Delicious Sweet Dutch Apple Pie

I still remember the first time I had a slice of Sweet Dutch Apple Pie—it was at a little bakery in Amsterdam, tucked away down a cobblestone street. The moment I took a bite, I was hooked. That buttery crumble topping, those tender spiced apples, and that perfect balance of sweet and tart—it was pure magic. I knew right then I had to recreate it at home.

Now, this isn’t your average apple pie. Dutch apple pie skips the fussy top crust in favor of a dreamy, crispy crumble that’s downright addictive. It’s the kind of dessert that feels cozy in the fall but is so good you’ll crave it year-round. Trust me, once you try this version, you’ll never go back to plain old double-crust pie again.

Why You’ll Love This Sweet Dutch Apple Pie

Oh, where do I even start? This pie is the stuff of dreams, and here’s why:

• That crumble topping. Forget fussy lattice work—this buttery, sugary streusel is crunchy, golden, and impossible to resist. It’s like the best part of an apple crisp married a pie, and I’m here for it.
• Perfectly spiced apples. Cinnamon, nutmeg, and a hint of cardamom (if you’re feeling fancy) make the filling sing. The apples stay tender but never mushy, with just the right amount of sweetness.
• Easier than it looks. No wrestling with a top crust! The crumble comes together in minutes, and the filling is just a quick toss-and-pour situation. Even if you’re pie-shy, you’ve got this.
• Leftovers? Ha. Good luck having any. But if you do, it reheats like a dream—just pop a slice in the oven for a few minutes, and it’s like fresh-baked all over again.
• Crowd-pleaser magic. Serve it warm with vanilla ice cream, and watch everyone lose their minds. It’s the kind of dessert that gets recipe requests before the plates are even cleared.

Seriously, this pie is my go-to for holidays, potlucks, or just a Tuesday when I need a little happiness in a dish. You’re going to love it.

Ingredients You’ll Need for Sweet Dutch Apple Pie

Okay, let’s talk ingredients! Don’t worry—nothing too wild here, just good, simple stuff that comes together like a hug in pie form. I’ve grouped everything so you can tackle this step by step. (Pro tip: Measure as you go—it saves chaos later.)

For the crust:

• 1 sheet homemade pie dough (or store-bought if you’re short on time—no shame!)

For the apple filling:

• ¼ teaspoon lemon zest (brightens everything up!)
• 2 tablespoon lemon juice (freshly squeezed from about ½ a lemon)
• 5 lbs apples, peeled, cored, and sliced (I love Honeycrisp or Granny Smith for a balance of sweet and tart)
• ½ cup packed brown sugar (the molasses-y depth is key)
• ½ cup granulated sugar (just the right sweetness)
• ⅓ cup all-purpose flour (to thicken all those juicy apples)
• ½ teaspoon kosher salt (makes the flavors pop)
• 1½ teaspoon cinnamon (warm and cozy)
• ¾ teaspoon nutmeg (a little goes a long way)
• ½ teaspoon cardamom (optional, but so good—adds a floral note)
• 1 teaspoon vanilla (because vanilla makes everything better)

For the crumble topping:

• 1½ cups all-purpose flour
• ⅓ cup granulated sugar
• ¾ cup packed brown sugar
• ½ teaspoon kosher salt
• ¾ cup melted butter (that’s 1½ sticks—yes, it’s indulgent, and yes, it’s worth it)

See? Nothing scary! Just pantry staples and a whole lot of love. Now, let’s get baking.

Step-by-Step Instructions for Sweet Dutch Apple Pie

Alright, let’s dive in! I promise this isn’t as intimidating as it might seem. Just take it one step at a time, and before you know it, your kitchen will smell like heaven.

Preparing the Crust

1. First things first: preheat your oven to 375°F (190°C). This gives it plenty of time to get nice and toasty while you prep everything else.
2. Roll out your pie dough on a lightly floured surface until it’s about 12 inches in diameter. Don’t stress if it’s not perfect—rustic is charming!
3. Gently transfer the dough to a 9-inch pie dish, letting it slump naturally into the corners. Trim any excess dough hanging over the edges (save those scraps for cute little cinnamon-sugar twists if you’re feeling fancy).

Making the Apple Filling

1. Peel, core, and slice all those apples—I like mine about ¼-inch thick so they stay tender but don’t turn to mush. Toss them in a big bowl as you go.
2. Add the lemon zest, lemon juice, both sugars, flour, salt, cinnamon, nutmeg, cardamom (if using), and vanilla. Mix it all together with your hands or a big spoon until every apple slice is coated. Let it sit for 10 minutes while you make the topping—those juices will start to mingle beautifully.

Creating the Crumble Topping

1. In a medium bowl, whisk together the flour, granulated sugar, brown sugar, and salt.
2. Pour in the melted butter and stir with a fork until the mixture looks like wet sand with some pebble-sized clumps. That’s your golden ticket right there.

Baking the Sweet Dutch Apple Pie

1. Pour the apple filling into your prepared crust, spreading it out evenly. Don’t forget to scrape in all those delicious syrupy juices!
2. Sprinkle the crumble topping over the apples, covering them completely. No need to press it down—just let it be gloriously uneven.
3. Bake for 50–60 minutes, until the topping is deeply golden and the filling is bubbling thickly around the edges. If the topping starts browning too quickly, loosely tent it with foil.
4. Let the pie cool on a wire rack for at least 2 hours before slicing. I know, the wait is torture, but trust me—this lets the filling set so you get clean slices instead of apple soup.

And there you have it! A Sweet Dutch Apple Pie that’s crisp, tender, and downright irresistible. Now, who’s ready for a scoop of vanilla ice cream on top?

Sweet Dutch Apple Pie Variations

Okay, here's the fun part—making this pie your own! Don't get me wrong, the classic version is perfection, but sometimes you wanna shake things up. Here are some of my favorite twists:

• Apple mix-up: Try using half tart Granny Smith and half sweet Fuji apples for a balanced flavor. Or go all-in with Honeycrisps if you love extra sweetness.
• Nutty crunch: Toss ½ cup chopped pecans or walnuts into the crumble topping before baking. That extra texture? *Chef's kiss*
• Spice adventures: Swap the nutmeg for allspice or add a pinch of cloves if you're feeling bold. Ginger lovers can mix in ½ teaspoon of ground ginger with the cinnamon.
• Boozy apples: Stir 1-2 tablespoons of bourbon or Calvados into the apple filling for a grown-up kick (just reduce the lemon juice by half).
• Oatmeal crumble: Replace ½ cup of the flour in the topping with old-fashioned oats for a heartier texture.

See? One recipe, endless possibilities. The best part? No matter how you tweak it, you still get that glorious crumble topping—the real star of the show.

Serving and Storage Tips for Sweet Dutch Apple Pie

Let’s talk about the best ways to enjoy this pie—because trust me, you’ll want to savor every bite. First, always serve it warm. It’s just better that way! A scoop of vanilla ice cream or a dollop of whipped cream on top takes it to the next level. The cold cream melting into the warm, gooey apples? Pure bliss.

As for leftovers (if you’re lucky enough to have any), store them covered at room temperature for up to 2 days or in the fridge for up to 5 days. To reheat, pop a slice in the oven at 350°F for about 10 minutes to bring back that fresh-baked magic. And yes, it’s still amazing straight out of the fridge—no judgment here!

Helpful Notes for Perfect Sweet Dutch Apple Pie

Alright, let’s talk pie pro tips—because even the best recipes can use a little extra love. First, soggy crust prevention: If your apples are extra juicy, sprinkle a tablespoon of flour or breadcrumbs on the bottom crust before adding the filling. It’ll soak up excess liquid like a dream. Also, don’t skip the cooling time! Cutting into a hot pie is tempting, but patience pays off with clean slices.

For a gluten-free version, swap the flour in the filling and topping with a 1:1 GF blend. And if you’re watching sugar, reduce the brown sugar in the filling by half—the apples’ natural sweetness still shines. Happy baking!

Frequently Asked Questions About Sweet Dutch Apple Pie

I get it—baking can bring up questions, especially when you're trying something new. Here are answers to the ones I hear most about this pie:

1. Can I use store-bought pie crust?
   Absolutely! Homemade is lovely, but a good-quality store-bought crust works just fine. Just unroll it straight into your pie dish—no shame in shortcuts.
2. How do I know when the pie is done baking?
   Look for a deep golden-brown topping and thick, slow bubbles around the edges. If the topping browns too fast, tent it loosely with foil.
3. Can I make this pie ahead?
   Yes! Assemble it (unbaked) and refrigerate overnight, then bake as directed. Or freeze the unbaked pie for up to 3 months—just add 10-15 extra minutes to the bake time.
4. What’s the best way to reheat leftovers?
   A quick 10 minutes in a 350°F oven revives the crispiness. Microwaving works in a pinch, but the topping won’t stay as crunchy.
5. Can I reduce the sugar?
   Sure! Cut the sugars by ¼ cup total if you prefer less sweetness—especially if your apples are very ripe.

Still got questions? Drop them in the comments—I’m happy to help!

Final Thoughts on Sweet Dutch Apple Pie

If there’s one pie that deserves a permanent spot in your baking rotation, it’s this Sweet Dutch Apple Pie. That crumble topping? Pure gold. The tender, spiced apples? Heaven. And the fact that it’s easier to make than a traditional double-crust pie? Icing on the cake (or should I say, streusel on the pie?).

Whether you’re baking it for a holiday table, a cozy night in, or just because you deserve something sweet, this pie delivers every single time. So grab those apples, preheat that oven, and get ready for the compliments to roll in. Trust me—once you try it, you’ll never look at apple pie the same way again.