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 -
Category: Pie
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Method: Oven
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Cuisine: Dessert
Prep Time:
Yield:
Category:
Method:
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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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Just made this pie with my 19 year old son who was dying to try apple pie. We had some Mccintosh apples that needed to be used. I used less apple than listed in ingredients and added some extra cinnamon to the crumb topping and it was a very good pie.. I also used Pillsbury ready pie dough. The only thing I may try differently next time is all brown sugar like my apple crisp topping that I love. We will definitely make again. PS…Our first time making a pie and when this pandemic is over, I hope to try… Read more »
I just tried this recipe and it is great as is! The first time I tied cooking the apples (as mentioned in another comment and in the other apple pie recipe I read) but the result was not the defined apple pieces that I wanted. The crust is great! The crumple is great! I used Granny Smith apples and Honey Crisp. I did have some of the liquid drip onto the oven bottom and burn. I suggest putting a piece of foil under your pie dish to avoid the burning sugar and smell. My husband said it was THE BEST… Read more »
Thank you for sharing this recipe! I tried it out today and it came out perfect. One of the quickest apple pie recipes to make, and probably the most forgiving haha. My adjustments were using fuji apples instead and I was short light brown sugar, so had to mix dark brown + leftover light brown + coconut sugar to make the full 1/3 cup – turned out great still. Definitely saving this to make again. Used your pie crust recipe as well which was easy to follow. Sooo nice and flaky!
★★★★★
This recipe is definitely a save! I’ve been baking for years. I’ve made a few changes to it, based on high altitude and undercooked apples. I fry my apples in butter with cinnamon until slightly cooked. The cinnamon needs to open up and frying it with the apples makes it blossom. I let it cool slightly and add the rest of the the ingredients.
The toppings I halved the flour and substituted with almond flour, also added pecans! Boom!
★★★★★
I want to make make dutch apple pie with bought can apple pie filling g how long do I cook
I have arthritis in my hands and cutting and peeling apples would be difficult. Can I use a canned apple pie filling instead and would I have to make any adjustments to do that? I made this pie in years passed and my family really loves the crumb topping the most! Thanks.
Yes, that should work!
How long to bake it with a pre baked crust, canned apples, just to bake the topping on it?
can we prep a day before?
Just wanted to thank you for an amazing recipe & wish you and yours a Merry Christmas! I just popped mine in just now for Christmas. This is my second time making it this year. Dutch Apple Pie is my Mama’s most favorite pie. She had requested it at Thanksgiving and I have always made regular apple, been afraid to try Dutch for whatever silly reason. I fell on your recipe, and it turned out perfect! She was so happy! My Mom hasn’t had a lot to celebrate this yr like so many other elderly folks whom have been stuck… Read more »
Merry Christmas to you too!
It was tasty, but the filling made enough for only one pie):
★★★★
That’s good, as the recipe is written to make one pie, so sounds like the measurements were perfect! You can double it for two!
In all fairness, under “Ingredients” you say that your recipe will make enough for two. I’m guessing that was just a mistake but you may want to change that for clarity. Ok, I’m off to make one! Thanks for sharing your recipe!
I think the dough makes enough for 2 pies but the filling in this recipe is just for one.
Can I make this ahead of time and then bake it the day of.
Is it possible to successfully bake this pie in a disposable aluminum pie pan? I baked this pie in my glass pan and it looked good, transferred it to another pan (to gift) and it broke apart ;( Delicious recipe though, thank you.
★★★★★
Yes you can!
I made this yesterday … first time ever making an apple pie and it was awesome. Thank you for an easy and delicious recipe. Will definitely make again.
★★★★★
So glad you enjoyed!!
Hello. How many apples would I need? And would I be able to use a combination of granny smith and golden delicious apples?
You can use a combination of the two, sure! Depending on the size of your apples, I would estimate 4-5 🙂
Can you freeze the baked pie? Due to how hectic the actual holiday is I usually make my pumpkin pies a few days ahead, cool then wrap in press n seal then take out and thaw in the fridge, I’d like to bake this ahead of time, freeze it , thaw it THEN add the crumb topping and warm the whole thing up ….is it doable?
Yes, absolutely!
First time making an apple pie & so glad I waited for this perfect recipe! I thought it was delicious & got rave reviews from it. I bake offer but have always been intimidated by homemade pie crusts. You made it so worth the effort & your hints were on point. I used small apples so I didn’t have as much filling as I should’ve but still delicious nonetheless. Cannot wait to try the sweet potato pie
★★★★★