Dutch Apple Pie Recipe (VIDEO)
This homemade Dutch Apple Pie is a showstopping holiday-worthy dessert. It is everything you love about Classic Apple Pie with a buttery crumb topping.
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We love apple recipes from Apple Turnovers to Baked Apples. There is nothing like the sweet smell of homemade apple desserts. If you are a fan of apples, this Dutch Apple Pie Recipe is a must-try! Watch the video tutorial and you will master this pie in no time.
Dutch Apple Pie Video Tutorial:
I hope you enjoyed our quick apple slicing tip in the video. It really does make prepping apples super fast and fun.
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What is a Dutch Apple Pie?
Dutch Apple Pie is essentially a crumb topped apple pie. We use a traditional butter crust to line the pie plate, fill with apples like you would for classic Apple Pie, and top with a buttery crumb-pecan topping.
The Best Apples for Baking:
We highly recommend using Granny Smith Apples for most apple desserts. The contrast of the tangy apples with the sweetness of the filling is irresistible. While Granny Smith works best, you can substitute. Be sure to use a crisp/tart apple that is not overly ripe.
If you are using sweeter apples, I suggest squeezing some fresh lemon juice over your apple slices to balance the sweetness and cutting down on the sugar in the filling. You can Substitute with: Jonagold, Braeburn, Pink Lady, or Honey Crisp.
How To Slice Apples: You can peel, core, and slice the apples by hand with a knife, but the fastest and easiest way is to use an Apple Slicer. It does all of the prep in one step. Watch the video tutorial above to see this in action.
How to Make Apple Crumb Pie:
A Dutch apple pie sounds fancy but the process is simple and you will impress everyone with your stunning pie.
- Make the Crust – roll a chilled pie disk and transfer it to a pie pan.
- Prep Apples – Peel, core and slice the apples. Toss with cinnamon.
- Make the Filling – in a saucepan, melt butter and whisk in flour then add sugar, and water. Stir sauce into sliced apples.
- Make Crumb Topping – using your hands, form pea-sized crumbles from flour, brown and granulated sugar, cinnamon, salt, and butter then add pecans.
- Assemble and Bake – pour the apple filling over the bottom crust, smooth out the top and cover with crumb topping. Bake at 375˚F for 55 minutes.
How to Make a Crumb Topping:
A crumb topping is simple to make and all you need are your hands to form the crumbs. Mix dry ingredients together, then work softened butter into the flour until well incorporated and coarse crumbs form, then fold in the pecans.
How to Transfer a Pie Crust:
The easiest way to transfer a pie crust is to wrap it around your rolling pin and then unroll it into your pie pan. Watch the video tutorial to see this process in action.
Absolutely! If the only thing stopping you from making this is the homemade pie crust, then buy a pre-made crust. If the crust is frozen, thaw according to package instructions and proceed with the recipe as usual.
You can leave out the pecans or replace them with chopped walnuts, sliced or slivered almonds.
The pie is done when you see bubbling juices at the edges coming through the topping. You can also check with an instant-read thermometer. Pectin breaks down and softens the apples at 175˚ so you want your pie filling to reach 175˚F.
For the apples to cook through evenly, cut your apples slices 1/4″ thick.
This recipe has a generous amount of filling so we recommend a deep-dish pie pan.
How to Serve Dutch Apple Pie:
Dutch apple pie is a show-stopping holiday dessert. If you want to make it even more decadent, serve it with:
- Vanilla Ice Cream – scooped over each slice
- Caramel Sauce – drizzled over the pie
- Whipped Cream – lightly sweetened
We love to make and serve the pie the same day it is made but you can pre-make portions of the pie or even bake the entire apple pie with crumb topping ahead.
- Pie Crust – The homemade pie dough can be made 2 days ahead and refrigerated until ready to use. You can even mold it in the pie pan ahead, cover, and refrigerate a day ahead.
- Crumble Topping – you can make the topping a day ahead, cover, and refrigerate until ready to use.
- Storing the Finished Pie – the pie can be baked, cooled, and refrigerated a day ahead. Bring the pie to room temperature or slightly warm it in the oven before serving.
Everything about this Dutch Apple Pie is good, from the flaky pastry dough to the warm gooey apple filling and crisp buttery pecan topping.
More Holiday Desserts:
If you love this Dutch Apple Pie recipe then you won’t want to miss these holiday desserts. These are the fan-favorites that are most popular for Thanksgiving, Christmas, and New Year’s.
- Pumpkin Cake – with an irresistible frosting
- Tiramisu – a no-bake, timeless Italian cake
- Tres Leches Cake – can be decorated for any holiday
- Baklava – with excellent lemon-honey syrup
- Banana Bread – our most famous banana bread
- Pumpin Cheesecake – easy and stunning dessert
Dutch Apple Pie Recipe (Apple Crumb Pie)
For the Dutch Apple Pie:
For the Crumb Topping:
Preheat oven to 375˚F with a rack on the bottom and a rack in the center of the oven.
Roll out your chilled pie dough on a lightly floured surface to a 12” diameter circle. Transfer to a 9” pie pan. Tuck excess pie dough into the dish and crimp the edges.
Peel, core, and thinly slice apples to about 1/4” thickness. You should have 7 cups of sliced apples. Place them in a mixing bowl and stir in 1 tsp cinnamon.
Melt butter in a medium saucepan over medium heat. Whisk in 3 Tbsp flour then simmer for 1 minute, whisking constantly. Whisk in 1/4 cup water, 1 cup sugar and bring to a boil. Reduce heat and continue simmering for 3 minutes, whisking frequently then remove from heat. Pour the sauce over the apples and stir to coat the apple slices. Pour apples over bottom crust.
To Make the Crumb Topping, stir together dry ingredients: flour, sugars, cinnamon, and salt. Add butter and work it into the mixture with our hands until pea-size crumbs form throughout the mixture. Stir in pecans. Spread the crumb topping evenly over your apples
Bake uncovered at 375˚F for 50-60 minutes (we found 55 minutes to be perfect), or until the center of the pie registers 175˚F. Place a sheet of foil on the bottom rack to catch any drips from the pie. If topping is browning too much, cover with a sheet of foil. Remove from oven and cool 1 hour to allow the filling to set so it’s easier to slice.