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Dutch Apple Pie with Cinnamon Nutmeg Streusel Recipe

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3.9 from 9 reviews

This classic Dutch Apple Pie recipe is a delicious twist on traditional apple pie, featuring tender, spiced apple filling with cinnamon and nutmeg, topped with a buttery brown sugar crumble. Perfectly baked to golden brown perfection, it’s ideal served warm with vanilla ice cream.

Ingredients

Pie Dough

  • 1 pie dough round, store-bought or homemade

Filling

  • 1 cup (2 sticks) salted butter, divided
  • 1¼ cups all-purpose flour, plus more for dusting
  • ½ cup white sugar
  • 1 cup packed brown sugar, divided
  • 2 tablespoons fresh lemon juice (from 1 lemon)
  • 2 teaspoons cinnamon, divided
  • 1 teaspoon ground nutmeg, divided
  • 8 Granny Smith apples, peeled and thinly sliced (about 2½ pounds)
  • 1 teaspoon vanilla extract
  • ¼ cup water

Instructions

  1. Preheat Oven: Preheat your oven to 425°F (220°C) and position a rack in the center to ensure even baking.
  2. Prepare Apple Filling: Melt ½ cup (1 stick) of butter in a large pot over medium heat. Stir in ¼ cup of flour until a paste forms, cooking for 1 to 2 minutes. Add white sugar, lemon juice, ¼ cup water, ¼ cup brown sugar, 1 teaspoon cinnamon, and ½ teaspoon nutmeg. Bring to a boil over high heat, stirring regularly, then reduce to low and simmer for 3-5 minutes until sugars dissolve. Remove from heat. Stir in sliced apples and toss to coat them evenly with the mixture.
  3. Prepare Pie Dough: Lightly flour your surface and roll out the pie dough into a 14-inch round. Transfer gently to a 9-inch deep dish pie plate and press it into the bottom and sides without stretching. Trim edges as needed and crimp using fork tines for a decorative finish.
  4. Make Streusel Topping: In a food processor, combine the remaining 1 stick (½ cup) of butter cut into 8 pieces with 1 cup flour, ¾ cup brown sugar, 1 teaspoon cinnamon, ½ teaspoon nutmeg, and vanilla extract. Pulse about 8-10 times until pea-sized crumbs form. If you don’t have a food processor, use a large bowl and a pastry cutter to achieve the same crumbly texture.
  5. Assemble Pie: Spoon the apple filling with the liquid into the prepared pie crust, mounding slightly in the center. Evenly sprinkle the streusel topping over the apples.
  6. Bake Pie: Place the pie on a rimmed baking sheet and bake at 425°F for 15 minutes. Then reduce the oven temperature to 350°F (175°C) and continue baking for approximately 45 minutes, or until the crust and streusel are golden brown and the filling is bubbling. If the topping or crust browns too fast, cover loosely with foil.
  7. Cool: Remove pie from oven and cool on a wire rack for at least 2 hours to allow filling to set before slicing and serving.

Notes

  • If a food processor is not available for the streusel topping, use a large bowl and a pastry cutter to cut the butter into the dry ingredients until crumbly.
  • Using tart Granny Smith apples helps balance the sweetness with their crisp texture and acidity.
  • Serving warm with vanilla ice cream complements the spices and crumble topping perfectly.
  • Ensure the pie is fully cooled to prevent the filling from being too runny when sliced.
  • Store leftover pie covered in the refrigerator for up to 3 days.

Find it online: https://marthatasty.com/dutch-apple-pie-with-cinnamon-nutmeg-streusel-recipe/