Dutch apple pie has a juicy sour cream apple pie filling topped with a layer of sweet crumb topping. Also called a French or Dutch apple pie.
Dutch apple pie (AKA Dutch apple crumb pie, French apple pie, or streusel apple pie) is a bit different than traditional apple pie. This type of apple pie is topped with a sweet crumb topping rather than a pie crust.
That crumb topping gives this pie kind of an apple crisp like quality, which is why this is not only a favorite pie but also one of my favorite desserts.
I mix in a little sour cream into the filling. If you’d ever had a sour cream apple pie, the sour cream gives it a bit of creamy tartness that balances out the sweetness in the pie.
“Great recipe! I’ve been making this pie for years and we have it every 4th.” – Jenny
How to make Dutch apple pie
Here you’ll find instructions and step-by-step photos showing how to make this recipe. The full recipe, including ingredients, is given below.
Step 1: Prepare the pie dough to the point where it’s ready for the filling, and place the pie dough into the pie plate.
Step 2: In a large bowl, toss together sliced apple, fresh lemon juice, sugar, and spices.
Step 3: Toss sour cream and vanilla into apple slices. Stir in flour.
Step 4: Add apple filling to prepared pie shell. Place on a baking sheet (a cookie sheet), and bake for 20 minutes.
Step 5: To make the crumble topping, whisk together flour, brown sugar, and granulated sugar in a medium bowl. Cut butter into the flour mixture to form crumbles.
Tip >> I like to use a pastry cutter to cut in the butter, but you could also use two forks.
Step 6: Top pie with crumbles, and continue to bake for about 20 more minutes, or until topping is lightly browned and apples are hot and bubbly.
Step 7: If the top of the pie or the pie crust begins to overbrown, loosely tent with aluminum foil.
Recipe Tips!
- Apples: Be sure that the apple is in uniform pieces or slices so that the apples will cook uniformly.
- Spices: You can substitute 2 teaspoons of apple pie spice for the spices.
- Sour cream: Feel free to use full-fat or lite sour cream. I don’t recommend using fat-free sour cream. Greek yogurt also works well.
Recipe FAQs
Granny Smith apples are the go-to baking apples for pies. If you don’t like tart apples, other good choices are Honey Crisp, Pink Lady, or Fuji apples.
No, you don’t have to. You can use Greek yogurt, use less sour cream, or even omit the sour cream.
Serving suggestions
The pie is fantastic on its own. However, it’s also great topped with a scoop of vanilla ice cream or with a dollop of homemade whipped cream.
Storage
Store any leftover pie in an airtight container in the refrigerator. The pie will keep for up to 3 days when properly stored in the fridge.
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Dutch Apple Pie
Equipment
- 9-inch pie pan
Ingredients
Filling
- 3 cups peeled and sliced baking apples
- 1 teaspoon fresh lemon juice
- ½ cup granulated sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ¾ cup sour cream
- ½ teaspoon vanilla extract
- 2 tablespoons all-purpose flour
Topping
- ½ cup all-purpose flour
- ⅓ cup brown sugar
- ¼ cup granulated sugar
- 3 tablespoons cold butter
Instructions
- Prepare pie crust according to recipe or package directions to the point where it’s ready for filling.
- Preheat oven to 350 F.
- In a large bowl, toss together sliced apple, lemon juice, sugar, and spices.3 cups peeled and sliced baking apples, 1 teaspoon fresh lemon juice, ½ cup granulated sugar, 1 teaspoon ground cinnamon, ¼ teaspoon ground ginger, ¼ teaspoon ground cloves, ¼ teaspoon ground nutmeg
- Toss sour cream and vanilla into apple slices.¾ cup sour cream, ½ teaspoon vanilla extract
- Stir in flour.2 tablespoons all-purpose flour
- Add filling to prepared pie crust.
- Place on a baking sheet, and bake for 20 minutes.
- In a small bowl, whisk together flour and sugars for the topping.½ cup all-purpose flour, ⅓ cup brown sugar, ¼ cup granulated sugar
- Cut in butter to form crumbles.3 tablespoons cold butter
- Top pie with crumbles, and continue to bake for about 20 more minutes, or until topping is lightly browned and apples are hot and bubbly.
- If pie crust begins to overbrown, loosely tent with foil.
Notes
- Apples: Be sure that the apple is in uniform pieces or slices so that the apples will cook uniformly.
- Spices: You can substitute 2 teaspoons of apple pie spice for the spices.
- Sour cream: Feel free to use full-fat or lite sour cream. I don’t recommend using fat-free sour cream. Greek yogurt also works well.
- Nutrition values are estimates.
Nutrition
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Reader Interactions
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Comments & Reviews
Ron says
The sour cream flourish is actually a better touch than I had expected. Such an easy pie to put together, and the reward is fantastically Tasty.
Kate says
Thank you so much!
Jenny says
Great recipe! I’ve been making this pie for years and we have it every 4th.
Kate says
Thanks!! I’m so glad you like it!
Marianna says
About to start making this recipe when I noticed it does not specify a temperature! Can you specify?
Kate says
Thank you!!! The temperature is 350 F. Again, thanks for catching that!
Vicki says
looking for a good cherry crumb pie recipe?
Kate says
Absolutely! I am always looking for any good recipes! =)
Susan says
Every holiday, we have a least tow or three version of apple pie. We just can’t get enough.
Kate says
That sounds like a great way to celebrate the holidays! =)
Trish - Mom On Timeout says
What a gorgeous pie Kate! I just want to dig right in! Pinned!
Kate says
Thanks so much, Trish!!
Tori@Gringalicious.com says
I can almost smell it through the internet. Can’t wait to make this!
Kate says
Thanks! =)
Sam @ PancakeWarriors says
oh goodness I think I like pies with crumb topping better anyway. I’ve never had an apple pie with sour cream or greek yogurt mixed in but I’m very intrigued on that taste. This pie is stunning thanks for sharing!
Kate says
Thank you!! =)