Dutch Apple Pie Recipe

Prep 30 mins
Cook 1 hr 13 mins
Total 1 hr 43 mins
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This homemade Dutch Apple Pie is the perfect dessert for autumn. It’s moist, perfectly tart, has just the right amount of spice, and is piled high with a gorgeous brown sugar crumb topping!

Easy Dutch Apple Pie with Crumb Topping

Few things say “Fall” like a good apple pie. And this is a good apple pie! Dare I say, the best?

This simple Dutch apple pie is full of all your favorite autumnal seasonings, like nutmeg, cinnamon, and cloves. Add in a buttery crumble topping, then place it all in the oven and get ready for an incredible homemade dessert. Not only will your house smell amazing, but digging into a big slice of this apple crumb pie is pure heaven.

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.

A bowl of sliced apples, a bowl of sugar, a bowl of brown sugar, a bowl of butter, a bowl of lemon juice, a bowl of cornstarch, and a plate of seassonings

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 bottles.
  • 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
  • Brown sugar: You can use either light or dark brown sugar.
  • Sugar
  • Cinnamon: Ground cinnamon.
  • Salt
  • Salted butter

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 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.

Close up of the crumble on top of a Dutch apple pie

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!

  • Preheat. Turn the oven on to 375F. 
  • 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 Apple Pie

Serve a warm slice of pie with vanilla ice cream for a classic pairing. Or, if you want to be a bit fancy, try some brown butter ice cream, or dulce de leche no churn ice cream! You can also drizzle some caramel sauce on top.

How to Store and Reheat Extras

You can keep this apple pie in an airtight container in the fridge for 3 days. 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 This Recipe? 

Yes! Store the 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. 

Yield: 9 servings

Dutch Apple Pie

A slice of Dutch apple pie on a plate

This homemade Dutch Apple Pie is the perfect dessert for autumn. It’s moist, perfectly tart, has just the right amount of spice, and is piled high with a gorgeous brown sugar crumb topping!

Prep Time 30 minutes
Cook Time 1 hour 13 minutes
Total Time 1 hour 43 minutes

Ingredients

For the pie filling

  • 1 9-inch Pie Crust
  • 5 cups baking apples, peeled, cored, and sliced
  • 2/3 cup light brown sugar
  • 2 tablespoons granulated sugar
  • 2 tablespoons lemon juice
  • 2 tablespoons cornstarch
  • 1 tablespoon apple pie spice
  • 1 teaspoon salt
  • 1/4 cup (4 tablespoons) salted butter, room temperature, cubed

For the crumble topping

  • 1 1/4 cups all-purpose flour
  • 1/3 cup brown sugar
  • 2 tablespoons sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup (8 tablespoons) salted butter, room temperature, cubed

Instructions

  1. Preheat the oven to 375°F.
  2. 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.
  3. 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.
  4. 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.
  5. Assemble: Transfer the apple mixture into the prepared pie crust. Top with the cubed butter. Next, top with the crumble mixture.
  6. 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.
  7. 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 Information:

Yield:

9

Serving Size:

1

Amount Per Serving: Calories: 278Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 3mgSodium: 448mgCarbohydrates: 54gFiber: 2gSugar: 28gProtein: 3g

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Welcome!

Jessica
I'm a trial & error, self taught, sugar addict who thankfully learned how to survive in the kitchen! I am also a wife, mama of 3.
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