Dutch Apple Pie

Dutch Apple Pie is a combination of a classic pie and a crisp. You get that same apple filling, flaky buttery crust, plus a sweet crispy crumb topping. This pie will knock your socks off!

Can’t decide between making an apple pie or an apple crisp? Make this Dutch Apple Pie! This has the best of both worlds. If you’re looking for more yummy apple desserts, try my Caramel Apple Poke Cake, Easy Apple Danish, and Caramel Apple Cheesecake Bars!

Dutch Apple Pie

While a classic apple pie is great, believe it or not but this Dutch Apple Pie is even better, especially if you have a sweet tooth. I mean who doesn’t love a crumb topping?! Plus, you’ve still got that yummy flaky buttery crust.

What is Dutch Apple Pie?

A Dutch Apple Pie has a traditional flaky pie crust for the base, a sweet apple filling, and is finished off with a crumb topping made up of flour, sugar, and cinnamon. It is sometimes referred to as an Apple Crumble Pie.

How to make Dutch Apple Pie?

1. Make the Crust:
   1. Mix the flour and salt together and then cut the butter into it until it resembles pea-sized crumbs.
   2. Add the water one tablespoon at a time until dough starts to come together.
   3. Shape into a disc, wrap in plastic, and chill in fridge for at least 30 minutes or up to 3 days.
2. Make the Filling: 
   1. Peel, core, and slice the apples. Slices should be equal thickness of about 1/4 to 1/3 inch thick.
   2. Toss the apples together with the lemon juice, sugar, flour, cinnamon, and nutmeg. Place the bowl of apples in the fridge for 30 minutes.
3. Make the Crumb Topping: 
   1. Mix the flour, sugars, and cinnamon together in a mixing bowl.
   2. Cut the butter into the mixture using a pastry blender, two fork, or your hands until it forms pea size crumbs.
4. Assemble: 
   1. Roll out the dough on a lightly floured surface until 12-inches in diameter. Transfer to a 9-inch pie dish. Tuck the edges under itself and flute.
   2. Place only the apple slices in the bottom crust (make sure you discard the excess juices in the bowl). Mound them up in the middle.
   3. Sprinkle the crumb topping over the apples.
5. Bake: 
   • Bake at 400℉ for 45-55 minutes until golden. (If edges are browning too much, add a pie shield.)
   • Cool on a wire rack. Let rest 2-4 hours for filling to set up.

What apples are best for Apple Pie?

While Granny Smith apples are the most popular type of apple for apple pie and work well, I prefer to use Ginger Gold or Golden Delicious apples. These aren’t quite as tart as the granny smith apples and I like their texture and mild sweet taste. 

What size to cut the apples for apple pie?

The smaller/thinner the apples are cut, the softer they will be. I don’t recommend cutting them any thinner than 1/4 inch thick. 1/3 inch is best.

For when I photographed this pie, I used Ginger Gold apples and cut them 1/4 inch thick. The apples held their shape and were soft, falling apart when bitten. If you like them a little firmer I recommend slicing them about 3/8 inch thick.

How to keep pie crust from burning?

Halfway through baking, add a pie crust shield or a sheet of foil with the center cut out.  This will help protect the sides of the pie from over cooking.

The secret to baking perfect pie crust: 

The secret to baking a pie with the perfect bottom and top crust is to place the rack in the lower third of the oven and place a pizza or baking stone on the rack when the oven is cold. Allow the stone to heat up with the oven. 

Cooking your pie this way will ensure that the bottom crust doesn’t get soggy and that it is done at the same time as the top crust.

How to store Apple Crumble Pie?

Let the pie cool completely at room temperature. Cover it loosely with plastic wrap and refrigerate for up to 3 days.

While most baked goods grow stale in the fridge, pie actually retains it’s flaky texture because the crust is low in moisture and high in fat.

LOOKING FOR MORE FALL DESSERTS? CHECK OUT THESE:

• Easy Pumpkin Sheet Cake is perfect for when you need to feed a crowd with little effort on your part.
• Spiced Apple Cupcakes with Caramel Frosting– These scream fall and are so so yummy!
• Homemade Caramel Apples are a fall staple that are so fun to make with friends and family.
• Mini Caramel Pecan Pumpkin Cheesecake Trifles– These are a fun fancy dessert that is easy to make ahead of time.
• White Chocolate Pumpkin Cheesecake is a show stopper, perfect for Thanksgiving!
• Apple Crisp Cookie Cups are such cute little cookies filled with apple pie filling.
• Baked Stuffed Apples are such a fun dessert for a dinner party.

TOOLS USED TO MAKE THIS APPLE PIE:

• Pyrex Mixing Bowls with Lids– I love my mixing bowls with lids because then I am able to stack things up with the fridge. Plus, glass is nice for when I need to microwave whatever is in it.
• 9-inch Pie Plate– This is the standard size pie dish that will last you forever. It’s great for pies as well as my beloved Chocolate Chip Cookie Cake. I also like to smash my bananas for Banana Nut Bread in it.
• Mandoline Slicer– I love using this to cut apples, potatoes, carrots, cucumbers… thin with ease and precision.
• Pastry Blender – This is a necessity for making pastries like pie dough and comes in handy for crumb toppings.

Print Recipe

Dutch Apple Pie

Dutch Apple Pie is a combination of an a classic pie and a crisp. You get that same apple filling, flaky buttery crust, and that sweet crispy crumb topping. This pie will knock your socks off!

Prep Time25 mins

Cook Time55 mins

chilling time30 mins

Total Time1 hr 50 mins

Servings: 10

Calories: 401kcal

Author: Garnish and Glaze

Equipment

• Pie Pan

Ingredients

For the Filling:

• 7 cups apples, sliced
• 2 tablespoons lemon juice
• 1/2 cup granulated sugar
• 3 tablespoons all-purpose flour
• 1/2 teaspoon ground cinnamon
• dash ground nutmeg

For the Crust:

• 1 1/4 cups all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup cold unsalted butter, cubed
• 4-5 tablespoons ice cold water

For the Topping:

• 3/4 cup all-purpose flour
• 1/2 cup butter, softened, cubed
• 1/3 cup brown sugar
• 1/3 cup granulated sugar
• 1/2 teaspoon ground cinnamon

Instructions

For the dough:

• Mix the flour and salt together. Use a pastry cutter or forks to cut in the butter and shortening until mixture resembles pea-sized crumbs. Add the water one tablespoon at a time, stirring between each until dough starts to come together.
• Press dough together, divide in two and then shape into a thick disks and wrap in plastic wrap. Refrigerate 30-60 minutes or up to 3 days.

For the Filling:

• In a large bowl, mix the apple slices with the sugar, flour, and spices. Place in the fridge for 30 minutes.
• Preheat the oven to 400 degrees with a rack in the lower third of the oven.

For the Topping:

• Mix the flour, sugars, and cinnamon together in a mixing bowl.
• Cut the butter into the mixture using a pastry blender, two fork, or your hands until it forms pea size crumbs.

For Assembling:

• Roll out the dough on a lightly floured surface into a 12-inch circle and transfer to a pie plate. Tuck the dough under itself and flute the edges.
• Place the apples in the dough, discarding the liquid in the bowl. Mound them up in the middle.
• Sprinkle the crumb topping over the apples.
• Bake for 45-55 minutes until golden. Place a pie shield on the pie after 25 minutes to prevent edges from getting too dark.
• Cool on a wire rack. For a fully set up filling, allow to cool for 2-4 hours.

Course: Dessert

Cuisine: American

Keyword: Dutch Apple Pie

Nutrition Facts

Dutch Apple Pie

Amount Per Serving

Calories 401 Calories from Fat 171

% Daily Value*

Fat 19g29%

Saturated Fat 12g75%

Cholesterol 49mg16%

Sodium 224mg10%

Potassium 130mg4%

Carbohydrates 57g19%

Fiber 3g13%

Sugar 33g37%

Protein 3g6%

Vitamin A 615IU12%

Vitamin C 5mg6%

Calcium 21mg2%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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