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A slice of Dutch apple pie topped with a scoop of vanilla ice cream and drizzled with caramel sauce, served on a white plate with a cinnamon stick holder in the background.
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Dutch Apple Pie

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.
Course Dessert
Cuisine American, Dutch
Keyword apple pie, Dutch apple pie
Prep Time 45 minutes
Cook Time 1 hour
Total Time 1 hour 45 minutes
Servings 8 servings
Calories 410kcal
Author Camila Hurst

Ingredients

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.

Video

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: 1slice | Calories: 410kcal