Paula Deen’s Dutch Apple Pie Recipe: Buttery Crust With Cinnamon-Kissed Apples

There’s something timeless about a warm slice of apple pie, and this version delivers with its buttery crust and rich cinnamon filling. The double crust top and bottom creates a perfect balance of textures that makes every bite satisfying.

What sets this apart is the layer of streusel topping between the apples and upper crust, adding a delightful crunch. The apples stay tender yet hold their shape, while the cinnamon-spiced filling offers just the right amount of sweetness.

You’ll love how the golden crust encases the spiced apples, creating a dessert that’s as beautiful as it is delicious. The aroma alone will have everyone gathering in the kitchen.

Serve warm with vanilla ice cream for the ultimate comfort food experience. Here’s how to make this classic pie.

Ingredients for Dutch Apple Pie Recipe Paula Deen

Classic ingredients for a timeless pie with buttery layers and spiced apples.

The crust is everything here. Paula Deen swears by cold butter and minimal handling—keeps it flaky. I grab my butter from Whole Foods (their store brand is solid), but any good-quality unsalted works. The apples? Granny Smith holds up best to baking, but Honeycrisp or Braeburn are great too. Look for firm fruit with no bruises. For the oats, Quaker old-fashioned is what I always have on hand.

No Granny Smiths? Tart apples like Braeburn or Jonathan work just as well. Out of oats? Crushed gingersnaps or graham crackers make a killer streusel. Brown sugar can be swapped for white in a pinch, but you’ll lose that caramel depth. Want extra spice? Add a pinch of nutmeg to the filling. The lemon juice isn’t just for flavor—it keeps the apples from browning while you prep.

The dough can chill overnight (actually improves the texture). Baked pie keeps at room temp for 2 days, or refrigerate for 5 days. Freeze slices for up to 3 months—warm straight from frozen in a 300°F oven. That cinnamon-kissed aroma? Still there after reheating.

Step-by-Step Instructions for Dutch Apple Pie

This method delivers a flaky crust and perfectly spiced filling every single time.

Step 1: Prepare the Buttery Pie Crust

In a large bowl, cut the 1 cup Unsalted Butter (cold and cubed) into the 2.5 cups All-Purpose Flour using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Work quickly to keep the butter cold—this is what creates those beautiful flaky layers.

Sprinkle in ½ tsp Salt (reserve the rest for the filling) and gradually add the 0.5 cup Ice Water 1 tablespoon at a time, mixing just until the dough comes together. Don’t overwork it. Form into a disc, wrap in plastic, and chill for 1 hour.

Step 2: Make the Cinnamon Apple Filling

Peel, core, and thinly slice the 8 whole Granny Smith Apples. Toss them immediately with the 1 tbsp Lemon Juice to prevent browning. In a separate bowl, mix the 0.75 cup Granulated Sugar, 0.75 cup Brown Sugar, 2 tsp Ground Cinnamon, remaining ½ tsp Salt, and 0.25 tsp Allspice.

Add the apples to the sugar mixture and toss to coat evenly. Stir in the 1 tsp Vanilla Extract. Let the filling sit for 15 minutes to allow the apples to release their juices, which will create a rich, syrupy filling.

Step 3: Assemble and Add the Streusel Topping

Roll out the chilled dough on a floured surface and fit it into a 9-inch pie dish. Trim and crimp the edges. Pour the apple filling into the crust, mounding it slightly in the center.

For the streusel, combine the 0.75 cup Old-Fashioned Oats with ¼ cup of the All-Purpose Flour, ¼ cup of the Brown Sugar, and 2 tablespoons of the Unsalted Butter (melted). Sprinkle this mixture evenly over the apples.

Step 4: Bake to Golden Perfection

Preheat your oven to 375°F. Place the pie on a baking sheet to catch any drips and bake for 45-50 minutes. You’ll know it’s done when the crust is golden brown, the filling is bubbling, and the streusel topping is deeply caramelized.

If the edges begin to brown too quickly, cover them with a pie shield or foil. Let the pie cool for at least 2 hours before slicing—this allows the filling to set and makes for clean, beautiful slices.

Serving Suggestions for This Recipe

Classic à la Mode

A warm slice with vanilla bean ice cream is my go-to—the contrast of hot pie and cold cream is unbeatable. I prefer Ben & Jerry’s or Blue Bell for that rich, creamy texture. The ice cream melts just enough to create a perfect sauce. 🍦

Coffee Pairing

Serve with a cup of hot coffee to balance the sweetness. A dark roast from Starbucks or your local shop cuts through the richness beautifully. I like to add a splash of heavy cream to my coffee for extra indulgence.

Whipped Cream Option

For a lighter touch, top with homemade whipped cream. Whip 1 cup heavy cream with 2 tbsp powdered sugar and 1 tsp vanilla until soft peaks form. Dollop generously over each slice.

Caramel Drizzle

A drizzle of warm caramel sauce takes this pie over the top. I use Smucker’s for convenience, but homemade is even better. Just 2-3 tablespoons per slice adds the perfect sweet finish.

Tea Time Twist

For an afternoon treat, pair with Earl Grey tea. The bergamot notes complement the cinnamon beautifully. I steep mine for exactly 4 minutes to avoid bitterness. 💛

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