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Butterscotch apple crumble pie with caramel drizzle, served with vanilla ice cream. Perfect fall dessert with fresh apples, cinnamon, and buttery crumble topping. Ideal for holiday gatherings and cozy dessert moments.

Dutch Apple Pie with Streusel Topping

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Author: Sherry Reuter
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Ingredients

Pie Crust

  • 1 Pie Crust Homemade or Store bought

For the apple filling

  • ¼ teaspoon lemon zest
  • juice from half a lemon
  • 5 pounds apples
  • ½ cup brown sugar packed
  • ½ cup granulated sugar
  • ⅓ cup all-purpose flour
  • ½ teaspoon kosher salt
  • 2 ½ teaspoons cinnamon
  • ¾ teaspoon nutmeg
  • 1 teaspoon ginger
  • 1 sp nutmeg
  • ½ teaspoon cloves
  • 1 teaspoon vanilla

For the sugar crumble

  • 1 & ½ cups all purpose flour
  • ⅓ cup granulated sugar 3
  • /4 cup brown sugar packed
  • ½ teaspoon kosher salt
  • ¾ cup butter melted 1 and ½ sticks
  • ½ cup oatmeal

Instructions

  • Prepare the crust
  • Preheat your oven to 400°F . Roll out your pie crust and line a 9-inch pie pan. I like to blind bake the crust for 8–10 minutes until it’s just starting to turn golden. This keeps it crisp under the juicy apple filling.
  • Precook the apple filling
  • Peel, core, and slice apples. Toss your sliced apples with lemon juice, lemon zest, sugars, salt, and spices (everything except flour and butter). Let them sit for 30–60 minutes to draw out their natural juices.
  • Transfer the apples and any juices to a saucepan over medium heat and cook until slightly tender, about 5–7 minutes. Mix the flour with a splash of water to make a slurry, then stir it into the apples. Cook just until the filling thickens slightly and coats the back of a spoon. Stir in butter for richness, then let the filling cool completely before adding it to the crust.
  • Cooling the filling is crucial . warm filling will melt the butter in your streusel topping, and you’ll lose that perfectly crisp texture.
  • Assemble the pie
  • Pour the cooled apple filling into your blind-baked crust, spreading it evenly. Make sure not to overcrowd the slices — leaving a little space helps the apples cook evenly.
  • Sprinkle the streusel topping evenly over the apples. Don’t be shy — pile it generously, as it will settle slightly while baking.
  • Chef Insight: The oatmeal in the topping adds a nutty crunch, and piling it high ensures every bite has that buttery, crisp texture.
  • Bake
  • Place the pie on a baking sheet and bake at 375°F (190°C) for 50–60 minutes. The topping should be golden brown, and the filling should be tender but slightly jiggly in the center.
  • If the topping starts to brown too quickly, tent the pie lightly with foil to prevent burning.
  • Chef Insight: The filling behaves a bit like caramel — slightly jiggly is perfect. Overbaking can dry out the apples and topping.
  • Cool and serve
  • Allow the pie to cool to room temperature for at least 2 hours before slicing. This helps the filling set and ensures clean, perfect slices.
  • Chef Insight: Patience here really pays off — cutting too early can make the filling runny. Cooling also lets the flavors meld, so each bite is rich, spiced, and buttery.
Tried this recipe?Mention @TheSweetSherryPie or tag #SweetSherryPie!