Homemade Apple Pie is the best! And this Dutch Apple Pie With Streusel Topping and Cinnamon Roll pie crust recipe is perfect for Beginner Bakers! You build the pie in layers, a bottom crust, the apple filling, and the top is really like the top of an Apple Crisp, sweet and crunchy full of brown sugar and butter. Yum! Yum!
When I bake apple desserts, I like to mix it up a bit, and will often use 2 or 3 different varieties of apples. I’ve included a really cool graphic here for you, that shows a sample of some of the wonderful varieties there are.
I went into the grocery store the other day to buy my apples, and I thought I was picking up a bag of McIntosh – but when I went to bake my pie, discovered they were Jersey Macs. Bon Appetit says the three best apples to bake with are Honeycrisp, Pink Lady and Mutsu – but I think it’s all personal choice and besides its fun to experiment!
Now I like a tart taste to my apple pies, so I always include fresh lemon juice and a little lemon zest. I also put in about half of the sugar that other recipes ask for. The reason for this is that apples are very sweet on their own and you want that flavour to come through in your dutch apple pie.
When slicing up your apples, try to cut the slices fairly thin and pile them up! I use 4 cups of peeled and sliced apples for only a 9” pie plate. That’s because the apples will cook down and you will still end up with a glorious mile high apple pie!
For this Dutch Apple Pie Recipe I decided to make a cinnamon roll pie crust from scratch – like the Pillsbury cinnamon roll recipes you see on all the food blogs these days.Click To Tweet
My daughter made one the other day – I was so proud! A lot of the recipes call for using Pillsbury cinnamon rolls and that’s great because they are so easy to use. However I had a batch of fresh buttery pastry made (just whipped it up in my little food processor) so I was all set. You can make some too, here is the recipe. I call it my Insanely Easy Pie Crust. Honestly it takes about 10 minutes. Promise!
How to Make Cinnamon Roll Pie Crust from Scratch
This is the fun part! I’ve set out the process step by step and it really is very easy. I think it’s much like the rugelach cookies I make during the holidays!
The whole cinnamon pastry thing is very nostalgic for me too. When we were kids, my Mom would take the leftover pastry from her pie baking and make us a delicious cinnamon roll just for us. And this pie crust tastes just as good!
You will need enough pie crust for a two crust pie. There will be a bit left over, but I usually just use it up in a separate cinnamon roll treat!
- Roll out the dough, and cut it into a rectangle.
- Brush with melted butter, and sprinkle with a tablespoon of brown sugar and ½ teaspoon of ground cinnamon.
- Starting at the long edge, roll the pastry, keeping it fairly tight. I needed two long rolls to fill my deep dish pie plate – I love this pie plate! It’s from Good Cooks, (you can see it when you click the link!) and it can stand up to anything I throw at it! I have a lovely red one at the trailer, and this white one, here in our small space in the city.
- Using a pastry cutter, slice the rolls into small pieces as show here and place them on a sheet of parchment paper. I follow the guide on my pastry sheet. (another link)
- Then place a sheet of parchment paper on top and pressing your rolling pin down firmly, roll it out. The little pieces will stick together. Peel off the top layer and quickly flip the pie crust into your well greased pie plate.
- Don’t worry if a few pieces don’t stick. Just put them in the pie plate and use your fingers to press them into place.
- Flute the edges, and brush the cinnamon roll pie crust with melted butter.
- Wrap it up in plastic wrap and chill for 30 minutes.
- Note: you can see the the finished pie crust is darker than normal and that’s due to the cinnamon mixed throughout!
The whole cinnamon roll pie crust thing is very nostalgic for me too. When we were kids, my Mom would take the leftover pastry from her pie baking and make us a cinnamon pastry roll for us. And this pie crust tastes just as good!
This is THE most popular pie in our family now. I even make it as a gift for my brother and sister! Mark thinks adding raisins would make it a perfect pie. What do you think?
If you loved this Dutch Apple Pie With Streusel Topping recipe, then check out my other apple recipes!
- Pastry for a two-crust pie
- 1/2 cup brown sugar
- 2 tsp. cinnamon
- 9 " pie plate
- 4 cups of peeled cored & sliced apples
- 1 tsp fresh lemon juice
- 1 tsp fresh lemon zest
- 2 tbsp. corn starch
- 1/2 cup white sugar
- 1 cup brown sugar
- 1 cup all purpose flour
- 1/3 cup unsalted butter
- spread one side with 1/4 c brown sugar
- spring 1 tsp of cinnamon on top of the brown sugar
- Carefully roll the pastry along the long side and quite tightly
- slice evenly - about 3/4" (don't measure!) and place each slice in the bottom of a 9" pie plate, pressing them in as you go to fill the sides and bottom.
- Repeat with the second pie crust - you may not need all of it.
- In a separate bowl mix the brown sugar, flour, and butter - I use a pastry blender to evenly mix the butter.
- Build the pie by placing the apple mixture in the bottom of the pie crust, pile it high in the centre, leaving room around the edges.
- Spoon the brown sugar mixture all over it, again piling it high. The apples will cook down, so don't worry if it looks like too much topping.
- Bake at 350F for 50 minutes or until golden and you can see the apples bubbling.
Let the pie cool, and serve with your favorite ice cream or freshly whipped cream. Enjoy! Note: prep time includes making pie crust and peeling apples.
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