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The Ultimate Dutch Apple Pie Recipe with Perfect Buttery Crumb Topping

A close-up slice of Dutch apple pie recipe featuring thick apple filling and a rich, brown crumb topping.
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I am so glad you are here to make this Dutch Apple Pie recipe. This dessert features a flaky crust, a thick layer of cinnamon-spiced apples, and the signature buttery, crunchy streusel topping. It is a comforting, show-stopper dessert perfect for the holidays or any cozy gathering.

Ingredients

Scale
  • 1 recipe for a single pie crust (for the bottom)
  • 6 large Granny Smith apples, peeled, cored, and sliced 1/4 inch thick
  • 1/2 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 2 tablespoons all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground allspice
  • 1 tablespoon lemon juice
  • 1 tablespoon unsalted butter, cut into small pieces
  • For the Buttery Crumb Topping:
  • 1 1/2 cups all-purpose flour
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into small cubes

Instructions

  1. Prepare the pie crust: Roll out your pie dough and fit it into a 9-inch pie plate. Trim and crimp the edges. Place the pie shell in the refrigerator while you prepare the filling.
  2. Make the spiced apple filling: In a large bowl, combine the sliced apples, granulated sugar, brown sugar, flour, cinnamon, nutmeg, and allspice. Toss gently to coat the apples evenly. Stir in the lemon juice.
  3. Fill the crust: Pour the apple mixture into the chilled pie shell, mounding the apples slightly in the center. Dot the top of the apples with the 1 tablespoon of cut butter.
  4. Prepare the buttery crumb topping: In a medium bowl, whisk together the flour, brown sugar, granulated sugar, cinnamon, and salt for the topping.
  5. Cut in the butter: Add the cold, cubed butter to the dry ingredients. Use your fingers, a pastry blender, or two knives to cut the butter into the flour mixture until coarse crumbs form, resembling small peas. Do not overmix; you want texture.
  6. Top the pie: Sprinkle the entire crumb topping evenly over the apples, covering them completely.
  7. Bake the pie: Preheat your oven to 425 degrees F. Place the pie on a baking sheet to catch any drips. Bake for 15 minutes at 425 degrees F.
  8. Reduce the heat: Lower the oven temperature to 375 degrees F. Continue baking for another 40 to 50 minutes, or until the topping is deep golden brown and the filling is bubbly. If the topping browns too quickly, loosely cover the pie with aluminum foil for the remainder of the baking time.
  9. Cool the pie: Remove the Dutch apple pie from the oven and let it cool on a wire rack for at least 3 hours before slicing. This allows the filling to set properly.
  10. Serve: Serve your homemade Dutch apple pie warm, perhaps with a scoop of vanilla ice cream for a truly satisfying treat.

Notes

  • For an extra flaky crust, make sure your butter and water are very cold when preparing the dough.
  • If you want a deeper pie, use a deep-dish pie plate and increase the apple quantity by about one cup.
  • This apple pie with crumb topping tastes wonderful the next day, but it is best enjoyed the day it is baked.

Nutrition

Find it online: https://www.purecookingjoy.com/dutch-apple-pie-recipe/

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