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.


  • 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


  1. Preheat your oven to 400F and position a rack on the lower third of the oven.
  2. Line a 9″ pie plate with the pie crust. Set aside.
  3. Toss the apples, sugar, flour, cinnamon and lemon juice together in a large bowl.
  4. Spoon the apple filling into the prepared pie plate, tightly packing in the apples the best you can. Set aside.
  5. 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.
  6. 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.
  7. 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.

Keywords: Dutch apple pie recipe, apple crumble pie, easy dutch apple pie