Dutch Apple Pie with Oatmeal Streusel

4.66 from 41 votes

Dutch Apple Pie with Oatmeal Streusel

Dutch apple pie with oatmeal crumble topping and a luscious creamy apple filling. The pie filling is cooked to perfection on the stovetop, placed in a pre-baked pie crust then topped with a crunchy, buttery topping and quickly browned in the oven.

Prep Time20

Cook Time45

Total Time1 5

Course: Desserts

Cuisine: American

Keyword: Dutch apple pie with oatmeal streusel

Servings: servings

Author: Dahn Boquist

Ingredients

Single Crust Pie Dough Homemade or storebought

Apple Pie Filling

4 pounds apples peeled, cored, and sliced
2 tablespoons fresh lemon juice
1 cup granulated sugar
2 tablespoons all-purpose flour
2 tablespoons cornstarch
1 teaspoon ground cinnamon
¼ teaspoon salt
¼ cup heavy cream

Oatmeal Streusel Topping

1 cup old-fashioned rolled oats
1 cup all purpose flour
1 cup brown sugar packed
½ teaspoon ground cinnamon
¼ teaspoon salt
½ cup butter melted

Instructions

Prepare the Crust:

Roll out your pie dough on a lightly floured surface until it’s about 2 inches larger in diameter than your pie pan.
Transfer the dough to the pan, press it in and flute the edges. Place the crust in the refrigerator while you prepare the filling.

Make the Apple Filling:

Place the apples in a large bowl and toss with the lemon juice.
Combine the sugar, flour, cornstarch, cinnamon, and salt in a small bowl then toss it with the apples and coat them with the sugar mixture. Drizzle the cream over the top and set the bowl aside while you mix the streusel topping.

Prepare the Crumble Topping and Pie:

In a medium bowl, mix the rolled oats, flour, brown sugar, cinnamon, and salt.
Pour the melted butter over the dry ingredients and stir until the mixture is crumbly and well combined.
Remove the pie crust from the refrigerator and pour the pie filling into the prepared crust (juices and all... the extra juices won't make the filling runny if bake the pie long enough).
Sprinkle the streusel topping evenly over the apples.

Bake the Pie:

Place the pie on a baking sheet to catch the drips. Slide the pie into the oven on the bottom rack.
Bake at 425°F for 15 minutes then reduce the temperature to 350°F and move the pie to the center of the oven.
Continue baking for an additional 50-65 minutes, or until you see the filling is bubbly. If the pie crust starts to brown too much before you see the filling bubble, cover it with some aluminum foil and continue baking until it bubbles.
If the filling doesn't reach a bubbling stage, the thickener won't have a chance to do its job effectively, which could result in a runny filling. Increase the bake time if needed.
Remove the pie from the oven and allow it to cool to room temperature before slicing. Letting the pie cool first helps the filling set.

Video

Notes

Choose good baking apples: Use apples that hold their shape in the oven. A mix of sweet and tart varieties like Honeycrisp and Granny Smith gives the best flavor and texture.

Start hot, then lower the heat: Begin baking at 425°F to set the crust and help prevent a soggy bottom. After 15 minutes, reduce the temperature to 350°F so the filling cooks through without over-browning the crust.

Use two rack positions: Bake the pie on the lower rack for the first 15 minutes to help the bottom crust bake through. Then move it to the middle rack to finish baking evenly and avoid scorching the bottom.

Adjust for juicy apples: If your apples are extra juicy, add 1 additional tablespoon of flour to the filling to help thicken the juices as it bakes.

Cool before slicing: Let the pie cool to room temperature before cutting. The filling needs time to set so you get clean slices instead of a runny mess.

Nutrition