This Dutch Apple Pie is one of my all time favorites. Something about warm apples, brown sugar, and whipped cream that make the perfect combination.
This pie has rave reviews and is loved by everyone plus it's so simple to make. I'm sure you will love it just as much as my family does, you have to try this one!
Best Dessert Recipe:
I love a good Classic Apple Pie Recipe, but the crumbly topping on this Dutch Apple Pie is so good I may have a hard time picking which one will be going on my table for dessert.
I could make both Dutch Apple Pie and the classic, but I also want, cherry pie, chocolate pie, peach pie, pumpkin pie, oh have I mentioned that I really like pie? I hope my guests do as well.
When planning desserts for a holiday or get together I could honestly skip the cake anytime, and go without. Pie, on the other hand, is my kind of dessert.
Sweet and warm fruit with a flaky crust then topped with whipped cream or ice cream… or both 😉
In my option there is no better dessert! Since I love apple pie so much I made it in several different forms.
Make sure to check out all my favorites when you are down with this recipe.
How to make Dutch Apple Pie:
Start by preheating your oven to 375 degrees F. Then peel, core, and slice your apples.
For this recipe, I used granny smith apples.
Once peeled I used an apple slice then sliced the apples again.
You want them pretty thin. Once they came out of the apple slicer I sliced each slice into at least 4 other thinner slices (see picture 1 and 2).
Once your apples are ready you can place them in a large mixing bowl.
Place the rest of the filling ingredients into the mixing bowl, and mix until apples are coated (see picture 3 and 4 below).
Allow your apples filling to sit for at least 5 minutes before adding them to the crust.
You can work on the topping while you wait for your apples to be ready.
Pro Tip: When adding sugar to your apples it will release water that is in the fruit. You don't want this water sitting in the bottom of your pie so allow your apples to sit and rest will give your apple time to draw that water out in the mixing bowl. The longer the sit the better. I would give it 1-2 hours to be safe.
Dutch Apple Pie Topping:
While you allow your apples to rest start working on your crumble topping.
In a separate mixing bowl use a fork to combine all topping ingredients until the mixture is well combined and crumbly. You can use a fork but I also like to get in with my hands.
Pinching the butter into small pieces and having them coated in the dry ingredients.
Make sure you have a small crumble before adding it to the top of your pie.
When the topping is done it will look like sand. Below you can see in photo 5 what it looks like before and in photo 6 what it looks like after mixed well.
Pro Tip: The topping calls for cold cold butter that will melt when baking. Make sure your butter is very cold and firm right out of the fridge when you are ready to use it. You want to break up the butter into small pieces with the rest of the ingredients.
Dutch Apple Pie Crust:
Store bought or a homemade crust will work fine for this recipe. Whatever you feel comfortable with.
Most crust recipes and crust from the store will come with a top and bottom crust.
For this recipe, you will only need one crust since you will have the crumble topping.
If you want to make it homemade then try out my recipe homemade pie crust.
It's so simple to make and taste amazing! Once your pie crust is ready you can place it in an empty pie pan (see picture 7).
Pie Pan Size:
For this recipe, I used a standard 9-inch pie pan. I did place all 8 cups in the one pie pan.
The apples will cook down and all fit into the pan perfectly. You, of course, could add less for a less full pie.
Dutch Apple Pie Filling Tips:
Your apple pie filling should be ready to be placed into your pie crust.
To make sure I don't get any of that juice I would suggest using a slotted spoon (see picture 8) to scoop out the apples and place them into your crust (see picture 9).
Slowly place all your apples into your pie crust. In the end, you should have a very full pie and juice leftover in your mixing bowl.
You can see in the picture below on the left (picture 10) all the juice that was leftover in my mixing bowl.
This could make your crust very soggy if you add it to your pie. When your apple pie is full (picture 11) then you are ready to top it.
Next top your pie with your topping.
Using a crumbling motion (see picture 12 and 13) over the pie to make sure you break up the topping and leave any leftover dust in the bowl.
You want to make sure everything you add to the top of your pie is well coated in your butter to prevent burning.
Baking Dutch Apple Pie:
I like to play it safe and place a baking sheet under my pie.
This way if I have any leaking or dripping I can catch them and clean it easily. Place your pie in your preheated oven and bake for 50-55 minutes
Once your pie is done allow resting for at least 10-20 minutes before serving.
The longer it rests the firmer it will be and easier to serve. I serve mine with whipped cream or ice cream on top.
Dutch Apple Pie:
Here are a few of my favorite dutch apple pie inspired recipes.
- Dutch Apple Pie Bread: This bread is so simple to make and had a great apple pie flavor.
- Dutch Apple Pie Bars: These bars are perfect for serving at a party or holiday get together.
- Apple Pie Cookies: These cookies are my favorite! They are so easy to make and the perfect fall cookie recipe.
- Apple Pie Dip: If you want to skip the pie set up try this dip recipe instead.
If you tried this Dutch Apple Pie or any of my recipes I would love to hear from you, leave me a comment below. You can also connect with me on FACEBOOK, INSTAGRAM, and PINTEREST. I would love for you to follow along and discover more amazing recipes.
Dutch Apple Pie
Ingredients
Crust:
- Store bought or use my homemade recipe
Filling
- 8 cups Granny Smith apples. cored (peeled, cored, and sliced)
- 1 tablespoon Lemon juice
- ¾ cup White sugar
- ¼ cup Brown sugar
- ¼ cup Flour
- 1 teaspoon Cinnamon
- ¼ teaspoon Nutmeg
Topping
- 1 cup Flour
- ½ cup Brown sugar
- ½ cup White sugar
- 1 teaspoon Cinnamon
- ½ cup Butter (cold)
Instructions
- Preheat oven to 375 degrees F. Roll our crust and place it in the bottom of a pie pan and set aside.
- In a mixing bowl put all filling ingredients, and mix until apples are coated. Allow your apples filling to sit for at least 5 minutes before adding them to the crust.
- Meanwhile, in a separate mixing bowl use a fork to combine all topping ingredients until the mixture is well combined and crumbly. You can use a fork but I also like to get in with my hands. Pinching the butter into small pieces and having them coated in the dry ingredients.
- Spoon in apple filling then top with topping. Bake for 50-55 minutes. Serve warm with ice cream or whipped cream.
Video
Notes
- You want your apples sliced pretty thin. Once they came out of the apple slicer I sliced each slice into at least 4 other thinner slices.
- When adding sugar to your apples it will release water that is in the fruit. You don’t want this water sitting in the bottom of your pie so allow your apples to sit and rest will give your apples time to draw that water out in the mixing bowl.
- The topping calls for cold cold butter that will melt when baking. Make sure your butter is very cold and firm right out of the fridge when you are ready to use it. Make sure you have a small crumble before adding it to the top of your pie. When the topping is done it will look like sand.
- I used a standard 9-inch pie pan
- To make sure I don’t get any of that juice I would suggest using a slotted spoon to scoop out the apples and place them into your crust.
- I like to play it safe and place a baking sheet under my pie. This way if I have any leaking or dripping I can catch them and clean it easily.
Nutrition
Phenomenal apple pie recipe! My whole family loves this apple pie and I have tried making many, many other recipes before this one. I've also done it as a lattice-top pie without the crumble. Amazing either way!
Thank you so much Sarah Jane! I am so glad you liked it and I appreciate the review.
My father in law is allergic to cinnamon. What would be a good substitute, or can nutmeg be sufficient?
Yes I think nutmeg could work for that!
How do you know when it is done?
Try ground Allspice. I have a kiddo with a cinnamon allergy, too. It's what I use whenever a recipe calls for cinnamon and I know she might eat it. It's an easy substitute that the rest of my crowd accepts as a lateral slide on the much beloved cinnamon with no grabbing for the benadryl.
Hands down, by far an amazing recipe and super easy to follow! I made this pie for my husband as a tester for Christmas and he absolutely loved it. I’m now making one for our family Christmas dinner and adding candied pecans to the topping.
Wow, thank you, Colbie! I am so glad you liked it.
I want to make this now for Thanksgiving. Have you ever made it and frozen it before baking? Would this work?
I plan on making my pie before thanksgiving. Does it need to be refrigerated?
I would refrigerate yes if you make it a few days before.