Old Fashioned Dutch Apple Pie is a traditional apple pie with a streusel topping of butter, flour & sugar instead of pastry which is easy to make and adds an extra bit of crunch.
Note: This is a recipe post by contributing author, Andrea Ferenchik.
The Story Behind this Recipe
Every Thanksgiving, my sister-in-law Mindy brings an apple pie. She’s been making pies with her mom and grandma since she was young. Now that she has kids, she’s expanded the tradition.
Last year, she and her family plus 7 other families got together and made over 30 pies! This pie easily freezes so it can be made ahead of time and popped in the oven on Thanksgiving.
Mindy tells me the KEY to this pie is using a variety of apples. For this pie, I googled “best apples for apple pie.” I then just picked two of every variety that my local grocery store had in stock.
How to make a easy leaf pie crust
For the pie crust, I used a store-bought refrigerated crust. If you like a flaky crust, I recommend Trader Joe’s pie crust.
To give it a little more Thanksgiving flare, I added the completely unnecessary but photogenic step of adding little cutout leaves to the crust edge.
This is easy to do by using an extra store bought unbaked pie shell. Spread it out on a lightly floured surface, then use a leaf cookie cutter to cut out as many leaves as you need to cover all of the edges of your pie crust. Use a tiny bit of water on your fingers to "glue" the leaves to the pie shell.
Then, when I was done, I sprinkled the extra pie crust with cinnamon sugar and popped them in the oven for 15 minutes. This little treat reminds me of when my mom baked growing up. We always had the scraps with cinnamon sugar. Yum!
Keep scrolling to see the complete recipe for this Old Fashioned Dutch Apple Pie.
The apple crumble topping makes this pie extra special!
Perfect for the holidays! Be sure to add this Old Fashioned Dutch Apple Pie to your dessert table this year!
Andrea Ferenchik is a professional photographer and owner of Andrea Linn Photography. She is also the founder of the soon to be launched online photography course, “Learn to Use Your Big Girl Camera” where she will teach families and entrepreneurs to be their own go-to photographer. To be the first to know, go to www.thebiggirlschool.com and get a free course.
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Old Fashioned Dutch Apple Pie
For the crust
- 2 9” unbaked pie shells
For the filling
- 5 cups tart apples, sliced 4-6 apples, such as Granny Smith
- 2 teaspoons lemon juice
- ½ cup sugar
- ¾ teaspoon cinnamon
For streusel topping
- ¾ cup all purpose flour
- 6 tablespoons butter
- ⅓ cup sugar
For the crust and filling
- Preheat oven to 400°F. Place one unbaked pie shell in 9" pie plate. If desired, use the remaining pie shell to cut leaves and place on edges of pie crust with a little bit of water to make them stick. Set aside
- Pare, core, and cut apples into thin slices. Place in large bowl. Sprinkle with lemon juice. Set aside. Mix ½ cup sugar and cinnamon. Fold into apples. Pour into pie crust and distribute apples evenly.
For the streusel topping
- In a medium bowl, mix ⅓ cup sugar with flour, cut in butter until crumbly. You can use a pastry blender for this step or simply use your fingers to blend the butter into the flour mixture. Sprinkle on top of apples.
- Bake at 400 degrees for 35-40 minutes or until done. If pie crust browns too quickly, cover edge with foil. Cool slightly. Serve with ice cream, if desired. Store covered in the refrigerator for up to 3 days.
- Note: Instead of baking the pie, you can freeze it for later. Make sure to cover well with plastic wrap. Once you're ready to bake, if frozen: bake 30 min covered, 45-60 uncovered.