This dutch apple pie recipe takes everything good about classic apple pie and swaps the top crust for a thick, buttery brown sugar crumb topping. Underneath, tender cinnamon apples bubble in a thick, jammy filling. It is easier than a double crust pie, and it looks just as impressive when it comes out of the oven.
The best part of this homemade dutch apple pie is the contrast. The crumbs bake into crisp, golden clusters, the apples stay in slices instead of turning to mush, and the crust underneath holds it all together. Serve it warm with vanilla ice cream and it disappears fast.
Apple pie was always the dessert my family asked for first when the weather turned cool. I started making the Dutch version because the crumb topping is so much quicker than rolling a second crust, and honestly, nobody has ever missed the top crust. The smell of cinnamon apples in the oven still means fall has officially arrived in our house.
Quick facts: This dutch apple pie recipe takes 30 minutes of prep, about 1 hour to bake, and 3 hours to cool, and it serves 8.
Building a holiday dessert and side dish menu? My easy sweet potato casserole recipe is a great partner for a Thanksgiving table. Save this pie to your Thanksgiving dessert board on Pinterest.
Why You Will Love This Dutch Apple Pie Recipe
- No top crust to roll. The crumb topping goes on in two minutes and bakes up crisp.
- Tender, not mushy apples. A mix of tart and sweet apples keeps their shape.
- Jammy, sliceable filling. A little flour thickens the juices so the slices hold.
- Store-bought crust friendly. One unbaked crust is all you need.
- Fall in a pie dish. Cinnamon, nutmeg, and brown sugar fill the kitchen with warm spice.
- Holiday ready. It looks beautiful on a Thanksgiving dessert table.
Ingredients for Dutch Apple Pie
You need ingredients for the apple filling and for the crumb topping, plus one unbaked 9 inch pie crust.
For the filling:
- 1 unbaked 9 inch pie crust: store-bought or homemade.
- 6 to 7 medium apples (about 2 ½ pounds): peeled, cored, and sliced ¼ inch thick.
- ½ cup granulated sugar
- ¼ cup packed brown sugar
- 3 tablespoons all-purpose flour: thickens the juices.
- 1 tablespoon lemon juice: keeps the apples bright and adds balance.
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
For the crumb topping:
- 1 cup all-purpose flour
- ½ cup packed brown sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup (1 stick) cold unsalted butter, cubed
Which Apples Are Best for Dutch Apple Pie?
Use a mix of tart and sweet apples. According to America’s Test Kitchen, a combination of sweet and tart apples works best in pie, and Granny Smith held its shape best in their tests. Pair Granny Smith with a sweeter apple such as Golden Delicious, Braeburn, or Jonagold. Skip soft eating apples that turn mushy when baked.
How to Make Dutch Apple Pie
Here is the step by step dutch apple pie recipe. Make the filling, mix the crumbs, and bake.
Prepare the Apple Filling
Preheat the oven to 375°F (190°C) and put a rimmed baking sheet on the lower rack. In a large bowl, toss the sliced apples with both sugars, the flour, lemon juice, cinnamon, nutmeg, salt, and vanilla until every slice is coated.
Fill the Crust
Fit the pie crust into a 9 inch pie dish and crimp the edge. Pile the apples into the crust, mounding them in the middle, because they will shrink as they bake. Pour any juices from the bowl over the top.
Make the Crumb Topping
In a medium bowl, stir together the flour, brown sugar, cinnamon, and salt. Work the cold butter in with your fingers until you have large, pea-sized crumbs with a few bigger clumps. Do not melt or overwork the butter.
Top and Bake
Spread the crumbs evenly over the apples, pressing them gently. Set the pie on the preheated baking sheet and bake for 55 to 65 minutes, until the topping is deep golden and the filling is bubbling at the edges. If the topping or the crust edge browns too fast, cover loosely with foil for the last 20 to 25 minutes.
Cool Completely
Let the pie cool for at least 3 hours before slicing. The filling is runny when hot and sets up as it cools, so this wait is what gives you clean, firm slices.
Why This Dutch Apple Pie Recipe Works
Three decisions matter most. First, the mix of apples. Tart apples keep their shape and add tang, while sweet apples add flavor and balance. Together they give a filling with both texture and depth.
Second, the flour in the filling. It thickens the apple juices into a jammy sauce instead of a watery pool at the bottom of the plate.
Third, the baking sheet. A preheated baking sheet on the lower rack catches drips and sends heat straight to the bottom crust, which helps it bake crisp and golden.
My Best Tips for Perfect Dutch Apple Pie
- Slice the apples evenly. Uniform ¼ inch slices cook at the same rate.
- Pile the apples high. They shrink a lot in the oven, so mound them in the crust.
- Keep the butter cold. Cold butter forms crisp clumps. Warm butter melts into a paste.
- Watch the topping. Tent with foil if the crumbs darken before the apples are tender.
- Be patient. Three hours of cooling is the secret to a pie that slices cleanly.
Dutch Apple Pie Variations
Caramel Dutch Apple Pie
Drizzle ¼ cup caramel sauce over the apples before adding the crumbs, then drizzle a little more over the warm pie.
Pecan or Oat Crumb Topping
Stir ½ cup chopped pecans into the crumbs for extra crunch, or replace ¼ cup of the flour with old fashioned oats for a more rustic topping.
Deep Dish Dutch Apple Pie
Use a deep dish pie plate and add one extra apple. Bake 10 to 15 minutes longer and tent with foil as needed.
What to Serve With Dutch Apple Pie
A scoop of vanilla ice cream melting over a warm slice is the classic way to serve it. Whipped cream, a drizzle of caramel sauce, or a sharp slice of cheddar on the side are all lovely too. For a full Thanksgiving menu, serve it after a table of savory sides such as my cornbread stuffing recipe.
For something lighter, try my pumpkin bars recipe.
How to Store and Reheat Dutch Apple Pie
At Room Temperature
Cover loosely and keep the pie at room temperature for up to 2 days.
In the Refrigerator
For longer storage, cover and refrigerate for up to 4 days. Reheat slices in a 325°F (165°C) oven for 10 to 15 minutes to crisp the topping again.
In the Freezer
Wrap the cooled, baked pie tightly and freeze for up to 3 months. Thaw overnight in the fridge, then warm in a 325°F (165°C) oven for 15 to 20 minutes.
Final Thoughts
A great dutch apple pie is cozy, spiced, and crowned with crisp, buttery crumbs. If this dutch apple pie recipe becomes part of your fall baking, I would love to hear about it in the comments.
Frequently Asked Questions
What is the difference between Dutch apple pie and regular apple pie?
Regular apple pie has a top crust of pastry, either solid or lattice. Dutch apple pie replaces the top crust with a streusel or crumb topping made from flour, sugar, and butter, which is crisp and crumbly instead of flaky.
What are the best apples for Dutch apple pie?
A mix of tart and sweet apples works best. Granny Smith holds its shape well, and Golden Delicious, Braeburn, or Jonagold add sweetness. Avoid soft apples that turn mushy in the oven.
Why is my Dutch apple pie runny?
Usually it was cut before it cooled. The filling needs at least 3 hours to set. Also make sure you included the flour in the filling and baked until the juices bubbled thickly at the edges.
How do I keep the bottom crust from getting soggy?
Bake the pie on a preheated baking sheet on the lower rack, and do not skip the flour in the filling. A hot sheet pan helps the bottom crust crisp and catches drips.
Can I use a store-bought pie crust?
Yes. A refrigerated or frozen unbaked 9 inch crust works well. Fit it into the dish, crimp the edge, and fill as written. Just keep an eye on the crust edge and tent it with foil if it browns too fast.
Can I make Dutch apple pie ahead of time?
Yes. Bake the pie a day ahead and keep it covered at room temperature, then warm slices in the oven before serving. You can also make the crumb topping a day ahead and store it in the fridge.
How long should Dutch apple pie cool?
At least 3 hours at room temperature. The filling sets as it cools, and slicing too early makes the slices slump.
Can I freeze Dutch apple pie?
Yes. Freeze the cooled, baked pie, well wrapped, for up to 3 months. Thaw overnight in the fridge and reheat in a warm oven to bring back the crisp topping.
Dutch Apple Pie Recipe
Ingredients
Equipment
Method
- Preheat the oven to 375°F (190°C) and put a rimmed baking sheet on the lower rack. In a large bowl, toss the sliced apples with both sugars, the flour, lemon juice, cinnamon, nutmeg, salt, and vanilla until every slice is coated.
- Fit the pie crust into a 9 inch pie dish and crimp the edge. Pile the apples into the crust, mounding them in the middle, because they will shrink as they bake. Pour any juices from the bowl over the top.
- In a medium bowl, stir together the flour, brown sugar, cinnamon, and salt. Work the cold butter in with your fingers until you have large, pea-sized crumbs with a few bigger clumps. Do not melt or overwork the butter.
- Spread the crumbs evenly over the apples, pressing them gently. Set the pie on the preheated baking sheet and bake for 55 to 65 minutes, until the topping is deep golden and the filling is bubbling at the edges. If the topping or the crust edge browns too fast, cover loosely with foil for the last 20 to 25 minutes.
- Let the pie cool for at least 3 hours before slicing. The filling is runny when hot and sets up as it cools, so this wait is what gives you clean, firm slices.
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