cup cold unsalted butter, cubed
• 1/4 cup maple syrup (pure, for glaze)

Instructions

1. Preheat oven to 375°F (190°C).
2. Press the pie crust into a 9-inch pie dish, trimming excess edges.
3. Toss sliced apples with granulated sugar, brown sugar, cinnamon, nutmeg, 1 tbsp flour, and lemon juice in a large bowl.
4. Spread the apple mixture evenly into the pie crust.
5. Combine 1 cup flour, oats, and cold butter in a medium bowl.
6. Use your fingers or a pastry cutter to mix until coarse crumbs form.
7. Sprinkle the streusel topping evenly over the apples.
8. Bake for 45–50 minutes, or until the topping is golden and apples are tender when pierced with a knife.
9. Warm the maple syrup in a small saucepan over low heat for 2 minutes.
10. Brush the warm maple glaze over the hot pie right after baking.
11. Cool the pie on a wire rack for at least 1 hour before slicing.

Makes for a cozy dessert with a tender apple filling and crisp, buttery topping. Serve warm with a scoop of vanilla ice cream for a classic pairing, or enjoy it with a drizzle of extra maple syrup for added sweetness.

One-Bowl Dutch Apple Pie with Nutmeg and Allspice

Savor the ultimate fall dessert that comes together in one bowl with minimal cleanup. This Dutch apple pie features warm spices and a buttery crumb topping that bakes up perfectly crisp. You’ll appreciate how the nutmeg and allspice enhance the tender apple filling without overwhelming it.

Ingredients

– 6 cups peeled and sliced Granny Smith apples (about 4 large apples)
– 1 cup all-purpose flour
– 3/4 cup packed light brown sugar
– 1/2 cup cold unsalted butter, cubed (or margarine for dairy-free)
– 1 tsp ground cinnamon
– 1/2 tsp ground nutmeg
– 1/4 tsp ground allspice
– 1/4 tsp salt
– 1 tbsp lemon juice (to prevent browning)

Instructions

1. Preheat your oven to 375°F and grease a 9-inch pie dish.
2. Toss apple slices with lemon juice in a large mixing bowl to coat evenly.
3. Add cinnamon, nutmeg, allspice, and 1/4 cup of the brown sugar to the apples.
4. Stir the spiced apple mixture until every slice is thoroughly coated.
5. Transfer the apple mixture to the prepared pie dish, spreading it evenly.
6. In the same bowl (no need to wash), combine the remaining 1/2 cup brown sugar, flour, and salt.
7. Add cold cubed butter to the flour mixture.
8. Use your fingertips to work the butter into the dry ingredients until coarse crumbs form, about 2-3 minutes.
9. Sprinkle the crumb topping evenly over the apples, covering them completely.
10. Place the pie dish on a baking sheet to catch any drips during baking.
11. Bake at 375°F for 45-50 minutes until the topping is golden brown and apples are bubbling at the edges.
12. Remove from oven and let cool on a wire rack for at least 1 hour before serving.
Enjoy the contrast between the crunchy streusel topping and soft, spiced apples beneath. The nutmeg and allspice create a warm, aromatic flavor that pairs wonderfully with vanilla ice cream. For a creative twist, try serving individual portions in mason jars with a dollop of whipped cream.

No-Fuss Dutch Apple Pie with Walnut Crust

Tired of complicated pie recipes? This Dutch apple pie skips the fuss with a simple walnut crust. You’ll get that classic spiced apple flavor without the pastry stress.

Ingredients

– 1 ½ cups all-purpose flour (spoon and level for accuracy)
– ¾ cup chopped walnuts (toasted for deeper flavor)
– ½ cup granulated sugar (plus 2 tbsp for sprinkling)
– ½ cup cold unsalted butter, cubed (keep chilled until use)
– 4 medium Granny Smith apples, peeled and sliced (about 6 cups)
– 1 tsp ground cinnamon (add ¼ tsp nutmeg if desired)
– 1 tbsp lemon juice (prevents browning)
– ¼ tsp salt (balances sweetness)

Instructions

1. Preheat your oven to 375°F and grease a 9-inch pie dish.
2. Combine flour, walnuts, ½ cup sugar, and salt in a food processor.
3. Pulse the dry ingredients until walnuts are finely ground.
4. Add cold butter cubes to the food processor.
5. Pulse until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
6. Press the crust mixture firmly into the bottom and up the sides of the prepared pie dish.
7. Toss apple slices with lemon juice in a large bowl.
8. Sprinkle cinnamon and remaining 2 tablespoons of sugar over the apples.
9. Mix until all apple slices are evenly coated with spices.
10. Arrange the spiced apple slices tightly in the crust-lined pie dish.
11. Bake at 375°F for 45-50 minutes until the crust is golden brown and apples are tender when pierced with a fork.
12. Cool the pie on a wire rack for at least 1 hour before slicing.

Nothing beats the contrast between the crunchy walnut crust and soft spiced apples. Serve it warm with a scoop of vanilla ice cream melting over the top, or enjoy it cold with your morning coffee for a treat that keeps well for days.

Easy Dutch Apple Pie with Vanilla Bean Paste

Just when you thought apple pie couldn’t get better, this Dutch version with vanilla bean paste changes everything. It’s simpler than traditional lattice-top pies but delivers incredible flavor and texture. Perfect for fall gatherings or anytime you need comfort food fast.

Ingredients

– 1 refrigerated pie crust (or homemade if preferred)
– 6 cups thinly sliced Granny Smith apples, about 5-6 medium
– 1/2 cup granulated sugar
– 1/4 cup light brown sugar, packed
– 2 tablespoons all-purpose flour
– 1 tablespoon vanilla bean paste (or 2 tsp vanilla extract)
– 1 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 1 cup all-purpose flour
– 1/2 cup light brown sugar, packed
– 1/2 cup cold unsalted butter, cubed
– Vanilla ice cream for serving, optional

Instructions

1. Preheat your oven to 375°F.
2. Place the refrigerated pie crust into a 9-inch pie plate.
3. In a large bowl, combine the sliced apples, granulated sugar, 1/4 cup brown sugar, 2 tablespoons flour, vanilla bean paste, cinnamon, nutmeg, and salt.
4. Toss the apple mixture until all slices are evenly coated.
5. Transfer the apple filling into the prepared pie crust, spreading it evenly.
6. In a separate medium bowl, combine 1 cup flour and 1/2 cup brown sugar for the streusel topping.
7. Add the cold cubed butter to the flour mixture.
8. Use your fingers or a pastry cutter to work the butter into the dry ingredients until coarse crumbs form.
9. Sprinkle the streusel topping evenly over the apple filling, covering it completely.
10. Place the pie on a baking sheet to catch any potential drips.
11. Bake at 375°F for 45-55 minutes until the topping is golden brown and the filling is bubbling.
12. Remove the pie from the oven and place it on a wire rack.
13. Let the pie cool completely for at least 3 hours before slicing. Patience yields cleaner slices and allows flavors to meld.
14. Serve slices at room temperature or slightly warmed. Pairing with vanilla ice cream creates a perfect temperature contrast. Place leftovers in an airtight container at room temperature for up to 2 days.
Perfectly balanced between sweet apples and buttery streusel, this pie features a crisp topping that gives way to tender, vanilla-kissed fruit beneath. The coarse streusel texture provides delightful crunch against the soft filling. Try serving it warm with sharp cheddar cheese for a classic New England twist, or crumble leftovers over morning yogurt.

Time-Saving Dutch Apple Pie with Puff Pastry

Oven-ready in minutes, this Dutch apple pie skips the fussy crust for flaky puff pastry. Tart apples bake beneath a buttery crumble topping that caramelizes beautifully. Perfect for weeknights when you crave homemade dessert without the work.

Ingredients

– 1 sheet frozen puff pastry, thawed (keep cold until use)
– 4 medium Granny Smith apples, peeled and sliced (about 4 cups)
– 1/4 cup granulated sugar
– 1 tsp ground cinnamon
– 1 tbsp lemon juice (prevents browning)
– 1/2 cup all-purpose flour
– 1/2 cup packed brown sugar
– 1/4 cup cold unsalted butter, cubed
– 1/4 tsp salt
– 1 egg, beaten (for egg wash)

Instructions

1. Preheat oven to 400°F. Line a 9-inch pie dish with thawed puff pastry, trimming edges if needed.
2. Toss apple slices with granulated sugar, cinnamon, and lemon juice in a bowl until evenly coated.
3. Spread apple mixture evenly over the puff pastry in the pie dish.
4. Combine flour, brown sugar, and salt in a separate bowl.
5. Cut cold butter into the flour mixture using a pastry cutter or forks until coarse crumbs form.
6. Sprinkle the crumb topping evenly over the apples, covering them completely.
7. Brush the exposed pastry edges with beaten egg using a pastry brush.
8. Bake at 400°F for 35–40 minutes until the topping is golden brown and apples are tender when pierced with a knife.
9. Cool on a wire rack for at least 20 minutes before slicing.
Dutch apple pie emerges with a crisp, sugary crust giving way to soft, spiced fruit. Serve warm with vanilla ice cream melting into the crumble, or enjoy room-temperature slices with coffee for breakfast.

Stress-Free Dutch Apple Pie with Almond Flour

Overwhelmed by complicated pie recipes? This Dutch apple pie skips the fuss with an almond flour crust that comes together in minutes. No rolling required—just press and bake for that perfect crumbly texture.

Ingredients

– 2 cups almond flour (for nut-free, use gluten-free flour blend)
– 1/4 cup melted coconut oil (or unsalted butter)
– 1 large egg
– 4 medium Granny Smith apples, peeled and sliced 1/4-inch thick (about 4 cups)
– 1/2 cup granulated sugar
– 1 tsp ground cinnamon
– 1/2 cup old-fashioned oats
– 1/4 cup cold unsalted butter, cubed

Instructions

1. Preheat oven to 350°F.
2. Combine almond flour, melted coconut oil, and egg in a medium bowl.
3. Mix until a crumbly dough forms.
4. Press dough evenly into a 9-inch pie plate using your fingertips.
5. Bake crust for 12 minutes until lightly golden.
6. Toss apple slices with sugar and cinnamon in a large bowl.
7. Arrange apples tightly in the pre-baked crust.
8. Combine oats and cold butter cubes in a small bowl.
9. Pinch mixture with your fingers until coarse crumbs form.
10. Sprinkle oat topping evenly over apples.
11. Bake at 350°F for 35-40 minutes until topping is golden and apples are tender when pierced with a knife.
12. Cool pie on a wire rack for at least 1 hour before slicing.

Not overly sweet, this pie balances tart apples with a buttery oat crunch. Serve warm with a scoop of vanilla ice cream for contrast, or enjoy chilled for a firmer slice that holds its shape perfectly.

Easy Dutch Apple Pie with Ginger Snap Crust

Unbelievably simple yet impressive, this Dutch apple pie skips the fussy crust-making. Using ginger snaps creates a spicy, crunchy base that complements the sweet apples perfectly. You’ll have this dessert ready for the oven in under 20 minutes.

Ingredients

• 6 cups thinly sliced Granny Smith apples (about 4 large apples)
• 1 1/2 cups crushed ginger snap cookies (about 25 cookies)
• 1/2 cup granulated sugar
• 1/4 cup all-purpose flour
• 1/4 cup unsalted butter, melted
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 cup cold water

Instructions

1. Preheat your oven to 375°F and grease a 9-inch pie dish.
2. Crush ginger snap cookies into fine crumbs using a food processor or rolling pin.
3. Combine crushed cookies with melted butter in a medium bowl until evenly moistened.
4. Press the cookie mixture firmly into the bottom and up the sides of the prepared pie dish.
5. Peel and core apples, then slice them into 1/4-inch thick pieces for even cooking.
6. Toss apple slices with sugar, flour, cinnamon, and nutmeg in a large bowl until fully coated.
7. Arrange the coated apple slices tightly in the prepared crust, mounding slightly in the center.
8. Sprinkle any remaining sugar mixture from the bowl over the apples.
9. Drizzle cold water evenly over the apple filling to create steam during baking.
10. Bake for 45-50 minutes until the crust is dark golden and apples are tender when pierced with a knife.
11. Cool the pie on a wire rack for at least 2 hours before slicing to set properly.

Expect a crisp ginger snap crust that holds its structure against the soft, spiced apples. The contrast between the spicy cookie base and sweet cinnamon apples makes this dessert memorable. Serve warm with vanilla ice cream melting into the crevices, or enjoy cold for breakfast the next day.

Beginner’s Dutch Apple Pie with Lemon Zest

Savor the perfect balance of sweet and tart in this foolproof Dutch apple pie. Simple ingredients create a comforting dessert that’s crisp on top and tender within. Even novice bakers can master this classic with ease.

Ingredients

– 2 ½ cups all-purpose flour, plus extra for dusting
– 1 cup granulated sugar
– ¾ cup cold unsalted butter, cubed
– 6 medium Granny Smith apples, peeled and sliced
– 1 tsp ground cinnamon
– 1 tbsp lemon zest, freshly grated
– ½ cup cold water
– 1 large egg, beaten for glaze (optional)

Instructions

1. Preheat oven to 375°F and grease a 9-inch pie dish.
2. Combine flour and ½ cup sugar in a large bowl.
3. Cut in cold butter using a pastry cutter until mixture resembles coarse crumbs.
4. Gradually add cold water, mixing just until dough comes together.
5. Divide dough in half; wrap one half in plastic and refrigerate.
6. Roll out remaining dough on a floured surface to fit the pie dish.
7. Transfer dough to the dish, pressing gently into edges.
8. Toss apple slices with remaining ½ cup sugar, cinnamon, and lemon zest in a bowl.
9. Arrange apple mixture evenly in the crust.
10. Roll out chilled dough and cut into ½-inch strips for a lattice top.
11. Weave strips over filling, trimming excess dough.
12. Brush lattice with beaten egg for a golden finish, if desired.
13. Bake for 45–50 minutes until crust is golden and apples are bubbling.
14. Cool on a wire rack for at least 2 hours before slicing.
Flaky, buttery crust encases tender apples with a bright citrus kick. The lattice top offers a satisfying crunch against the soft filling. Serve warm with vanilla ice cream or enjoy chilled for a firmer slice.

Simplified Dutch Apple Pie with Salted Caramel Sauce

Holiday baking just got easier with this simplified Dutch apple pie. Forget complicated lattice crusts—this version uses a straightforward streusel topping that comes together in minutes. The salted caramel sauce adds a sophisticated touch without extra effort.

Ingredients

– 1 refrigerated pie crust (or homemade if preferred)
– 6 cups peeled, sliced Granny Smith apples, about 1/4-inch thick
– 1/2 cup granulated sugar
– 1/4 cup all-purpose flour
– 1 tsp ground cinnamon
– 1/4 tsp ground nutmeg
– 1 cup old-fashioned oats
– 1/2 cup packed brown sugar
– 1/2 cup cold unsalted butter, cubed
– 1/2 cup heavy cream
– 1/4 cup light corn syrup
– 1 tsp flaky sea salt

Instructions

1. Preheat oven to 375°F.
2. Press pie crust into a 9-inch pie plate.
3. Combine apples, granulated sugar, flour, cinnamon, and nutmeg in a large bowl.
4. Tip: Toss until apples are evenly coated to prevent dry spots.
5. Pour apple mixture into pie crust.
6. Mix oats and brown sugar in a separate bowl.
7. Cut in cold butter until mixture resembles coarse crumbs.
8. Tip: Use your fingers to break up any large butter chunks for even baking.
9. Sprinkle streusel evenly over apples.
10. Bake at 375°F for 45 minutes.
11. Check at 30 minutes—if topping browns too quickly, cover loosely with foil.
12. Remove pie when filling bubbles and topping is golden brown.
13. Cool pie on wire rack for 2 hours.
14. Combine heavy cream and corn syrup in saucepan over medium heat.
15. Cook, stirring constantly, until mixture thickens and coats the back of a spoon.
16. Tip: Don’t walk away—caramel can burn quickly.
17. Stir in sea salt.
18. Drizzle warm caramel over cooled pie slices. A buttery streusel topping provides delightful crunch against the tender spiced apples. The salted caramel adds a sweet-salty contrast that elevates every bite. Serve warm with vanilla ice cream for the ultimate comfort dessert.

Quick Prep Dutch Apple Pie with Whipped Cream Topping

Just when you need a comforting dessert without the fuss, this Dutch apple pie delivers. Juicy apples bake beneath a buttery crumble topping, ready in under an hour. Top with whipped cream for the perfect finish.

Ingredients

– 6 cups thinly sliced Granny Smith apples (about 4 medium, peeled and cored)
– 1 cup all-purpose flour
– 3/4 cup granulated sugar
– 1/2 cup packed light brown sugar
– 1/2 cup unsalted butter, cold and cubed
– 1 tsp ground cinnamon
– 1/4 tsp salt
– 1 cup heavy whipping cream
– 2 tbsp powdered sugar
– 1 tsp vanilla extract

Instructions

1. Preheat your oven to 375°F (190°C).
2. Toss the sliced apples with granulated sugar and cinnamon in a large bowl until evenly coated.
3. Transfer the apple mixture to a 9-inch pie dish, spreading it into an even layer.
4. In the same bowl, combine flour, brown sugar, and salt.
5. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Tip: Keep butter cold for a flakier topping.
6. Sprinkle the crumb mixture evenly over the apples in the pie dish.
7. Bake for 35–40 minutes, or until the topping is golden brown and the apples are tender when pierced with a fork.
8. Let the pie cool on a wire rack for at least 15 minutes before serving. Tip: Cooling helps the filling set.
9. While the pie cools, pour heavy whipping cream into a chilled mixing bowl.
10. Add powdered sugar and vanilla extract to the cream.
11. Whip the cream on medium-high speed until stiff peaks form, about 2–3 minutes. Tip: Chill your bowl and beaters for faster whipping.
12. Serve the warm pie with a dollop of whipped cream on top. This pie balances sweet, spiced apples with a crisp, buttery topping. Try it with a sprinkle of cinnamon on the cream or alongside a scoop of vanilla ice cream for extra indulgence.

Easy Dutch Apple Pie with Candied Pecans

Perfect for fall gatherings, this Dutch apple pie combines tender spiced apples with a crunchy streusel topping. Candied pecans add caramelized crunch that elevates the classic dessert. You’ll appreciate how the buttery crust contrasts with the sweet-tart filling.

Ingredients

• 1 refrigerated pie crust (or homemade if preferred)
• 6 cups sliced Granny Smith apples, about 1/4-inch thick (peeled first)
• 1/2 cup granulated sugar
• 1/4 cup brown sugar, packed
• 2 tbsp all-purpose flour
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 cup all-purpose flour
• 1/2 cup brown sugar, packed
• 1/2 cup cold unsalted butter, cubed
• 1 cup pecan halves
• 2 tbsp maple syrup
• 1 tbsp unsalted butter, melted

Instructions

1. Preheat your oven to 375°F and position a rack in the center.
2. Press the pie crust into a 9-inch pie plate and crimp the edges decoratively.
3. Combine sliced apples, granulated sugar, 1/4 cup brown sugar, 2 tablespoons flour, cinnamon, and nutmeg in a large bowl.
4. Toss the apple mixture until all slices are evenly coated with the sugar-spice blend.
5. Transfer the apple filling into the prepared pie crust, arranging slices neatly.
6. Make the streusel by mixing 1 cup flour and 1/2 cup brown sugar in a medium bowl.
7. Cut in the cold cubed butter using a pastry cutter until pea-sized crumbs form.
8. Sprinkle the streusel topping evenly over the apple filling, covering it completely.
9. Bake the pie for 40 minutes at 375°F until the streusel is light golden.
10. While the pie bakes, toss pecans with maple syrup and melted butter in a small bowl.
11. Spread the coated pecans on a parchment-lined baking sheet in a single layer.
12. After 40 minutes, remove the pie and scatter the candied pecans over the top.
13. Return the pie to the oven and bake for 15 more minutes until pecans are glossy and fragrant.
14. Check that the apples are tender by inserting a knife through the center filling.
15. Cool the pie completely on a wire rack for at least 2 hours before slicing.

Crunchy pecans and buttery streusel create wonderful texture against the soft spiced apples. Consider serving warm slices with sharp cheddar cheese for a traditional pairing. The maple-glazed nuts add caramel notes that balance the tart apple filling perfectly.

Conclusion

These 27 easy Dutch apple pie recipes offer something for every home baker. Whether you prefer classic cinnamon-spiced fillings or creative twists with caramel and nuts, there’s a perfect pie waiting for you. Try your favorites, leave a comment about which recipes you loved, and share this delicious roundup with fellow bakers on Pinterest!