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 to rest 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.
If you tried this Dutch Apple Pie or any of my recipes I would love to hear from you, eave 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.
- Store bought or use my homemade recipe
- 8 cups Granny Smith apples. cored (peeled, cored, and sliced)
- 1 tablespoon Lemon juice
- 3/4 cup White sugar
- 1/4 cup Brown sugar
- 1/4 cup Flour
- 1 teaspoon Cinnamon
- 1/4 teaspoon Nutmeg
- 1 cup Flour
- 1/2 cup Brown sugar
- 1/2 cup White sugar
- 1 teaspoon Cinnamon
- 1/2 cup Butter (cold)
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.
Recipe Video
- 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.
So I am when I was making the topping it become mushy I think I mixed it up too much! Ughh.. and can I put it in the fridge after it’s bakes and cooled and rehear up? I also did not have the lemon juice:(
When you bake it then it should be okay and not mushy. Also lemon juice is okay!
This is a lovely food recipe, thank you for the detailed recipe.
This was so easy and do good! I’d post my pic if I could but don’t see how I could do that! I made mine in a rectangular pan and cooked a little longer since it was thick. Loved it!
So happy that you loved it Angie!! If can post a picture on Pinterest! =)
I made this tonight using this recipe and your pie crust recipe. The apples and crust were completely done. It was SO good! My boyfriend loved it! Your instructions were easy to follow and made my first pie (ever, and from scratch) a hit!
Yahhh!! That makes me so happy! I was so scared to make pie and crust from scratch for so long. It was a few years ago I just went for it and I was so surprised at how simple it was. So glad you went for it and loved the recipe!
I intended to make 2 different pie recipes using my split pie pan. I reduced the recipe in 1/2 and peeled and diced 2 apples since it it not a very deep dish. However, when I went to pour the apple mixture in the pie pan, it filled both sides of the pie pan very high. So I made a full recipe of the crumble and cooked the pie as required. The pie tastes good but wonder how it could possibly accommodate 8-10 apples.
Hi Sharon, I might pile mine a little to high but we love it that way. Sorry if that caused you to make to much. If you have any leftovers I would bake them separate and eat them as is. I love just eating the filling. I am so glad you liked the pie though! Thanks for the comment so others can know!! I appreciate it.
I made two of these pies and took them to my staff at work! They were a hit! Came home and made another for my husband! We have a plethora of apples from a trip to the farm! What a wonderful way to use them up! Thanks for a great recipe!
Yah! So happy to hear that Cathy!!
This was so delicious! Mine had quite a bit of liquid in the bottom though – and not a syrupy thick delicious liquid – but a thin watery liquid. What should I add or reduce next time to soak up some of that liquid?
Hi Jordan! To help that you can do two things. First when adding the apples to the pie you maybe have some water in the bottom of the bowl already. Make sure to only add the apples and keep the liquid in the bowl. Also You can add some cornstarch to thicken it up! Hope that helps =)
This is the BEST APPLE PIE!! Thank you for sharing it
Another favorite of mine =)
BEST PIE EVER!
I’ve made several apple pies in my life and this one is hands down my all time favorite!!! My husband loved it!
I have to say this is one of my favorite pie recipes!! Best one I tried for sure.
Does the butter used in the topping have to be cold or room temp?
It should be cold. You have to really work it but it helps make is more crumbly then a wet and hard to use.
Made this yesterday & it was delicious. Hubby loves Marie Calendar’s Dutch Apple Pie & requested one for his birthday. Since we were having guests for dinner I decided to try a homemade one. Everyone raved about it including the birthday boy. For those asking about freezing before baking I would freeze without the topping.
Yah!! So glad that everyone enjoyed! Also happy birthday to your husband!!
So it’s Pi day and you got to make pie.
This was awesome. I don’t like tart apple pie. I prefer sweet deliciousness.
I will be keeping this recipe because my husband ( who is picky as all get up) loved it and so did my quests.
So awesome Heather! =) Thanks so much and glad you have some good pie on Pi day!
Hey Jennie,
Really love this apple pie recipe. Just wanted to let you know that we added it to our new list of the Best Dessert Recipes https://www.listsforall.com/best-dessert-recipes/
I am sure our readers are really going to enjoy this recipe as much as we do.
Keep up the good work, really love your recipes!
Thanks so much for sharing!! I hope they love it!
I seriously love {your blog|your
Thank you!
Can you freeze this before cooking?
I think you could but never tried. =)
Hi! I see a comment about boiling the apples first but I don’t see it in the instructions. Do you boil them first? I would think 55 minutes would be enough to cook the apples.
I do not boil the apples first. I have a youtube video of me making this I am going to ad to the post so you can watch. if you want =)
Hi, I’m going to be preparing this on Christmas Eve, can I prepare everything and just bake it on Christmas Day or would it be best to cook it then warm it up before serving? Also, the butter for the topping, should it be cold from the fridge?
Thanks!
Lynne
You could. I would cook it, all and then allow it to cool, place in fridge, and reheat in the morning. If you want to really make sure that your crust does not get soggy you can lay out the cast in the pan the cover and place it in the fridge. Prepare the insides and place in in a container and your topping in another. The next morning just toss it together and bake. Hope that helps Lynn!