This Dutch Apple Pie brings together everything you want in a fall dessert: a buttery, flaky crust, tender spiced apples, and a sweet crumb topping that bakes up golden and crisp. I first made this pie the autumn after my mom showed me her trick for getting the crust just right, and I've been hooked ever since. It's easier than you'd think to pull together, and the crumb topping means no fussy lattice work.
If you love cozy desserts, you might also enjoy my Lemon Shortbread Cookies or White Chocolate Brownies for a sweet finish to any meal.
Why You'll Love This Dutch Apple Pie Recipe
This homemade Dutch apple pie has everything going for it. The crust is tender and flaky, the apples are perfectly spiced with cinnamon and a hint of lemon, and the buttery streusel topping adds a sweet crunch that makes every bite feel special.
You don't need any fancy skills to make this Dutch Apple Pie. The crust comes together quickly, and because you're not making a lattice or top crust, it's actually less work than a classic apple pie. The filling is simple and forgiving, and the crumb topping practically makes itself.
It's a fall dessert that feels like a warm hug, and it makes your house smell incredible. Whether you're serving it for Thanksgiving or just because it's Tuesday, this pie delivers every time. Pair it with a cup of coffee or serve it after dinner with something rich like Cookies and Cream Cake on the side for a full dessert spread.
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Dutch Apple Pie Ingredients
Here's what you'll need to make this best Dutch apple pie recipe from scratch.
See Recipe Card Below This Post For Ingredient Quantities
Crust:
- All-purpose flour: Forms the base of the crust and gives it structure. Use unbleached flour for the best texture.
- Granulated sugar: Adds a touch of sweetness to the dough.
- Salt: Balances the flavors and keeps the crust from tasting flat.
- Unsalted butter: Creates those flaky layers. Make sure it's well chilled and cut into small cubes before you start.
- Ice water: Brings the dough together without warming up the butter. Add it gradually so you don't overwork the dough.
Crumb Topping:
- Light brown sugar: Sweetens the topping and adds a hint of molasses flavor. Break it up with your fingers if it's clumpy.
- All-purpose flour: Helps the topping hold together and gives it structure.
- Ground nutmeg: Adds warmth and a cozy spice note.
- Salt: Keeps the sweetness in check.
- Melted unsalted butter: Binds everything together and makes the topping rich and golden.
- Vanilla extract: Brings depth and sweetness to the crumb.
Apple Filling:
- Golden delicious apples: Stay tender and sweet as they bake. Slice them about ¼-inch thick.
- Granny smith apples: Add tartness and hold their shape well. Slice these a bit thinner, about ⅙-inch thick.
- Melted unsalted butter: Coats the apples and adds richness.
- Fresh lemon juice: Brightens the filling and keeps the apples from browning.
- Granulated sugar: Sweetens the apples and helps create a light syrup as they bake.
- All-purpose flour: Thickens the filling so it's not too runny.
- Ground cinnamon: The classic warm spice that makes apple pie with crumb topping taste like fall.
How to Make Dutch Apple Pie
Follow these steps to make a warm Dutch Apple Pie that's flaky, tender, and topped with a golden crumb layer.
Prepare the crust: In a medium mixing bowl, whisk together 1 cup flour, 2 teaspoon sugar, and ¼ teaspoon salt. Add the chilled butter and cut it into the mixture using a pastry blender until you see small pea-sized clumps. Gradually add ice water, 1 tablespoon at a time, tossing gently until the mixture is moistened and starts to come together. Gather the dough into a ball and press it into a smooth, 6-inch round on a lightly floured surface. Cover and refrigerate for 60 minutes.
Roll out the dough: Remove the chilled dough and roll it out into a 12 ½-inch round on a lightly floured surface. Fold the dough in half, then in quarters, or wrap it around a rolling pin, and transfer it to a 9 ½ to 9-inch deep dish pie plate. Unwrap the dough, fit it gently to the plate, and flute the edges if you like. Refrigerate for 1 hour or freeze for 15 minutes. Preheat your oven to 400°F (200°C).
Blind bake the crust: Line the crust with foil or parchment paper, covering the edges to protect them. Fill with dry beans, rice, sugar, or pie weights until they're level with the top of the crust. Bake for 15 minutes, then carefully remove the foil and beans. Prick the bottom of the crust about 10 times with a fork to prevent bubbling. Return the crust to the oven and bake for another 8 to 12 minutes, or until it starts to look dry and lightly golden. Remove and let it cool on a wire rack.
Prepare the crumb topping: In a medium mixing bowl, break up the brown sugar with your fingertips if it's clumpy. Add the flour, nutmeg, and salt, and whisk everything together. Stir in the vanilla and melted butter, then toss until the mixture is evenly moistened and crumbly. Pop it in the fridge while you prepare the filling.
Make the apple filling: Toss the sliced apples with melted butter and lemon juice in a large bowl until they're evenly coated. Add the sugar, flour, and cinnamon, and toss again to coat every slice.
Assemble the pie: Layer a handful of the apple mixture into the cooled pie crust at a time, spreading and pressing each layer into an even layer so there are no big gaps. Remove the crumb topping from the fridge and break it into small clumps with your fingers. Sprinkle the crumbs evenly over the apples, covering the whole surface.
Bake the pie: Place the pie on a rimmed baking sheet to catch any drips. Reduce the oven temperature to 350°F (175°C) and bake for 45 to 55 minutes, or until the apples are tender when you poke them with a knife and the topping is golden brown. Check the pie halfway through baking to make sure the crust or topping isn't getting too dark. If it is, tent it loosely with foil. Let the pie cool on a wire rack for about 2 hours so the filling can set.
Serve: Serve the pie warm, with a scoop of vanilla ice cream if you're feeling indulgent. It's perfect on its own, too.
Ingredient Substitutions and Variations
You can adapt this traditional Dutch apple pie to fit what you have on hand.
Butter: If you only have salted butter, use it and cut the added salt in half. The pie will still turn out great.
Apples: You can use all granny smith apples for a tart pie or all golden delicious for a sweeter one. Honeycrisp, Braeburn, or Jonagold also work well.
Brown sugar: Light or dark brown sugar both work in the crumb topping. Dark brown sugar will give you a deeper molasses flavor.
Nutmeg: If you don't have nutmeg, skip it or add a tiny pinch of allspice instead.
Lemon juice: Swap in apple cider vinegar if you're out of lemon juice. It does the same job of brightening the apples.
Crust: Use a store-bought pie crust if you're short on time. This recipe is all about that crumb topping, so a shortcut on the crust won't hurt.
Equipment For Dutch Apple Pie
Here's what makes this easy Dutch Apple Pie recipe come together smoothly.
- 9 ½ to 9-inch deep dish pie plate: Holds all that delicious filling and crumb topping.
- Pastry blender: Cuts the butter into the flour quickly and evenly. You can also use two forks or your hands if you work fast.
- Medium mixing bowls: You'll need a few for the crust, topping, and filling.
- Rolling pin: Rolls the dough out into a smooth, even round.
- Wire rack: Lets the pie cool evenly after baking.
- Rimmed baking sheet: Catches any drips from the pie while it bakes.
How to Store Dutch Apple Pie
This Dutch Apple Pie keeps well, and it's almost as good the next day.
Room temperature: Cover the pie loosely with foil or plastic wrap and keep it at room temperature for up to 2 days.
Refrigerator: Store covered in the fridge for up to 5 days. The crust will soften slightly, but it's still delicious.
Freezer: Wrap the whole pie tightly in plastic wrap and then in foil. Freeze for up to 3 months. Thaw overnight in the fridge and warm slices in the oven at 350°F for about 10 minutes before serving.
Reheating: Warm individual slices in the microwave for 20 to 30 seconds, or reheat the whole pie in a 350°F oven for 15 to 20 minutes until warmed through.
Expert Tips
Keep your butter cold. Cold butter is what makes the crust flaky. If your kitchen is warm, pop the butter back in the fridge for a few minutes while you measure the other ingredients.
Don't overwork the dough. Mix just until it comes together. Overworking develops gluten, which makes the crust tough instead of tender.
Slice the apples evenly. Try to keep the slices close to the same thickness so they cook at the same rate. Thinner slices cook faster, so mixing thick and thin can leave you with some mushy and some firm apples.
Press the apple layers down. As you layer the apples into the crust, press them gently to eliminate air pockets. This helps the pie hold together when you slice it.
Use a baking sheet. Always put your pie on a rimmed baking sheet before it goes in the oven. It catches drips and makes cleanup easier.
Serving Suggestions
This buttery apple pie pairs beautifully with a few simple additions.
Serve it warm with a scoop of vanilla ice cream melting over the top. The contrast of cold and warm is perfect, and the ice cream adds creaminess to every bite.
Add a drizzle of salted caramel sauce over the pie for extra richness and a sweet-salty kick.
Pair it with a dollop of fresh whipped cream if you want something lighter than ice cream. A sprinkle of cinnamon on the cream is a nice touch.
Serve it alongside a hot cup of coffee or spiced cider for a cozy fall afternoon. If you're setting out a dessert table, add Heart Shaped Chocolate Chip Cookies or Gulab Jamun for variety.
FAQ
What's the difference between apple pie and Dutch Apple Pie?
The main difference is the topping. A traditional apple pie has a double crust with pastry on top, while Dutch Apple Pie has a crumb topping made from butter, sugar, and flour. The crumb topping is sweet, crunchy, and easier to make than a lattice or full top crust. Some people also call it streusel apple pie.
What is Dutch Apple Pie?
Dutch Apple Pie is a classic American dessert made with a single pie crust, spiced apple filling, and a buttery crumb topping. Despite the name, it's not actually from the Netherlands. It's called "Dutch" because of its popularity among Pennsylvania Dutch communities, and it's sometimes called Amish Dutch apple pie recipe for the same reason. It's a cozy, comforting dessert that's perfect for fall.
Why is Dutch Apple Pie so good?
The combination of textures is what makes it so satisfying. You get a flaky, buttery crust on the bottom, tender cinnamon-spiced apples in the middle, and a sweet, crunchy crumb topping on top. The buttery streusel topping adds richness and a little extra sweetness that balances the tartness of the apples. Plus, it's easier to make than a traditional two-crust pie, so you get all the flavor with less fuss.
What are the best apples for Dutch Apple Pie?
A mix of granny smith apples and golden delicious apples works best. Granny smith apples are tart and hold their shape well, while golden delicious apples are sweet and tender. Together, they give you balanced flavor and a nice texture. You can also use Honeycrisp, Braeburn, or Jonagold apples if that's what you have. Just avoid apples that get too mushy, like Red Delicious or McIntosh.
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Dutch Apple Pie
Ingredients
Crust:
- 1 cup 142g unbleached all-purpose flour Scoop and level for accuracy
- 2 teaspoon granulated sugar
- ¼ teaspoon salt Heaping
- 8 tablespoon 113g unsalted butter Well chilled diced into small cubes
- 3 - 5 tablespoon ice water Add gradually to form dough
Crumb Topping:
- ½ cup packed 100g light brown sugar
- ¾ cup 106g unbleached all-purpose flour (Scoop and level)
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon salt
- 6 tablespoon 85g unsalted butter Melted
- 1 teaspoon vanilla extract
Apple Filling:
- 1 ¼ lbs 4 small Golden Delicious apples Peeled cored and sliced ¼-inch thick
- 1 ¼ lbs 4 small Granny Smith apples Peeled cored and sliced ⅙-inch thick
- 2 tablespoon unsalted butter Melted
- 1 tablespoon fresh lemon juice
- ½ cup 100g granulated sugar
- 3 tablespoon 26g unbleached all-purpose flour
- ½ teaspoon ground cinnamon
Instructions
- In a medium bowl, whisk together flour, sugar, and salt. Add the butter and cut it into the mixture with a pastry blender until pea-sized clumps form. Add ice water, one tablespoon at a time, tossing until the mixture starts to come together. Gather the dough into a ball and flatten into a 6-inch round. Wrap and refrigerate for 1 hour.
- Remove the dough from the fridge and roll it out on a lightly floured surface into a 12 ½-inch circle. Transfer it to a 9-inch deep dish pie plate and press to fit. Chill again for 1 hour (or freeze for 15 minutes).
- Preheat the oven to 400°F. Line the crust with parchment paper or foil and fill with pie weights or dry beans. Bake for 15 minutes. Remove the weights and parchment. Prick the crust with a fork 10 times and bake for another 8-12 minutes until it begins to dry. Cool on a wire rack.
- In a bowl, mix brown sugar, flour, nutmeg, and salt. Stir in melted butter and vanilla until evenly moistened. Chill the mixture in the fridge.
- In a large bowl, toss the apple slices with melted butter, lemon juice, sugar, flour, and cinnamon until evenly coated.
- Layer the apple mixture into the cooled crust, pressing down gently to pack in as much as possible. Break the crumb topping into small pieces and sprinkle evenly over the apples.
- Place the pie on a baking sheet and bake at 350°F for 45-55 minutes, or until the apples are tender and the topping is golden brown. Check periodically, covering the pie with foil if the crust or topping browns too quickly.
- Let the pie cool for 2 hours on a wire rack before serving.
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