Best Dutch Apple Pie
This old fashioned Dutch apple pie layers cinnamon-spiced apples under a buttery crumb topping for the coziest slice of fall in every bite.
Why This Dutch Apple Pie Recipe Is a Fall Favorite
There is something about a warm slice of old fashioned Dutch apple pie that feels like a hug in dessert form. Unlike a traditional double crust apple pie, this version swaps the top crust for a rich, buttery crumb topping that turns golden and crackly in the oven. It is the kind of pie that makes your whole kitchen smell like cinnamon and caramelized apples, and honestly, it might just become the only apple pie recipe you ever need.
If you have ever wondered how to make Dutch apple pie that rivals your favorite bakery, you are in the right place. This recipe leans on juicy Granny Smith apples, warm spices, and a crumb topping with just the right amount of crunch. No fussy lattice weaving required.
Before we get cooking, the right tools and ingredients make a real difference here. A sturdy pie plate helps the crust bake evenly, and a good pastry cutter makes quick work of that buttery crumb topping without overworking it. These are the products that genuinely help this recipe shine:
The Secret to the Best Dutch Apple Pie
What separates a truly best Dutch apple pie from an average one comes down to a few small details:
- Apple choice matters. Tart, firm apples like Granny Smith hold their shape and balance out the sweetness of the crumb topping.
- A quick toss with flour in the filling helps thicken the juices as they bubble, so you avoid a soupy pie.
- Cold butter is non-negotiable for the crumb topping. It creates those irresistible little clusters instead of a flat, sandy layer.
Chef's Tip: Chill your assembled crumb topping in the freezer for 10 minutes before adding it to the pie. Cold crumbs bake up noticeably crunchier and hold their shape better.
Building the Layers
This Dutch apple pie recipe comes together in three simple stages: the crust, the spiced apple filling, and the crumb topping. Start by fitting your pie crust into the plate and keeping it cold while you prep the filling. Cold dough means a flakier bottom crust once it hits the oven.
Next comes the filling. Tossing the apple slices with sugar, cinnamon, nutmeg, and a touch of lemon juice not only builds flavor but also keeps the apples from browning while you finish the topping. The lemon juice adds a subtle brightness that keeps the pie from tasting one note sweet.
Finally, the crumb topping. Whisking the dry ingredients first, then cutting in cold butter, gives you that classic streusel texture bakeries are known for. Sprinkle it generously over the apples, right to the edges, so every slice gets that golden, buttery crunch.
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 under a buttery crumb topping for the coziest slice of fall in every bite.
Ingredients
- 1 pie crust, unbaked, homemade or store-bought, fitted into a 9-inch pie plate
- 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
- 2 tbsp all-purpose flour, for tossing with the apples
- 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, cubed, for the crumb topping
- 1/4 tsp salt
Instruction
Preheat the oven to 375 degrees F (190 degrees C). Fit the pie crust into a 9-inch pie plate, crimp the edges, and set aside in the fridge to keep it cold.
In a large bowl, toss the sliced apples with granulated sugar, cinnamon, nutmeg, lemon juice, and 2 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 separate bowl, whisk together 1 cup flour, brown sugar, and salt for the crumb topping. Add the cold cubed butter and use your fingers or a pastry cutter to work it in until the mixture forms coarse, pea-sized crumbs.
Sprinkle the crumb topping evenly over the apples, covering the entire surface.
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 apple filling is bubbling around 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 to allow the filling to set.
Equipment
- 9-inch pie plate
- Large mixing bowls
- Pastry cutter or fork
- Baking sheet
- Wire cooling rack
Notes
Serving and Storing Your Pie
Let the pie rest for at least two hours after baking. I know the smell coming from your oven will make this the hardest part, but resting allows the filling to set so your slices hold together instead of sliding apart. Serve slightly warm or at room temperature, and if you really want to treat yourself, add a scoop of vanilla ice cream or a drizzle of caramel sauce on top.
Leftovers keep beautifully. Cover the pie loosely and store it at room temperature for up to two days, or refrigerate for up to five. A quick warm up in the oven brings the crumb topping back to life if it has softened slightly in the fridge.
A Few Variations to Try
- Add a handful of chopped pecans or walnuts to the crumb topping for extra crunch.
- Swap half the apples for pears for a subtle twist on the classic.
- Stir a splash of vanilla extract into the apple filling for extra warmth.
However you serve it, this Dutch apple pie is proof that sometimes the simplest desserts are the ones we come back to again and again. Once you try this crumb topped version, it might just replace the classic double crust pie in your fall baking rotation for good.
