Dutch Apple Pie

This Dutch Apple Pie recipe has a flakey pie crust, warm apple filling, and a sweet, buttery crumble topping. Made completely from scratch, this warm and cozy apple crumb pie is sure to wow holiday guests. And don’t worry, it’s easier to make than it seems!

What’s in this Dutch Apple Pie Recipe?

Turn traditional apple pie on its head with this fun and easy apple crumb pie recipe! Swap that top crust for a rich salty and sweet crumble!

All-Purpose Flour: Gives structure to the pie crust and topping, and helps thicken the filling.
Sugar: Granulated sugar sweetens the crust and the filling, while brown sugar sweetens the topping.
Kosher Salt: Enhances the natural flavor of the crust and the crumb topping.
Unsalted Butter: Makes the crust and crumb tender.
Shortening: Helps the crust hold its shape.
Ice Water: Adds moisture and keeps the butter from melting before the crust is baked.
Ground Cinnamon: Adds a warm, spiced flavor to the topping.
Apples: I like a mixture of a few different kinds, like Honeycrisp, Braeburn, and Granny Smith.
Lemon Juice: Keeps the apples from browning.

Pro Tip: You can leave the skins on the apples for more color.

Variations on Apple Crumb Pie

This Dutch apple pie can be made with any kind of apples you’d like to use. For a tart filling, opt for Granny Smith, Northern Spy, Cortland, or Gravenstein. For a sweeter filling, go for Honeycrisp, Jonagold, Fuji, or Golden Delicious.

A series of photos showing the process of making a Dutch apple pie.

What’s the difference between apple pie and Dutch apple pie?

The main difference is the topping. Traditional apple pie has a top crust, while Dutch apple pie has a crumb topping.

Should you peel apples for Dutch apple pie?

That’s totally up to personal preference! I peeled mine, but you could leave the skin on if you prefer.

How do you cut apples for Dutch apple pie?

I like to core, peel, and cut my apples into thin slices. I think this gives a nice appearance and helps them cook through evenly.

Should you cook your apples before putting them pie?

There’s no need to cook the apples before adding them to this pie, but you certainly can if you like a more caramelized flavor.

How do you keep dutch apple pie from getting soggy?

I find that this recipe bakes up well as written. However, if you notice your crust is turning out soggy, try brushing the crust with a beaten egg before adding the filling or pre-baking the crust just long enough to firm it up (not brown it) before adding the filling.

Does Dutch apple pie need to be refrigerated?

Nope! It’ll keep well at room temperature for up to 2 days.

An apple pie with crumb topping in a pie plate.

How to Store and Reheat

Store leftover Dutch apple pie covered with plastic wrap or aluminum foil at room temperature for up to 2 days, or in the refrigerator for up to 4 days. Enjoy cold, at room temperature, or gently warmed in the microwave.

How to Freeze

Freeze Dutch apple pie with crumb topping whole, or cut into individual slices, tightly wrapped in 2 layers of plastic wrap and 1 layer of aluminum foil, for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Serving Suggestions

Serve this apple crumb pie with a scoop of vanilla or pumpkin pie cream and a dollop of whipped cream (or try pumpkin spice whipped cream!). For a sweet-and-savory take, melt a slice of cheddar cheese on top.

Enjoy a slice with some caramel apple cider, an apple crisp macchiato, caramel apple sangria, caramel apple hot toddies, or an apple butter old fashioned.

A slice of apple pie with a crumb topping.

Dutch Apple Pie Recipe

The sweet crumb topping with brown sugar and cinnamon is what really send this cozy Dutch apple pie over the top!

Course Dessert, pie

Cuisine American

Prep Time 30

Cook Time 1

Cool Time 1

Total Time 2 30

Servings slices

Calories 559kcal

Author Becky Hardin

Equipment

Ingredients

For the Crust

1¼ cups all-purpose flour 150 grams
1 teaspoon granulated sugar 4 grams
½ teaspoon kosher salt
¼ cup unsalted butter 57 grams, cold and cut into small cubes (½ stick)
¼ cup vegetable shortening 46 grams, cold and cut into cubes (¼ stick – can be larger than the butter)
¼ cup ice water 57 grams

For the Topping

1 cup all-purpose flour 120 grams
⅔ cup packed brown sugar 138 grams
½ teaspoon ground cinnamon
⅛ teaspoon kosher salt
½ cup unsalted butter 113 grams, cold and cut into small cubes (1 stick)

For the Filling

6 large apples sliced, cored, and peeled (8 cups)
½ cup granulated sugar 100 grams
¼ cup all-purpose flour 30 grams
1 tablespoon lemon juice 14 grams

Instructions

For the Crust

In a large bowl, whisk the flour, sugar, and salt together.

1¼ cups all-purpose flour, 1 teaspoon granulated sugar, ½ teaspoon kosher salt
Add in the butter and shortening, and use a pastry cutter or two forks to combine the ingredients until the butter and shortening are pea-sized pieces or smaller.

¼ cup unsalted butter, ¼ cup vegetable shortening
Add in 2 tablespoons of the water and stir until combined. Add the remaining tablespoons, one at a time, until the dough is crumbly, but begins to come together.

¼ cup ice water
Use your hands to gently knead the dough a few times until it comes together.
Turn the dough out onto a piece of plastic wrap and form it into a disc. Wrap tightly and refrigerate for 1 hour.
On a floured work surface, roll the chilled pie crust into a 12-inch circle. Transfer it to the pie plate and trim off any excess. Fold the edge of the crust under and use your finger and thumb to shape the crust. Refrigerate while you prepare the filling.
Preheat the oven to 400°F. Arrange the oven rack to be on the lowest setting closest to the bottom of the oven.

For the Topping

In a medium bowl, whisk the flour, brown sugar, cinnamon, and salt together.

1 cup all-purpose flour, ⅔ cup packed brown sugar, ½ teaspoon ground cinnamon, ⅛ teaspoon kosher salt
Add in the butter and using a pastry cutter or two forks, cut the butter into the flour until crumbly. The largest butter pieces should be the size of a pea. Place in the refrigerator.

½ cup unsalted butter

For the Filling

In a large bowl, toss the apples, sugar, flour, and lemon juice until well combined.

6 large apples, ½ cup granulated sugar, ¼ cup all-purpose flour, 1 tablespoon lemon juice

For Assembly

Spoon the filling into the chilled crust. Top evenly with the crumble topping. If the crumble wants to fall off the top of the crust, gently press it down onto the apples.
Bake for 1 hour. Check at 45 minutes. If the crumble is browning too quickly, cover it loosely with foil.
Let the pie cool completely before slicing and serving.

Video

Notes

For the best flavor, choose several different varieties of apples. The different flavor notes of each apple variety combines for a spectacular pie!
You can leave the skins on the apples for more color.
If you’re worried about a soggy bottom, you can brush the pie crust with egg or pre-bake it for a few minutes.

Storage: Store Dutch apple pie in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 4 days, or in the freezer for up to 3 months.