Dutch Apple Pie Recipe
Dutch Apple Pie Recipe (Apple Crumb Pie) delivers a cozy twist on tradition, combining a buttery crust with warmly spiced apples and a golden, nutty crumb topping.
This holiday-worthy dessert is a crowd-pleaser, perfect for crisp autumn gatherings or any time you crave the comforting charm of baked apples.
Star Ingredients in This Dutch Apple Pie Recipe
- Granny Smith apples – Their firm texture and tart bite hold up beautifully when baked, balancing out the sweetness of the filling and crumb.
- Unsalted butter – Rich and creamy, it’s essential in both the luscious apple filling and the golden crumb topping.
- All-purpose flour – Forms the backbone of the pie’s thickened filling and provides structure to the topping.
- Granulated sugar – Sweetens the filling and crumb, highlighting the apples’ natural flavor.
- Brown sugar – Adds deep caramel notes and moisture to the crumb topping for a bakery-style finish.
- Cinnamon – Infuses both filling and topping with warm spice, creating that unmistakable apple pie aroma.
- Chopped pecans – Introduce a satisfying crunch and a toasty, nutty flavor to the crumble for extra indulgence.
- Pie crust – A flaky, buttery foundation that cradles the filling and holds everything together with rustic charm.
How to Make This Dutch Apple Pie Recipe (Without Overthinking It)
Start with a well-chilled pie crust and nestle it into your pie dish with a decorative edge.
Toss thinly sliced Granny Smith apples with cinnamon, then bathe them in a warm, caramel-like sauce made with butter, flour, sugar, and water.
Pile the glossy apples high into the crust and generously cover them with a buttery crumb topping that includes brown sugar, cinnamon, and chopped pecans.
Bake until golden and bubbling, then let it rest until set—the hardest part is waiting before slicing into this masterpiece.
Secrets to Dutch Apple Pie Success
To get the perfect crumble, make sure your butter is at room temperature so it blends smoothly with the dry topping ingredients.
Don’t skip pre-cooking the butter and sugar mixture for the filling—it creates a rich glaze that infuses the apples with flavor and keeps them moist.
Letting the pie rest after baking is essential. It allows the filling to thicken properly, making for picture-perfect slices every time.
If you’re craving a twist, try mixing apple varieties—like Honeycrisp or Braeburn—for more depth. Or swap pecans for walnuts or oats in the topping for a different crunch.
Keeping Your Dutch Apple Pie Fresh and Fabulous
Leftover Dutch Apple Pie stores beautifully. Simply cover it with foil or plastic wrap and keep it at room temperature for up to two days, or refrigerate for up to five.
For longer storage, wrap individual slices tightly and freeze for up to three months. To reheat, warm slices in a 300°F oven for 10–15 minutes—just enough to crisp the topping and revive that fresh-baked aroma.
Dutch Apple Pie Recipe
Ingredients
For the Pie Filling
- 1 cup granulated sugar
- 3 tablespoons all-purpose flour
- 1/4 cup water
- 1 teaspoon ground cinnamon
- 2 1/4 pounds Granny Smith apples approximately 6 medium apples
- 8 tablespoons unsalted butter
- 1 pie crust half of a standard pie dough recipe
For the Crumb Topping
- 1/2 cup chopped pecans
- 1/4 teaspoon salt
- 1/4 cup packed brown sugar
- 8 tablespoons unsalted butter softened
- 1 cup all-purpose flour
- 1/4 teaspoon ground cinnamon
- 2 tablespoons granulated sugar
Instructions
- Preheat the oven to 375˚F, placing one rack at the bottom and another in the center. On a lightly floured surface, roll the chilled dough into a 12-inch round. Lay it into a 9-inch pie dish, folding any overhang under and crimping the edges decoratively.
- Peel, core, and slice the apples into 1/4-inch thick pieces, aiming for about 7 cups. Transfer to a large bowl and sprinkle with cinnamon, mixing until evenly coated.
- In a medium saucepan over medium heat, melt the butter. Stir in the flour and cook for 1 minute, whisking constantly. Add the water and granulated sugar, bring to a boil, then lower the heat and simmer for 3 minutes while whisking frequently. Remove from heat and pour the warm sauce over the apples, stirring to coat. Spread the apple mixture evenly over the pie crust.
- For the crumb topping, combine flour, brown sugar, granulated sugar, cinnamon, and salt in a mixing bowl. Add softened butter and work it in with your hands until the mixture forms coarse crumbs. Stir in the chopped pecans. Distribute the topping evenly over the apples.
- Bake the pie uncovered for 50 to 60 minutes, or until the internal temperature reaches 175˚F. To prevent spills, place a sheet of foil on the lower rack. If the crumb topping darkens too quickly, tent with foil. Remove the pie from the oven and let it rest for 1 hour before slicing to allow the filling to firm up.
