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!
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!
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!
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:
PrintDutch Apple Pie (Apple Crumble Pie)
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Prep Time: 20 minutes -
Cook Time: 50 minutes
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Total Time: 1 hour 10 minutes
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Yield: serves 10 1x
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Category: Pie
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Method: Oven
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Cuisine: Dessert
Prep Time:
Yield:
Category:
Method:
Cuisine:
Print Recipe
PinDescription:
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)
- 5–6 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
- Preheat oven to 375°F. Adjust your oven rack to the lowest position.
- 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.
- In a large bowl combine the apples, lemon juice, brown sugar, granulated sugar, flour, and cinnamon. Stir to coat evenly. Set aside.
- 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.
- 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.
- 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.
- 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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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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Does this recipe make one pie or two?
★★★★★
Looooove this recipe! However, my topping never comes out crumbly. Any advice for this step?
★★★★★
Looking forward to making this for Thanksgiving. Curious about the flour in the apples. Is this meant to be a thickener?
yes! you can leave it out if you prefer, but I like how the filling doesn’t get too thin!
This was by far, the best pie crust I have ever made! I followed your instructions to the letter and also slipped the cubed butter into the freezer, as another suggested, as I prepared the other ingredients. I used a combination of Jonathan and Honeycrisp apples, had to borrow the Honeycrisp from my husband’s stash, the filling was perfect – and the topping was not too sweet. Thanks so much for sharing – now I’ll make my own pumpkin pie this holiday-so long Marie C.
★★★★★
Thank you so much for your review! Glad you enjoyed!!
I am making it with Graham cracker crust! I love Dutch apple pies. Looking forward to trying this!
Let me know how it turns out!!
This is the second time I’m baking this pie, I’ve only made the typical 2 crust apple pie and I won’t make those ever again. I made one last week and I’m getting ready to bake another one now, my husband absolutely loves it too. This recipe is amazing!! The crumble is perfect, and sooo buttery. Perfect with a scoop of ice cream. There will be 2 of them at our thanksgiving table this year. Thank you so much for the recipe!!
★★★★★
Oh this makes me so happy! Thank you so much for the review and a place at your holiday table!
Amazing recipe! I used your pie crust recipe as well for this. I’ve never baked a pie before and it came out perfectly! My picky son who has never had apple pie before loved it and said the crumble topping was his favorite part. The entire family loved it!
★★★★★
I feel like I could eat a whole pie of crumble topping I love it so much! Thank you for the review!
Wow! So so good! Added some vanilla extract and nutmeg to apple mixture. Also let the apple mixture sit for about an hour before making the pie and cooking- it helped get some of the excess liquid out and the crust was perfect!! Can’t wait to make this for the holidays!
★★★★★
I used 8 cups of honey crisp apples in a deep dish crust. Our friends raved and said it was the best pie they ever had!
★★★★★
OMG I love hearing that!!!
I was so looking forward to the crust :(. It was like a shrinky dink from my childhood. It shrunk. Like half its normal size during 15 mins of prebaking.
Oh man, sorry you had that experience, but for this recipe the crust shouldn’t be pre baked!
Why does this pie not call for blind baking the crust, when most pie recipes do? Thanks
This is the best recipe for Dutch Apple Pie!
★★★★★
So glad you liked it!!
Can i leave the cinnamon out or substitute it for something else? Allergy to cinnamon
★★★★★
you could add a little nutmeg and clove to give it some spice, but that is totally up to you!
All spice is a great substitute for cinnamon. I do this for my brother and a friend who is allergic to cinnamon
I never write reviews on recipes, but oh. my. word. So many failed attempts at other apple pie recipes that ended up sickly sweet, soggy bottom, crunchy apples, mushy apples, less than appealing crumb toppings…. I could go on – but I’ve finally found the holy grail of Dutch apple pies! Keeping this one forever!!
★★★★★
You just made my morning!! Thank you so much!!
I would like to make some pies for the winter can I make them and freeze or should I precook them before freezing?
★★★★★
You can freeze it and then bake it! I would cover it tightly with foil and freeze and then when you’re ready to bake, Bake it at 350°F covered for 35 minutes and then uncover and bake for an additional 35-40 minutes until bubbly and golden!
Thank you so much. I made one to eat it was so yummy, but thought it would be nice to freeze a few for winter, if company popped in.
★★★★★
Do you bake the pie before freezing or freeze the unbaked dough and filling?
You could do it either way, I usually bake it and then freeze it!