This Dutch Apple Pie is unique because we use a brown sugar oat crust abounding with a sweet apple filling and topped with a cinnamon streusel. I love the warm flavors of brown sugar, oats, and butter in the crust. They compliment the apples perfectly and add a nice texture to balance the soft, sweet filling. Serve with a dollop of vanilla ice cream…absolutely divine!
Many Dutch Apple Pies today are made with a traditional pie crust. You may choose to use a flaky pie crust instead of the oat one we use here if you prefer. This pie actually dates back to 1514, where it appeared in an early Dutch cookbook.
Baking Apples for Dutch Apple Pie
A lot of apple pie recipes use Granny Smith apples and that is totally fine! I prefer to use HoneyCrisp apples or a mixture of different kinds. You do you! Any of the following make excellent baking apples:
- Honeycrisp – My favorite apple, hands down! Crisp texture that holds up extremely well while baking with a sweet albeit slightly tart flavor profile.
- Jonagold – A large apple with a tangy sweetness resembling honey. These are great for baking however, they do not store well so use them up quickly during the peak of the season in early fall.
- Braeburn – Very crisp and juicy texture with a mix of sweet and tart flavors. It is believed that this apple resulted from an accidental cross between a Golden Delicious and Red Delicious apple.
- Pink Lady – This apple retains its shape while baking and has a wonderful balance of sweetness to tartness. It does tend to favor the tart side than sweet.
- Granny Smith – A great baking apple that is tart, crisp, and sour.
Dutch Apple Pie Key Ingredients
Let’s take a closer look at the ingredients that make up this delicious pie.
Flour
I use King Arthur flour for all of my baking needs. (Not an affiliate – just really like their flour!) This specific all-purpose flour has a higher protein percentage (11.7%) than most other brands. A higher protein percentage equates to a stronger flour. All-purpose flour serves a wide variety of baking needs from cakes to pies to some breads.
Brown Sugar
Brown sugar adds a warm sweetness to the crust.
Butter
Melted butter is used to bring the crust together. I use salted butter in this recipe but you can use unsalted too. You may want to add a pinch of salt if using unsalted.
Oats
Oats provide the crust with body. You can use old-fashioned or quick oats in this recipe. Either will work!
Apples
Apples are the very essence of this pie. I prefer Honeycrisp apples but any good baking apple will be fantastic. Some great baking apples include Honeycrisp, Jonagold, Braeburn, Pink Lady, and Granny Smith.
Granulated Sugar
We use granulated sugar in this recipe to add sweetness to the filling.
Cornstarch
Cornstarch works to thicken the filling.
Water
Water provides the necessary moisture for the filling.
Vanilla Extract
Vanilla enhances all the other flavors in the pie. I always use pure vanilla extract in my baking. It really elevates the quality of your baked goods.
Cinnamon and Nutmeg
Cinnamon and nutmeg add the dreamy warm spice to the pie.
Can I make this ahead of time?
Yes! I wouldn’t make this any sooner than two days in advance. Store the completely cooled, covered pie in the refrigerator. When ready to serve, place a sheet of aluminum foil on the top and reheat in the oven at 325 degrees F for 10-15 minutes.
Can Dutch Apple Pie be frozen?
Yes! After pie is completely cooled, wrap tightly with plastic wrap and then again with aluminum foil. Freeze for up to 4 months. When ready to use, remove foil and plastic wrap. Place on a baking sheet, cover with a sheet of aluminum foil, and heat in a 350 degree F oven for 15-20 minutes or until heated through.
Tips
- Measure correctly – I highly recommend using a kitchen scale when baking. Because baking measurements need to be exact, using a scale helps to measure as precisely as possible. It quite honestly was a complete game changer for me when I first started using one! I would be lost without it now.
- Aluminum foil – Making a ring of aluminum foil around your pie edges helps to prevent excess browning. Additionally, placing a sheet lined with aluminum foil on the bottom rack of your oven to catch drippings is highly recommended!
- Slicing apples – Slice your apples thin and do your best to keep them about the same size so they bake evenly.
My Preferred Tools
You may already have many of these items in your kitchen. I recommend the following for this recipe:
- Pie Plate – to bake pie
- Peeler – to peel apples
- Sharp knife set – to slice apples
- Cutting board – to slice apples
- Kitchen Scale – precisely measure ingredients
Dutch Apple Pie
This Dutch Apple Pie is unique because we use a brown sugar oat crust abounding with a sweet apple filling and topped with a cinnamon streusel.
Ingredients
- CRUMB CRUST AND TOPPING:
- 2 cups (240 g) all-purpose flour
- 1 cup (213 g) brown sugar
- ¾ cup (12 Tbsp or 1 ½ sticks) salted butter, melted
- ½ cup (46 g) oats
- FILLING:
- 3 cups apples, peeled and diced
- 2/3 cup (132 g) granulated sugar
- 3 Tbsp cornstarch
- 1 ¼ cups water
- 2 tsp pure vanilla extract
- 1 tsp cinnamon
- ½ tsp nutmeg
Directions
- Step 1 PREP: Preheat oven to 350 degrees F.
- Step 2 CRUST AND TOPPING: Combine flour, brown sugar, melted butter, and oats together in a large bowl with a fork until thoroughly mixed and crumbly. Reserve 1 cup for the topping. Press the remaining mixture into an ungreased 9-inch pie plate.
- Step 3 FILLING: Peel and dice apples. Place them in a large bowl and set aside. Combine sugar, cornstarch, and water in a saucepan. Bring to a boil, stirring frequently. When thickened, remove from heat and stir in vanilla, cinnamon, and nutmeg. Pour over apples and stir to combine.
- Step 4 BAKE: Add apple filling to the crust and top with reserved crumble. Bake for 40-45 minutes or until crust is golden brown. Let cool for about 2 hours prior to serving. Serve warm with ice cream if desired.
- Step 5 STORAGE: After pie has completely cooled, cover and store in the refrigerator for up to 4 days. To warm slices, reheat in the microwave for a few seconds.
- Step 6 MAKE AHEAD: Store the completely cooled, covered pie in the refrigerator. When ready to serve, place a sheet of aluminum foil on the top and reheat in the oven at 325 degrees F for 10-15 minutes.
- Step 7 FREEZE: After pie is completely cooled, wrap tightly with plastic wrap and then again with aluminum foil. Freeze for up to 4 months. When ready to use, remove foil and plastic wrap. Place on a baking sheet, cover with a sheet of aluminum foil, and heat in a 350 degree F oven for 15-20 minutes or until heated through.
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