This easy Dutch apple pie recipe features a homemade flaky pie crust, warmly spiced cinnamon apple filling, and a thick and buttery crumble topping. It’s an easier way to prepare apple pie for Thanksgiving dessert this year!
Dutch apple pie is like a cross between classic apple pie and my easy apple crumble tart. You might also love this old-fashioned skillet apple pie.
We’re going Dutch! As in, Dutch apple pie. In some circles, Dutch apple pie goes by different names, like apple crumble pie. This is an easy variation of apple pie that trades a traditional flaky top crust for a buttery streusel. I like to bake mine with a traditional pie crust on the bottom and the crumb on top, with juicy cinnamon apple pie filling in between.
I know that there are Dutch apple pie recipes with a shortbread-type crust on the bottom, and some even bake the crumb topping inside the pie as well as on top. I wouldn’t say no to any of those options, and I even have a chai apple pie made with a Dutch-style topping! But for now, let’s dive into my favorite, original homemade Dutch apple pie recipe.
What’s So Great About This Dutch Apple Pie Recipe
- Irresistible crumb topping. The sweet, buttery crumb topping is my favorite part of this pie! It’s similar to the crumbly topping on an apple crisp, minus the oats.
- 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.
Recipe Ingredients
The ingredients in this homemade Dutch apple pie are found in most pantries, which makes it a great dessert for last-minute fall baking. I’ve included notes on what you’ll need below. Scroll to the recipe card after the post for the printable recipe with the full measurements and step-by-step instructions.
- Pie crust – My homemade pie crust recipe makes enough for two crusts, so you’ll have one leftover for another pie recipe (or you can always double this recipe and bake two pies!). You can also use your favorite store-bought refrigerated or frozen crust.
- Apples – 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.
The main thing when baking is to avoid mealy and floury apples, like McIntosh and Red Delicious.
How To Make Dutch Apple Pie
Unlike a traditional apple pie, I opted not to pre-cook the apple filling for this Dutch apple pie. This is because the apples release some of their liquid while they cook in the pie, and the crumb topping absorbs some of that juice. It creates a nice, thick crumb crust. If you’d prefer to cook your pie filling first, you may need to shorten the baking time slightly.
- 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.
- 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.
- Make the topping. Mix flour, sugar, and butter in a bowl to make a coarse crumb. After, use your fingers to squeeze the mixture together until all the butter is absorbed into the streusel.
- 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.
- 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? The extra juice that makes a perfect top crust can, in turn, make the bottom crust a little soggy. Here 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 liquids in the apples, which can then be discarded instead of finding their way into 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.
- 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 allow the filling to bubble for a while and evaporate some of the liquid.
- Shield the pie edges. If you notice the edges of the crust are browning quicker than the bottom of the crust is baking, cover the edges of your pie with a pie shield or aluminum foil.
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
Dutch Apple Pie (Apple Crumble Pie)
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 10 servings 1x
- Category: Pie
- Method: Oven
- Cuisine: Dessert
Description
This easy Dutch apple pie recipe features a homemade pie crust, warmly spiced apple filling, and a thick, buttery streusel topping. It’s a quicker, easier way to make apple pie!
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
Streusel 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.
- *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!
Nutrition
- 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
Awesome Dutch Apple pie recipe — only thing I would note is the total time to prep per above shows 20 minutes. Allow at least 30 minutes to prep the ingredients with the apples taking the longest portion of that time, but doing the crumbles correctly takes time as well. I’ve made this pie now 5 times and it’s my favorite apple pie.
Delicious. Used Stayman-Winesap apples.I needed to add extra butter to the crumb topping to get good crumbs but it turned out great. Keeper.
Made this last night and it is the best Dutch apple pie I’ve ever made. Thanks for the recipe?
So glad you like this! It’s so easy and our go-to!
Made a few tweaks and my husband, who is not typically an apple pie fan, said it was the best pie he has ever had! Kids loved it too. Was great warm with ice cream and straight from the fridge.
I used autumn crisp apples which are quite juicy. After adding everything to the filling, except the flour, with an addition of 1tsp or vanilla I let the apple mix sit for an hour and a half while I prepped and rested the dough. Then I drained all the juice from the apple mix and added the flour in. I also cut the flour for the crumble down to 3/4c and added 1/4 of an almond granola.
Absolutely delicious!
Love hearing your adaptations! So glad you enjoyed!
Thought the recipe was for two pies so I halved all the ingredients to make one pie, only to find out at the very end, it was just the pie crust recipe that was doubled.
The best apple pie ever!
I have probably made this recipe with your pie crust recipe about 8 times since I found it late 2019. I’ve never posted a comment/review of a recipe before, but this pie and this recipe was so good that I needed to. Every time I made it, I have had someone ask for the recipe or tell me it was the best apple pie they have ever had. I sent my boyfriend to work with a few slices to share with coworkers and was asked to make it again/for the recipe. I’ve been told that this pie “changed their perspective on pie” as they previously had never liked apple pie. This Christmas, my dad who is an I’ll eat anything and don’t care what it is type of guy asked me “so… did you plan on making that pie?”
In terms of changes I make to the recipe, I kinda ignore the cinnamon amount and the apple amount. I definitely use more apples than the recipe asks for. I fill up the pie crust so that its a bit overflowing and has a bit of a mound (after the topping is added). I add cinnamon until my heart feels like its acceptable. I think the extra apples I add helps bring the sweetness down a touch as I don’t alter the sugar amount.
Anyways, thanks for the fantastic recipe! I wish I had created it so I can brag and take credit haha
This recipe is perfection. Made it this Thanksgiving and the family loved it. This will be my go to every year from here on out!! Thank you 🙂
Hi,
Can I bake this pie and then freeze and reheat?
Sure!!
This sounds wonderful! Planning to make the recipe tomorrow and it’ll be my first ever pie. Do I need to peel the skin off the apples?