Dutch Apple Pie Recipe: Easy, Old-Fashioned, Buttery & Delicious!

I made this Dutch Apple Pie Recipe when I wanted a cozy dessert that felt homemade without being complicated. I loved how the tart Granny Smith apples balanced the sweet, buttery crumble topping. The filling stayed tender while the topping baked into a beautifully rich, crumbly layer. 

I also found that the parchment-covered baking method helped the crust develop an attractive golden finish. If you love a classic apple pie recipe but want something different on top, this easy Dutch apple pie is worth making.

Cooking Time

This recipe makes one 9-inch pie and serves about eight people.

• Prep Time: 30 minutes
• Cooking Time: 1 hour
• Total Time: 1 hour 30 minutes

Ingredients

• 1 (9-inch) unbaked pie crust — This forms the buttery base; use a ready-made or homemade pie crust.
• 5 large Granny Smith apples — Their tart flavor balances the sweetness of the filling.
• ½ cup white sugar — Sweetens the apples without overpowering their natural flavor.
• 2 tablespoons all-purpose flour — Helps thicken the apple mixture as it bakes.
• ½ teaspoon ground cinnamon — Adds the warm spice note expected in an apple pie.
• 2 tablespoons lemon juice — Adds brightness and helps balance the sweet filling.
• ½ cup white sugar — This second portion is used for the crumbly topping.
• ½ cup all-purpose flour — Creates the structure of the buttery crumble.
• ½ cup cold butter, cubed — Keep it cold so the topping stays pleasantly crumbly.

Note: serves several — The original recipe yields 8 servings and one 9-inch pie.

Equipment You Need

• 9-inch pie pan — Holds the crust, apple filling, and crumble topping.
• Mixing bowl — Use it to combine the sugar, flour, and cinnamon.
• Pastry blender or two knives — Helps cut the cold butter into the flour and sugar.
• Baking sheet — Supports the wrapped pie while it bakes.
• Parchment paper — Encloses the pie during baking and helps protect the crust.
• Wire rack — Allows the baked pie to cool evenly before serving.

How to Make Dutch Apple Pie Recipe?

This recipe comes together in a few straightforward stages. First, prepare the crust and apples, then add the sweet cinnamon mixture. Finish everything with a simple buttery crumble before baking the pie until golden and tender.

Step 1: Preheat the Oven

Start by heating your oven to 425°F (220°C). Gather all the ingredients before beginning so the pie can be assembled without unnecessary delays.

Step 2: Prepare the Pie Crust

Arrange the unbaked pastry in the bottom of a 9-inch pie pan. Make sure the crust sits comfortably against the bottom and sides of the pan.

Step 3: Prepare the Apples

Peel, core, and slice five large Granny Smith apples. Arrange the slices directly inside the prepared crust, spreading them as evenly as possible.

Step 4: Make the Apple Filling

Combine ½ cup sugar, 2 tablespoons flour, and ½ teaspoon cinnamon in a bowl. Sprinkle this mixture over the apples, then add the lemon juice over the top.

Step 5: Make the Crumble Topping

Add another ½ cup sugar and ½ cup flour to a bowl. Cut in the cold cubed butter with two knives or a pastry blender until the mixture looks like coarse crumbs.

Step 6: Add the Topping

Scatter the crumble mixture evenly over the apples. Try to cover the surface without pressing the crumbs firmly into the filling.

Step 7: Prepare the Pie for Baking

Take two 15-inch pieces of parchment paper and use them to enclose the pie. Fold the edges upward three times, then place the wrapped pie on a baking sheet.

Step 8: Bake the Pie

Place the pie in the preheated oven and bake for 1 hour without opening the parchment. Keeping it enclosed during baking helps protect the pie while it cooks.

Step 9: Cool and Serve

Remove the pie from the oven and carefully open the parchment. Transfer the pie to a wire rack and allow it to cool before serving warm or at room temperature.

Additional Tips for Making This Recipe Better

These are the little things I pay attention to when making this pie at home:

• I keep the butter for the crumble very cold because it gives the topping its coarse, crumbly texture.
• I slice the apples fairly evenly so they cook at a similar rate.
• I spread the topping gently instead of packing it down, which helps preserve that crumbly finish.
• I use Granny Smith apples when I want the tartness to stand out against the sweet topping.
• I let the pie cool on a wire rack before cutting it so the filling has time to settle.

Common Mistakes to Avoid

• Using soft butter for the topping: I keep the butter cold because softened butter can make the crumble less coarse.
• Cutting uneven apple slices: I try to keep the slices reasonably similar so the apples bake consistently.
• Overworking the crumble: I stop mixing once the butter and dry ingredients resemble coarse crumbs.
• Opening the parchment while baking: I leave the wrapped pie closed for the full baking period.
• Cutting immediately after baking: I give the pie time to cool so it is easier to serve neatly.

How to Serve Dutch Apple Pie?

Dutch apple pie is especially inviting when served warm or at room temperature. The original recipe specifically suggests serving it warm with ice cream, which creates a lovely contrast between the warm fruit pie and cool, creamy topping.

For presentation, place a clean slice on a dessert plate and let some of the crumb topping remain visible. Add a scoop of vanilla ice cream beside it for a classic finish. You can also serve the pie at room temperature when you want firmer slices and an easy dessert for guests.

Variations

• Dairy-free: Use a suitable dairy-free butter alternative in the crumble topping.
• Lower-sugar: Reduce the added sugar according to your taste, keeping in mind that it will change the sweetness of the finished pie.
• Different apples: Try another firm apple variety if Granny Smith is unavailable, though the flavor will be less tart.
• Extra spice: Add a little more cinnamon if you prefer a stronger warm-spice flavor.
• Homemade crust: Replace the unbaked prepared crust with your favorite homemade pie crust recipe.
• More crumble: Increase the topping ingredients if you prefer a thicker crumb layer, although this changes the original recipe.

Nutritional Information

According to the supplied recipe source, the nutrition is calculated per serving for eight servings.

• Calories: 407
• Protein: 3g
• Carbohydrates: 60g
• Fat: 19g

These figures are based on the original recipe’s available nutrition data and may vary depending on the specific ingredients and products used.

Make Ahead and Storage

Make Ahead

I would prepare the pie close to serving time when possible, especially if I want the crumble topping to have its freshest texture. The finished pie can be cooled and served at room temperature, or gently warmed before serving.

Refrigerating

Once cooled, store leftover pie covered in the refrigerator. For the best texture, enjoy it within a few days rather than leaving it stored for an extended period.

Reheating

Warm individual slices gently in the oven until heated through. I prefer gentle reheating because it warms the apple filling without unnecessarily drying the crust and crumble.

Freezing

For longer storage, the cooled pie can be wrapped securely and frozen. Thaw it safely before reheating, and expect the topping and crust texture to be slightly different from a freshly baked pie.

Why You’ll Love This Recipe?

This Dutch apple pie has the familiar comfort of an apple pie while giving the topping a deliciously different texture.

• Simple preparation: I like that the recipe uses straightforward ingredients and doesn’t require complicated pastry techniques. The apple filling and crumble come together quickly.
• Classic flavor: Granny Smith apples provide tartness while sugar and cinnamon create the familiar sweet-spiced apple pie flavor.
• Buttery crumble topping: Instead of another layer of pastry on top, this pie gets a coarse, buttery topping that adds a different texture.
• Great for gatherings: One 9-inch pie produces eight servings, making it practical for family dinners, holidays, or casual dessert nights.
• Easy to customize: I can adjust the serving style, crust choice, apple variety, or spice level to suit the occasion.

FAQs

What makes a Dutch apple pie different from regular apple pie?

The key difference is the topping. Dutch apple pie is commonly distinguished by its crumbly streusel-style topping rather than a traditional pastry top.

Can I use apples other than Granny Smith?

Yes. The original recipe uses Granny Smith apples because their tartness balances the sweet filling. Another firm apple can be substituted, but the final flavor will change.

Can I serve Dutch apple pie at room temperature?

Yes. The source recipe recommends serving it either warm or at room temperature. Warm pie with ice cream is an especially appealing serving option.

How many people does this Dutch apple pie serve?

The original recipe makes one 9-inch pie and lists 8 servings.

Can I make the crumble topping ahead?

You can prepare the crumble mixture ahead and keep it chilled until you’re ready to assemble the pie. I recommend keeping the butter cold so the mixture maintains its coarse texture.