This Dutch apple pie tastes like a cozy afternoon in the kitchen. Tender, cinnamon-kissed apples are tucked under a buttery crumb that bakes up irresistibly crisp. With step-by-step guidance and tested tips, you will pull a stunning pie from the oven with confidence.
Dutch Apple Pie with Buttery Crumb Topping
Equipment
- 1 9-inch pie plate
- 1 Rimmed baking sheet
- 1 Large mixing bowl
- 1 Whisk
- 1 Vegetable peeler
- 1 Chef's knife
- 1 Measuring cups and spoons
- 1 Aluminum foil (optional) for tenting
- 1 Cooling rack
- 1 Instant-read thermometer (optional)
Ingredients
Crust
- 1 unbaked 9-inch pie crust homemade or store-bought
Apple Filling
- 7 cups apples peeled, cored, sliced 1/4-inch thick; mix tart and sweet varieties (about 2 to 2.5 lb)
- 0.67 cup granulated sugar use 1/2 cup for sweeter apples
- 3 tbsp cornstarch or 1/4 cup all-purpose flour as a swap
- 2 tbsp lemon juice fresh
- 1 tsp ground cinnamon
- 0.25 tsp ground nutmeg
- 0.25 tsp kosher salt
- 1 tsp vanilla extract
- 1 tbsp unsalted butter cold, cut into tiny cubes for dotting
Crumb Topping
- 1 cup all-purpose flour
- 0.5 cup light brown sugar packed
- 0.25 cup granulated sugar
- 1 tsp ground cinnamon
- 0.25 tsp kosher salt
- 0.5 cup unsalted butter melted and slightly cooled
- 0.5 cup old-fashioned oats optional add-in
- 0.5 cup pecans chopped, optional add-in
Instructions
Step-by-Step Instructions
- Fit the pie crust into a 9-inch pie plate, crimp edges, and chill 30 minutes. Position a rack in the lower third. Place a rimmed baking sheet on the rack and preheat the oven to 425 F or 220 C. The hot sheet helps prevent a soggy bottom. For an extra moisture barrier, lightly brush the inside of the chilled crust with beaten egg white.
- In a bowl, whisk flour, brown sugar, granulated sugar, cinnamon, and salt. Pour in melted butter and stir until clumps form. If adding oats or nuts, fold them in. Refrigerate while you prep the filling so the crumbs firm up.
- In a large bowl, combine sliced apples with sugar, cornstarch, lemon juice, cinnamon, nutmeg, salt, and vanilla. Toss until every slice is glossy. Let stand 10 minutes to draw out juices and start the thickening.
- Pour the apples and any juices into the chilled crust and gently mound them higher in the center. Dot with the cold butter. Sprinkle the crumb topping evenly over the apples, squeezing some into pea-to-almond sized clumps. Do not pack too tightly.
- Place the pie on the preheated baking sheet. Bake 20 minutes at 425 F or 220 C. Reduce the oven to 375 F or 190 C and continue baking 30 to 40 minutes, until the topping is deep golden and the filling is visibly bubbling in the center. Tent loosely with foil if the crumb browns too fast.
- Transfer to a rack and cool at least 3 to 4 hours so the filling sets. For ultra-clean slices, chill 1 hour before cutting.
- Serve slightly warm or at room temperature with vanilla ice cream, whipped cream, or a slice of sharp cheddar.
Notes
Why You’ll Love This Dutch Apple Pie
- Classic bakery texture: juicy apples with a crunchy, buttery crumb.
- Balanced sweetness so the fruit shines, not just the sugar.
- Easy to make ahead for holidays and gatherings.
- Reliable method that prevents a soggy bottom.
- Streusel topping means no fussy top crust to roll.
Dutch Apple Pie Ingredients & Substitutions
Crust
- 1 unbaked 9-inch pie crust, homemade or store-bought
Apple Filling
- 6 to 7 cups peeled, cored, sliced apples, 1/4-inch thick (about 2 to 2.5 lb or 900 to 1100 g). Mix tart and sweet apples like Granny Smith, Honeycrisp, Braeburn, Jonagold.
- 2/3 cup granulated sugar (135 g). Use 1/2 cup for sweeter apples.
- 3 tbsp cornstarch (about 24 g), or 1/4 cup all-purpose flour as a swap.
- 2 tbsp fresh lemon juice.
- 1 tsp ground cinnamon.
- 1/4 tsp ground nutmeg.
- 1/4 tsp kosher salt.
- 1 tsp vanilla extract.
- 1 tbsp cold unsalted butter, cut into tiny cubes for dotting.
Crumb Topping
- 1 cup all-purpose flour (120 g).
- 1/2 cup packed light brown sugar (100 g).
- 1/4 cup granulated sugar (50 g).
- 1 tsp ground cinnamon.
- 1/4 tsp kosher salt.
- 1/2 cup unsalted butter, melted and slightly cooled (113 g).
- Optional add-ins: 1/2 cup old-fashioned oats or 1/2 cup chopped pecans for extra crunch.
Simple Swaps
- No cornstarch: use flour as listed, or 2 tbsp tapioca starch.
- Dairy-free: use vegan butter for the crumb and skip the butter dots.
- Gluten-free: use a gluten-free pie crust and 1:1 gluten-free flour in the crumb.
- Spice it up: add 1/4 tsp cardamom or allspice to the filling.
Step-by-Step Instructions to Make Dutch Apple Pie
Step 1: Prep the Crust and Oven
Fit the pie crust into a 9-inch pie plate, crimp edges, and chill 30 minutes. Position a rack in the lower third. Place a rimmed baking sheet on the rack and preheat the oven to 425 F or 220 C. The hot sheet helps prevent a soggy bottom. For an extra moisture barrier, lightly brush the inside of the chilled crust with beaten egg white.
Step 2: Make the Crumb Topping
In a bowl, whisk flour, brown sugar, granulated sugar, cinnamon, and salt. Pour in melted butter and stir until clumps form. If adding oats or nuts, fold them in. Refrigerate while you prep the filling so the crumbs firm up.
Step 3: Toss the Apple Filling
In a large bowl, combine sliced apples with sugar, cornstarch, lemon juice, cinnamon, nutmeg, salt, and vanilla. Toss until every slice is glossy. Let stand 10 minutes to draw out juices and start the thickening.
Step 4: Assemble the Pie
Pour the apples and any juices into the chilled crust and gently mound them higher in the center. Dot with the cold butter. Sprinkle the crumb topping evenly over the apples, squeezing some into pea-to-almond sized clumps. Do not pack too tightly.
Step 5: Bake
Place the pie on the preheated baking sheet. Bake 20 minutes at 425 F or 220 C. Reduce the oven to 375 F or 190 C and continue baking 30 to 40 minutes, until the topping is deep golden and the filling is visibly bubbling in the center. Tent loosely with foil if the crumb browns too fast.
Step 6: Cool and Set
Transfer to a rack and cool at least 3 to 4 hours so the filling sets. For ultra-clean slices, chill 1 hour before cutting.
Step 7: Slice and Serve
Serve slightly warm or at room temperature with vanilla ice cream, whipped cream, or a slice of sharp cheddar.
Tips for Success
- Blend apple varieties. A mix of tart and sweet gives the best flavor and texture.
- Keep slices even at 1/4 inch so they cook uniformly.
- Bake on a preheated sheet pan. It conducts heat to the bottom crust quickly.
- Watch for true doneness. Look for steady bubbling in the center, or check the filling temp with an instant-read thermometer for about 195 F or 90 C.
- Shield if needed. Tent with foil once the crumb is golden to avoid over-browning.
Variations of Dutch Apple Pie
- Caramel Dutch Apple Pie: Drizzle 1/3 cup warm caramel over the apples before adding the crumb.
- Maple Oat Crumb: Replace granulated sugar in the crumb with 2 tbsp maple syrup and add 1/2 cup oats.
- Apple Cranberry: Stir 1 cup fresh or thawed cranberries into the filling for a tart pop.
- Pear Apple: Swap 2 cups apples with firm pears for a gentle floral note.
- Gluten-Free: Use GF crust and 1:1 GF flour in the crumb plus oats.
Serving Suggestions: What to Pair with Dutch Apple Pie
- Vanilla bean ice cream or cinnamon ice cream.
- Lightly sweetened whipped cream with a pinch of cinnamon.
- Sharp cheddar slices for a savory-sweet contrast.
- Hot coffee, spiced tea, or warm apple cider.
Storage & Reheating Instructions
- Room temperature: Keep covered up to 1 day.
- Refrigerator: Store covered 3 to 4 more days.
- Reheat slices at 300 F or 150 C for 8 to 10 minutes, or the whole pie at 325 F or 165 C for 15 to 20 minutes.
- Freeze baked pie: Wrap well and freeze up to 2 months. Thaw overnight in the fridge, then reheat at 325 F or 165 C until warmed and crisp.
- Freeze unbaked: Assemble pie, freeze until firm, wrap tightly, and bake from frozen at 400 F or 205 C for 25 minutes, then 350 F or 175 C until bubbling and golden.
Memories Made Around the Table
My first Dutch apple pie cooled on a snowy afternoon while the house smelled like cinnamon. We ate it warm with spoons, straight from the pan, and nobody complained.
FAQs
What is the difference between Dutch apple pie and classic apple pie?
Dutch apple pie uses a crumb topping instead of a top crust. You get a buttery, crunchy finish without rolling more dough.
What are the best apples for Dutch apple pie?
A mix is best. Try Granny Smith for tartness with Honeycrisp, Braeburn, Jonagold, or Pink Lady for sweetness and structure.
How do I prevent a soggy bottom crust?
Bake on a preheated sheet pan, chill your crust before filling, and let the pie bake until the center bubbles. Brushing the crust with egg white also helps.
Can I use canned apple pie filling?
It works in a pinch, but fresh apples give better texture. If using canned filling, reduce added sugar and skip the cornstarch.
Can I make this pie ahead?
Yes. Bake the day before and keep at room temp 1 day, then refrigerate. Or assemble and freeze unbaked to bake fresh later.
Final Thoughts
With crisp crumb, tender apples, and warm spice, this Dutch apple pie is the kind of dessert that turns any meal into a celebration. Bake it once, and it will be your forever pie.