Traditional Dutch Apple Pie Recipe (2024)

FAQs

What is the difference between Dutch Apple Pie and old fashioned apple pie? ›

What is the difference between apple pie and Dutch apple pie? The main difference is the topping. Regular apple pie has a plain pie crust topping (or a lattice crust!) while Dutch apple pie has a crumbly, streusel top with chopped walnuts.

What Makes it “Dutch”? The unique crumb topping of butter, sugar, and flour is what sets this dessert apart. While traditional apple pie boasts a regular double crust (a crust on the bottom and a crust on top), a Dutch apple pie has a regular bottom crust, but a crumble topping.

Instead of a second pie crust over your spiced apple filling, enjoy a generous crisp golden blanket of sweet streusel crumbs made with sugar, flour, butter and nuts—this just might be the best Dutch Apple Pie recipe around!

If you want the BEST Dutch Apple Pie, use real butter in the crust and topping, margarine won't have the same flavor or effect. Don't skip the egg wash. The egg wash helps create a beautiful golden crust, but more importantly, helps prevent a soggy crust on the bottom. Don't skip chilling the pie crust.

One of the chief reasons bakers end up with apple soup under the crust is failure to bake their pie long enough. There's almost no such thing as over-baking an apple pie; I've baked apple pies for 2 hours and longer, and they turn out just fine.

Ideally, apple pie (or any fruit pie) should be stored in the refrigerator, either with a lid or covered tightly with plastic wrap. It will last up to 4 days in the refrigerator, but always be sure to check in on your leftovers to make sure they still look and smell good before diving in.

You do not need to pre-bake a pie crust for an apple pie or any baked fruit pie really, but we do freeze the dough to help it stay put. Pre-baking the pie crust is only required when making a custard pie OR when making a fresh fruit pie. you should probably get: Pie weights are super helpful to have for pre-baking.

Many pie fillings are made with a processed thickening agent that keeps the filling jelly-like and in place. But McDonald's uses a dehydrated apple powder. The powder not only thickens the filling, but it also adds that extra apple taste that you love.

All-purpose flour is an easy solution, as you're sure to have it in your pantry. Since it's lower in starch, you'll use more of it than you would higher-starch thickeners. Quick-cooking tapioca makes filling bright and clear, but also gives it a stippled and somewhat sticky texture.

Dutch apple pies have a crumbly topping while traditional apple pies have a top layer made from pie crust. Unlike other apple pie varieties like French apple pies, Dutch apple pies have a streusel topping that can require extra prep time and tools like a pastry blender.

Can you freeze Dutch apple pie before baking? ›

Tightly wrap unbaked pie in 3 layers of plastic wrap, making sure all sides of pie are completely sealed and unexposed. Next, place pie in gallon-size freezer plastic bag; label with the following information: Apple Pie and expiration date of pie which is 2 months after pie is frozen.

A traditional apple pie features a buttery, flaky crust encasing the apple filling. Apple crisps, on the other hand, have a crunchy, crumbly coating on top (and nothing on the bottom). Check out our recommendations for the best apples to use in apple pie.

This Dutch apple crisp recipe is made without oats and is a slight twist on the traditional apple crisp. It's perfect for people who love apple pie, but don't want to deal with making a pie crust. The recipe exclusively uses brown sugar in order to give it a rich taste that reminds me of a caramel apple.

German Streusel Apple Pie vs American Apple Pie

This German apple pie uses a cake-like crust that is super soft and tender. It has a similar texture to a coffee cake and it is made using a batter. American apple pie is usually made with a flaky crust that is rolled out from a dough.