Dutch Apple Pie Recipe – layers of tender, cinnamon-kissed apple slices tucked beneath a golden-brown, buttery crumble crust. This recipe is pure comfort and delight, perfect for cozy gatherings or a sweet treat any time of year. Serve it warm with a scoop of vanilla ice cream for a heavenly pairing that’s sure to satisfy your dessert cravings.
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Pin This RecipeApple Crumb Pie Recipe
This Dutch Apple Pie is a slice of pure dessert heaven! Flaky, buttery pie crust filled with tart apples that have been kissed by cinnamon and sugar. But the true star of the show is the crowning glory – a mountain of buttery, streusel-like topping. As you take your first forkful, the contrast between the tender, spiced apples and the crisp, crumbly topping is a symphony of textures and flavors. It’s a dessert that invokes the warmth of home and the joy of simple pleasures. Whether you enjoy it warm from the oven or chilled with a dollop of whipped cream, this pie is a tantalizing treat that will leave your taste buds singing with delight.
What Is a Dutch Apple Pie?
The difference between a classic apple pie and a Dutch Apple Pie is the crumb topping. Dutch apple pie is made with a delicious streusel topping instead of a second pie crust.
How to Make Dutch Apple
This pie is effortless to make with only a few simple ingredients. Peel and slice apples. Toss together apples, sugar, flour, and ground cinnamon in a large bowl. Place apples in a frozen pie crust.
In a medium bowl, combine flour, granulated sugar, brown sugar, and cinnamon. Cut in cold unsalted butter with a pastry cutter or fork until crumbly. Spread crumb topping over the apple filling. Place pie on a baking sheet and bake in a preheated oven until golden brown and the apple pie filling starts to bubble. Cool on a wire rack.
Helpful Tips & Frequently Asked Questions
- Can use frozen pie crust, store-bought pie crust, or homemade pie dough.
- Use a 9-inch pie dish.
- I use granny smith apples. You can use any type of apple that you prefer.
- Empire, Granny Smith, Honeycrisp, Braeburn, and Cortland will hold their shape and aren’t too juicy.
- I use an Apple Peeler Corer Slicer to cut the apples. You can buy it on Amazon: https://amzn.to/45Ir4JT
- Feel free to add walnuts or pecans to the crumbly topping.
- You can mix up the spices in the pie.
- Apple pie seasoning
- nutmeg
- cloves
- allspice
- pumpkin pie spice
- Cover the edges of the pie with aluminum foil if it starts to get too brown.
- Can I make Dutch Apple Pie ahead of time? Yes. I like to make the pie the day before we serve it to let the flavors meld together.
- Can I freeze Apple Pies? Yes! Bake the pie and cool completely. Cover the pie with plastic wrap and aluminum foil. Store in the freezer for up to 4 months.
- When ready to serve, thaw in the refrigerator.
- Store pie covered at room temperature for 2 days.
- The pie will keep up to 4 days covered in an airtight container in the fridge.
How to Serve Apple Crumble Pie
This pie is the perfect dessert for any upcoming Thanksgiving meals or summer cookouts. Serve the pie warm or at room temperature. Top your slice with a scoop of creamy vanilla ice cream or a dollop of freshly whipped cream. If you’re feeling adventurous, a drizzle of warm caramel sauce can take it to the next level. One bite and this is sure to become a family favorite!
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Dutch Apple Pie
Equipment:
Ingredients:
Pie Filling
- 5 large tart apples peeled and thinly sliced
- ⅔ cup sugar
- 5 tsp all-purpose flour
- 1¼ tsp ground cinnamon
- 1 (9-in) deep dish frozen pie crust
TOPPING
- ⅔ cup all-purpose flour
- ⅓ cup sugar
- ⅓ cup packed brown sugar
- 1 tsp ground cinnamon
- 6 Tbsp cold butter
Instructions:
- Preheat oven to 350ºF.
- Toss together apples, sugar, flour, and ground cinnamon in a large bowl. Place apples in a frozen pie crust.
- In a medium bowl, combine flour, granulated sugar, brown sugar, and cinnamon. Cut in cold unsalted butter with a pastry cutter or fork until crumbly.
- Spread crumb topping over the apple filling.
- Place pie on a baking sheet and bake for 1 hour, oven until golden brown and the apple pie filling starts to bubble. Cool on a wire rack.
Notes:
- Can use frozen pie crust, store-bought pie crust, or homemade pie dough.
- Use a 9-inch pie dish.
- I use granny smith apples. You can use any type of apple that you prefer.
- Empire, Granny Smith, Honeycrisp, Braeburn, and Cortland will hold their shape and aren’t too juicy.
- Feel free to add walnuts or pecans to the crumbly topping.
- Cover the edges of the pie with aluminum foil if it starts to get too brown.
- Store pie covered at room temperature for 2 days.
- The pie will keep up to 4 days covered in an airtight container in the fridge.
Steph
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Pin this recipe to your favorite board now to remember it later!
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This sounds awesome! If I were to leave out the pie crust completely, do you think I would I need to change baking time or anything else? Thank you! Love all the recipes I have made from your site!
What a great idea! But unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.