This is the best Dutch apple pie you’ll ever make! The apples are full of warm fall spices (with a secret ingredient!) and topped with tons of buttery cinnamon streusel.
Presenting the only apple pie you ever need in your life! Complete with an XL scoop of vanilla ice cream and even a secret ingredient to keep things exciting.
Y’all, I’ve been making a version of this pie for many years now and it’s way past due that you have access to the best apple pie ever.
What makes it Dutch-style? Think of it as like a cross between apple pie and apple crisp. All that means is that we’re loading down a custardy spiced apple filling with tons of brown sugar streusel.
Also known as the PERFECT slice! Everyone who tries this pie says its the best they’ve ever had and I promise you’ll be a believer after one bite.
This Dutch Apple Pie features…
- A flaky, buttery pie crust
- Tender spiced apple filling
- A buttery brown sugar streusel topping
- Incredible warm with a scoop of vanilla ice cream on top
Making the Dutch Apple Pie
(scroll down to the bottom of the post for the full recipe)
Ingredients You Will Need
- Pie pastry
- Vanilla ice cream
- All-purpose flour
- Granulated sugar
- Brown sugar
- Unsalted butter
Choosing Your Apples
This recipe is very forgiving as far as types of apples go. We typically try to stick with a sweeter, crisp apple that holds its shape in a pie such as gala, honeycrisp, braeburn, or jonathans.
We do recommend you stay away from using granny smith apples in particular for this pie because we found they give it a bit of a too-tart flavor and require more sugar to balance that.
Tips for Perfect Dutch Apple Pie
- Thinly slice apples into uniform size – we recommend 1/4-inch thick slices for evenly-cooked apples.
- Use melted ice cream in apple filling – typically heavy cream is used in Dutch apple pie, but our secret ingredient in place of this is melted vanilla ice cream! It gives the filling a rich, vanilla-scented flavor.
- Chill pie crust before baking – once you have the pie crust rolled out and in the pan, pop it in the refrigerator while you prep the filling and topping to allow the fats to chill before baking.
- Bake pie at 375F on middle rack – if you find that your crust is browning too fast, lightly cover it with tin foil or a pie shield.
Try these ideas for a different twist on this recipe.
- Use nuts in topping – try pecans or walnuts for an extra crunch in the streusel topping.
- Add dried fruit to apple filling – try adding a handful of dried cranberries or raisins.
- Top pie with caramel – a drizzle of warm caramel would be a wonderful way to serve this pie.
Serving and Storing Apple Pie
We recommend letting this apple pie cool completely to room temperature before slicing and serving. It might be tempting to dig into this pie warm, but it’s essential you give it time to cool otherwise the slices won’t come out clean.
For long term storing, we recommend storing this pie in the refrigerator due to the vanilla ice cream that’s in the filling. It stores well in refrigerator up to 4 days and individual servings can be reheated 1-2 minutes in the microwave.
One slice of this apple pie and you’ll be hooked. The tender, spiced apple filling, the buttery crust, the sweet streusel you get in every bite…the inevitable huge scoop of ice cream you’ll be topping this bad boy with…
Trust me, you won’t be making any other apple pie but this one for the rest of your life! This is always on our Thanksgiving dessert menu for very good reason!
Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.
Watch this pie made step-by-step on Google web stories.
Try these other amazing apple desserts next!
Best Dutch Apple Pie
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- Pie pastry for 1 (9-inch) pie
- 3 lbs gala or honeycrisp apples (6-8 medium apples), sliced into thin 1/4-inch slices
- 1/2 cup melted vanilla ice cream
- 1 tablespoon all-purpose flour
- 1/3 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- 3/4 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup light brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 cup unsalted butter, melted
- Vanilla ice cream or whipped cream for serving
- Preheat oven to 375F. Roll pastry out to fit a 9-inch pie pan and transfer to pan leaving about 1 inch of overhang. Fold edges under and crimp edges. Refrigerate pie crust while preparing the filling and streusel topping.
- In a large bowl, combine sliced apples, melted vanilla ice cream, flour, sugar, cinnamon, nutmeg, allspice, and cloves. Set aside for a moment.
- In a separate medium bowl, combine flour, granulated sugar, brown sugar, cinnamon, and butter until mixture is crumbly.
- Remove pie crust from refrigerator and fill crust with apples. Top apples evenly with streusel.
- Bake pie at 375F 50-60 minutes until crust and topping is golden brown and apple filling is tender.
- Allow pie to cool completely on a wire cooling rack before slicing and serving with vanilla ice cream or whipped cream. Enjoy!
This post was updated with new recipe adjustments and photos on 9/28/23.