Dutch Apple Pie

I’ve made more apple pies than I can count while developing recipes for my blog, my cookbook, and working in a bakery—and this Delicious Dutch Apple Pie is one I come back to again and again. It has everything you want in a cozy fall bake: tender, spiced apple filling, a crisp buttery crumble topping, and a flaky crust that holds it all together beautifully. Whether you’re baking for a holiday table or just want your kitchen to smell like cinnamon and apples, this recipe delivers.

Unlike a classic double-crust pie, the Dutch version skips the top layer of pastry and finishes with a generous layer of cinnamon crumble. As the pie bakes, the topping turns golden and crisp, while the apples bubble up underneath. It’s rustic, cozy, and absolutely irresistible with a scoop of vanilla ice cream.

Best Dutch Apple Pie Recipe

What makes this the best Dutch Apple Pie is the combination of textures and flavors. The homemade crust is buttery and flaky, the filling is soft and warmly spiced, and the crumble topping adds the perfect crunch. It’s baked in a standard pie pan, but you could easily use a tart pan if you prefer a slightly more elegant presentation. This recipe is simple, approachable, and rewards you with bakery-quality results every time.

Crust

For the base, I like to use my Easy Pie Crust or Tart Crust.

Both give that perfectly flaky crust that pairs so well with juicy apple filling. Roll out your chilled dough on lightly floured parchment paper, then transfer it to a 9-inch pie pan. Press the dough along the bottom and up the sides, smoothing it out gently. Once it’s fitted, wrap the pan in plastic wrap and place it in the fridge to chill while you prepare the filling and crumble. Chilling prevents shrinkage and helps the crust stay crisp.

Crumble Topping

In a medium bowl, stir together flour, brown sugar, granulated sugar, and cinnamon. Add the softened butter and work it in with your fingertips or a pastry cutter until the mixture resembles coarse crumbs with some larger pieces throughout. Pop the bowl into the fridge while you make the filling. Cold butter equals maximum crunch.

Apple Filling

Preheat your oven to 400°F (200°C) for baking later.

In a large bowl, combine your ingredients: peeled, cored, and thinly sliced apples, granulated sugar, flour, cinnamon, nutmeg, salt, and lemon juice. Toss gently to coat. Let the mixture sit for 10 minutes to release excess juices—this is key for avoiding a soggy crust later. I love using a mix of Honeycrisp and Granny Smith apples for the perfect balance of sweetness and tartness.

Assembly and Baking

Take the chilled crust from the fridge and pour the apple mixture (leaving behind the extra juices) into the crust, mounding the apples slightly in the center. Scatter the chilled crumble topping evenly over the apples, pressing it down gently so it adheres.

Once the oven is preheated, you’re ready to bake! Place the pie on a parchment-lined baking sheet—trust me, the juices will bubble and the crumbs will wander. Bake for 20 minutes at 400°F, then lower the temperature to 375°F (190°C) and continue baking for 40–45 minutes, until the topping is golden brown and the filling is bubbling at the edges. If the crumble starts browning too quickly, tent loosely with foil or lower the temperature to 350°F to finish baking.

Storage

Cool the pie for at least 4 hours before slicing to give the filling time to set. Once cooled, cover or wrap it tightly and refrigerate for up to 5 days. To reheat, warm slices in a 325°F oven for about 10 minutes until the crust is crisp again and the filling is just warm.

Tips & Tricks for Dutch Apple Pie

• Chill your crust and topping before baking for the best structure.
• Always bake until the filling bubbles for at least 5 minutes—this means the starches have fully thickened.
• Use a mix of apple varieties for depth of flavor and texture.
• Line your baking sheet with parchment paper to catch drips and make cleanup easy.

Variations on Dutch Apple Pie

• Add chopped nuts or oats to the crumble topping for extra crunch.
• Swap cinnamon for cardamom or allspice for a warm, spiced twist.
• Drizzle with caramel sauce just before serving for a caramel apple effect.
• Use pears instead of apples for a cozy seasonal variation.

FAQ

So what makes this a “Dutch” Apple Pie?
Instead of a second layer of pastry on top, Dutch apple pies are finished with This Dutch Apple Pie is made with a buttery homemade crust, a warmly spiced apple filling, and a golden cinnamon crumble topping that bakes up crisp and fragrant. It’s the perfect cozy dessert for fall—sweet, spiced, and irresistibly rustic. Serve it warm with a scoop of vanilla ice cream for the ultimate treat.kes, the crumble turns golden, crisp, and slightly caramelized, adding both texture and sweetness to contrast the soft, juicy apple filling underneath

Can I use store-bought crust?
Yes, a good quality store-bought crust works well. Just be sure to chill it in the pie pan before adding the filling.

Can I make this pie ahead of time?
Yes! Bake it a day in advance, then warm slices before serving. The crumble stays surprisingly crisp.

Can I freeze Dutch Apple Pie?
Absolutely. Freeze the baked pie tightly wrapped for up to 3 months. Thaw overnight in the fridge, then reheat at 325°F for about 20 minutes. You can also freeze the unbaked assembled pie and bake it straight from frozen, adding 15–20 minutes to the bake time.

How do I prevent a soggy crust?
Don’t add the excess juices from the apples, chill the crust before baking, and make sure the filling bubbles for several minutes to fully activate the starch.

What are the best apples to use?
A mix of Honeycrisp and Granny Smith gives the best combination of juicy, crisp, and tart for a well-balanced Dutch Apple Pie.

Similar Recipes

If you loved this Delicious Dutch Apple Pie, you’ll want to try a few more cozy bakes. My Apple Crumble Cheesecake combines creamy cheesecake with spiced apple topping, and my Cinnamon Roll Cheesecake
swirls warm cinnamon through every bite. For something whimsical, check out my Apple Pie Cookies—they have all the flavor of pie in a fun, handheld form.

I hope this pie becomes a new seasonal favorite in your kitchen. If you make it, don’t forget to tag me on Instagram—I love seeing your creations!

Dutch Apple Pie

Camila Hurst

This Dutch Apple Pie is made with a buttery homemade crust, a warmly spiced apple filling, and a golden cinnamon crumble topping that bakes up crisp and fragrant. It’s the perfect cozy dessert for fall—sweet, spiced, and irresistibly rustic. Serve it warm with a scoop of vanilla ice cream for the ultimate treat.

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 45 minutes mins

Course Dessert

Cuisine American, Dutch

Servings 8 servings

Calories 410 kcal

Ingredients

  

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Crust

• Tart Crust
• OR Easy Pie Crust
• OR store-bought pie crust

Crumble Topping

• 1 cup all-purpose flour 130 g
• ½ cup brown sugar, packed 100 g
• ¼ cup granulated sugar 50 g
• 1 tsp cinnamon
• ½ cup unsalted butter, room temperature 115 g

Apple Pie Filling

• 5-6 medium apples (about 2 lbs) honeycrisp, gala, or granny smith
• ⅔ cup granulated sugar 135 g
• 2 tbsp all-purpose flour
• 1½ tsp cinnamon
• ¼ tsp nutmeg
• ¼ tsp salt
• 1 Tbsp lemon juice

Instructions

 

Crust

• Follow instructions for Tart Crust or Easy Pie Crust. Or use store-bought. Once made, line the bottom of a 9” pie plate or tart pan with the crust. Press it down the bottom and up the sides. Place it in the fridge. Do not par bake.

Crumble Topping

• Combine flour, both sugars, and cinnamon.
• Add the butter and use your fingers or a pastry cutter to mix until crumbly with pea-sized pieces.
• Place it in the fridge while you prepare the apples.

Apple Pie Filling

• Peel, core, and thinly slice the apples. Toss with sugar, flour, spices, salt, and lemon juice. Let sit for 10 minutes to release juices. Strain off the juice.

Assemble and Bake

• Preheat the oven to 400°F (200°C). Fill the chilled crust with the apple mixture (minus the juice), mounding slightly in the center.
• Sprinkle the crumble evenly over the top. Press it down occasionally to keep it from falling off.
• Place the pie on a baking sheet because the crumbles will go everywhere, and the pie might bubble and drip.
• Bake for 20 minutes at 400°F, then reduce to 375°F (190°C) and bake another 40–45 minutes, until golden and bubbling. If the topping browns too quickly, tent loosely with foil, or lower the temperature to 350°F (175°C) to finish baking.

Serve and Store

• Cool for at least 4 hours before slicing so the filling sets. You can warm it up before serving. Serve warm with vanilla ice cream, whipped cream, or caramel sauce.
• Store leftovers in the fridge for up to 5 days.

Notes

Apple texture: Use a mix of firm and soft varieties (e.g., Honeycrisp + Gala or Granny Smith) for a balance of sweetness and tartness, and a mix of juicy and crisp textures.

Juice: Strain off the juice the apples will release. Don’t add it to the pie to prevent the bottom from being soggy.

Spice Variations: Add a pinch of cardamom or allspice for a warmer, more complex flavor.

Sweetness level: If using tart apples, you may increase sugar by 2–3 tablespoons.

Texture Variation: Add ¼ cup oats or chopped nuts (pecans, walnuts, almonds) for extra crunch and flavor depth.

Make-Ahead: You can freeze the unbaked crumble topping for up to 2 months and use straight from the freezer.

Bubbling Test: The filling should be visibly bubbling at the edges for at least 5 minutes — that’s how you know the starch has activated and thickened properly.

Resting Time: The pie sets as it cools; slicing too early causes the filling to run.

Serving Tip: Warm slices for 10 minutes at 325°F before serving if made ahead.

Storage: Refrigerate covered for up to 5 days.

Freezing: Freeze baked pie tightly wrapped for up to 3 months. Thaw overnight in the fridge, then reheat at 325°F for 20 minutes.

Bake from Frozen: You can freeze the assembled unbaked pie (crust + filling + crumble) and bake directly from frozen, adding 15–20 minutes to the bake time.

Nutrition

Serving: 1sliceCalories: 410kcal

Keyword apple pie, Dutch apple pie

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