Dutch Apple Pie
This Dutch Apple Pie is a delicious dessert with a pie crust, sweet apple pie filling, and crumble topping. Great for any get together, Fourth of July, or Thanksgiving.
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BEST DUTCH APPLE PIE RECIPE
My husband’s favorite dessert of all time is apple pie. I recently found out that he prefers a crumb topping. The pie is the best of both worlds with a homemade crust of a classic apple pie and a generous crumb topping. Serve with a scoop of vanilla ice cream!
DUTCH APPLE PIE VS APPLE PIE
Both pies have the same apple filling but a Dutch apple pie has a crumb topping and a regular apple pie usually has a lattice top crust.
BEST APPLES FOR DUTCH APPLE PIE
I personally like using Granny Smith apples because they’re tart and hold their shape. The slightly tart apple compliments the sweet pie. You can definitely use sweet apples if you want. Granny Smith apples have a high amount of pectin which is why I like using them because they don’t get mushy!
INGREDIENTS
The ingredients are simple but together delicious!
- Pie crust – A homemade pie crust can literally be made in minutes in a food processor. No pastry blender needed. You can also use a store-bought crust.
- Apples – I like Granny Smith apples but you can use Pink Lady, Gala, or whatever is your favorite.
- Lemon juice
- Brown sugar
- Flour
- Cinnamon
- Quick Oats – The streusel topping has oats in it. I like quick oats but you could use old-fashioned oats.
HOW TO MAKE THIS
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Preheat oven to 350°F. Roll out pie crust on a floured surface to a 12 inch circle. Place in a 9-inch pie plate, crimping the edges. Place in the freezer while preparing the rest of the pie.
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In a large skillet (with a lid), add the sliced apples, lemon juice, sugar, cornstarch, cinnamon, and salt. Cover and cook over medium heat for 6-8 minutes, stirring every couple of minutes until desired tenderness is reached. The apples will not cook very much further in the oven (see note). Remove from heat and stir in the vanilla.
Cool in the refrigerator until cold.
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Make the crumble: In a medium bowl, combine all of the crumble ingredients until well combined. I like big chunks of crumble so I like to kind of squeeze little chunks together.
Place in the fridge until ready to assemble. -
Assemble the pie:
Remove pie crust from the fridge and fill with the cooled apples. 
Sprinkle the crumble on top of the pie. Bake on a baking sheet for 40-45 minutes or until topping starts to turn brown. If you want the crust to turn golden brown more quickly you can brush the crust with some milk. Let pie cool completely! It will be a runny mess if you don’t. You can store the baked pie at room temperature for one day then it should be moved to the fridge. This can be made one day ahead of time. Serve with vanilla ice cream. If you like the pie warm you can heat for 5-10 minutes but it may lose its shape.
PRO-TIPS
- All of your components of the apple pie should be cold when assembled so that everything doesn’t become mush.
- Par-cooking apples releases pectin which allows the apples to hold their shape as they continue to tenderize in baking.
MAKE AHEAD TIPS
You can make this pie up to a day ahead of time.
Freezing the pie is not ideal but can be done. You won’t have the optimal results from my testing and it can be a little softer on the bottom. To freeze ahead of time, bake pie as directed and cool completely. Wrap with plastic wrap very thoroughly and freeze up to one month. To reheat frozen pie, bake at 350 degrees for 30 minutes or until warm in the center.
HOW TO REHEAT DUTCH APPLE PIE
To reheat, bake at 350 degrees for 20-25 minutes or until warm in the center. You can also reheat individual slices in the microwave.
OTHER APPLE DESSERTS:
- Easy Apple Muffins
- Apple Streusel Coffee Cake
- Apple Crisp Cream Danish
- Easy Apple Galette
- Caramel Apple Cheesecake Bars
- Apple Crumble
- Apple Cider Cinnamon Rolls
Dutch Apple Pie
Ingredients
- 1 9-inch pie crust
FILLING:
- 8 cups Granny Smith apples, peeled, cored, and sliced into ¼ inch slices, (about 2.5 pounds)
- 1 Tablespoon lemon juice
- 1 cup white sugar
- 3 Tablespoons cornstarch
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
CRUMBLE TOPPING:
- 1 cup all-purpose flour
- 3/4 cup quick cooking oats
- 1/2 cup brown sugar
- 1/2 cup butter, melted
- 1/4 teaspoon salt
Instructions
- Preheat oven to 350°F. Roll out pie crust on a floured surface to a 12 inch circle. Place in a 9-inch pie dish, crimping the edges. Place in the freezer while preparing the rest of the pie.
- In a large skillet (with a lid), add the apples, lemon juice, sugar, cornstarch, cinnamon, and salt. Cover and cook over medium heat for 6-8 minutes, stirring every couple of minutes or until desired tenderness is reached. The apples will not cook very much further in the oven (see note). Remove from heat and stir in the vanilla. Cool in the refrigerator until cold.
- Make the crumble: In a medium bowl, combine all of the crumble ingredients until well combined. I like big chunks of crumble so I like to kind of squeeze little chunks together. Place in the fridge until ready to assemble.
- Assemble the pie: Remove pie crust from the fridge and fill with the cooled apples. Sprinkle the crumble on top. Bake on a cookie sheet for 40-45 minutes or until topping starts to turn brown. If you want the crust to brown more quickly you can brush the crust with some milk. If it's getting too brown you can cover loosely with aluminum foil. Let pie cool completely! It will be a runny mess if you don't. You can store the pie at room temperature for one day then it should be moved to the fridge. This can be made one day ahead of time for optimal results. Serve with vanilla ice cream. If you like the pie warm you can heat for 5-10 minutes but it may lose its shape.
Hi! I didn’t see what temp the pie should be baked at. Assumed 425 like other recipes I found. Can you add the temp please 🙂
The temp is in the first step, it’s 350!