Dutch Apple Pie is an easy apple pie recipe with a crumble topping. The tart apples with the sweet crumb topping is the perfect combination!
This pie is the reason I started my blog! I’ve been making this pie for over 20 years and everyone loves it. It’s my most requested pie recipe whenever a holiday hits. If you bring this pie to Thanksgiving you’ll be the hit of the party!
I first posted this pie in the early days of this blog. I’m not going to link it because, really, no one needs to see those horrible photos. Then I updated it back in 2012. I reshot it and reposted but I still didn’t know how to take pictures of food properly.
The first time I made this pie, I was in college. My mom was hosting Thanksgiving and I wanted to make my OWN pie recipe. I scoured her Better Homes & Gardens red-checked cookbook and found a crumb apple pie recipe that I then altered to make the perfect dutch apple pie.
Over the years I’ve fine tuned the crust, the apple filling and the crumble topping to get the BEST ever dutch apple pie recipe!
The BEST apple pies are crumb apple pies!
Look at that crumb? You guys, I’m drooling, for real.
Making a Dutch Apple Pie vs. Apple Pie
A regular apple pie is a two crust pie. It’s got a bottom pie crust, apple pie filling, and a second pastry crust on top, either as a double crust or a lattice or other decorative topping.
A Dutch Apple Pie is also known as an Apple Crumble Pie: it’s an apple pie with crumb topping. The crumble topping is a mix of butter, sugar and flour and bakes up crunchy and sweet, which is the perfect contrast with the softened apples.
My Apple Crumble Pie Recipe is the absolute BEST; it’s a family tradition!
There are three main components of apple crumble pie:
- The Crust
- The Apple Filling
- The Crumble
Let’s talk about each of them separately.
What kind of crust goes best with apple pie?
Traditionally, an apple pie is made with a pastry crust. When I first started making this pie I used a refrigerated pie crust (Pillsbury). When I’m not in the crust making mood, I still use that, or a frozen pie crust.
Now, most of the time I make my favorite All Butter Pie Crust recipe. It’s easy and so good once it gets soaked with the filling. The butter makes it turn out perfect every time – no dry, burned crust here!
How do you prepare apples for apple pie?
This is where my recipe differs from most apple pie recipes and why it’s better: I cook my apples before adding them to the pie.
I hate crunchy apples in pie. My secret to the perfect apple filling? I cook the apples before adding them to the crust.
I peel, core, and slice my apples (using my handy dandy apple peeler, get one, it saves your sanity) then quarter the apple rings and boil them for just a few minutes in a pot with a bit of water.
Cooking the apples for a few minutes before adding them to the pie creates the perfect apple texture!PRO TIP
You don’t want them to get mushy and turn to apple sauce; you want them to just be turning opaque, then immediately strain them and let them cool a few minutes. This creates the PERFECT apple filling.
What kind of apples are best for apple pie?
I highly recommend using Granny Smith Apples for this pie. The tart apples mixed with the sugary crumb topping are the perfect combination.
Granny Smith apples are also a bit firmer and can withstand the cooking then baking process. Other apples (i.e. Gala, Fuji, Macintosh) are softer and will become mushy if you use them in this recipe.
On that note, if you’re wondering how many apples is 6 cups, know that I use about 5-7 large apples to make a 9-inch pie. Sometimes the apples are smaller, so I use more. It just depends: the apples in the you-pick section of the store of often bigger than the ones that come in the 3-pound bags. I’ll use about 5 large ones or a full 3-pound bag of smaller ones.
How do you make the topping for Traditional Dutch Apple Pie?
Dutch apple pie topping is a buttery crumble mixture made with sugar and flour. It’s actually the perfect topping for ANY fruit pie!
There is a LOT of crumb on this pie and it has a lot of butter and sugar which makes it SO FREAKING GOOD. The crumb cooks together in the oven so it turns into a crunchy layer on top of the perfectly cooked apples. I don’t ever even want apple pie without crumb. Heck, I’d put this on a pudding pie, a lemon pie, ANY PIE. It’s that good.
Traditionally I make my crumble with granulated sugar but occasionally I use brown sugar instead. You can use either!
How do you know when apple pie is done?
When the top is browned and the crust is golden, the pie is done. It usually takes a good amount of time in the oven. I recommend using a pie crust shield to make sure your pie crust doesn’t get too brown (if you’re using a refrigerated crust this is more important – those cook faster than my all butter crust).
Those three things, when added together, equal the BEST Dutch Apple Pie recipe you’ve ever eaten.
The outer edges of the crust are perfectly cooked and not dry or burned, the crust gets crunchy, the apples are the perfect filling. The bottom crust isn’t crunchy but isn’t soggy either; the apple juices drain into it and make it almost taste like a soft cookie. You top this baby with ice cream and you’ve got yourself the perfect
meal dessert for ANY day.
Other pie recipes you’ll love:
- Crumble Topping for any fruit pie
- Apple Cider Pie
- Blueberry Pie
- How to make a lattice crust
- Raspberry Double-Crust Pie
- Mini Apple Crumble Pies
- Blueberry Crumble Pie (with brown sugar crumble)
Serve this pie at the holidays with:
Have you made this recipe?
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Dutch Apple Pie (Apple Crumble Pie)
For the pie:
- 1 All Butter Pie Crust or you can use a refrigerated pie crust
- 6-7 Granny Smith apples about 3 pounds
- ¼ cup sugar
- 1 teaspoon ground cinnamon
For the crumb:
- 2/3 cup sugar
- 1 ½ cups flour
- ¼ teaspoon salt
- 12 tablespoons unsalted butter slightly softened
- Roll out your pie crust according to recipe or package directions and place in your 9″ pie plate. Refrigerate until ready to use.
- Peel and core the apples, then slice into thin slices. I like using my apple peeler for this step. Place one inch of water in the bottom of a large pot. Add apples and cook, stirring occasionally, approximately 3-5 minutes after water boils, or just until the apples start to turn the slightest bit opaque.
- While apples are cooking, add the crumb ingredients to a large bowl. Using a fork or pastry cutter, cut the ingredients together until they form coarse crumbs, about the size of a pea.
- Drain apples very well. Let them sit in the strainer for a few minutes to cool, then place them in pie crust. Sprinkle ¼ cup sugar and cinnamon over apples. Add your crumb mixture evenly on top. Place pie on a cookie sheet to avoid mess in the oven. Cover outer edge of crust with thin strips of foil or a pie crust shield.
- Bake at 425° for 10 minutes then lower the oven temperature to 350°F for 30-40 minutes. Remove pie crust shield during the last 15 minutes of baking to ensure that the crust browns.
- Pie may be made a day in advance. Refrigerate overnight. Serve with whipped cream or ice cream.
Nutritional information not guaranteed to be accurate
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All text and images © DOROTHY KERN for Crazy for Crust. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate.
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Published on: October 5, 2018