Best Old Fashioned Dutch Apple Pie
This Dutch Apple Pie recipe layers cinnamon-spiced apples in a flaky crust under a buttery crumb topping for the coziest slice of fall in every bite.
Why This Dutch Apple Pie Recipe Is a Fall Favorite
There is something about the smell of a Dutch Apple Pie baking in the oven that instantly makes a house feel like home. This is the best Dutch Apple Pie recipe I have made after years of tweaking, with tender cinnamon-spiced apples tucked under a thick, buttery crumb topping instead of a second crust. It is easier than a lattice top, and honestly, most people prefer it that way.
If you have ever wondered how to make Dutch Apple Pie that rivals your favorite bakery, this old fashioned Dutch Apple Pie recipe walks you through every step, from choosing the right apples to getting that perfectly golden, crumbly topping.
Before we get cooking, the right tools and a few key ingredients make a real difference here. A sturdy pie dish helps the crust bake evenly, and cold butter is essential for a crumb topping that stays crisp instead of turning greasy. These are the products that genuinely help this recipe shine:
Choosing the Best Apples for Dutch Apple Pie
Not all apples are created equal when it comes to pie. You want a variety that holds its shape after baking instead of collapsing into mush. Granny Smith apples are my go-to because their tartness balances the sweet crumb topping, but a mix of Granny Smith and Honeycrisp gives you the best of both worlds, tart and sweet in every bite.
Avoid soft, mealy apples like Red Delicious. They tend to break down too much and leave you with a watery, sad filling instead of the tender, structured slices you want.
Chef's Tip: Slice your apples about a quarter inch thick. Any thinner and they will turn to mush, any thicker and they may not fully soften during baking.
What Makes This Pie "Dutch" Style
Unlike a traditional double-crust apple pie, a Dutch Apple Pie recipe swaps the top crust for a crumb topping made from flour, brown sugar, and cold butter. This is sometimes called a crumb-top or streusel-top pie, and it is beloved for its buttery, slightly crunchy texture that contrasts beautifully with the soft, spiced apples underneath.
The crumb topping is also incredibly forgiving. There is no need to worry about crimping a lattice or sealing edges, just sprinkle it on generously and let the oven do the rest.
A Few Keys to Getting It Right
- Use cold butter, straight from the fridge, and work it into the flour mixture quickly so it stays in small pebbly pieces.
- Toss your apples in a little flour and lemon juice before baking. The flour thickens the juices and the lemon keeps everything bright and prevents browning.
- Let the pie rest for at least two hours after baking so the filling has time to set before you slice into it.
Ready to make it? Here is the full step-by-step recipe:
Best Old Fashioned Dutch Apple Pie
This Dutch Apple Pie recipe layers cinnamon-spiced apples in a flaky crust under a buttery crumb topping for the coziest slice of fall in every bite.
Ingredients
- 1 pie crust, homemade or store-bought, unbaked, fitted into a 9-inch pie dish
- 6 cups Granny Smith apples, peeled, cored, and thinly sliced (about 6 large apples)
- 1/2 cup granulated sugar, for the apple filling
- 2 tbsp all-purpose flour, to thicken the filling
- 1 tsp ground cinnamon, plus a pinch more for the topping
- 1/4 tsp ground nutmeg, freshly grated if possible
- 1 tbsp lemon juice, freshly squeezed, keeps apples from browning
- 1/4 tsp salt, divided between filling and topping
- 1 cup all-purpose flour, for the crumb topping
- 1/2 cup brown sugar, packed, light or dark
- 1/2 cup unsalted butter, cold, cut into small cubes
Instruction
Preheat your oven to 375 degrees F (190 degrees C). Fit the pie crust into a 9-inch pie dish, crimp the edges, and set it in the fridge while you prep the filling.
In a large bowl, toss the sliced apples with granulated sugar, 2 tablespoons flour, cinnamon, nutmeg, lemon juice, and a pinch of salt until evenly coated.
Pour the apple mixture into the chilled pie crust, mounding the apples slightly in the center since they will shrink as they bake.
In a separate bowl, combine the 1 cup flour, brown sugar, remaining salt, and a pinch of cinnamon. Add the cold butter cubes and work it in with your fingers or a pastry cutter until the mixture looks like coarse, pebbly crumbs.
Sprinkle the crumb topping evenly over the apples, covering the entire surface.
Place the pie on a baking sheet to catch any drips, then bake for 50 to 60 minutes, until the topping is golden brown and the filling is bubbling at the edges.
If the crust or topping browns too quickly, loosely tent the pie with foil for the last 15 to 20 minutes of baking.
Cool the pie on a wire rack for at least 2 hours before slicing to let the filling set.
Equipment
- 9-inch pie dish
- Large mixing bowls
- Pastry cutter or fork
- Baking sheet
- Wire cooling rack
Notes
Serving and Storing Your Dutch Apple Pie
This pie is wonderful served slightly warm with a scoop of vanilla ice cream melting into the crumb topping, though it is just as good at room temperature the next day. In fact, many bakers agree that this old fashioned Dutch Apple Pie tastes even better after resting overnight, since the flavors have more time to meld.
To store leftovers, cover the pie loosely with foil or plastic wrap and keep it at room temperature for up to two days, or refrigerate for up to five days if your kitchen runs warm. A quick 20 to 30 second zap in the microwave brings each slice back to cozy, fresh-baked perfection.
Chef's Tip: If you want to get ahead, this pie freezes beautifully once baked and cooled. Wrap it tightly in plastic wrap and foil, then freeze for up to three months. Thaw overnight in the fridge and warm gently in the oven before serving.
However you slice it, this Dutch Apple Pie recipe is the kind of dessert that disappears fast at every gathering, and once you taste that buttery crumb topping over tender spiced apples, you will understand exactly why.
