Dutch-Style Streusel Topped Apple Pie Recipe

The streusel topped apple pie recipe gave me a nice change from the usual apple pie topped by another layer of crust. I enjoyed watching the buttery crumbs turn golden as the apples softened underneath.

I kept an eye on the filling during baking because the apple juices can make the bottom crust soft. Slicing the apples evenly and letting the pie bake until the filling thickened helped me get a flaky crust and tender fruit.

The slightly tart apples tasted so good under the crisp streusel topping. I’m sharing the full recipe here, plus serving ideas, useful tips, variations, storage suggestions, and common questions.

About This Recipe

The streusel topped apple pie recipe is a cozy homemade dessert made from tender Granny Smith apples, warm cinnamon, nutmeg, and a buttery crumb topping.

The apples become soft and juicy as they bake, while the streusel turns golden and crisp across the top. The slight tartness of the apples balances the sweetness of the brown sugar and granulated sugar.

A flaky pie crust holds the filling underneath, giving every slice a lovely mix of textures. I love serving this streusel topped apple pie recipe warm because the soft apple filling and crunchy topping taste especially good together.

Recipe Overview

Preparation Time: 30 minutes

Cooking Time: 60 minutes

Total Time: 1 hour 30 minutes

Course: Dessert

Cuisine: American

Cooking Style: Oven-Baked

Recipe Type: Fruit Pie

Main Ingredient: Granny Smith Apples

Best Served: Warm or at room temperature

Recipe Yield: 1 9-inch pie

Published Serving: 8 servings

Serving Size: 1 slice

Main Kitchen Utensils

• 9-inch pie plate
• Large mixing bowl
• Medium mixing bowl
• Pastry cutter or fork
• Apple peeler
• Apple corer
• Sharp knife
• Measuring cups and spoons
• Rolling pin
• Baking sheet
• Cooling rack

Ingredients

For the Pie Crust

• 1 single pie crust, chilled
• 1 tablespoon all-purpose flour for dusting, if needed

For the Streusel Topping

• ⅔ cup all-purpose flour
• ⅓ cup packed brown sugar
• 3 tablespoons granulated sugar
• 1 teaspoon ground cinnamon
• 5 tablespoons cold unsalted butter, cut into small cubes
• ⅛ teaspoon salt

For the Apple Filling

• ½ cup packed brown sugar
• ¼ cup granulated sugar
• 2½ tablespoons all-purpose flour
• 1¼ teaspoons apple pie spice
• 6 medium Granny Smith apples, peeled, cored, and thinly sliced
• 2 tablespoons powdered sugar for finishing

Instructions

1. Prepare the Oven

I preheat the oven to 375°F (190°C). I also place a baking sheet on the lower-middle rack. It catches any apple juices that bubble over during baking.

2. Fit the Pie Crust

Place the chilled pie crust into a 9-inch pie plate. Gently press it along the bottom and sides without stretching the dough. Trim the edges and shape them as desired.

3. Prepare the Apples

Peel and core the Granny Smith apples, then slice them thinly. Keep the slices close in size so they soften evenly in the oven. Place them in a large bowl and set aside.

4. Mix the Filling

I add the brown sugar, granulated sugar, flour, and apple pie spice to the apples. Toss gently until the slices are evenly coated. Let the mixture sit for about 5 minutes so the apple juices can start to release.

5. Fill the Crust

Transfer the seasoned apples into the pie crust. Arrange the slices around the center so the filling sits nicely inside the shell without leaving a large empty space.

6. Make the Streusel

Add the flour, brown sugar, granulated sugar, cinnamon, and salt to a medium bowl. Add the cold butter cubes and rub them into the dry ingredients using your fingertips. Stop when coarse crumbs form. A pastry cutter works well too.

7. Cover the Pie

Scatter the streusel over the apples, spreading it from edge to edge. Leave the crumbs loose instead of pressing them down. They will settle naturally as the pie bakes.

8. Start Baking

Place the pie on the baking sheet and bake at 375°F (190°C) for about 20 minutes. Keep the oven door closed during this first stage so the crust has time to set.

9. Finish the Bake

Lower the oven temperature to 350°F (175°C) and bake for another 30–40 minutes. Look for a golden crust, browned streusel, and bubbling apple juices around the edges.

10. Cool and Finish

I remove the pie from the oven and place it on a cooling rack. Let it cool for at least 2 hours before slicing so the filling has time to settle. Dust the top lightly with powdered sugar just before serving.

Nutrition Facts of Streusel Topped Apple Pie Recipe

Nutrition	Amount
Calories	410 calories
Carbohydrates	64 grams
Sugar	38 grams
Protein	4 grams
Total Fat	17 grams
Saturated Fat	9 grams
Cholesterol	30 milligrams
Sodium	190 milligrams
Fiber	4 grams

Why This Recipe Is a Must-Try

This streusel topped apple pie recipe is a must-try for anyone who enjoys a homemade dessert that feels a little different from the usual apple pie.

The crumb topping gives the pie a lovely finish and makes it easy to skip the extra top crust. The recipe also works well for relaxed weekend baking since most of the preparation can be done ahead of time.

Once baked, the streusel topped apple pie recipe can be served at room temperature or warmed before serving. It also gives plenty of room for simple changes, such as adding chopped pecans, raisins, or extra cinnamon.

Why My Recipe Works

My streusel topped apple pie recipe works because I give the pie enough time to cook gently without rushing the filling. The flour in the apple mixture helps absorb some of the natural juices as the pie bakes, so the filling thickens instead of staying too loose.

Cold butter keeps the streusel crumbly and gives it a nice texture after baking. I also let the streusel topped apple pie recipe cool before cutting it, which gives the filling time to firm up. These small details make a big difference when it comes time to serve neat, generous slices.

Professional Baking Tips

1. After fitting the crust into the pie plate, chill it before baking. A cold crust holds its shape better and helps the edges stay neat.

2. Mix the butter into the dry ingredients just until you see coarse crumbs. Stop mixing once the texture looks right.

3. Use fresh apples that feel firm when pressed. Very soft apples can cook down too quickly and release more juice into the filling.

4. Leave a little room at the top of the pie plate. The filling can bubble as it bakes, and extra space helps keep the juices inside.

5. Check the pie during the later part of baking. If the edges start getting too dark, loosely cover them using aluminum foil.

6. Give the pie plenty of time to cool before slicing. I always wait because cutting into a piping-hot pie can make the filling run across the plate.

Serving Suggestions

Serve this tstreusel topped apple pie recipe warm enough for the apple filling to feel soft, but allow the crust to stay firm when sliced. Caramel sauce makes a nice addition for a richer dessert, while toasted pecans bring some extra crunch.

Smaller wedges work well for a holiday table, especially after a large meal. Coffee, black tea, or a glass of cold milk can also be served alongside a slice.

For a finishing touch, a light dusting of powdered sugar gives the top a neat appearance without making the streusel topped apple pie recipe overly sweet.

When To Serve

This streusel topped apple pie recipe fits naturally after lunch or dinner when a warm fruit dessert feels right. It also works nicely for an afternoon tea, weekend baking, family get-togethers, and holiday meals.

During apple season, a freshly baked pie can make a cozy addition to a casual Sunday table. Smaller slices are suitable for parties or dessert buffets, while generous wedges work well for a relaxed family dessert.

Health Benefits

Apples provide dietary fiber that can support healthy digestion and help keep you feeling full. They also contain vitamin C and several plant compounds that contribute to a balanced diet.

Cinnamon adds small amounts of beneficial plant compounds, while the fruit-based filling provides more nutrients than a dessert made mainly from refined ingredients.

Still, this pie contains sugar, butter, and flour, so it works best as an occasional dessert rather than a major source of nutrition. Portion size matters, especially for anyone monitoring daily sugar or calorie intake.

Ways To Make Additions Extra Delicious

➤ Add a maple touch: A small spoonful of pure maple syrup in the apple mixture can give the filling a gentle sweetness and a warm, rich taste. Keep the amount modest so the apples still remain the main focus.

➤ Include chopped walnuts: Finely chopped walnuts can be scattered over the streusel before baking. They become lightly toasted in the oven and add a pleasant nutty crunch to the soft fruit center.

➤ Add a little nutmeg: A small pinch of freshly grated nutmeg can deepen the spice profile. It works especially well alongside the apple pie spice and gives the filling a warmer bakery-style character.

➤ Try a vanilla finish: A few drops of vanilla extract added to the apple mixture can round out the sweetness. This small addition can make the filling taste fuller without requiring extra sugar.

➤ Add a crunchy sugar topping: Sprinkle a little coarse sugar over the streusel before the pie goes into the oven. It creates tiny crisp spots across the surface and gives the finished pie an attractive bakery-style look.

Storage Recommendations

Let the streusel topped apple pie recipe cool completely before storing it. Once it has cooled, cover the pie loosely and place it in the refrigerator, where it will keep well for up to 4 days.

If there are only a few slices left, I place them in airtight containers so the crust stays fresh and the streusel topped apple pie recipe does not pick up other smells from the refrigerator.

For longer storage, wrap the cooled slices tightly and freeze them for up to 2 months. To warm a slice, place it in a 325°F oven until heated through and the streusel feels crisp again.

Frequently Asked Question

Conclusion

This streusel topped apple pie recipe was a lovely baking experience for me. I enjoyed taking my time, preparing the apples, adding the streusel, and waiting for the pie to cool before cutting the first slice.

Seeing the filling hold together nicely made all that waiting worth it. Simple ingredients from the kitchen turned into a dessert that felt warm and special at the table.

I can easily see this streusel topped apple pie recipe becoming a recipe to make again on a quiet weekend or whenever a homemade dessert sounds good.

I hope you make streusel topped apple pie recipe soon, share it with someone you love, and enjoy a warm slice together.

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