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5 from 2 votes

Dutch Apple Pie Recipe

This Dutch Apple Pie with streusel topping will quickly become your favorite pie. An easy flaky deep-dish pie crust filled with homemade apple pie filling and topped with a buttery crumb topping.
Course Dessert
Cuisine American
Prep Time 35 minutes
Cook Time 1 hour 10 minutes
Servings 8 slices
Author Jen



  • 1 cup Vegetable Shortening
  • 2 cup Flour
  • 1 Egg
  • 4 tbsp cold Water
  • 2 tsp White Vinegar


  • 1/2 cup Sugar
  • 1/2 cup Brown Sugar
  • 1/4 cup Flour
  • 1 tsp Cinnamon
  • 1/2 tsp Salt
  • 1/4 tsp Nutmeg
  • 3 lbs Granny Smith Apples about 6 medium
  • 1 tbsp Cider Vinegar
  • 1 tbsp Butter


  • 1/2 cup Flour
  • 1/2 cup Sugar
  • 1/2 cup Brown Sugar
  • 1/2 cup Quick Oats
  • 3/4 tsp Cinnamon
  • 1/4 tsp Nutmeg
  • 6 tbsp cold Butter cut into small pieces


  • In a small bowl beat egg. Set aside.
  • Add shortening and flour to a large bowl.
  • Work shortening into flour with a pastry cutter until mixture has a crumbly texture resembling cornmeal.
  • Add beaten egg, cold water and white vinegar to shortening mixture.
  • Stir until just incorporated.
  • Cover surface with plastic wrap.
  • Place dough on wrap and use rolling pin to flatten to about 1/2".
  • Refrigerate for at least 20 minutes.
  • In a large bowl, combine 1/2 cup sugar, 1/2 cup brown sugar, 1/4 cup flour and 1 teaspoon cinnamon and 1/4 teaspoon nutmeg. Mix well.
  • Core, peel and slice apples into about 1/4" slices.
  • Add the apples and cider vinegar to the bowl of sugar and spices. Toss to coat. Set aside.
  • Preheat the oven to 425.
  • Flour a work surface.
  • Roll out pie crust on prepared surface.
  • Place in pie pan and pinch edges.
  • Line a baking sheet with aluminum foil to catch any spillover during baking and place in bottom third of oven.
  • Put apples in crust and dot top with pieces of butter.
  • Bake for 20 minutes.
  • In a large bowl, add 1/2 cup flour, 1/2 cup sugar, 1/2 cup brown sugar, Quick Oats, 3/4 tsp cinnamon and 1/4 tsp nutmeg. Whisk together.
  • Add cold butter and work with a pastry cutter until fully incorporated.
  • Crumble so pieces are no larger than pea sized.
  • Remove pie from oven and top with struesel mixture.
  • Add pie ring or loosely cover outer edge of crust with aluminum foil.
  • Reduce temperature to 375.
  • Return pie to oven to cook for about 50 minutes more (when crust is golden and filling is bubbling).
  • Allow to cool before serving.