This homemade Dutch Apple Pie is a showstopping holiday-worthy dessert. It is everything you love about a classic apple pie, but the bubbly pie filling is topped with an irresistible buttery crumb topping in place of the top crust. It’s simple to make and assemble, but really wows on the dessert table!
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We love apple recipes from Classic Apple Pie, Apple Turnovers, and Baked Apples to Apple Coffee Cake (which is my idea of a perfect morning!). There is nothing like the sweet smell of homemade apple desserts, especially in the Fall when apples are ripe and in season.
Dutch Apple Pie Video Tutorial:
Watch Natasha make this Dutch Apple Pie recipe, and be sure to listen for our quick apple-slicing tip in the video. It really does make prepping apples super fast and fun.
What is a Dutch Apple Pie?
Dutch Apple Pie is a crumb-topped apple pie or a mash-up between apple pie and apple crisp. We use a traditional homemade butter crust to line the pie plate, and then we fill it with our fan-favorite apple pie filling as you would for classic Apple Pie.
Then, instead of topping it with another woven crust, we switch it up, using a heavenly mixture of Fall spices, sugar, butter, and chopped pecans, like the streusel of an Apple Crisp, and sprinkle it over the apples. The result is so tasty and makes my house smell amazing.
Ingredients for Dutch Apple Pie
Check your pantry and fridge for everything you need to make this Dutch Apple Pie recipe. It’s the simple ingredients that make it so unforgettable!
- Pie Crust – our homemade pie crust is easy to make and worth the extra few minutes. Use one from the recipe and freeze the other. You can also use a pre-made pie crust.
- Apples – 1.25 lbs of Granny Smith apples equals about 6 apples. See our list below for apple substitutes.
- Filling – cinnamon, butter, flour, water, sugar
The Best Apples for Dutch Apple Pie
We highly recommend using Granny Smith Apples for most apple desserts because the tangy apples contrast the sweetness of the filling. While Granny Smith works best, here are some tips for substitutions:
- Crisp/tart apples that are not overly ripe work best, like Jonagold, Braeburn, Pink Lady or Honey Crisp.
- Adjust the sugar – For sweeter apples, squeeze some fresh lemon juice over your apple slices to balance the sweetness and reduce the sugar in the filling.
- Mix and mingle – For more flavor, you can mix apple varieties such as sweet Honeycrisp with tart Granny Smith.
Ingredients for the Crumb Topping
- Flour – we use all-purpose flour to give the crumb structure
- Sugar – we combine brown sugar and granulated sugar,
- Spice – cinnamon adds warmth and compliments the filling and salt balances the sweetness
- Unsalted Butter – helps the crumbs stick together and crisp up
- Chopped pecans – add nutty flavor and crunch
Pro Tip:
You can leave out the pecans if you don’t prefer nuts or have an allergy. You can also replace them with chopped walnuts, sliced or slivered almonds, shredded coconut, pumpkin seeds or even some rolled oats.
How to Slice Apples for Dutch Apple Pie
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. We recommend cutting the slices 1/4″ thick for this Deep Dish Dutch Apple Pie.
How to Make Dutch Apple Crumb Pie
A Dutch apple pie sounds fancy but the process is simple and you will impress everyone with your stunning finished dessert. This recipe has a generous amount of filling so we recommend a deep-dish pie pan.
- Prep the Oven – Preheat to 375°F and place one oven rack on the bottom and one in the center.
- Make the Crust – roll a chilled pie disk and then transfer it to a pie pan. Crimp the edges.
Pro Tip:
The easiest way to transfer a pie crust is to wrap it around your rolling pin and then unroll it into your pie pan, like in the photos above.
- Prep Apples – Peel, core and slice the apples to 1/4″ thick. Toss with cinnamon.
- Make the Apple Filling – in a saucepan, melt butter, then whisk in flour. Add sugar and water. Stir sauce into sliced apples then pour apples over the bottom crust.
- Make Crumb Topping – using your hands or a pastry blender, form pea-sized crumbles from flour, brown and granulated sugar, cinnamon, salt, and butter, then add pecans. Sprinkle the crumb mixture over the apples.
- Bake Uncovered at 375˚F for 55 minutes and allow to cool for 1 hour before serving. This helps the filling set and it will be easier to slice.
How to Know When Dutch Apple Pie is Done
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.
How to Serve Dutch Apple Pie
Dutch apple pie will get all the attention on a Dessert Table. It’s truly delicious and smells heavenly! After baking, you’ll want to cool it for about an hour so it sets up a bit for easier slicing. I like to serve it warm, but you can also serve it at room temperature or chilled right out of the fridge.
If you want to make the pie even more decadent, serve it with:
- Vanilla Ice Cream scooped over each slice
- Caramel Sauce drizzled over the pie
- Whipped Cream lightly sweetened like in our Strawberry Shortcake Recipe
Make-Ahead
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 it, and refrigerate it a day ahead.
- Crumble Topping – you can make the topping a day ahead, cover it, 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. It’s a must-try for your next Holiday Menu!
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
- Tiramisu
- Red Velvet Cake
- Toffee
- Chocolate Crinkle Cookies
- Baklava
- Banana Bread
- Tres Leches Cake
- Pumpkin Cheesecake
Dutch Apple Pie Recipe (Apple Crumb Pie)
Ingredients
For the Dutch Apple Pie:
- 1 pie crust , (1/2 of our pie dough recipe)
- 2 1/4 lbs granny smith apples, 6 medium apples
- 1 tsp cinnamon
- 8 Tbsp unsalted butter
- 3 Tbsp all-purpose flour
- 1/4 cup water
- 1 cup granulated sugar
For the Crumb Topping:
- 1 cup all-purpose flour
- 1/4 cup packed brown sugar
- 2 Tbsp granulated sugar
- 1/4 tsp cinnamon
- 1/4 tsp Salt
- 8 Tbsp unsalted butter, room temperature
- 1/2 cup chopped pecans
Instructions
- 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.
Nutrition Per Serving
Filed Under
I had this pie in the oven for nearly two hours before the internal temp got to 175 and I have a brand new oven! Because of that, my crust was overdone even though it was lightly covered with foil. It tastes great but there needs to be an adjustment on temp and time.
Hi Dawn! This recipe has been thoroughly tested by us and other viewers. We’ve had success with the time/temperature as noted. Be sure to fully preheat your oven before you start baking. I also highly encourage an internal oven thermometer (Amazon affiliate link) to verify your oven’s temperature accuracy.
I used a ceramic 9 inch deep pie dish, I’d you’re using a glass dish or dish made of other material, you may need to adjust your temperature since they distribute heat differently.
Hi, would love to make this but have no Granny Smith apples here. I have 6 lbs of Honeycrisp here which I’d like to use. Would that work? And how much sugar should I use since the Honeycrisp are soo much sweeter then Granny Smith?
Hi Helga! Yes, see my note above for the best apple substitutions. Honey crisp work great, you can adjust the sugar to taste.
The best Apple pie I have ever made. Thank you for this recipe.
You’re very welcome, Tracy!
I made this today! I tweeked it a tad bit! I added oats to the the topping mixture. Cut the sugar to the pie filling to 1/2 Cup and added a little more than 3 tbsp of flour to the sauce that coats the apples. My 17 year old daughter gave 100% approval by saying mum this is “bussin”!!! Lol. We served this pie warm with cool-whip! We will be making this again and again. Thanks for sharing your recipe
Looks and sounds delicious and looking forward to making this for an upcoming family gathering. I plan to use your pie crust recipe, what thickness should I roll the crust to? Thank you.
Hi Kim. I didn’t actually measure it, but it should be about 1/8” thick. However thick it needs to be in order for you to get a 12” diameter circle.
This was the BEST apple pie that I ever made! It was easy to make. Peeling all the apples took some time but made it so worth the effort when all my friends at a dinner party raved about the pie. There was quite a discussion about who was getting the last piece for a snack the following day lol!
I’m so happy it was a hit, Tamie!
Hi Natasha, I made this pie today and it was delicious! I used a bag of apples from a local farm that was a mixture of different kinds. There were the most beautiful red apples that were pink inside that remained pink throughout the cooking process and a couple of very tart granny Smith, which balanced out the sweetness. Also, I think next time I will use a little bit more flour as it was a little running. Thank you for sharing this great recipe. I will definitely make it again.
The crumble topping wasn’t crumbling for some reason and I tried it twice any idea why?? Overall super easy to follow currently in the oven smelling delicious I just did it regular pie style since the crumbs weren’t turning out
Hi Char! Common reasons are either using butter that is too warm, or overworking the crumble.
I like to freeze my pies and bake later when ready to eat. Do you think I could do that with this one?
Hi Elizabeth, that will work. Generally, baking it from a frozen state is recommended. Thawing it can lead to soggy pie.
Dutch Apple pie looks so very good, will be trying soon. Thank you Natasha!!!
The crust is great, The apple mix and the crumb topping is just what my family loves The first time I made it they fell in love with it
That’s wonderful, Stefanie!
Hi Natasha,
Do you think you could use walnuts instead of pecans in the recipe? I only have walnuts on hand.
Hi Christy, you sure can. I address that under our “Common questions – Can I substitute the pecans?” section of the recipe post. I hope this is helpful.
My pie was picture perfect. The butter crust was easy to make. It baked in 55 minutes.,The pie however was too sweet for me even using granny smith apples. I also thought the apples were a bit mushy. Next time I will reduce the sugar in the filling, add a touch of lemon juice and cut the apples larger.
This Dutch Apple pie recipe is absolutely amazing! As a former pastry chef, I’ve tried a lot of them and this is the best! I did use part, Red Delicious apples, and Granny Smith apples.
Wow! Thank you so much for your awesome review and comment! I’m so glad you enjoyed this recipe.
Just popped this in the oven! It was super easy, we will see how it tastes!
Hi Natasha,
This recipe looks yummy!
I’m just wondering if I can use other types of apples to use up what I have on hand. I have some Courtland apples that need using. Appreciate your feedback. Thank you.
Hi Michelle, I haven’t tried those type of apples to recommend. You can check this section in the recipe “The Best Apples for Baking”
This was the best dutch apple pie ever. Made without pecans and cut the sugar by 1/2 since 1 cup seemed excessive. Also used 1 less apple as purchased pie crust was not deep dish. Amazing, will definitely make again.
Awesome! I’m glad you enjoyed it.
Hi Natasha,
made the pie right now, it’s in the oven. Your recipe is super easy and your presentation was clear, great and lots of fun. I will be looking for more recipes – as soon as this one comes out of the oven 🙂 Thank you!
Thank you! I hope you’ll love all the recipes that you will try from us.
I made a pie for my husbands co-workers. They absolutely devoured it and said it was so good! This was the first pie I’ve ever made. Thank you
I’m so glad it was a hit, Stephanie!
This pie was so good ! Easy to follow directions. This is now a family favorite. Thank you
So glad to hear that, Cheryl!