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A slice of dutch apple pie with a bite out of it, then topped with ice cream, all on a plate.
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5 from 1 vote

Dutch Apple Pie

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!
Servings: 8
Calories: 595kcal


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.


Calories: 595kcal | Carbohydrates: 94g | Protein: 5g | Fat: 24g | Saturated Fat: 15g | Cholesterol: 61mg | Sodium: 157mg | Potassium: 319mg | Fiber: 4g | Sugar: 61g | Vitamin A: 813IU | Vitamin C: 20mg | Calcium: 67mg | Iron: 3mg