Dutch Apple Pie

Dutch Apple Pie is also known as Apple Crumble Pie baked with a homemade filling, a foolproof flaky crust, and a crumble topping.

This type of apple streusel pie is also called a French Apple Pie recipe. The apple filling and crumbly streusel topping are out of this world. I promise this is one of the best desserts ever and will become a favorite all year long...

What's A Dutch Apple Pie?

Traditionally, it has a bottom crust, apple filling, and crumb topping made of butter, sugar, and flour.

This is the first recipe I had published, and it has been lovingly perfected for over 25 years. It first appeared in print in the Balboa Island community cookbook, where my version of this original recipe was published back in the 1990s. Although that recipe was good, this one is even better...

Many years ago, I can remember baking in my little beach house, and I had several neighbors over for a slice of pie! Little did I know what was in store for this recipe. That memory makes me so thankful and happy. 🥧🍏 Here is what's to love about this cherished dessert...

• A classic American dessert for family dinner and celebrations.
• It is an American tradition to bake pies for July 4th, Thanksgiving, or Christmas.
• Store-bought boxed crust or a frozen pie shell will work just as well as homemade to save some time.
• A great recipe to put a lot of apples to good use, read on for more apple varieties and recommendations.
• The crumble topping is so yummy, and just 3 ingredients.
• The homemade filling is thick and doesn't turn the crust soggy... a very big deal when baking. Learn my secret technique!
• Classic apple pie is great, but you need to make a second crust for the top crust, making those a bit more work.
• Holiday tables will be spectacular with delicious desserts like pecan pie, pumpkin pie, and this scrumptious apple pie recipe.
• You can make the filling beforehand days ahead or freeze it.
• And the crust can be premade and ready to go from the freezer as well.

How To Make This Dutch Apple Pie Recipe

• Pie Dough — you can make this recipe or you can buy it from the store if you're short on time.
• Apple Filling — of course, you can buy canned filling, but once you make your own, you will always make it at home and the flavor is simply divine. You make the filling ahead of time and keep it refrigerated or pack it in zip-top bags in the freezer beforehand and have it ready to go, so convenient!
• Crumble Topping — pull your butter out an hour ahead so it softens, toss the ingredients of flour, butter, and brown sugar in a small bowl and crumble with a fork.

"Foolproof" Pastry Crust Recipe

• 1 ½ cup all-purpose flour
• 1 teaspoon kosher sea salt
• ½ teaspoon baking powder
• ½ cup cold diced butter

Step 1: In a food processor, add the dry ingredients; flour, salt, and baking powder. Then add the cubed cold butter. Pulse 10 times until the butter is the size of “peas”. You can also blend using a pastry blender, chill the ingredients first to get a flakier crust.

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Step 2: Add ⅓ cup ice water, and pulse until the ball forms.

Step 3: Wrap in plastic wrap, and chill in the fridge for 30 minutes before baking.

Use in a baked or hand recipe, or freeze for later.

Handmade Pie Dough (No Food Processor)

If you don't have a food processor, you can make the dough in a bowl!

1. Simply add the flour, salt, cubed cold butter, and baking powder, then use a large fork or a pastry cutter to cut the butter into the flour until it forms a crumbled mixture. 
2. There should be large chunks remaining in the mixture. Then, add the ice water a few tablespoons at a time, and mix with a rubber spatula. Sprinkle in additional ice water one tablespoon at a time.
3. Toward the end of using your ice-cold water, mix after each addition. The dough will have large clumps. Once you can squeeze it with your hands and it holds together, don't add more water or overwork the dough.
4. Push the dough together on a board, wrap it in plastic, and chill at least 30 minutes before using it in a recipe.

PRO TIP: To make a perfect pie crust, the amount of water in the dough is important! Too much, and it will become sticky requiring more flour which changes the ratio resulting in a tough crust. Not enough water, the dough will be dry and crumbly and not pull together correctly. 

How to Make Filling

•  6 large Granny Smith apples peel, core, and cut into ½" dice
• 3 tablespoons butter
• ¼ cup fresh lemon juice
• 1 tablespoon cornstarch
• ½ cup sugar (white granulated)
• ½ cup brown sugar
• 1 teaspoon kosher salt
• 1 teaspoon cinnamon
• ¼ teaspoon ground nutmeg

Granny Smith Apples: Are my go-to pick for baking! They have a slight tart flavor that balances perfectly with the sweet crumble topping. Plus they hold up well during baking and are a classic choice.

Lemon Juice: This is my secret ingredient in my apple filling. Take a look at my other 15 Lemon Recipes!

1. Wash the apples, peel, core (use a corer/slicer), and cut into ½" size. Place the sliced apples into a bowl with lemon juice to prevent browning.
2. Squeeze ¼ cup fresh lemon juice, and whisk in 1 tablespoon of cornstarch. Set aside, this is your filling ingredients thickener.
3. In a large skillet or cast iron pan, melt 3 tablespoons of butter and cook the cut apples for about 5 minutes, stirring every minute until they just turn soft. I like them with a little firmness, so taste them and cook them to the firmness you prefer.
4. Next, pour the lemon juice and cornstarch "thickening" mixture over the apples and stir until well combined for a couple of minutes.
5. Sprinkle ½ cup brown sugar, ½ cup white sugar over the apples, and the sea salt. Stir until well combined.
6. Remove from the heat and add the cinnamon and nutmeg off the heat. The reason you do this is to keep the flavor of the spices!
7. Let the apple mixture cool completely so it thickens. Once cool, use it in a recipe, store in the refrigerator for up to 3-4 days in a Mason jar, or freeze in zip-top bags.

How To Make Crumble Topping

• ½ cup butter softened
• ½ cup brown sugar
• 1 cup flour

Simply mix soft butter, brown sugar, and flour in a bowl with two forks until it's a small crumbled mix.

PRO TIP: If you are short some filling, simply peel an apple or two, slice them thinly, and add to the filling. The slices add a nice texture to the filling.

Growing up I would watch my Mom bake, and I still use her rolling pin. Yes, that rolling pin below was my Mom's, the sound it makes reminds me so much of her cooking in the kitchen...

Assemble and Baking

Step 1: Preheat the oven to 400 degrees.

Step 2: In a 9" or 10" dish, roll the dough ¼" thick, just slightly larger than the dish. Place the crust in the bottom of the dish, and make the edge of the dough neat around the dish.

Step 3: Add 4 cups of filling. (Add 5-6 cups of filling for larger dishes like a 10" deep dish)

Step 4: Sprinkle crumble topping on top of the filling.

Step 5: Pre heat oven to 400 degrees, and bake for 45 minutes until the crust is golden brown and bubbly.

Step 6: Cool pie on a rack, and run a sharp knife around the edge of the crust a bit to get the first slice out.

PRO TIP: All our ovens bake slightly differently, the dish type, size, and amount of filling can make a difference.  If baking in a large deep dish, it can take up to 1 hour.

Dutch Apple Pie FAQs

More Pie Recipes

Bake an American Flag Pie for your patriotic dessert this July 4th, which is baked on a rimmed baking sheet, and will serve 20 people for summer cookouts and picnics.

Bake this Blueberry Pie Recipe outdoors on your gas or charcoal grill. It works just like an indoor oven and keeps your house cool on scorching hot days.

Cherry Chocolate Hand Pies have an amazing sugar crust, this hand pie recipe uses boxed pie crust, chocolate chips, and frozen cherries.

Make Empanadas after Thanksgiving. Use this as a turkey leftover recipe, and add ham, mashed potatoes, gravy, dressing/stuffing, and more.

Print Pin Recipe

Dutch Apple Pie Recipe

Dutch Apple Pies are also known as Apple Crumble Pies baked with a homemade filling, a foolproof flaky crust, and a crumble topping. This type of apple streusel pie is also called a French Apple Pie recipe. The apple filling and crumbly streusel topping are out of this world.

Prep Time 45 minutes

Cook Time 45 minutes

Total Time 1 hour 30 minutes

Servings 8

Calories 614kcal

Author Lisa Hatfield

Equipment

Cuisinart Food Processor

Apple Corer/Slicer

Classic Pie Dish 9"

Pastry Cutter

Ingredients

Foolproof Homemade Pie Dough

• 1 ½ cup all-purpose flour
• 1 teaspoon kosher sea salt
• ½ teaspoon baking powder
• ½ cup cold diced butter

Apple Filling

• 6 large Granny Smith apples cored and cut into ½" size
• 3 tablespoons butter
• ¼ cup fresh lemon juice
• 1 tablespoon cornstarch
• ½ cup granulated sugar
• ½ cup brown sugar
• 1 teaspoon kosher salt
• 1 teaspoon cinnamon
• ¼ teaspoon ground nutmeg

Crumble Topping

• ½ cup butter softened
• ½ cup brown sugar
• 1 cup flour

US Customary - Metric

Instructions

Pie Dough - food processor method

• In a food processor, blend flour, salt, baking powder, butter and pulse 10 times until the butter is the size of “peas”.
• Add ⅓ cup ice water, pulse until ball forms.
• Wrap in a zip-top bag, chill in the fridge for 30 minutes. This makes the butter firm and makes a flaky pie crust.

Pie Dough - by hand

• In a large mixing bowl, simply add the flour, salt, cubed cold butter, and baking powder, then use a large fork or a pastry cutter to cut the butter into the flour until it forms a crumbled mixture. 
• There should be large chunks remaining in the mixture. Then, add the ice water a few tablespoons at a time, and mix with a rubber spatula. Sprinkle in additional ice water one tablespoon at a time. Toward the end of using your ice-cold water, mix after each addition.
• The dough will have large clumps. Once you can squeeze it with your hands and it holds together, don't add more water or overwork the dough.
• Push the dough together on a board, wrap it in plastic, and chill at least 30 minutes before using it in a recipe.

Apple Filling

• Wash the apples, peel, core (use a corer/slicer or knife), and cut into ½ pieces. Place the apple slices into a small bowl with lemon juice to prevent browning.
• Squeeze ¼ cup fresh lemon juice, whisk in 1 tablespoon cornstarch. Set aside. This is your pie filling thickener.
• In a large skillet or cast iron pan, melt 3 tablespoons butter and cook the cut apples for about 5 minutes, stir every minute until they just turn soft. I like them with a little firmness, so taste them and cook them to the firmness you prefer.
• Next, pour the lemon juice and cornstarch mixture over the apples and stir until well combined for a couple of minutes.
• Sprinkle ½ cup brown sugar, ½ cup white sugar over the apples, and the sea salt. Stir until well combined.
• Remove from the heat and add the cinnamon and nutmeg off heat. The reason you do this is to keep the flavor of the spices!
• Let the filling cool completely so it thickens. Once cool, use it in a recipe, store it in the refrigerator for up to 3-4 days in a Mason jar, or freeze in zip-top bags.

Crumble Topping

• In a large bowl, mix soft butter, brown sugar, and flour.
• Blend with two forks until it's a small crumbled mix.

Assemble and Baking

• Pre-heat oven to 400 degrees.
• Roll the dough ¼" thick on a floured surface. Place in bottom of the pie dish, and crimp the edge of the pie crust.
• Add 4 cups apple filling, spread out evenly. Sprinkle ¼ cup crumble topping all over the top.
• Bake 400 degrees, 45-60 minutes until crust is golden brown and bubbly. Baking time will vary based on the size of your dish. Always check every 15 minutes to be sure your crust isn't overbrowning. You can place a piece of aluminum foil with couple of holes poked in (to release steam) over the pie to protect the crust.
• If baking in a large dish, it will take up to 1 hour. And up to for 1 hour 15 minutes for deep dish pies.
• Cool before before slicing, serve with a scoop of vanilla ice cream, whip cream, or a drizzle of caramel sauce.

Notes

filling and pie crust tips

If you are short some filling, simply peel an apple or two, slice them thinly, and add to the filling. A fresh apple adds a nice texture, you will LOVE IT!

The amount of water in pie dough is important.

If you add too much, the dough will become too soft and sticky requiring more flour which changes the ratio resulting in a tough crust.

If you don’t add enough water, the dough will be dry and crumbly and not pull together correctly. 

baking tips

The crust will be golden brown, and the crumble apple topping will turn a little darker brown, the apples in the filling should be soft.

If baking a large pie, it can take up to 1 hour, all our ovens bake differently-gas or electric, the dish type-ceramic or metal, size of that dish 9" is standard, deep dish is 10", and the amount of filling can all make a difference in baking. 

apples

Granny Smith are my go-to pick for baking. They have a slight tart flavor that balances perfectly with the sweet crumble topping. Granny Smith apples hold up well during baking and are a classic choice.

These ten apple varieties are classic favorites for apple pie. Some fall into the firm-tart category, and some the firm-sweet. You can even use a combination the ones listed below.

• Granny Smith
• Honeycrisp
• Esopus Spitzenburg
• Northern Spy
• Idared
• Pink Pearl
• Ginger Gold
• Golden Delicious
• Jazz
• Jonagold
• Pink Lady

reheating pie

Pull the pie from the refrigerator about an hour before bringing it to room temperature. Preheat the oven to 400 degrees, and heat for 10 minutes or until warmed through.

Nutrition

Serving: 8g | Calories: 614kcal | Carbohydrates: 90g | Protein: 5g | Fat: 28g | Saturated Fat: 17g | Cholesterol: 72mg | Sodium: 832mg | Potassium: 258mg | Fiber: 4g | Sugar: 54g | Vitamin A: 914IU | Vitamin C: 9mg | Calcium: 58mg | Iron: 2mg

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