Dutch Apple Pie with Oatmeal Streusel

This grand Dutch Apple Pie with Oatmeal Streusel is loaded with layers of tender apples and a delicious crunchy oat brown sugar streusel on top!  Definitely a favorite go-to dessert for the fall!  Nothing more comforting and cozy than a warm piece of  this pie with a big scoop of vanilla ice cream and some caramel sauce drizzled on top to really take it to the next sky-rocketing level!

Have you ever had Dutch Apple Pie?  I've tried different variations, but I really like the fact that Dutch Apple pie is essentially the ultimate apple pie and apple crisp mash up!  It has just the right amount of tart to it but sweet enough to balance it all out. What makes this apple pie singing praises for me, though, is the crumbly, crunchy oatmeal streusel on top!

So, the question is, have you ever had Dutch Apple Pie?  Because, if you haven't, *sad face*.  It's really amazing and we used our home-made easy pie crust that gave it tender, flaky, buttery flavors in the pie dough.  Incredible, simple to make and as far as the pie crust, you can make it 2-3 days in advance. Of course, you can't go wrong with a pre-made anytime, but over the holidays and special occasions, it's nice to go scratch all the way.

Ingredients Needed:

Pie Crust

• Easy Pie Crust Recipe or a 9” store-bought pie crust

Apple Pie Filling

• sugar
• cornstarch
• salt
• Granny Smith apples
• lemon juice

Oatmeal Crumb Topping

• all purpose flour
• old-fashioned rolled oats
• brown sugar
• salt
• cinnamon
• unsalted butter

How to Make Dutch Apple Pie with Oatmeal Streusel

Decide what crust you want to use: Easy Pie Crust Recipe or a 9” store-bought pie crust

1. If making homemade pie crust:  Prepare and refrigerate pie dough.  Roll the dough into a 12 ½ to13 inch circle and line a 9 to 9 ½ inch deep dish pie pan with it, shaping the edge into an upstanding ridge.  Flute or crimp the edge, then refrigerate the shell until needed.
2. If using store-bought pie crust
3. When ready to bake pie, adjust the oven racks so one is in the lower position and another is in the middle of the oven. Preheat oven to 400 degrees. Line a baking sheet with parchment paper.

Oatmeal Crumb Topping

1. Combine flour, oats, sugar, salt and cinnamon in a food processor.  Pulse several times to mix.
2. Scatter the butter pieces over the dry mixture. Pulse until the mixture resembles coarse crumbs.  Don’t over do it, you want to see some oat flakes.
3. Empty the crumbs into a large bowl and rub them gently to even out the consistency and make them more ‘buttery’. Store in fridge until after layering apples in next stage.

Apple Pie Filling Layering

1. Mix the sugar, cornstarch and salt together in a small bowl. Combine the apples and lemon juice in a large bowl.  Sprinkle about 1 tablespoon of sugar mixture evenly over the pie shell.  Arrange a single compact layer of apples in the shell, flat side down.  Sprinkle with 1 tablespoon of sugar mixture.  Arrange a second layer of apples on top of the first, and sprinkle with another tablespoon of the sugar mixture.  Continue layering until all the apples and sugar mixture have been used.

Baking the Pie and Storage

1. Set the pie on the prepared baking sheet and cover with a generous amount of the crumb topping.  You may not need all of it.  Tamp the crumbs down lightly.
2. Bake the pie on the sheet on the lower oven rack for 30 minutes @ 400 degrees.  Reduce the heat to 375 degrees and move the pie up to the middle rack, rotating it 180 degrees. Bake for up to 30-40 minutes longer, until you see thick juices bubbling up around the pie.  If the top starts to get too dark, cover with foil.
3. Transfer the pie to a rack and cool or at lest 1 ½ hours to 2 hours before serving. Cover and refrigerate left-overs after 24 hours.

Freezing

You can freeze up to 2 months.  To freeze an uncooked apple pie, assemble the pie in a metal pie pan. Wrap the pie tightly in plastic wrap, place it in a freezer bag, and label the bag. When ready to bake, unwrap the pie and bake at 400˚F for 60-70 minutes, until the crumble is evenly golden brown and the apple pie filling is bubbly. Cover the edges of the pie only with foil after 45 minutes, if they are getting too done.

What Are the Best Apples for Pie?

There are so many varieties of apples to choose from, however I prefer those pretty green Granny Smith!  I think they taste the best with their tart and sweet flavor as they hold their texture and don’t release as much liquid as others.

Other varieties that work well are:

• Fuji
• Gala
• Honeycrisp
• Braeburn
• Winesap

Dutch Apple Pie with Oatmeal Streusel is amazing! I don't know of anyone that has ever turned it down and it's always a crowd pleaser anytime of year.  It's definitely worth the effort to make!

More Pies Yes!!

• Key Lime Cheesecake Pie
• Creamy Custard Pie
• Pumpkin Pie Cake
• Easy Dreamy Oreo Chocolate Cream Pie
• No Bake Pumpkin Cheesecake
• Easy No-Bake Banana Cream Pie

Dutch Apple Pie with Oatmeal Streusel

Kim Lange

This grand Dutch Apple Pie with Oatmeal Streusel is loaded with layers of tender apples and a delicious crunchy oat brown sugar streusel on top!  Definitely a favorite go-to dessert for the fall! 

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Prep Time 30 mins

Cook Time 1 hr

Course Dessert

Servings 8 Servings

Calories

Ingredients

  

1x2x3x

Easy Home-made Pie Crust Recipe or a 9” store-bought pie crust

Apple Filling

• ⅔ cup sugar
• 1 ½ tablespoons cornstarch
• ½ teaspoon salt
• 6 ½ to 7 cups Granny Smith apples peeled, cored and sliced
• 1 tablespoon lemon juice

Oatmeal Streusel Crumb Topping

• 1 cup all purpose flour
• ½ cup old-fashioned rolled oats
• ⅔ cup packed brown sugar
• ¼ teaspoon salt
• ¼ teaspoon cinnamon
• ½ cup unsalted butter cold and cut into ¼ inch piece cubes

Instructions

 

Easy Pie Crust Recipe (get link in Notes) or a 9” store-bought pie crust

• If making homemade pie crust: Prepare and refrigerate pie dough. Roll the dough into a 12 ½ to13 inch circle and line a 9 to 9 ½ inch deep dish pie pan with it, shaping the edge into an upstanding ridge. Flute or crimp the edge, then refrigerate the shell until needed.
• If using store-bought pie crust
• When ready to bake pie, adjust the oven racks so one is in the lower position and another is in the middle of the oven. Preheat oven to 400 degrees. Line a baking sheet with parchment paper.

Oatmeal Crumb Topping

• Combine flour, oats, sugar, salt and cinnamon in a food processor. Pulse several times to mix.
• Scatter the butter pieces over the dry mixture. Pulse until the mixture resembles coarse crumbs. Don’t over do it, you want to see some oat flakes.
• Empty the crumbs into a large bol and rub them gently to even out the consistency and make them more ‘buttery’. Store in fridge until after layering apples in next stage.

Apple Filling Layering

• Mix the sugar, cornstarch and salt together in a small bowl. Combine the apples and lemon juice in a large bowl. Sprinkle about 1 tablespoon of sugar mixture evenly over the pie shell. Arrange a single compact layer of apples in the shell, flat side down. Sprinkle with 1 tablespoon of sugar mixture. Arrange a second layer of apples on top of the first, and sprinkle with another tablespoon of the sugar mixture. Continue layering until all the apples and sugar mixture have been used.
• Set the pie on the prepared baking sheet and cover with a generous amount of the crumb topping. You may not need all of it. Tamp the crumbs down lightly.
• Bake the pie on the sheet on the lower oven rack for 30 minutes @ 400 degrees. Reduce the heat to 375 degrees and move the pie up to the middle rack, rotating it 180 degrees. Bake for up to 30-40 minutes longer, until you see thick juices bubbling up around the pie. If the top starts to get too dark, cover with foil.
• Transfer the pie to a rack and cool or at lest 1 ½ hours to 2 hours before serving. Cover and refrigerate left-overs after 24 hours.

Notes

Easy Pie Crust Recipe link

 

Keyword amish dessert, apple pie, oatmeal streusel, pie, pie crust

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