This dutch apple pie is made with a buttery pie crust, filled with sweet spiced apples, and topped with the best buttery crunchy brown sugar crumble topping. It’s the best way to have apple pie and it’s the best fall dessert!
I don’t always love apple pie, but a couple years back I learned what dutch apple pie is and let me just say, it’s the best way to have apple pie.
This dutch apple pie takes it to the next level, with the same classic deliciousness of a traditional apple pie, but with a buttery crumble topping. You’ve still got your flakey buttery crust. Rich, sweet, and perfectly spiced apple filling. Then it’s all topped with brown sugar, buttery, cinnamon sugar crumble.
Slice it up warm and serve it with a big scoop of vanilla ice cream.
What is dutch apple pie?
Dutch apple pie has a traditional pie crust on the bottom, with perfect apple pie filling in the middle, and a brown sugar and cinnamon crumb topping on the top.
Apple pie is a perfect dessert any time of the year. It’s delicious served up at a BBQ in the summer time. It’s a great addition to Thanksgiving dinner. It’s perfect in the fall with fresh picked apples.
How to make dutch apple pie?
You’ll start with the bottom pie crust, you just need one pastry pie crust shell for this pie since the top will be the delicious crumb streusel topping. You can use your favorite pie crust recipe, use a premade pie crust from the store, or follow my recipe for the pie crust.
In a large bowl combine all the ingredients for your fillings. Sliced apples, lemon juice, vanilla extract, sugar, flour, cinnamon, and nutmeg. Stir it all together then let it sit for about 10 minutes.
You’ll get the pie crust made, chilled, then roll it out into a nice 12inch circle. Carefully transfer it into your pie dish and spread it evenly. Tuck the edges down along the edge of the pan, and cut any extra pieces away. Pinch the edges to make small ridges in them, or push them with a fork.
Scoop the apple filling into the pie crust, leaving any extra liquid in the bottom of the bowl.
Combine brown sugar, flour, and cinnamon in a medium sized bowl. Add the melted butter to the mixture, and stir it all together. Break the filling into pieces, and sprinkle the filling over the top of the apples.
Place the pie on a cookie sheet incase it bubbles over. Bake the pie at a high heat for about 20 minutes, which keeps the crust from getting soggy. And cover the edges of the pie with foil to keep them from turning to brown. Then lower the temperature and continue baking until the crumb is nice and golden, the apples are tender, and the filling is bubbly.
Let the pie sit for at least 3 hours to let the filling thicken before slicing it up to enjoy. It’s definitely best served with a big scoop of vanilla ice cream.
Tips for making dutch apple pie:
- Plan for some time to make this pie, with slicing the apples, making the pie crust and letting it chill, etc. There is a lot of inactive time while the pie bakes, and then cools. But plan on at least 2 + 3 + 1 . You can also make the pie in stages, start the pie crust the night before, make the crumble topping in advance, etc.
- The pie can also be made the day before you make it. So you aren’t busy using the oven on Thanksgiving morning, make this pie the day before!
- I like using a mix of apples, so I have some sweet and some more tart apples. I like using Granny Smith and Honey Crisp. Some other good options are Golden Delicious, Jonagold, Braeburn, and McIntosh.
- Cut the apples into similar sized slices so they cook through at the same time, 1/4inch is a good thickness. This way you don’t end with some overbaked mushy apples, and some too crispy apples, you want them all baked through at the same time.
- Add a couple tablespoons extra sugar to the filling if your apples are especially tart.
How to store dutch apple pie?
Cover the cooled pie with plastic wrap and store it in the refrigerator. It will stay good for 3 to 4 days.
I recommend rewarming the pie slices in the microwave when taking them out of the fridge to enjoy them warm.
You can also freeze the whole pie, or leftovers. Wrap the pie first in plastic wrap, then in foil and freeze for up to 3 months. Thaw the pie in the fridge overnight, then let it come to room temperature before serving. Or instead of sitting at room temperature, place the pie in the oven to rewarm at 375 degrees until it is hot throughout.
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Dutch Apple Pie
For the Pie Crust:
- 1 1/4 cups all purpose flour
- 1/2 tsp salt
- 1/2 TBS granulated white sugar
- 1/2 cup cold unsalted butter (1 stick)
- 1/4 cup ice water
For the Crumb Topping:
- 2/3 cup brown sugar (packed)
- 1 cup all purpose flour
- 1 tsp cinnamon (optional)
- 1/2 cup unsalted butter (melted)
For the Apple Pie Filling:
- 7 cups apple slices (about 7 apples, peeled, cored, and sliced into 1/4inch thick slices)
- 1/2 cup granulated white sugar
- 1/4 cup all purpose flour
- 1 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- 1 tsp vanilla extract
- 1 TBS lemon juice
For the Pie Crust:
- Mix together the flour, salt, and sugar in a large bowl.
- Add in the cubed, cold butter. Using a pastry cutter (or two forks) cut the butter into the flour mixture, until it is well distributed, and you have a meal like consistency, with some pea sized pieces throughout.
- Drizzle in the ice water, and stir it into the crust. Stir it all together with a rubber spatula.
- Once the dough starts to clump together, continue working the dough with well floured hands. Fold the dough onto itself until it is well mixed.
- Roll the dough into a ball, then flatter it into a 1inch thick circular disk.
- Cover the pie dough in plastic wrap and place it in the fridge for at least 2 hours, up to 4 days.
For the Crumb Topping:
- Combine the brown sugar, flour, and cinnamon in a medium sized bowl. Whisk them together.
- Add in the melted butter and stir it all together till you have a nice crumbly mixture.
- Place it in the fridge till you need it.
For the Apple Pie Filling:
- In a large bowl, stir together the flour, cinnamon and sugar.
- Add in the apples and stir to coat them in the flour mixture.
- Pour the vanilla extract and lemon juice over the top and stir it all together to evenly coat.
To Assemble the pie:
- Preheat the oven to 425 degrees farenheit.
- Bring the refridgerated pie crust out to a lightly floured surface. Gently roll out the pie dough, rotating the crust a quarter turn every few rolls to keep it from sticking to the counter. Roll it out evenly to a 12 inch circle.
- Carefully transfer the crust to a greased 9inch pie dish. Spreading it evenly to the bottom and edges of the dish.
- Spoon the apples into the crust, a few cups at a time, rotating the slices to be flat, so the apples will all fit. Add the remaining apples.
- Remove the crumb topping from the fridge and break it into clumps as you sprinkle it evenly over the top of the apples.
- Place the pie on a rimmed cookie sheet and bake in the preheated oven for 15 minutes.
- Lower the oven temperature to 375 F and continue cooking for another 30-45 minutes until the apples are tender. (Check them by poking them with a toothpick). If the crust starts to get to brown, tent it with foil.
- Remove the pie from the oven and let it cool for 3 to 4 hours for the filling to set. Then slice the pie up and serve it with a scoop of vanilla ice cream.