Dutch Apple Pie is a cozy, rustic dessert beloved for its spiced apple filling and buttery streusel topping. Unlike the traditional double-crust version, this pie pairs a flaky bottom crust with a crunchy oat streusel, offering a satisfying contrast of textures. This award-winning version—baked by April Kofler, who won second place at the 2010 Annual Harvest Festival and Apple Pie Baking Contest at the Aptos Farmers Market—has just the right balance of tart apples, warm spices, and sweet, buttery topping. Serve it warm with vanilla ice cream or a dollop of whipped cream for a classic fall treat.
INGREDIENTS:
Pie Filling:
1 (9-inch) pie shell
5 cups apples, peeled, cored, and sliced
2 tablespoons all-purpose flour
2/3 cup white sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
2 tablespoons butter
3/4 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/2 cup packed brown sugar
3/4 cup rolled oats
1/2 cup butter
Streusel Topping:
3/4 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/2 cup packed brown sugar
3/4 cup rolled oats
1/2 cup butter, chilled and cubed
METHOD:
Preheat oven to 425°F. Place the unbaked pie shell in the pie pan and freeze while preparing the filling.
In a large bowl, toss sliced apples with 2 tablespoons flour, white sugar, cinnamon, nutmeg, and allspice until evenly coated.
Remove the pie shell from the freezer and fill with the apple mixture. Dot the apples with 2 tablespoons butter. Lightly tent a sheet of foil over the filling (do not seal).
Bake the pie for 10 minutes at 425°F to set the bottom crust.
While the pie bakes, combine flour, cinnamon, brown sugar, and oats in a medium bowl. Cut in the butter with a pastry blender or your fingertips until the mixture is crumbly.
Remove the pie from the oven. Sprinkle streusel evenly over the apples. Reduce oven temperature to 375°F and bake for 30–35 minutes, or until the topping is golden brown and the apples are tender. If the topping begins to brown too quickly, cover loosely with foil.
Allow pie to cool slightly before slicing. Serve warm or at room temperature with vanilla ice cream or whipped cream.
BAKER’S TIP:
For the best flavor and texture, use a mix of apples. Granny Smith adds tartness, while Honeycrisp, Fuji, or Braeburn bring sweetness and juiciness. Combining varieties ensures the filling isn’t too sweet or too soft, giving your pie a well-balanced taste and structure.
