Dutch Apple Pie
This heavenly Dutch apple pie is made with layers upon layers of tender apple slices and finished with a thick blanket of crunchy-buttery crumb topping. See how easy it is to prepare this amazing pie in just 30 minutes.
With apple season here and new crops arriving at the grocery stores daily, I thought I would kick things off with a classic: apple crumble pie. Dutch apple pie (aka apple crumble pie) is an apple pie topped with a crumb topping made out of butter, flour and brown sugar instead of a top layer of pie crust. The crumb topping adds a whole other level of flavor and texture. The buttery richness along with the sweet-warm flavor of the brown sugar and the crunchy texture make this pie absolutely extraordinary.
Why this recipe is so great:
- Pure and simple – I’m a purist when it comes to apple pies, so I kept this recipe very simple to showcase what a traditional apple crumble pie should be. The filling is simply apples, granulated sugar, flour, cinnamon, and a splash of lemon juice. There is no cream or eggs, no extra calories. The topping is just flour, butter, and brown sugar. There are no nuts or oats, nothing fancy, just a good old-fashioned apple crumble pie.
- Quick and easy – I recommend using a store-bought pie crust for this recipe to save on time and dishes. No one will be able to tell the difference because the star of the show is the apple filling and crumb topping. So to make this apple crumble pie, all you have to do is prepare the filling and streusel, assemble, and bake. However, if you do insist on making your own pie crust, here is a great 4 ingredient no-fail recipe for you: Easy Flaky Oil Pie Crust
- Tastes like heaven – A brown sugar streusel that is deep in molasses flavor, buttery and crunchy. A filling made with 2 pounds of fresh apples that is tender, silky, tart and sweet with a hint of cinnamon spice. Combine the two and you have the perfect harmony of texture and taste.
How to make Dutch apple pie:
- First, you line a 9″ deep-dish pie plate with a single pie crust. Set aside.
- Then toss your apples with some lemon juice, granulated sugar, flour, and cinnamon.
- Spoon your apple filling into your pastry-lined pie plate, tightly packing in your apples the best you can.
- Next, prepare your crumb topping by mixing some butter, flour and brown sugar all together with a pastry cutter, fork or your hands.
- Sprinkle your topping evenly over the surface of your apple filling. Place your pie on a baking sheet and bake for about an hour.
- Use a mix of tart and sweet apples for the best flavor and more depth in taste. For this recipe, I recommend a 50/50 split or 75/25 split between tart and sweet apples to balance the sweetness of brown sugar in the crumb topping. For this particular pie, I used a mix of Granny Smith and Pink Lady apples. Here’s a post on my personal top ten favorite apples to bake with: Best Apples for Apple Pie
- Bake on the lower third rack of the oven and use a baking sheet. Baking closer to the lower element will help crisp up the bottom of the pie and prevent a soggy crust. Using a baking sheet will not only catch any drips and prevent it from burning onto your oven, but it will also help crisp up the bottom of the pie with the extra heat conducted from the metal.
- Cover with foil to prevent over-browning. The crumble will be done before the filling so to prevent it from over-browning, loosely cover it with foil once it’s golden brown.
- Let the pie cool completely for the filling to thicken. Once you remove the pie from the oven, let it cool completely on a cooling rack for several hours for the filling to set and make it easier to slice and serve. I actually prefer to make my pies the day before and let sit overnight at room temperature. This way the filling is nice and thick and makes for beautiful clean slices as pictured in this post.
- What is the difference between a Dutch, French and German apple pie? A Dutch apple pie has a simple apple filling and is topped with a simple streusel. A French apple pie has a custard apple filling along with a crumb topping, while a German apple pie is an open face pie with heavy cream in the filling.
- How to tell when your apple crumble pie is done. The best way to tell when your pie is done is when the filling is bubbling through. At this point, the pie has reached its appropriate internal temperature and is cooked through.
- Can you freeze apple crumble pie? Yes, once the pie is completely cooled, wrap in plastic wrap and foil, label, and store in the freezer for up to 3 months. Loosely cover with foil and reheat from frozen at 325F for about an hour, removing the foil during the last 15 minutes.
- What do you serve with apple crumble pie? You can serve it with vanilla or cinnamon ice cream, a dollop of whipped cream or sweetened sour cream. You can also serve it all on its own. That’s how I like to have it for breakfast or as a snack with a cup of java.
You might also like:
- Easy Homemade Apple Pie
- Toffee Apple Pecan Crumble Pie
- Maple Ginger Pear Pie
- Cherry Crumble Pie
- Homemade Blueberry Pie
Did you make this recipe? Please kindly leave a comment with your star rating below.
This heavenly Dutch apple pie (aka apple crumble pie) is made with layers upon layers of tender apple slices and finished with a thick blanket of crunchy-buttery crumb topping.
- 1 single store-bought or homemade pie crust
8 cups (2 lbs) sliced apples, cut 1/4″ thick
1/2 cup (100g) granulated sugar
1/4 cup (30g) all-purpose flour
1 tsp ground cinnamon
1 tbsp lemon juice
- 1/2 cup (114g) unsalted butter, softened
- 1 cup (125g) all-purpose flour
- 2/3 cup (135g) packed brown sugar
- Preheat your oven to 400F and position a rack on the lower third of the oven.
- Line a 9″ deep-dish pie plate with the pie crust. Set aside.
- Toss the apples, sugar, flour, cinnamon and lemon juice together in a large bowl.
- Spoon the apple filling into the prepared pie plate, tightly packing in the apples the best you can. Set aside.
- Prepare the topping by mixing together the flour and brown sugar in a medium bowl. Then work in the butter using a pastry cutter, fork or fingers until no large chunks of butter remain. Sprinkle evenly over the apple filling.
- Place the pie on a baking sheet and bake for 55-60 minutes or until the filling is bubbling through. Loosely cover with foil once the crumb topping is golden brown. I covered mine after 30 minutes.
- Let cool on a cooling rack for a minimum of 2 hours or until completely cool before slicing and serving.
Leftovers can be covered and stored at room temperature for 2 days or in the fridge for up to 5 days.
- Use a mix of tart and sweet apples for the best flavor and more depth in taste. For this recipe, I recommend a 50/50 split or 75/25 split between tart and sweet apples to balance the sweetness of brown sugar in the crumb topping. For this particular pie, I used a mix of Granny Smith and Pink Lady apples.
- To freeze: wrap in plastic wrap and foil, label, and store in the freezer for up to 3 months. Loosely cover with foil and reheat from frozen at 325F for about an hour, removing the foil during the last 15 minutes.
- Category: dessert
- Method: bake
- Cuisine: American
Keywords: dutch apple pie recipe, apple crumble pie
Recipe adapted from Betty Crocker.