Dutch Apple Pie

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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!

Slice of dutch apple pie on a white plate.

How To Make Homemade Dutch Apple Pie

  1. 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. 
  2. 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. 
  3. 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. 
  4. 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. 
  5. 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.
Collage showing how to make dutch apple pie.

Recipe Tips

  • 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 and 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 or Homemade Apple Pie Spice as the seasoning for even more fall flavor.
Top down view of dutch apple pie.

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.

Dutch apple pie on a white plate.

Dutch Apple Pie

4.8 from 5 votes
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Author: Kimberly
Prep Time: 20 minutes
Cook Time: 50 minutes
Resting Time: 1 hour
Total Time: 2 hours 10 minutes
Servings: 10 Servings


Pie Crust:

  • 1 pie crust, homemade or store bought (9-inch crust)

Crumb Topping:

  • 1 cup all-purpose flour
  • ½ cup unsalted butter, softened (brand name recommended)
  • ½ cup light brown sugar


  • 3 pounds apples, peeled, cored, and sliced ¼ -inch thick
  • 1 tablespoon freshly squeezed lemon juice, freshly squeezed
  • ½ cup granulated sugar
  • ½ cup light brown sugar
  • 3 tablespoons all-purpose flour
  • 1 tablespoon ground cinnamon
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground nutmeg


Pie Crust:

  • 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.
    1 pie crust

Crumb Topping:

  • Add the flour, butter, and brown sugar to a food processor. Pulse just until balls of dough form.
    1 cup all-purpose flour
    ½ cup unsalted butter
    ½ cup light brown sugar
  • 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.
    3 pounds apples
    1 tablespoon freshly squeezed lemon juice
    ½ cup granulated sugar
    ½ cup light brown sugar
    3 tablespoons all-purpose flour
    1 tablespoon ground cinnamon
    ½ teaspoon kosher salt
    ¼ teaspoon ground 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.
  • See post for tips, variations, and storage options.


Serving: 1slice | Calories: 408kcal | Carbohydrates: 71g | Protein: 3g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 24mg | Sodium: 267mg | Potassium: 215mg | Fiber: 5g | Sugar: 46g | Vitamin A: 360IU | Vitamin C: 7mg | Calcium: 43mg | Iron: 2mg


*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 slice. Actual calories will vary.
*For more information, tips, and answers to frequently asked questions, please refer to the post.
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One Comment

  1. Thank you so much for this recipe. I made this pie on Thanksgiving, and my extended family enjoyed it so much they asked me to make it again two days ago. It was even better the second time because I made the streusel look even prettier. I am vegan, so I used a plant-based butter and everyone raved !

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