Dutch Apple Pie with Streusel (Cozy Fall Recipe)

You know how some desserts just scream autumn the second you pull them from the oven? That’s exactly what Dutch Apple Pie with Streusel feels like.

It’s not just another fall recipe – it’s a warm, spiced, slightly messy slice of home.

This is the pie that makes your kitchen smell like cinnamon and roasted apples while you’re trying to sneak a forkful before the kids notice.

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Why Dutch Apple Pie Beats the Classic

Here’s the truth: a double-crust apple pie looks great in a Norman Rockwell painting, but it’s high maintenance. Rolling two crusts, crimping edges, sealing them tight – it’s work.

Meanwhile, Dutch apple pie with streusel topping? You swap that second crust for a buttery crumble topping that’s easier and way more satisfying.

Less stress, more crunch. As a dad who bakes mostly when the house is loud and chaotic, I’ll take the path that saves my sanity.

Picking the Right Apples

Don’t cheap out here. The apples carry the whole show.

For the best autumn baking, I grab a mix: Granny Smith for the tart bite, Honeycrisp for sweetness, maybe a Braeburn or two for balance.

Mixing varieties gives depth – sweet, tart, crisp, soft – all in one bite.

That’s what makes a homemade apple pie feel layered instead of flat.

If you only use one apple, you end up with pie that tastes one-note, like playing guitar on a single string.

Building the Streusel Topping

This is where the magic happens. Forget plain sugar dusting.

A proper streusel topping blends flour, cold butter, brown sugar, and cinnamon until it clumps into little pebbles.

The key? Use your fingers. Rub the butter in gently until it forms those rustic nuggets.

Don’t overmix – clumps equal crunch.

When this bakes, it turns into golden gravel that shatters when you dig your fork in. I’ve tried store-bought versions, and they never give that same crackly texture.

Step-by-Step: Dutch Apple Pie with Streusel

Here’s how I tackle it (dad style – straightforward, no fluff):

1. Crust: Roll out a chilled pie crust (homemade or store-bought, no judgment). Line your dish, crimp edges.
2. Filling: Coat the apple slices in a splash of lemon, a sprinkle of sugar, warm cinnamon, a hint of nutmeg, and just enough cornstarch to hold the juices together. That last one thickens the juices so you don’t end up with apple soup.
3. Streusel: Mix flour, brown sugar, cinnamon, and cubed butter. Use hands to form crumbs.
4. Assemble: Fill crust with apples. Blanket it with streusel topping.
5. Bake: 375°F for about 50 to 55 minutes. If the crust edges start looking a little too toasty, shield them with strips of foil to slow the browning.
6. Rest: Let it sit for 2 hours before cutting. I know, torture. But that’s how the filling sets.

Serving It Up

Here’s my advice: skip the whipped cream. This pie begs for vanilla ice cream – cold, creamy, melting into warm pockets of spiced apples.

That contrast is unbeatable. If you’re making this for a holiday dinner, serve it slightly warm. Guests won’t care if the slices aren’t perfect.

Trust me, they’ll be too busy scraping crumbs off their plates.

Final Thoughts

Here’s something I’ve learned after years of fall baking with kids underfoot: recipes like this aren’t just about dessert.

They’re about slowing down. A Dutch Apple Pie with Streusel teaches patience – you wait for the apples to soften, the crust to firm, the topping to crisp.

You can’t rush it. And honestly? That’s a good reminder in a season when life speeds up.

So bake the pie, let the house smell like cinnamon sugar, and take a moment to sit down with a slice. That’s what fall tastes like.