Moist, perfectly tart, and with just the right amount of spice, this Dutch Apple Pie Recipe is perfect for the holidays. Piled high with a gorgeous brown sugar crumb topping, it’s a guaranteed hit and it’s easier to make than you may think!
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Few things say “Fall” like a good apple pie. And this is a good apple pie! Dare I say, the best?
Why You’ll Love This Dutch Apple Pie Recipe
- Full of fall flavor. This simple Dutch apple pie is full of all your favorite autumnal seasonings, like nutmeg, cinnamon, and cloves. Not only will your house smell amazing, but digging into a big slice of this apple crumb pie is pure heaven.
- Delightful crumb topping. The best part about this Dutch apple pie is probably the crumb topping, made with brown sugar and cinnamon for added sweetness and warmth.
- Easier than you think. Apple crumb pie may look elegant and fancy but the truth is, it’s simple enough that anyone can make it! No special skills required. You can even use store-bought pie crust.
What’s a Dutch Apple Pie?
Dutch apple pies are similar to a standard apple pie, but with one key difference. Instead of having a crust on the top of the pie, there’s a crumble topping. It’s similar to what you would find on top of a crumble. Sometimes Dutch apple pie is called “apple crumb pie” or “apple crumble pie” for this reason.
What You’ll Need
Scroll to the recipe card at the bottom of the page to find the exact quantities for this moist Dutch apple pie.
For the Pie:
- Pie crust: You can use a store-bought pie crust or a Homemade Pie Crust.
- Apples: Peeled and sliced. I like to use granny smith apples, but you can use whatever type you prefer. Keep in mind that some apples will be sweeter and some will also bake softer than others.
- Light brown sugar
- Granulated sugar
- Lemon juice: I recommend using fresh lemon juice instead of bottled.
- Cornstarch: Cornstarch helps thicken the juices in the apple pie, so that it’s saucy instead of wet.
- Apple Pie Spice: You can use store bought, or whip up a batch of homemade Apple Pie Spice. You probably already have everything to make it!
- Salt
- Salted butter
For the Crumble Topping:
- All-purpose flour
- Sugar: Both brown sugar and white sugar are used to make the apple crumb pie topping.
- Cinnamon: Adds the warm flavor to the topping.
- Salt: Balances out the other flavors.
- Butter: I recommend salted for the added flavor.
What Kind of Apple is Best for Pie?
You should use baking apples for this Dutch apple pie. Baking apples hold their texture after being cooked, so that you don’t end up with a mushy, grainy pie. I recommend granny smith or honey crisp apples for this pie recipe.
How Big Should the Apple Slices For Pie Be?
I recommend cutting the apple slices about 1/4 inch thick. This way they will be able to soften up during the baking time.
How to Make Dutch Apple Pie
Like most pies, this recipe takes a little while to make. But believe me when I say that it’s worth it! Scroll down to the recipe card for detailed instructions.
- Prep the crust: Spray a 9” pie plate with baking spray. Press the pre-made pie crust into the plate, and crimp the edges. Cut excess dough off with scissors or a paring knife.
- Make the filling: Mix apples, sugar, brown sugar, lemon juice, salt, nutmeg, cinnamon, cloves, and cornstarch in a bowl, and mix together fully.
- Make the topping: In a separate bowl, mix flour, sugar, brown sugar, salt, and cinnamon. Use a pastry cutter or a fork to work cubed butter into the crumble.
- Assemble the pie: Pour the apple mixture into the pie crust, and top with cubed butter. Add the crumble mixture on top.
- Bake: Put the pie on the center rack of the oven and bake for 43 minutes, then lower the oven to 350F. Bake for 20 more minutes.
- Cool: Remove the pie from the oven and let it cool on a wire rack, then serve.
Tips for Success
Here are a few things you can do to ensure that your Dutch apple pie is mouth-watering.
- Make the pie crust in advance: You can make the pie crust the night before to make finishing this pie recipe speedier on the day you want to serve it.
- Tent the crumble: Keep an eye on the crumble topping as the pie bakes. If it is getting brown too quickly, then loosely cover it with aluminum foil to keep it from browning.
- Let it cool completely: This Dutch apple pie smells fantastic, so you may want to eat it as soon as it comes out of the oven. However, if you let it cool completely, the filling will firm up, allowing the pie to hold its shape when you cut into it.
- Use fresh lemon juice: The acidity of lemon juice works wonderfully with apples. For the best lemon flavor, use freshly-squeezed juice instead of store-bought juice.
- Use a deep pie dish: That way you can get all the apples in there without any falling out.
- Add nuts: You can add finely chopped walnuts or pecans to your crumble topping if you want to add a bit of extra crunch.
Ways to Serve Dutch Apple Pie
Serve a warm slice of Dutch apple pie with vanilla ice cream for a classic pairing. Whipped cream is another excellent option. You can also drizzle some caramel sauce on top.
How to Store and Reheat Extras
- Fridge: You can keep this apple pie in an airtight container in the fridge for 3 days. If storing it in the pie pan, cover tightly with plastic wrap.
- Reheat: It’s delicious cold, but you can reheat a slice in the microwave if you prefer. Simply place a slice of pie on a microwave-safe plate and zap until warmed through. This usually takes about 30 seconds to 1 minute, depending on how big your slice is.
Can I Freeze Apple Crumb Pie?
Yes! Store the Dutch apple pie in an airtight container in the freezer for up to 4 months. For best results, wrap the pieces of pie in plastic wrap before putting them in an airtight container. Thaw in the fridge, or reheat directly in the oven.
More Delicious Pie Recipes
- Pumpkin Pie Cheesecake
- Mini Pumpkin Pies
- Sweet Potato Buttermilk Pie
- Old Fashioned Coconut Cream Pie
- Frozen Key Lime Pie
- McDonald’s Holiday Pie
- Brown Sugar Sweet Potato Pie
Dutch Apple Pie
Ingredients
For the pie filling
- 1 9- inch Pie Crust
- 5 cups baking apples, peeled, cored, and sliced
- ⅔ cup light brown sugar
- 2 tablespoons granulated sugar
- 2 tablespoons lemon juice
- 2 tablespoons cornstarch
- 1 tablespoon apple pie spice
- 1 teaspoon salt
- ¼ cup (4 tablespoons) salted butter, room temperature, cubed
For the crumble topping
- 1 ¼ cups all-purpose flour
- ⅓ cup brown sugar
- 2 tablespoons sugar
- 1 teaspoon cinnamon
- ½ teaspoon salt
- ½ cup (1 stick) salted butter, room temperature, cubed
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Instructions
- Preheat the oven to 375°F.
- Lightly spray a 9” pie plate with baking spray. Press the pie crust down evenly and crimp around the edge to form a crust. Cut off any excess dough.
- Filling: In a large mixing bowl combine apples, brown sugar, sugar, lemon juice, cornstarch, apple pie spice and salt. Mix until very well combined. Set aside.
- Crumble Topping: In a medium sized mixing bowl combine flour, brown sugar, sugar, cinnamon and salt. Add the cubed butter and cut in using a pastry cutter or fork.
- Assemble: Transfer the apple mixture into the prepared pie crust. Top with the cubed butter. Next, top with the crumble mixture.
- Place into the preheated oven on the center rack and bake for 43 minutes. Once it has baked for 43 minutes, reduce the heat to 350°F and continue baking for an additional 30 minutes.
- Once baked, remove from the oven and place onto a wire cooling rack to cool. Let the pie cool completely before cutting.
Notes
- To store: Keep in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven.
- To freeze: Keep in an airtight container in the freezer for up to 6 months. Thaw in the fridge or reheat in the oven.
Nutrition
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