20 Delicious Dutch Apple Pie Recipes Irresistible

Let’s face it, there’s nothing quite like the warm, spiced aroma of a Dutch apple pie baking in the oven to make your home feel cozier. Whether you’re a seasoned baker or just starting out, our roundup of 20 irresistible recipes promises to deliver that perfect blend of sweet, tart, and buttery goodness. Dive in and discover your next favorite pie that’ll have everyone asking for seconds!

Classic Dutch Apple Pie with Cinnamon Streusel

Moments like these, when the air carries a hint of autumn, call for the warmth of a Classic Dutch Apple Pie with Cinnamon Streusel. It’s a dish that wraps you in memories, each bite a tender embrace of spiced apples and buttery crumble.

Ingredients

• 2 1/2 cups all-purpose flour, sifted
• 1 cup unsalted butter, chilled and cubed
• 1/4 cup granulated sugar
• 1/4 cup ice water
• 6 cups Granny Smith apples, peeled, cored, and thinly sliced
• 1/2 cup light brown sugar, packed
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 tbsp lemon juice
• 1/2 cup rolled oats
• 1/4 cup all-purpose flour
• 1/4 cup light brown sugar, packed
• 1/4 cup unsalted butter, melted
• 1 tsp ground cinnamon

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, combine 2 1/2 cups sifted all-purpose flour, 1/4 cup granulated sugar, and chilled cubed butter. Use a pastry cutter to blend until the mixture resembles coarse crumbs.
3. Gradually add ice water, 1 tablespoon at a time, stirring until the dough just comes together. Tip: Overworking the dough will make it tough.
4. Press the dough into a 9-inch pie dish, ensuring an even layer on the bottom and sides. Chill for 30 minutes.
5. In another bowl, toss the sliced apples with 1/2 cup packed light brown sugar, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and 1 tablespoon lemon juice until evenly coated.
6. Spread the apple mixture over the chilled pie crust.
7. For the streusel, combine 1/2 cup rolled oats, 1/4 cup all-purpose flour, 1/4 cup packed light brown sugar, melted butter, and 1 teaspoon ground cinnamon in a bowl. Mix until crumbly.
8. Sprinkle the streusel evenly over the apples. Tip: For extra crunch, press some of the streusel into larger clumps before sprinkling.
9. Bake for 45-50 minutes, or until the crust is golden and the apples are tender when pierced with a fork. Tip: Cover the edges with foil if they brown too quickly.
10. Let the pie cool on a wire rack for at least 2 hours before serving to allow the filling to set.

Fresh from the oven, this pie offers a delightful contrast between the tender, spiced apples and the crisp, buttery streusel. Serve it warm with a scoop of vanilla ice cream for a comforting dessert that feels like home.

Dutch Caramel Apple Pie with Pecan Crumb Topping

Zestfully, the autumn air carries whispers of cinnamon and sugar, inviting us to embrace the warmth of baking. This pie, a harmonious blend of tart apples and rich caramel, crowned with a buttery pecan crumb, is a celebration of fall’s bounty.

Ingredients

• 2 1/2 cups all-purpose flour, sifted
• 1 cup unsalted butter, chilled and cubed
• 1/4 cup granulated sugar
• 1/2 tsp fine sea salt
• 6 cups Granny Smith apples, peeled, cored, and thinly sliced
• 1/2 cup dark brown sugar, packed
• 1/4 cup caramel sauce, homemade or store-bought
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 cup pecans, roughly chopped
• 1/2 cup old-fashioned oats
• 1/4 cup all-purpose flour
• 1/4 cup unsalted butter, melted

Instructions

1. Preheat the oven to 375°F (190°C). Lightly butter a 9-inch pie dish.
2. In a large bowl, combine 2 1/2 cups sifted flour, granulated sugar, and sea salt. Add chilled butter cubes, working them into the flour with your fingertips until the mixture resembles coarse crumbs.
3. Press the dough evenly into the prepared pie dish, forming a crust. Chill for 30 minutes to prevent shrinkage during baking.
4. In another bowl, toss the apple slices with dark brown sugar, caramel sauce, cinnamon, and nutmeg until evenly coated. Let sit for 15 minutes to macerate.
5. For the topping, mix chopped pecans, oats, 1/4 cup flour, and melted butter in a small bowl until crumbly.
6. Arrange the apple mixture in the chilled crust, then sprinkle the pecan topping evenly over the apples.
7. Bake for 45-50 minutes, or until the crust is golden and the filling is bubbly. Rotate the pie halfway through for even browning.
8. Cool on a wire rack for at least 2 hours before serving to allow the filling to set.

Perfectly, the pie emerges with a crisp, flaky crust giving way to a tender, spiced apple filling, each bite punctuated by the crunch of pecans. Drizzle with extra caramel for a decadent finish, or serve alongside a scoop of vanilla bean ice cream for contrast.

Spiced Dutch Apple Pie with Brown Sugar Crumble

On a quiet evening, when the air carries the first hint of autumn, there’s nothing quite like the comforting embrace of a spiced Dutch apple pie, its crumble topping whispering promises of caramelized sweetness and tender, spiced apples beneath.

Ingredients

• 2 1/2 cups all-purpose flour, sifted
• 1 cup unsalted butter, chilled and cubed
• 1/4 cup ice water
• 6 cups Granny Smith apples, peeled and thinly sliced
• 1/2 cup light brown sugar, packed
• 1/4 cup granulated sugar
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 tbsp lemon juice
• 1/2 cup rolled oats
• 1/4 cup all-purpose flour
• 1/4 cup light brown sugar, packed
• 1/4 cup unsalted butter, melted

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, combine 2 1/2 cups sifted all-purpose flour and 1/2 tsp salt. Add 1 cup chilled, cubed unsalted butter, using your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
3. Gradually add 1/4 cup ice water, stirring until the dough just comes together. Tip: Handle the dough as little as possible to ensure a flaky crust.
4. Roll out the dough on a lightly floured surface to fit a 9-inch pie dish. Trim and crimp the edges.
5. In another bowl, toss 6 cups thinly sliced Granny Smith apples with 1/2 cup packed light brown sugar, 1/4 cup granulated sugar, 1 tsp ground cinnamon, 1/4 tsp ground nutmeg, and 1 tbsp lemon juice until well coated.
6. Transfer the apple mixture into the prepared crust.
7. For the crumble topping, mix 1/2 cup rolled oats, 1/4 cup all-purpose flour, and 1/4 cup packed light brown sugar in a bowl. Drizzle with 1/4 cup melted unsalted butter, stirring until the mixture is crumbly. Tip: For extra texture, leave some larger clumps in the crumble.
8. Sprinkle the crumble topping evenly over the apples.
9. Bake for 45-50 minutes, or until the crust is golden and the filling is bubbly. Tip: Place a baking sheet under the pie dish to catch any drips.

The pie emerges from the oven with a golden, buttery crust and a filling that’s both sweet and tart, the spices warming the apples to perfection. Serve it slightly warm, with a scoop of vanilla ice cream melting into the crumble, for a dessert that feels like a hug.

Dutch Apple Pie with Oatmeal Streusel Topping

Comforting as a warm embrace on a crisp autumn day, this pie marries the tartness of apples with the sweet, nutty crunch of oatmeal streusel, creating a symphony of textures and flavors that linger lovingly on the palate.

Ingredients

• 2 1/2 cups all-purpose flour, sifted
• 1 cup unsalted butter, chilled and diced
• 1/4 cup ice water
• 6 cups Granny Smith apples, peeled, cored, and thinly sliced
• 3/4 cup granulated sugar
• 1 tbsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 cup old-fashioned rolled oats
• 1/2 cup packed light brown sugar
• 1/4 cup clarified butter, melted

Instructions

1. Preheat the oven to 375°F (190°C). Lightly grease a 9-inch pie dish.
2. In a large bowl, combine the sifted all-purpose flour and diced unsalted butter. Use a pastry cutter to blend until the mixture resembles coarse crumbs.
3. Gradually add ice water, 1 tablespoon at a time, stirring until the dough just comes together. Tip: Overworking the dough can make it tough.
4. Roll out the dough on a lightly floured surface to fit the pie dish. Trim and crimp the edges for a decorative finish.
5. In another bowl, toss the thinly sliced Granny Smith apples with granulated sugar, ground cinnamon, and ground nutmeg until evenly coated. Spread the apple mixture over the pie crust.
6. For the streusel topping, combine old-fashioned rolled oats, packed light brown sugar, and melted clarified butter in a bowl. Sprinkle evenly over the apples.
7. Bake for 45-50 minutes, or until the crust is golden and the apples are tender when pierced with a fork. Tip: Cover the edges with foil if they brown too quickly.
8. Allow the pie to cool on a wire rack for at least 2 hours before serving to let the filling set. Tip: Serving the pie slightly warm enhances the flavors.

Velvety apple slices meld seamlessly with the crisp, buttery crust, while the oatmeal streusel adds a delightful contrast in every bite. For an indulgent twist, serve each slice with a dollop of vanilla bean ice cream or a drizzle of caramel sauce.

Gluten-Free Dutch Apple Pie with Almond Flour Crust

Remembering the warmth of autumn afternoons spent in the kitchen, this gluten-free Dutch apple pie brings a comforting embrace to any table. Its almond flour crust offers a tender, nutty foundation for the spiced apple filling, a harmonious blend of sweetness and spice that feels like home.

Ingredients

• 2 cups almond flour, finely ground
• 1/4 cup clarified butter, chilled
• 1 pasture-raised egg, lightly beaten
• 1 tbsp pure maple syrup
• 1/4 tsp sea salt
• 4 cups Granny Smith apples, peeled and thinly sliced
• 1/2 cup coconut sugar
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 tbsp lemon juice, freshly squeezed
• 1/4 cup unsalted butter, cold and cubed

Instructions

1. Preheat the oven to 350°F (175°C) and lightly grease a 9-inch pie dish.
2. In a large bowl, combine almond flour, clarified butter, egg, maple syrup, and sea salt. Mix until a dough forms. Tip: For a flakier crust, handle the dough as little as possible.
3. Press the dough evenly into the prepared pie dish, ensuring the sides are well covered. Chill for 15 minutes to firm up.
4. In another bowl, toss the apple slices with coconut sugar, cinnamon, nutmeg, and lemon juice until evenly coated.
5. Arrange the apple mixture over the chilled crust, then dot with cubed butter. Tip: Layering the apples tightly prevents gaps in the filling.
6. Bake for 45-50 minutes, or until the crust is golden and the apples are tender. Tip: Cover the edges with foil if they brown too quickly.
7. Allow the pie to cool for at least 30 minutes before serving to let the filling set.

Unveiling this pie reveals a crust that crumbles delicately, giving way to a filling that balances tart apples with warm spices. Serve it slightly warm with a dollop of coconut whipped cream for an indulgent finish.

Vegan Dutch Apple Pie with Coconut Oil Crust

Kindly imagine the warmth of autumn filling your kitchen as you embark on creating a dessert that marries tradition with a compassionate twist. This vegan Dutch apple pie, with its coconut oil crust, offers a tender embrace of spiced apples under a crisp, golden lid, a testament to the beauty of plant-based baking.

Ingredients

• 2 cups all-purpose flour, sifted
• 1/2 cup refined coconut oil, solid
• 1/4 cup ice water
• 1 tbsp granulated sugar
• 1/2 tsp sea salt
• 6 medium Granny Smith apples, peeled, cored, and thinly sliced
• 1/2 cup light brown sugar, packed
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 tbsp lemon juice
• 1/4 cup all-purpose flour
• 1/2 cup rolled oats
• 1/4 cup vegan butter, chilled and diced

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9-inch pie dish.
2. In a large bowl, combine the sifted flour, granulated sugar, and sea salt. Add the solid coconut oil, using a pastry cutter to blend until the mixture resembles coarse crumbs.
3. Gradually drizzle in the ice water, stirring with a fork until the dough begins to clump. Tip: The dough should hold together when pressed but not be sticky.
4. Gather the dough into a ball, flatten into a disk, wrap in plastic, and refrigerate for 30 minutes.
5. On a floured surface, roll the dough into a 12-inch circle. Carefully transfer to the pie dish, trimming and crimping the edges as desired.
6. In another bowl, toss the apple slices with brown sugar, cinnamon, nutmeg, lemon juice, and flour until evenly coated. Tip: Letting the mixture sit for 10 minutes enhances the flavors.
7. Spread the apple mixture into the crust. In a small bowl, mix the oats and vegan butter until crumbly, then sprinkle over the apples.
8. Bake for 45-50 minutes, or until the crust is golden and the filling is bubbly. Tip: Cover the edges with foil if they brown too quickly.

Delight in the contrast of textures, from the flaky crust to the tender apples and crunchy topping. Serve warm with a scoop of vegan vanilla ice cream for a decadent finish that celebrates the season’s bounty.

Dutch Apple Pie with Walnut Streusel Topping

Delving into the heart of autumn, this Dutch apple pie marries the tartness of Granny Smith apples with the earthy crunch of walnuts, all nestled under a buttery streusel that whispers of cinnamon and nutmeg. It’s a recipe that feels like a warm embrace on a crisp fall evening.

Ingredients

• 2 1/2 cups all-purpose flour, sifted
• 1 cup unsalted butter, chilled and cubed
• 1/4 cup granulated sugar
• 1/2 tsp fine sea salt
• 6 cups Granny Smith apples, peeled, cored, and thinly sliced
• 1 tbsp fresh lemon juice
• 3/4 cup light brown sugar, packed
• 1 tsp ground cinnamon
• 1/4 tsp freshly grated nutmeg
• 1/2 cup walnuts, finely chopped
• 1/4 cup clarified butter, melted

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9-inch pie dish.
2. In a large bowl, combine the sifted flour, granulated sugar, and sea salt. Add the chilled butter cubes and use a pastry cutter to blend until the mixture resembles coarse crumbs.
3. Press the mixture firmly into the bottom and up the sides of the prepared pie dish to form the crust. Chill in the refrigerator for 15 minutes to firm up.
4. In another bowl, toss the sliced apples with lemon juice, brown sugar, cinnamon, and nutmeg until evenly coated. Arrange the apple mixture over the chilled crust.
5. Sprinkle the finely chopped walnuts evenly over the apples, then drizzle with melted clarified butter.
6. Bake in the preheated oven for 45-50 minutes, or until the streusel topping is golden brown and the apples are tender when pierced with a fork.
7. Allow the pie to cool on a wire rack for at least 30 minutes before serving to let the flavors meld.

Buttery and crisp, the streusel topping offers a delightful contrast to the soft, spiced apples beneath. Serve each slice with a dollop of vanilla bean ice cream for a dessert that celebrates the essence of fall.

Dutch Apple Pie with Cream Cheese Filling

Yesterday, as the golden light of late summer streamed through my kitchen window, I found myself drawn to the comforting embrace of baking. There’s something profoundly soothing about the ritual of measuring, mixing, and waiting as the oven works its magic, transforming simple ingredients into something extraordinary.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1/2 cup unsalted butter, chilled and cubed
• 1/4 cup granulated sugar
• 1/4 tsp fine sea salt
• 8 oz cream cheese, softened
• 1/4 cup sour cream
• 1/2 cup light brown sugar, packed
• 1 large pasture-raised egg, lightly beaten
• 1 tsp pure vanilla extract
• 4 cups Granny Smith apples, peeled, cored, and thinly sliced
• 1 tbsp lemon juice
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 tbsp clarified butter, for brushing

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9-inch pie dish with clarified butter.
2. In a large mixing bowl, combine the sifted flour, granulated sugar, and sea salt. Add the chilled, cubed butter and use a pastry cutter to blend until the mixture resembles coarse crumbs.
3. Press the crumb mixture firmly into the bottom and up the sides of the prepared pie dish to form the crust. Chill in the refrigerator for 15 minutes to set.
4. In another bowl, beat the softened cream cheese, sour cream, brown sugar, beaten egg, and vanilla extract until smooth and creamy. Spread this mixture evenly over the chilled crust.
5. Toss the sliced apples with lemon juice, cinnamon, and nutmeg. Arrange the apple slices in a circular pattern over the cream cheese layer.
6. Bake for 45-50 minutes, or until the crust is golden and the apples are tender. Allow the pie to cool on a wire rack for at least 30 minutes before serving.

The Dutch Apple Pie with Cream Cheese Filling emerges from the oven with a golden crust that gives way to a velvety cream cheese layer, topped with spiced apples that have softened into perfection. Serve it slightly warm, with a dollop of whipped cream or a scoop of vanilla ice cream, to elevate the experience into something truly memorable.

Dutch Apple Pie with Maple Syrup Glaze

Dusk settles softly outside, and with it comes the craving for something warm, something sweet—a Dutch apple pie with a maple syrup glaze, perhaps. This recipe, a humble nod to tradition, weaves together the crispness of autumn apples with the deep, caramel notes of maple, creating a dessert that feels like a quiet celebration of the season.

Ingredients

• 2 cups all-purpose flour, sifted
• 1/2 cup clarified butter, chilled
• 1/4 cup ice water
• 5 medium Granny Smith apples, peeled and thinly sliced
• 1/2 cup pure maple syrup
• 1 tbsp lemon juice
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 pasture-raised egg, lightly beaten
• 1 tbsp granulated sugar

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, combine the sifted flour and chilled clarified butter. Use your fingertips to blend until the mixture resembles coarse crumbs.
3. Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together. Tip: Handle the dough as little as possible to ensure a flaky crust.
4. Roll out the dough on a lightly floured surface to fit a 9-inch pie dish. Trim and crimp the edges.
5. In another bowl, toss the apple slices with lemon juice, cinnamon, and nutmeg until evenly coated.
6. Arrange the apple slices in the pie crust, then drizzle with pure maple syrup. Tip: For an even distribution of flavors, layer the apples and syrup alternately.
7. Brush the edges of the crust with the beaten egg and sprinkle with granulated sugar for a golden finish.
8. Bake for 45-50 minutes, or until the crust is golden and the apples are tender when pierced with a fork. Tip: Cover the edges with foil if they brown too quickly.

Finished, the pie emerges with a crust that shatters delicately under the fork, giving way to apples that are at once tart and sweet. Serve it warm, with a drizzle of extra maple syrup or a scoop of vanilla bean ice cream, to elevate the humble to the sublime.

Dutch Apple Pie with Raisins and Brandy

Under the soft glow of the kitchen light, the Dutch Apple Pie with Raisins and Brandy emerges as a comforting embrace of autumn’s bounty, its crust whispering secrets of generations past.

Ingredients

• 2 cups all-purpose flour, sifted
• 1 cup unsalted butter, chilled and cubed
• 1/4 cup ice water
• 6 medium Granny Smith apples, peeled, cored, and thinly sliced
• 1/2 cup golden raisins
• 1/4 cup brandy
• 3/4 cup granulated sugar
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 tbsp lemon juice
• 1 egg, lightly beaten (for egg wash)

Instructions

1. In a large mixing bowl, combine the sifted all-purpose flour and chilled, cubed unsalted butter. Use a pastry cutter to blend until the mixture resembles coarse crumbs.
2. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Tip: Handle the dough as little as possible to ensure a flaky crust.
3. Divide the dough into two equal parts, flatten into disks, wrap in plastic, and refrigerate for at least 1 hour.
4. Preheat the oven to 375°F (190°C). In a separate bowl, toss the thinly sliced Granny Smith apples with golden raisins, brandy, granulated sugar, ground cinnamon, ground nutmeg, and lemon juice until evenly coated.
5. Roll out one disk of dough on a floured surface to fit a 9-inch pie dish. Transfer the dough to the dish, trimming any excess.
6. Fill the pie crust with the apple mixture, mounding slightly in the center.
7. Roll out the second disk of dough and cut into strips for a lattice top. Weave the strips over the filling, trimming and crimping the edges to seal.
8. Brush the lattice top with lightly beaten egg wash for a golden finish. Tip: For an extra glossy crust, brush the egg wash in one direction.
9. Bake in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is bubbly. Tip: Place a baking sheet underneath to catch any drips.

Velvety layers of spiced apples and plump raisins, enrobed in a buttery crust, offer a symphony of textures and flavors. Serve warm with a scoop of vanilla bean ice cream for a delightful contrast.

Dutch Apple Pie with Gingerbread Crust

Venturing into the heart of autumn, there’s a particular comfort in blending the crispness of apples with the warmth of gingerbread, creating a pie that feels like a hug in every slice.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1/2 cup unsalted butter, chilled and cubed
• 1/4 cup molasses
• 1 tsp ground ginger
• 1/2 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/4 tsp salt
• 4 cups Granny Smith apples, peeled and thinly sliced
• 1/2 cup granulated sugar
• 1 tbsp lemon juice
• 1 tsp vanilla extract
• 1/4 cup cold water

Instructions

1. Preheat the oven to 375°F (190°C). Lightly grease a 9-inch pie dish.
2. In a large bowl, combine the sifted flour, ginger, cinnamon, cloves, and salt. Add the chilled, cubed butter, working it into the flour mixture with your fingertips until it resembles coarse crumbs.
3. Stir in the molasses and cold water, mixing until the dough just comes together. Tip: Avoid overworking the dough to ensure a tender crust.
4. Press the dough evenly into the prepared pie dish, covering the bottom and sides. Chill in the refrigerator for 15 minutes.
5. In another bowl, toss the sliced apples with granulated sugar, lemon juice, and vanilla extract until well coated.
6. Arrange the apple mixture over the chilled crust, spreading it evenly.
7. Bake for 45-50 minutes, or until the crust is golden and the apples are tender. Tip: Cover the edges of the crust with foil if they begin to brown too quickly.
8. Remove from the oven and let cool on a wire rack for at least 30 minutes before serving. Tip: For an extra touch, serve warm with a scoop of vanilla bean ice cream.

Nowhere does the essence of fall come together more beautifully than in this pie, where the spicy gingerbread crust meets the tart sweetness of apples, offering a texture that’s both crisp and tender. Consider drizzling with caramel sauce for an indulgent finish.

Dutch Apple Pie with Cranberry Swirl

There’s something deeply comforting about the combination of tart cranberries and sweet apples, especially when they come together in a pie that feels like a hug from the inside. This Dutch Apple Pie with Cranberry Swirl is a testament to the beauty of simple ingredients creating complex flavors, perfect for those moments when you need a little warmth.

Ingredients

• 2 cups all-purpose flour, sifted
• 1 cup unsalted butter, chilled and cubed
• 1/4 cup ice water
• 4 large Granny Smith apples, peeled, cored, and thinly sliced
• 1 cup fresh cranberries
• 3/4 cup granulated sugar
• 1/4 cup light brown sugar, packed
• 1 tbsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1 tbsp lemon juice
• 1/2 cup rolled oats
• 1/4 cup clarified butter, melted

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9-inch pie dish.
2. In a large bowl, combine the sifted flour and chilled, cubed butter. Use your fingertips to rub the butter into the flour until the mixture resembles coarse crumbs.
3. Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together. Tip: Overworking the dough will make it tough, so stop as soon as it holds together.
4. Roll out the dough on a lightly floured surface to fit your pie dish. Trim and crimp the edges, then chill in the refrigerator for 30 minutes.
5. In another bowl, toss the sliced apples with cranberries, granulated sugar, brown sugar, cinnamon, nutmeg, and lemon juice until well coated.
6. Spread the apple-cranberry mixture evenly over the chilled pie crust. Tip: Arranging the apple slices in concentric circles makes for a beautiful presentation.
7. Sprinkle the rolled oats over the fruit, then drizzle with melted clarified butter.
8. Bake for 45-50 minutes, or until the crust is golden and the filling is bubbly. Tip: Cover the edges with foil if they brown too quickly.
9. Allow the pie to cool on a wire rack for at least 2 hours before serving to let the filling set.

The crust bakes up flaky and buttery, a perfect contrast to the tender, spiced fruit beneath. Serve each slice with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.

Dutch Apple Pie with Salted Caramel Drizzle

Evenings like these call for something warm, something that whispers of autumn’s approach yet clings to the sweetness of summer. A Dutch apple pie with salted caramel drizzle is just that—a tender, spiced filling nestled under a crisp, buttery crust, each bite finished with a ribbon of golden caramel.

Ingredients

• 2 1/2 cups all-purpose flour, sifted
• 1 cup unsalted butter, chilled and cubed
• 1/4 cup granulated sugar
• 1/4 tsp fine sea salt
• 6 cups Granny Smith apples, peeled, cored, and thinly sliced
• 1/2 cup light brown sugar, packed
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 tbsp fresh lemon juice
• 1/2 cup heavy cream
• 1 tsp vanilla extract
• 1/2 tsp flaky sea salt

Instructions

1. Preheat the oven to 375°F (190°C). Lightly grease a 9-inch pie dish.
2. In a large bowl, combine the flour, granulated sugar, and fine sea salt. Add the chilled butter cubes and use a pastry cutter to blend until the mixture resembles coarse crumbs.
3. Gradually add 4-6 tbsp of ice water, one tbsp at a time, mixing until the dough just comes together. Tip: The dough should hold together when pressed but not be sticky.
4. Divide the dough into two discs, wrap in plastic, and refrigerate for at least 30 minutes.
5. In another bowl, toss the apple slices with brown sugar, cinnamon, nutmeg, and lemon juice until evenly coated.
6. Roll out one disc of dough to fit the pie dish. Trim the edges, leaving a 1-inch overhang.
7. Fill the crust with the apple mixture, mounding slightly in the center.
8. Roll out the second disc of dough and place over the apples. Trim, seal, and crimp the edges. Cut a few slits in the top for steam to escape.
9. Bake for 50-60 minutes, until the crust is golden and the filling is bubbly. Tip: Place a baking sheet underneath to catch any drips.
10. While the pie cools, heat the heavy cream in a small saucepan until just simmering. Remove from heat and stir in the vanilla extract and flaky sea salt.
11. Drizzle the salted caramel over the cooled pie before serving. Tip: For a glossy finish, warm the caramel slightly before drizzling.

Yielded is a pie where the apples soften into a fragrant, spiced jam beneath a lattice that shatters at the touch. The salted caramel drizzle not only adds a luxurious finish but also a contrast that elevates the humble apple to new heights. Serve it slightly warm, with a scoop of vanilla bean ice cream melting into the cracks.

Dutch Apple Pie with Honey and Almond Topping

Evenings like these call for something warm, something that whispers of autumn’s approach yet clings to the sweetness of summer. This Dutch apple pie, with its honey and almond topping, is just that—a bridge between seasons, offering comfort and a touch of elegance.

Ingredients

• 2 cups all-purpose flour, sifted
• 1/2 cup clarified butter, chilled
• 1/4 cup ice water
• 4 large Granny Smith apples, peeled and thinly sliced
• 1/2 cup granulated sugar
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 cup honey
• 1/2 cup sliced almonds
• 1 pasture-raised egg, lightly beaten

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, combine the sifted flour and chilled clarified butter. Use a pastry cutter to blend until the mixture resembles coarse crumbs.
3. Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together. Tip: Overworking the dough will make it tough.
4. Roll out the dough on a lightly floured surface to fit a 9-inch pie dish. Trim and crimp the edges.
5. In another bowl, toss the apple slices with granulated sugar, cinnamon, and nutmeg until evenly coated.
6. Arrange the apple mixture in the pie crust, then drizzle with honey and sprinkle with sliced almonds.
7. Brush the edges of the crust with the lightly beaten egg for a golden finish. Tip: This also helps seal the edges.
8. Bake for 45-50 minutes, or until the crust is golden and the apples are tender when pierced with a fork. Tip: Cover the edges with foil if they brown too quickly.
9. Let the pie cool on a wire rack for at least 30 minutes before serving.

Soft layers of spiced apples meld with the crunch of almonds, all under a drizzle of honey that glistens like morning dew. Serve it slightly warm, with a dollop of crème fraîche to cut through the sweetness, or enjoy it as is, letting the flavors speak for themselves.

Dutch Apple Pie with Bourbon-Infused Apples

Dusk settles softly outside, the kind of evening that calls for the warmth of cinnamon and the rich, comforting embrace of bourbon. This Dutch apple pie, with its bourbon-infused apples, is a tender nod to tradition, yet whispers of something bolder, something more.

Ingredients

• 2 cups all-purpose flour, sifted
• 1/2 cup clarified butter, chilled
• 1/4 cup ice water
• 6 medium Granny Smith apples, peeled, cored, and thinly sliced
• 1/2 cup granulated sugar
• 1/4 cup bourbon
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 tbsp lemon juice
• 1/2 cup brown sugar, packed
• 1/4 cup unsalted butter, melted
• 1/2 cup chopped pecans

Instructions

1. Preheat the oven to 375°F (190°C). Lightly grease a 9-inch pie dish.
2. In a large bowl, combine the sifted flour and chilled clarified butter. Use a pastry cutter to blend until the mixture resembles coarse crumbs.
3. Gradually add ice water, 1 tablespoon at a time, stirring until the dough just comes together. Tip: Overworking the dough will make it tough.
4. Roll out the dough on a lightly floured surface to fit the pie dish. Trim and crimp the edges.
5. In another bowl, toss the sliced apples with granulated sugar, bourbon, cinnamon, nutmeg, and lemon juice. Let sit for 15 minutes to macerate.
6. Arrange the apple mixture in the pie crust. Sprinkle with brown sugar and drizzle with melted butter. Tip: For a deeper flavor, let the apples macerate for up to 30 minutes.
7. Scatter chopped pecans evenly over the top.
8. Bake for 45-50 minutes, or until the crust is golden and the apples are tender. Tip: Cover the edges with foil if they brown too quickly.

Kindly, the pie emerges, its crust a golden lattice over the tender, bourbon-kissed apples. Serve it warm, with a scoop of vanilla bean ice cream melting lazily over the top, or enjoy it cold, the flavors deepened overnight.

Dutch Apple Pie with Cheddar Cheese Crust

Venturing into the heart of autumn flavors, this recipe marries the classic sweetness of apple pie with the unexpected sharpness of cheddar, creating a symphony of tastes that linger warmly on the palate.

Ingredients

• 2 cups all-purpose flour, sifted
• 1/2 cup unsalted butter, chilled and cubed
• 1/2 cup sharp cheddar cheese, finely grated
• 1/4 cup ice water
• 6 medium Granny Smith apples, peeled, cored, and thinly sliced
• 3/4 cup granulated sugar
• 1/4 cup light brown sugar, packed
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 tbsp lemon juice
• 1 egg, lightly beaten (for egg wash)

Instructions

1. In a large mixing bowl, combine the sifted flour and chilled butter cubes. Use a pastry cutter to blend until the mixture resembles coarse crumbs.
2. Stir in the finely grated cheddar cheese until evenly distributed.
3. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Tip: Avoid overworking the dough to ensure a flaky crust.
4. Divide the dough into two equal parts, flatten into discs, wrap in plastic, and refrigerate for at least 1 hour.
5. Preheat the oven to 375°F (190°C). In a separate bowl, toss the apple slices with granulated sugar, brown sugar, cinnamon, nutmeg, and lemon juice until well coated.
6. Roll out one dough disc on a floured surface to fit a 9-inch pie dish. Transfer the dough to the dish, trimming any excess.
7. Fill the pie crust with the apple mixture, mounding slightly in the center.
8. Roll out the second dough disc and place over the apples. Seal and crimp the edges, then cut slits in the top for venting.
9. Brush the top crust with the lightly beaten egg for a golden finish. Tip: For an extra glossy crust, brush a second time halfway through baking.
10. Bake for 45-50 minutes, or until the crust is golden and the filling is bubbly. Tip: Place a baking sheet underneath to catch any drips.

Golden and aromatic, this pie offers a delightful contrast between the flaky, cheesy crust and the tender, spiced apples. Serve warm with a scoop of vanilla ice cream for a comforting dessert that celebrates the essence of fall.

Dutch Apple Pie with Cardamom and Vanilla

How quietly the afternoon slips away when the kitchen is filled with the scent of baking apples, cardamom, and vanilla. This Dutch apple pie, with its tender crust and spiced filling, is a humble invitation to pause and savor the moment.

Ingredients

• 2 1/2 cups all-purpose flour, sifted
• 1 cup unsalted butter, chilled and cubed
• 1/4 cup ice water
• 1 tsp salt
• 6 medium Granny Smith apples, peeled, cored, and thinly sliced
• 3/4 cup granulated sugar
• 1 tbsp ground cardamom
• 1 vanilla bean, seeds scraped
• 1 tbsp lemon juice
• 1/2 cup heavy cream
• 1 egg, lightly beaten

Instructions

1. In a large bowl, combine the sifted flour and salt. Add the chilled, cubed butter and use your fingertips to rub it into the flour until the mixture resembles coarse crumbs.
2. Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together. Tip: The dough should hold together when pressed but not be sticky.
3. Divide the dough into two discs, wrap in plastic, and refrigerate for at least 1 hour.
4. Preheat the oven to 375°F (190°C).
5. In another bowl, toss the sliced apples with granulated sugar, ground cardamom, vanilla bean seeds, and lemon juice until evenly coated.
6. Roll out one disc of dough on a floured surface to fit a 9-inch pie dish. Trim the edges, leaving a 1-inch overhang.
7. Pour the apple mixture into the crust, then drizzle with heavy cream.
8. Roll out the second disc of dough and cut into strips to create a lattice top over the apples. Brush the lattice with beaten egg for a golden finish.
9. Bake for 45-50 minutes, or until the crust is golden and the filling is bubbly. Tip: Place a baking sheet underneath to catch any drips.
10. Allow the pie to cool on a wire rack for at least 2 hours before serving. Tip: This resting time lets the filling set for cleaner slices.

Now the pie sits, its lattice crust a golden web over the spiced apples. The cardamom and vanilla whisper of warmth and comfort, making it perfect alongside a dollop of crème fraîche or a scoop of vanilla ice cream melting into the crevices.

Dutch Apple Pie with Brown Butter Streusel

Beneath the golden crust of this dessert lies a harmony of flavors, where tart apples meet the rich, nutty depth of brown butter streusel, creating a pie that feels both familiar and wonderfully new.

Ingredients

• 2 1/2 cups all-purpose flour, plus extra for dusting
• 1 cup unsalted butter, cold and cubed
• 1/4 cup granulated sugar
• 1/2 tsp fine sea salt
• 6 cups Granny Smith apples, peeled, cored, and thinly sliced
• 3/4 cup light brown sugar, packed
• 1 tbsp fresh lemon juice
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 cup clarified butter
• 1/2 cup all-purpose flour
• 1/2 cup light brown sugar, packed
• 1/2 tsp fine sea salt

Instructions

1. Preheat the oven to 375°F (190°C) and position a rack in the lower third.
2. In a large bowl, combine 2 1/2 cups flour, granulated sugar, and 1/2 tsp salt. Add cold cubed butter and use a pastry cutter to blend until the mixture resembles coarse crumbs.
3. Gradually add 1/4 cup ice water, stirring until the dough comes together. Shape into a disk, wrap in plastic, and chill for 30 minutes.
4. On a floured surface, roll the dough to a 12-inch circle. Transfer to a 9-inch pie dish, trim edges, and crimp. Chill for 15 minutes.
5. In a bowl, toss apples with 3/4 cup brown sugar, lemon juice, cinnamon, and nutmeg. Pour into the crust.
6. In a skillet over medium heat, cook clarified butter until golden brown, about 3 minutes. Remove from heat; stir in 1/2 cup flour, 1/2 cup brown sugar, and 1/2 tsp salt until crumbly.
7. Sprinkle streusel over apples. Bake for 50 minutes, until the crust is golden and the filling bubbles.
8. Cool on a wire rack for at least 2 hours before serving.

Perfectly balanced, the pie offers a crisp crust against the soft, spiced apples, while the streusel adds a delightful crunch. Serve warm with a scoop of vanilla bean ice cream for a contrast of temperatures and textures.

Dutch Apple Pie with Pear and Hazelnut Topping

How the warmth of cinnamon and the crispness of apples come together in this Dutch apple pie, elevated by the subtle sweetness of pears and the rich crunch of hazelnuts, is nothing short of autumn’s embrace on a plate.

Ingredients

• 2 cups all-purpose flour, sifted
• 1/2 cup clarified butter, chilled
• 1/4 cup ice water
• 3 medium Granny Smith apples, peeled and thinly sliced
• 2 ripe Bartlett pears, peeled and diced
• 1/2 cup granulated sugar
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 cup hazelnuts, toasted and roughly chopped
• 1 tbsp lemon juice
• 1 pasture-raised egg, lightly beaten for egg wash

Instructions

1. Preheat the oven to 375°F (190°C) and lightly grease a 9-inch pie dish.
2. In a large bowl, combine the sifted flour and chilled clarified butter, using your fingertips to blend until the mixture resembles coarse crumbs.
3. Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together. Tip: Overworking the dough will make it tough.
4. Roll out the dough on a lightly floured surface to fit the pie dish, then trim and crimp the edges.
5. In another bowl, toss the apple slices, diced pears, granulated sugar, cinnamon, nutmeg, and lemon juice until evenly coated.
6. Spread the fruit mixture evenly over the pie crust, then sprinkle the toasted hazelnuts on top.
7. Brush the edges of the crust with the lightly beaten egg wash for a golden finish.
8. Bake for 45-50 minutes, or until the crust is golden and the filling is bubbly. Tip: Place a baking sheet underneath to catch any drips.
9. Allow the pie to cool on a wire rack for at least 2 hours before serving to let the filling set. Tip: Serving it slightly warm enhances the flavors.

Each slice offers a harmonious blend of textures, from the flaky crust to the tender fruit and crunchy hazelnuts. Enjoy it with a dollop of vanilla bean ice cream for a contrast of temperatures that highlights the pie’s spiced sweetness.

Dutch Apple Pie with Rum-Soaked Golden Raisins

Whispering through the kitchen, the scent of cinnamon and rum-soaked golden raisins fills the air, a prelude to the comforting embrace of Dutch apple pie. This version, with its tender crust and spiced apple filling, is a nod to tradition, yet the rum-soaked raisins add a whisper of warmth and complexity.

Ingredients

• 2 cups all-purpose flour, sifted
• 1 cup unsalted butter, chilled and cubed
• 1/4 cup ice water
• 6 cups Granny Smith apples, peeled, cored, and thinly sliced
• 1/2 cup golden raisins, soaked in 1/4 cup dark rum for 30 minutes
• 3/4 cup granulated sugar
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 tbsp lemon juice
• 1 egg, lightly beaten for egg wash

Instructions

1. In a large mixing bowl, combine the sifted flour and chilled, cubed butter. Use your fingertips to rub the butter into the flour until the mixture resembles coarse crumbs.
2. Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together. Tip: Overworking the dough will make it tough.
3. Divide the dough into two discs, wrap in plastic, and refrigerate for at least 1 hour to allow the gluten to relax.
4. Preheat the oven to 375°F (190°C). In a separate bowl, toss the sliced apples with sugar, cinnamon, nutmeg, lemon juice, and the rum-soaked raisins (reserving the rum).
5. Roll out one disc of dough to fit a 9-inch pie dish. Transfer the dough to the dish, trimming any excess.
6. Fill the pie crust with the apple mixture, then roll out the second disc of dough to create a lattice top. Brush the lattice with beaten egg for a golden finish.
7. Bake for 45-50 minutes, or until the crust is golden and the filling is bubbly. Tip: Place a baking sheet under the pie to catch any drips.
8. Allow the pie to cool for at least 2 hours before serving to let the filling set. Tip: The reserved rum can be drizzled over the pie before serving for an extra flavor boost.

Each slice of this Dutch apple pie offers a harmonious blend of textures, from the flaky crust to the tender apples and plump raisins. The rum not only deepens the flavor but also adds a subtle warmth, making it perfect for serving with a dollop of vanilla bean ice cream or a drizzle of caramel sauce.

Summary

Mastering the art of Dutch apple pie is now at your fingertips with these 20 irresistible recipes! Whether you’re a novice or a seasoned baker, there’s a pie here to satisfy every craving. We’d love to hear which recipe stole your heart—drop us a comment below. Don’t forget to share the sweetness by pinning your favorites on Pinterest. Happy baking!

Louise Cutler

I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.