Dutch Apple Pie Recipe

This easy Dutch Apple Pie recipe has everything I love in an apple pie AND MORE! And by more, I mean a thick layer of buttery crumb topping. If you’ve ever wondered how to make Dutch Apple Pie – also known as an Apple Crumble Pie – you’ll love this simple recipe.

Looking for an apple pie recipe with a crust topping? Try my Classic Apple Pie recipe. It’s seriously good and includes easy step-by-step instructions for how to make the best apple pie ever!

Dutch Apple Pie with Crumb Topping

The Best Dutch Apple Pie Ever

I am FULLY into Fall Baking this year. It’s barely September and I feel like I’ve held out so long, so get ready for apple, pumpkin, and cozy coming at you in a major way. I want to make sure you are completely ready with options for the holidays, game day, or just a cozy Autumn Sunday.

So I’m following up the Classic Apple Pie Recipe that I shared a few weeks ago with this similar but different apple pie recipe, my Dutch Apple Pie! Also known as an Apple Crumble Pie, this delicious Autumn dessert is not to be missed.

Dutch Apple Pie is For All You Crumb Topping Lovers!

The thing with Dutch Apple Pie that sets it apart is the crumb/streusel topping. There are tons of variations on this recipe out there in the universe, but today I’m sharing my method, which I find to be the easiest!

Plus, I’m breaking down a few common mistakes and issue you might have when baking apple pie (or any fruit pie). So let’s get started!

Dutch Apple Pie Slice

What IS Dutch Apple Pie?

Here’s the thing, I am not a food historian, but after a little research it just looks like a Dutch Apple Pie is an apple pie with a crumb/streusel topping as opposed to a pie crust on top. I am not quite sure the authenticity of this recipe, but I do know 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!

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

Should You Use Raw Apples in Pie?

So this 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 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!
  • If your recipe doesn’t call for you to precook your fruit, toss them in a sugar mixture (like this recipe) and allow the fruit to sit for a bit. The sugars with draw out the liquids naturally and can be discarded when ready to fill your pie crust.
  • Certain fruits, and apples, have a higher liquid content than others. I love using Granny Smith Apples in my pies because I find they don’t release as much liquid.
  • 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 evaporate!
Dutch Apple Pie Recipe

Feel free to make your own pie crust, or use a store bought pie dough for this recipe. Whatever you prefer! If you use my recipe for my All Butter Crust, note it makes enough dough for 2 crusts.

Looking For More Pie Recipes? Try These:

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Dutch Apple Pie (Apple Crumble Pie)

  • Author: Shelly
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: serves 10 1x
  • Category: Pie
  • Method: Oven
  • Cuisine: Dessert

Description:

This Dutch Apple Pie recipe is made with a tender crust filled with juicy, spiced apples and topped with a thick, buttery crumb topping. 


Ingredients:

  • 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

Topping

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

Instructions:

  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.

Notes:

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

Keywords:: dutch apple pie, dutch apple pie recipe, topping for dutch apple pie, easy dutch apple pie, how to make dutch apple pie, apple crumble pie

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Dutch Apple Pie Pin

Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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13 Responses
    1. Shelly

      Yes it can! As it will take longer baked from frozen make sure to watch the crust and top of the pie from browning too much. You might need to tent the top with foil and/or use a pie shield.

  1. Marti

    I’ve been making apple pies for years but never a Dutch Apple. Our family considers themselves connoisseurs on apple pie, but this recipe was the best we’ve ever had! Your tips were so helpful. I used Gala apples and baked on the bottom rack. It came out perfect and was the perfect end to our Thanksgiving dinner. Even the pumpkin pie lovers were won over.

  2. Naomi

    I’ve never tried making a dutch apple pie, but it looks pretty easy! My pie crust top is never as pretty as I like and this seems like an equally delicious but easier way to make apple pie!

  3. Geri

    I’m worried… you said to put the pie on the lowest rack and cook long enough till it’s bubbling… will this possibly burn the bottom of the crust?

    1. Shelly

      I have never had my bottom crust burn. It would be very difficult…the apple release a good amount of liquid which is why you want to ensure the crust gets cooked all the way! BUT if you are using a glass pie plate, you can always ALWAYS check the bottom of the pie!

      1. Ann

        After making this wonderful pie my adult children said “Mom do not lose this recipe”.
        This is a keeper, the best pie ever!!
        Thank you for all the great tips, can’t wait to make another of your recipes.

  4. Lisa Darling

    Shelly: You indicated in your description above that you like to cook the apples for this recipe, however, you didn’t do that in the recipe directions. Please provide instructions for cooking the apples first before putting them in the crust. Do you still bake the pie for the indicated amount of time? Thank you. Lisa

    1. Shelly

      Hi! I hope I didn’t mistype somewhere within the post, I can’t find exactly where you see that…I did say I like to use raw apples for this recipe, but I like to use cooked apples for my classic apple pie recipe, which is linked above, but also here’s the link to that:https://cookiesandcups.com/apple-pie-recipe/
      Within the post with the heading “Should You Bake The Apples Raw” I explain my method and the reasoning behind it 🙂 Hope this helps!

Leave a Reply

Shelly Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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