Dutch Apple Pie Recipe

We’re going Dutch! As in, Dutch apple pie. This pie goes by different names, including apple crumble pie. A variation of classic apple pie, Dutch apple pie has a flaky pie crust on the bottom, and trades a traditional top crust for a buttery crumble or streusel (like you’ll find on my apple crumble tart), with juicy cinnamon apple pie filling in between.

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. I loved this recipe so much that I even have a chai apple pie made with a Dutch-style topping!

What Makes a Dutch Apple Pie Different?

There are so many ways to bake an apple pie. American apple pie has an all-butter top crust (I’ve made a skillet apple pie this way). French apple pies have a shortbread-type crust and raisins in the filling. Some Dutch apple pie recipes even bake the crumb topping inside the pie. But for now, let’s dive into my favorite, original homemade Dutch apple pie recipe:

• Where a traditional American apple pie has a pastry top crust, Dutch apple pie has a buttery crumb topping, similar to an apple crisp.
• While some Dutch apple pies still have a lattice crust, you don’t need to worry about latticing a top crust for this recipe.
• You also don’t need to pre-cook the apple pie filling. I like to let the apples steam while they cook in the pie. The topping absorbs the juices and flavor, creating a nice, thick crumb.
• As a result, this classic Dutch apple pie is very simple to assemble. It’s ready for the oven in 20 minutes.

Ingredients Needed

Here are my notes on what you’ll need for this easy Dutch apple pie recipe. Scroll to the recipe card after the post for the full measurements and step-by-step instructions.

• Pie crust – Use a homemade pie crust or your favorite store-bought refrigerated or thawed, frozen crust. My homemade pie crust recipe makes enough for two pie crusts, so you’ll have one leftover for another pie recipe (or you can always double this recipe and bake two pies).
• Apples – The main thing when baking is to avoid mealy and floury apples, like McIntosh and Red Delicious. See below for notes on the best apples for baking.
• 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.

The Best Apples for Baking

The best apples for apple pie are firm, crisp-tart apples. My go-to apples for baking are Granny Smith, as they hold their texture and don’t release as much liquid as others. Other good choices include Honeycrisp, Fuji, Braeburn, Gala, and Pink Lady apples. You can also use a blend of different kinds of apples for more dimension and flavor.

How to Make Dutch Apple Pie

As mentioned, I don’t cook the pie filling first. If you’d prefer to cook the cinnamon apples, or if you’re using a canned apple pie filling for this recipe, you may need to shorten the baking time slightly.

1. Prepare the crust. Roll your pie dough into a 12-inch circle. Then, place it into a 9-inch pie plate, crimping the edges. Chill the crust in the fridge until it’s time to fill it.
2. Make the filling. Next, combine the apples, lemon juice, both sugars, flour, and cinnamon for the pie filling. Stir so the apples are evenly coated.
3. Make the topping. Mix flour, sugar, and butter in a bowl to make a coarse crumb. Afterward, use your fingers to squeeze the mixture together until all the butter is absorbed into the streusel.
4. Assemble. Now, drain the apple filling of any excess liquid. Spread the apples evenly in the crust. Sprinkle the crumb topping evenly over the apples.
5. Bake. Bake this Dutch apple pie at 375ºF 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 while the pie finishes baking.

Tips for Preventing a Soggy Pie Crust

The downside to baking with uncooked apples is that the extra moisture that makes this pie delicious and juicy can, in turn, make the bottom crust soggy without a few precautions. These are some tips to avoid a soggy bottom crust on your Dutch apple pie.

• Use a glass pan. This way, you can actually see when the bottom crust is golden brown and baked through. It seems obvious, but the simple answer is sometimes the best.
• Use the right apples. I love using Granny Smith Apples in my pies because I find they don’t release as much liquid as other varieties.
• 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 moisture in the apples. This way, I can discard any liquid before adding the apples to the pie.
• Bake on the bottom rack. Bake your apple pie on the bottom rack of the oven, as it’s closest to the heating element. This allows the bottom of the pie to bake more quickly and firms up the crust.
• Bake your pie for AT LEAST as long as the recipe calls for. It’s pretty hard to over-bake an apple pie, as long as you protect the exposed edges of the pie crust. You want the filling to be bubbly, and let it bubble for a while to evaporate some of the liquid.
• Shield the pie edges. If you notice the edges of the crust are browning quicker than the bottom crust is baking, cover the edges of your pie with a pie shield or aluminum foil while it finishes baking.
• Finally, you can do a partial blind bake on the pie crust if you’re very worried about it becoming too soggy. After you’ve pressed the rolled-out pie dough into the pan, prick the crust all over with a fork, line it with parchment paper, and add pie weights. Bake at 350ºF for 20 minutes, then remove the weights and bake for another 7-8 minutes, just until the bottom starts to brown. Let the crust cool completely before you add the apple filling.

How to Store Leftovers

• 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 crumble pie. Once it cools completely, wrap tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw in the fridge.

More Apple Dessert Recipes

• Apple Cheesecake
• Mini Apple Pies
• Apple Brown Betty
• Apple Dump Cake
• Caramel Apple Cheesecake Bars