Best Dutch Apple Pie
This old fashioned Dutch apple pie layers cinnamon spiced apples in a flaky crust and tops it all with a buttery crumb topping for the coziest slice of fall.
The Coziest Slice of Fall You'll Ever Bake
There is something about a Dutch apple pie that feels like a warm hug the moment it comes out of the oven. Unlike a traditional double crust pie, this old fashioned Dutch apple pie recipe swaps the top crust for a buttery, cinnamon kissed crumb topping that turns golden and crisp in the oven. If you have ever wondered how to make Dutch apple pie that tastes like it came straight from your grandmother's kitchen, this is the recipe you have been searching for.
What makes this the best Dutch apple pie is the balance. The apples stay tender but not mushy, the filling is just sweet enough without masking the tartness of the fruit, and that crumb topping adds a satisfying crunch in every single bite. It is a dessert that feels special enough for a holiday table, yet simple enough to bake on a random Tuesday because you have a craving.
Before we get cooking, the right tools and ingredients make a real difference here. A good pastry cutter helps you achieve those perfect pea sized crumbs for the topping, and a sturdy metal pie pan promotes even browning on the bottom crust so you never end up with a soggy bite.
Choosing the Right Apples
The apple you choose can make or break your pie. For this Dutch apple pie recipe, Granny Smith apples are the gold standard. Their firm texture holds up beautifully during the long bake time, and their natural tartness plays perfectly against the sweet, buttery crumb on top.
If you prefer a slightly sweeter filling, try blending in a few Honeycrisp or Braeburn apples. Just avoid apples that turn mushy when cooked, like Red Delicious, since they will break down too much and leave you with a watery filling.
Chef's Tip: Slice your apples to a consistent thickness, about a quarter inch, so they cook evenly and you avoid any raw or overly soft spots in the finished pie.
The Secret to That Perfect Crumb Topping
What truly separates a Dutch apple pie from a classic apple pie is the topping. Instead of a second layer of dough, you get a rustic, streusel like crumble made from flour, brown sugar, cold butter, and a pinch of salt.
The key here is temperature. Keep your butter cold, straight from the fridge, and work it into the dry ingredients quickly with a pastry cutter or your fingertips. You are looking for coarse, uneven crumbs, not a smooth dough. Those little pockets of butter are what create the irresistible crunch once baked.
- Use cold, cubed butter for the flakiest texture
- Work quickly so the butter does not melt into the flour
- Sprinkle the crumbs evenly to fully cover the apples
Ready to make it? Here is the full step by step recipe:
Best Dutch Apple Pie
This old fashioned Dutch apple pie layers cinnamon spiced apples in a flaky crust and tops it all with a buttery crumb topping for the coziest slice of fall.
Ingredients
- 1 pie crust, homemade or store bought, unbaked, fitted into a 9 inch pie pan
- 6 cups Granny Smith apples, peeled, cored, and thinly sliced (about 6 large apples)
- 1/2 cup granulated sugar
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 tbsp lemon juice, freshly squeezed
- 3 tbsp all-purpose flour, for the apple filling, to thicken
- 1 cup all-purpose flour, for the crumb topping
- 1/2 cup brown sugar, packed, for the crumb topping
- 1/2 cup unsalted butter, cold and cubed, for the crumb topping
- 1/4 tsp salt, for the crumb topping
Instruction
Preheat the oven to 375 degrees F (190 degrees C). Fit the pie crust into a 9 inch pie pan, crimp the edges, and chill in the fridge while you prepare the filling.
In a large bowl, toss the sliced apples with granulated sugar, cinnamon, nutmeg, lemon juice, and 3 tablespoons of flour until evenly coated.
Pour the apple mixture into the chilled pie crust, mounding it slightly in the center since the apples will shrink as they bake.
In a medium bowl, whisk together the flour, brown sugar, and salt for the crumb topping. Cut in the cold butter using a pastry cutter or your fingers until the mixture forms coarse, pea sized crumbs.
Sprinkle the crumb topping evenly over the apples, covering the filling completely.
Place the pie on a baking sheet to catch any drips, then bake for 50 to 60 minutes, until the topping is golden brown and the filling is bubbling at the edges.
If the crust or topping browns too quickly, loosely tent the pie with foil for the last 15 to 20 minutes of baking.
Let the pie cool on a wire rack for at least 2 hours before slicing, so the filling has time to set.
Equipment
- 9 inch pie pan
- Pastry cutter or fork
- Large mixing bowl
- Baking sheet
- Wire cooling rack
Notes
Serving, Storing, and Make Ahead Tips
This pie is best enjoyed once it has had time to cool and set, which allows the filling to thicken properly instead of running all over the plate. That said, a slightly warm slice topped with a scoop of vanilla ice cream is hard to resist.
To store, cover leftovers loosely and keep them at room temperature for up to two days, or refrigerate for up to five days for maximum freshness. A quick warm up in the microwave brings back that fresh from the oven texture in seconds.
Chef's Tip: If your pie needs a little extra time in the oven but the topping is already golden, simply tent it loosely with foil to prevent over browning while the filling finishes cooking through.
However you slice it, this old fashioned Dutch apple pie is proof that sometimes the simplest desserts are the most memorable. Bake one for a holiday gathering or just because it is apple season, either way, it will not last long on the counter.
