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Dutch Apple Pie Recipe

This easy Dutch Apple Pie recipe features a homemade pie crust, perfectly spiced apple filling, and an irresistible crumb topping. The perfect addition to any holiday dessert table!

Looking for a pie recipe with a crust topping? Try my Classic Apple Pie recipe. This Skillet Caramel Apple Pie is fun and easy too.

Why You’ll Love This Dutch Apple Pie Recipe

  • Irresistible crumb topping. Dutch apple pie is also known as apple crumb pie, thanks to the sweet, buttery crumb topping. It’s my favorite part about this pie!
  • Easier than you think. This apple crumb pie is easy enough for even novice bakers to prepare. And you don’t have to worry about the perfect lattice pie crust topping either!
  • Perfect the holidays. Dutch apple pie is a staple on all of our holiday dessert tables, from Thanksgiving to Christmas. It’s always one of the first pies to disappear, right alongside my pecan pie.
Overhead view of a Dutch apple pie

What IS Dutch Apple Pie?

Dutch Apple Pie is an apple pie with a crumb/streusel topping as opposed to a pie crust on top. You may also see it referred to as “apple crumb pie” or “apple pie with crumb topping”. Whatever you decide to call it, one thing is for sure – it’s delicious!

I like to bake mine with a traditional pie crust on the bottom, and the crumb on top, but I know that there are versions with a shortbread-type crust on the bottom, and even some with crumb topping baked inside the pie as well as on top! I wouldn’t say no to any of those options!

Overhead view of a Dutch apple pie

Recipe Ingredients

  • Pie crust – My homemade pie crust recipe makes enough for two crusts, so you’ll have one leftover. You can also use your favorite store-bought crust.
  • Apples – See below for notes on the best apples for apple pie.
  • Lemon juice – Helps prevent the apples from turning brown and balances out the sweetness.
  • Sugar – Equal parts light brown sugar and granulated sugar are used in the pie filling. Additional sugar is also used in the crumb topping.
  • Flour – Helps to thicken the apple crumb pie filling. It also acts as the base for the crumb topping.
  • Cinnamon – Adds a warm flavor throughout the pie.
  • Butter – Cold butter helps create the crumbly texture in the topping.

What Are the Best Apples for Pie?

There are tons of varieties of apples to choose from, and really there aren’t a lot of bad choices, however, I prefer Granny Smith, as they hold their texture and don’t release as much liquid as others.

Other varieties that work well are:

  • Honeycrisp
  • Fuji
  • Braeburn
  • Winesap
  • Gala

You can also use a blend of different kinds of apples for more dimension and flavor.

Should You Use Raw Apples in Pie?

So this apple crumb pie recipe, unlike my classic apple pie recipe, is baked with the apples still raw, as opposed to cooking them before baking.

I like baking the raw apples in this recipe because as the apples cook they release liquid, and the crumb topping absorbs some of that juice, which creates a nice, thick crumb crust. The DOWNSIDE to this, is because they release liquid the bottom crust can get a little soggy.

How To Make Dutch Apple Pie

  • Prepare the crust. Roll the dough into a 12-inch circle then place into a 9-inch pie plate, crimping the edges. Place in the fridge.
  • Make the filling. Combine the apples, lemon juice, sugars, flour, and cinnamon. Stir to evenly coat the apples.
  • Make the topping. Combine the flour, sugars, and butter in a bowl. Blend the mixture with a fork until coarse crumbs form then squeeze the mixture together until all butter is absorbed.
  • Assemble. Spread the apples evenly in the crust, discarding any extra liquid. Sprinkle the crumb topping over the apples.
  • Bake. Bake for 50 to 60 minutes, until the apples are bubbly and the crumb topping is golden. If the crust or topping bakes too quickly, cover it loosely with foil or a pie shield.
A slice of Dutch apple pie topped with whipped cream

How To Prevent A Soggy Apple Pie Crust

So like I said, baking with raw fruit is great because it’s quick and easy, but fruits release liquid as they bake, creating a lot of juice! Here are some tips on how to prevent that from happening:

  • Use a glass pan! This way you can actually SEE when the bottom crust is golden brown! It seems obvious, but the simple answer is sometimes the best!
  • Allow the fruit to sit a bit. There’s a reason I make the apple filling before the topping – the sugars naturally draw out the liquids in the apples, which can then be discarded instead of poured into the pie.
  • Use the right apples. I love using Granny Smith Apples in my pies because I find they don’t release as much liquid.
  • Use the bottom rack. Place the pie plate on the bottom rack of the oven closest to the heating element!
  • Bake your pie for AT LEAST as long as the recipe calls for! Honestly, it’s pretty hard to over-bake an apple pie, as long as you protect the crust. You want the filling to be bubbly, and allow the filling to bubble for a while! The bubbling is boiling the filling, which is when your fruit liquid evaporates!

How to Store Dutch Apple Pie

  • Fridge. Let your pie cool to room temperature, then wrap it in saran wrap and store it in the fridge for up to 4 days.
  • Reheat. If you like your pie to be warm, you can also zap your slice in the microwave for about 30-45 seconds, depending on how warm you want it to be.
  • Freezer. You can also freeze this apple pie with crumb topping. Once it cools completely, wrap tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw in the fridge.

Looking For More Pie Recipes?

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Dutch Apple Pie Slice

Dutch Apple Pie (Apple Crumble Pie)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 75 reviews
  • Author: Shelly
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 10 servings 1x
  • Category: Pie
  • Method: Oven
  • Cuisine: Dessert


This easy Dutch Apple Pie recipe features a homemade pie crust, perfectly spiced apple filling, and an irresistible crumb topping. The perfect addition to any holiday dessert table!


  • 1 pie crust (my recipe will create enough for two crusts)
  • 56 cups Granny Smith Apples, peeled and sliced into 1/4– inch pieces
  • 1 tablespoon lemon juice
  • 1/3 cup light brown sugar
  • 1/3 cup granulated sugar
  • 1/4 cup flour
  • 1 teaspoon ground cinnamon


  • 1 cup flour, plus 2 tablespoons
  • 1/3 cup granulated sugar
  • 1/3 cup light brown sugar
  • 1/2 cup cold butter, cubed


  1. Preheat oven to 375°F. Adjust your oven rack to the lowest position.
  2. Roll out your pie dough to a 12- inch circle and fit it into a 9- inch pie plate, crimping the edges. Place the pie plate in the refrigerator while you do the next steps.
  3. In a large bowl combine the apples, lemon juice, brown sugar, granulated sugar, flour, and cinnamon. Stir to coat evenly. Set aside.
  4. To prepare the topping, combine the flour, granulated sugar, brown sugar, and butter in a medium bowl. Using a pastry cutter or fork blend the mixture together until coarse crumbs form. Using your hands squeeze the mixture together until all the butter is absorbed and your crumb topping comes together.
  5. Remove the pie plate from the refrigerator and spread the apples evenly into the crust, discarding any liquid that has been released from the apples. Sprinkle the crumb topping evenly on the apples.
  6. Bake for 50-60 minutes, until the apple mixture is bubbly and the crumb and crust is golden. If the crust and/or crumb begins to brown too quickly cover the pie loosely with foil and/or pie shield. Make sure to bake the pie long enough that the mixture is bubbly to ensure that the bottom crust is cooked. Since you are baking the apples raw they will release juice which can make the bottom crust slightly soggy. Positioning the rack to the lowest position and baking the pie long enough will make sure that the bottom crust bakes properly.
  7. Remove the pie from the oven when done and allow to come to room temperature before slicing.


Store airtight at room temperature for up to 2 days, or in the refrigerator for up to 5 days.

*The recipe for my homemade pie crust makes enough for 2 dough rounds, however this recipe is for one pie. So you will only need one round for this recipe. You can cut the dough recipe in half, or divide it and save dough for later!


  • Serving Size: 1 slice
  • Calories: 365
  • Sugar: 29.4 g
  • Sodium: 97.9 mg
  • Fat: 15.1 g
  • Carbohydrates: 56.2 g
  • Protein: 2.8 g
  • Cholesterol: 24.4 mg

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