Homemade Apple Crumb Pie with Cinnamon Streusel

Apple Crumb Pie, also known as Dutch Apple Pie, brings together a flaky single-crust base, a warmly spiced apple filling, and a buttery streusel topping—making it an ideal dessert for autumn gatherings and holidays.

I’m normally more drawn to cream pies than fruit pies—banana cream or coconut cream usually win when I pick up a pie from the bakery. Still, a great Apple Crumb Pie is one of the few fruit pies that competes with my favorite cream pies.

Some places call this style Dutch Apple Pie. Regardless of the name, it’s an apple pie baked with a sweet crumb (streusel) topping rather than a full top crust. The contrast of a tender, lightly spiced apple filling with a crisp, buttery crumb is what makes it stand out.

I consulted a friend who excels at pies to make sure this version turned out just right. This recipe is versatile enough for a Sunday dinner, Thanksgiving, or a simple weeknight treat—don’t forget to serve it warm with a scoop of vanilla ice cream.

WHAT IS DUTCH APPLE PIE?

Dutch apple pie is simply an apple pie topped with a crumbly streusel instead of a traditional pie crust lid. The streusel is typically made of flour, sugar, and butter, often with added nuts or spices for texture and flavor.

The combination of a flaky bottom crust, slightly tart apple slices, warming spices, and a sweet, crunchy crumb topping creates a dessert that’s both homey and crowd-pleasing.

If you’re not a fan of rolling out or working with lots of pastry, a crumb-topped apple pie is an excellent alternative: you still get the flaky base without the fuss of a double-crust pie. For variety, some bakers add savory elements—cheddar in the crumble, for example—to create an interesting sweet-and-salty contrast.

I like to fold a few chopped pecans into the topping for extra crunch, but they’re optional if you prefer a nut-free version.

WHAT APPLES ARE BEST FOR PIE?

Choosing the right apples makes a big difference. For this recipe I used Honeycrisp apples because they balance sweetness, tartness, and firm texture—ideal for a pie that bakes without pre-cooking the filling.

If Honeycrisp aren’t available, try a mix: Jonagold, Jonathan, Golden Delicious, or Pink Lady all work well. If you use Granny Smith apples, consider blending them with a sweeter variety to keep the filling balanced, since this recipe uses a moderate amount of sugar.

HOW TO MAKE APPLE CRUMB PIE

I prefer not to pre-cook the apple filling. Tossing raw, thinly sliced apples with sugar, flour, lemon juice, and spice keeps the fruit from becoming mushy while allowing the slices to soften just enough in the oven.

Begin by pressing a single-crust pie shell into a 9-inch pie plate and crimping the edges. Chill the crust briefly while you prepare the filling and streusel to keep the fat in the dough firm for a flakier result.

Filling ingredients:

• 6 cups peeled, cored, and thinly sliced apples
• 1/3 cup granulated sugar
• 3 tablespoons all-purpose flour
• 1 tablespoon lemon juice
• 1 1/2 teaspoons apple pie spice (or a blend of cinnamon, nutmeg, and allspice)

Toss the sliced apples with the sugar, flour, lemon juice, and spice in a large bowl. Let the mixture rest while you make the crumb topping.

Crumb topping ingredients:

• 3/4 cup all-purpose flour
• 1/2 cup packed brown sugar
• 1/3 cup pecan chips (optional)
• Pinch of salt
• 5 tablespoons unsalted butter, melted

Mix the flour, brown sugar, pecans (if using), and salt, then stir in the melted butter until the mixture forms coarse crumbs. Spoon the apple filling into the chilled crust, pour in any accumulated juices, and press the crumb topping evenly over the apples.

Place the pie on a rimmed baking sheet to catch any overflow and bake at 375°F for about 50–60 minutes. The pie is done when the crust and crumbs are golden brown, juices bubble at the edges, and the apples are tender. If the topping or crust browns too quickly, shield the edges or tent the top loosely with foil.

STORAGE TIPS

Store the cooled pie covered at room temperature for up to 2 days. For longer storage, refrigerate for an additional 2–3 days. Note that the crust and crumb topping will gradually soften over time, so this pie is best the day it’s served or the following day.