Mom's Dutch Apple Pie Recipe

Sunday, August 9, 2015
One of the pies I really loved warm or cold is Dutch Apple Pie.

I just love the soft but slightly crunchy topping on the apples it reminds me of cobblers more than pie.

Either way with a scoop of ice cream you got one heck of a pie alamode.

Mom uses to make this with a graham cracker crust and by brushing egg yolk on the bottom so it wouldn't get soggy from the apples but through the years I adapted this one as I prefer regular homemade pie crust.

You can do either one.

this is an apple pie with a dutch apple streusel topping

this is a homemade pie crust with apples in it ready to bake

apples inside raw pie crust dough

this is the streusel for dutch apple pie topping

Mom's Dutch Apple Pie Recipe adapted

1 - 9-inch unbaked pie crust (Note: in the original recipe my mom made she used graham cracker crust I prefer regular pie crust if you like graham cracker crust brush the bottom with 1 beaten egg yolk and bake for 5 minutes at 350 degrees before adding the apples) homemade or store-bought

5 cups sliced apples I used either McIntosh or Rome Apples

1 tablespoon lemon juice

1/2 cup sugar

1/4 cup brown sugar

3 tablespoons flour

pinch of salt

1/2 teaspoon each cinnamon and nutmeg

Mix all together in a bowl and add to the raw pie crust.

Heat oven to 375 degrees.

Dutch Apple Topping for Pie:

In another bowl add:

3/4 cup flour

1/4 cup each white sugar and brown sugar

1/3 cup softened butter

1/2 teaspoon cinnamon

Mix until crumbly and add to the top of the raw apples in the pie plate.

Bake until golden brown and bubbly around 50 minutes. Cool before serving.


  1. Scrumptious! I need a large wedge for my afternoon tea.

  2. I love Dutch apple pie! I can never get a perfect top crust and this solves the problem. And apple pie always ranks in my top favorite desserts---your recipe looks perfect!


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