This recipe for Dutch Apple Pie takes fresh fall apple flavor and makes a delicious comforting pie. Apples, brown, sugar, and cinnamon are mixed together and baked in a homemade pie crust with an easy apple crumble topping that everyone will enjoy.
While there are many ways to make apple pie, we enjoy a Dutch apple pie the best. Dutch apple pie is made just like a regular apple pie, except it doesn’t have that second pie crust on top.
Instead, this apple pie is topped with a buttery crumble that’s made with flour, brown sugar, and butter. Once baked, it gets a nice crunch that pairs perfectly with the flavor of apples.
To make this pie, you’ll need some fresh apples along with a pie crust. You can choose to make your own or buy a premade one to save time. The filling is made by tossing apples with lemon juice, flour, and seasonings. It’s then added to the pie crust and topped with crumble for a beautiful fall dessert that tastes great topped with whipped topping or caramel sauce.
Make this apple pie to enjoy during the week or serve it as a decadent dessert alongside an oven-roasted turkey for the holiday season!
Why You’ll Love This Recipe
- You can use fresh in-season apples during the fall months.
- Shortcuts can be taken with a store bought pie crust and canned filling to save time.
- Make a double batch and freeze for later.
- Great to serve for Thanksgiving dessert.
Ingredients You’ll Need
- You can use a store bought premade pie crust for this pie, or you can make a homemade Butter Pie Crust with just 4 simple ingredients!
- All-Purpose Flour – Makes up the dry crumbly base of the topping.
- Unsalted Butter – Holds on to the flour and adds buttery flavor.
- Brown Sugar – Sweetens the crumble with caramel sugar flavor.
Apple Pie Filling:
- Apples – Fresh apples are peeled and sliced into ¼ inch slices for the filling.
- Lemon Juice – Helps keep the apples fresh and free from oxidizing.
- Sugar – A mix of brown and granulated sugar is used to enhance the natural sweetness of the apples.
- All-Purpose Flour – Helps the filling become slightly thick.
- Seasonings – You’ll need some cinnamon, nutmeg, and salt to add a warming flavor to the filling.
How To Make Homemade Dutch Apple Pie
- Prepare the pie crust: Take an unbaked pie crust, and drape it over a 9-inch pie dish. Let it sit in the fridge for 1 hour as you prepare the pie filling and crumble topping.
- Prepare the crumble topping: Cut the butter into cubes, then add to a food processor along with the flour and brown sugar. Pulse until a crumbly texture is formed. Set aside.
- Prepare the apple pie filling: Preheat your oven to 400°F. Peel and slice the apples, then add them to a large bowl along with the lemon juice, sugar, flour, and seasonings. Toss to evenly coat the apples.
- Assemble the apple pie: Remove the pie crust from the fridge, and add the apple pie filling including any juices to the pie crust. Evenly distribute the apple pie crumble on top of the apples all the way to the edges of the crust.
- Bake and serve: Place the pie dish on a baking sheet, then add it to the oven. Bake for 45-55 minutes or until the filling is bubbly and the topping is golden brown. Remove from the oven and let cool for at least 2 hours before slicing and serving with caramel drizzle or a scoop of ice cream.
- Because the apple crumble has sugar, it may burn easily. If the top gets too brown and there is cooking time left, add a layer of foil to the top of the pie.
- Make sure your apples are sliced evenly. This will help make sure that they all cook and break down at the same time.
- The apple pie filling should be made last to help prevent the apples from browning.
- If you don’t have time to make the filling, you can take a shortcut and use canned apple pie filling.
- The best apples for baking are ones that are strong and sturdy such as gala, fuji, or granny smith apples. Each of them has different levels of sweet flavor, so be sure to taste test to add more sugar if needed.
- Layer your baking sheet with aluminum foil as the filling may bubble over and can be difficult to clean.
- Don’t worry if the pie shell seems overfull when you add the filling. The apples will reduce in size as they bake, and the dome shape of the pie will sink some. I jokingly call it my “imperfect Dutch Apple Pie,” because one side sinks slightly lower than the other.
- Dutch apple pie is easiest to slice and serve when it’s cold right out of the refrigerator. It can be enjoyed, slightly warmed, or at room temperature.
Apple Pie Variations & Substitutions
- Don’t like apples? You can use the same instructions but replace the apples with your favorite fruit such as berries or peaches.
- A gluten-free dutch apple pie can be made by using a gluten-free pie crust.
- You can also make this pie vegan by using a vegan butter substitute in the crust and crumb topping.
- Try using Homemade Pumpkin Pie Spice as the seasoning for even more fall flavor.
Storing and Freezing
Storing: Baked and cooled dutch apple pie can be stored outside of the fridge covered for 24 hours. It will keep fresh in the fridge covered for up to 5 days.
Freezing: To freeze cooked and cooled dutch apple pie, wrap it tightly with plastic wrap, then a thin layer of foil to prevent freezer burn for up to 3 months. Thaw overnight in the fridge before reheating and serving.
What is Dutch apple pie?
A Dutch apple pie is simply an apple pie that has a crunchy crumble on top instead of a pie crust.
What’s the difference between Dutch apple pie and French apple pie?
While dutch apple pie has a crumb topping, French apple pie has a pie crust on the bottom AND the top. The top pie crust can be layered in strips to create a cross-hatch effect.
Is Dutch apple pie American?
While the history of pie and even apples did not originate in America, the apple pie has been adopted as an American classic iconic dessert.
- 1 (9-inch) Pie Crust (homemade or store bought)
- 1 cup all-purpose flour
- 8 tablespoons unsalted butter, softened
- ½ cup brown sugar
- 3 pounds apples, peeled, cored, and sliced 1/4 -inch thick
- 1 tablespoon lemon juice
- ½ cup granulated sugar
- ½ cup brown sugar
- 3 tablespoons all-purpose flour
- 1 tablespoon ground cinnamon
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg
- Place the unbaked pie shell into a 9-inch pie dish. Place the shell in the refrigerator for 1 hour while you prepare the crumb topping and filling.
- Add the flour, butter, and brown sugar to a food processor. Pulse just until balls of dough form.
- Transfer the crumb topping to the refrigerator until ready to use.
- Preheat the oven to 400°F.
- In a large bowl, toss together the apple slices and lemon juice. Sprinkle with granulated sugar, brown sugar, flour, cinnamon, salt, and nutmeg.
- Toss to combine.
- Remove the chilled pie crust from the refrigerator, and pour in the sliced apples and their juices.
- Form the crumb topping into balls of various sizes, and top the pie with the crumb topping all the way to the edges.
- Transfer the pie to a large baking sheet covered with aluminum foil for easy handling, and bake for 45 to 55 minutes. If the crust or crumb topping begins to brown too quickly, cover it with a foil tent.
- Allow the pie to cool completely at room temperature before slicing.
- Slice and serve with a scoop of vanilla ice cream or a drizzle of caramel sauce.
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 slice (⅛ of the pie). Actual calories will vary.
*For more information, tips, and answers to frequently asked questions, please refer to the post.
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Nutrition Information:Yield: 8 Serving Size: 1 slice
Amount Per Serving: Calories: 396Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 31mgSodium: 143mgCarbohydrates: 73gFiber: 5gSugar: 52gProtein: 3g
*The calories are an estimate and are based on the ingredients and serving size listed. The calories can vary depending on the brand of product purchased.