I baked a Homemade Dutch Apple Pie with a fresh flaky crust, tender Granny Smith and Pink Lady apples, and oodles of buttery crumb topping that hides a small, unexpected twist.

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I never thought a pie could make me pause, but this Dutch Apple Pie Recipe Easy did. I like that the crust begins with all purpose flour (for crust), and the filling is a mix of Granny Smith and Pink Lady apples, peeled, cored and sliced so each bite hits tart then sweet.

The crumb topping is unapologetically buttery, you kind of want to eat it alone. It’s not just any Apple Pie With Crumb Topping Easy, it’s messy, honest, and the kind of dessert that makes you promise yourself you’ll only have one slice then end up going back for more.

Ingredients

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Apples: high in fiber and vitamin C, tart and sweet flavor that brightens filling.
Butter: adds richness and flakiness, mostly fat so rich and creamy mouthfeel.
Flour: gives structure, mostly carbs, helps crust hold together and brown.
Brown sugar: adds molasses flavor, makes it caramelized and deeper sweetness.
Cinnamon: warm spice, low calories, gives signature apple pie aroma and warmth.
Cornstarch: thickens juices so filling isn’t runny, mostly pure starch.
Lemon juice: brightens flavors with acid, adds a little sour and preserves color.
Vanilla extract: small bit, adds sweetness and depth, mostly aromatic compounds.

Ingredient Quantities

1 1/4 cups all purpose flour (for crust)

1 tablespoon granulated sugar (crust)

1/4 teaspoon fine salt (crust)

8 tablespoons (1 stick) cold unsalted butter, cubed

3 to 4 tablespoons ice cold water

6 medium apples (about 2 1/2 to 3 pounds) mixed Granny Smith and Pink Lady, peeled cored and sliced

1/3 cup granulated sugar (filling)

1/3 cup packed light brown sugar (filling)

2 tablespoons cornstarch

1 tablespoon fresh lemon juice

1 teaspoon vanilla extract

1 1/2 teaspoons ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon fine salt (filling)

2 tablespoons unsalted butter (to dot filling)

1 cup all purpose flour (crumb topping)

1/2 cup packed light brown sugar (topping)

1/3 cup granulated sugar (topping)

1 teaspoon ground cinnamon (topping)

1/4 teaspoon fine salt (topping)

6 tablespoons cold unsalted butter, cubed (topping)

1 tablespoon coarse or turbinado sugar, optional for sprinkling

How to Make this

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1. Make the crust: in a bowl stir together 1 1/4 cups all purpose flour, 1 tablespoon granulated sugar and 1/4 teaspoon fine salt. Cut in 8 tablespoons cold unsalted butter, cubed, with a pastry cutter or two forks until mixture looks like coarse peas. Sprinkle 3 to 4 tablespoons ice cold water a tablespoon at a time and gently press until dough just holds together. Form into a disk, wrap and chill at least 30 minutes, don’t overwork it or the crust will be tough.

2. Make the crumb topping: combine 1 cup all purpose flour, 1/2 cup packed light brown sugar, 1/3 cup granulated sugar, 1 teaspoon ground cinnamon and 1/4 teaspoon fine salt. Cut in 6 tablespoons cold unsalted butter, cubed, until you have coarse crumbs, you can do this in a food processor in short pulses too. Pop it in the fridge while you prep apples.

3. Preheat the oven to 400°F (200°C) and set a rack in the middle. This high start helps the filling bubble up later.

4. Prep the apples: peel, core and slice 6 medium apples (about 2 1/2 to 3 pounds) — a mix of Granny Smith and Pink Lady is perfect for flavor and texture. Toss the slices with 1/3 cup granulated sugar, 1/3 cup packed light brown sugar, 2 tablespoons cornstarch, 1 tablespoon fresh lemon juice, 1 teaspoon vanilla extract, 1 1/2 teaspoons ground cinnamon, 1/4 teaspoon ground nutmeg and 1/4 teaspoon fine salt. Make sure all slices are coated, but don’t mash them.

5. Roll out the chilled dough on a lightly floured surface to roughly a 12 inch circle, fit into a 9 inch pie dish and trim/crimp the edges. If the dough gets sticky, chill it 10 minutes and try again.

6. Fill the crust with the apple mixture, piling it a bit high since the apples will settle. Dot the apples with 2 tablespoons unsalted butter cut into small pieces so you get little buttery pockets as it bakes.

7. Evenly sprinkle the chilled crumb topping over the apples, press lightly to help it stick. If you like, scatter 1 tablespoon coarse or turbinado sugar on top for extra crunch.

8. Bake at 400°F for 20 minutes, then reduce oven to 375°F and bake another 30 to 40 minutes until the topping is golden brown and juices are bubbling up through the crumbs. If the topping browns too fast, loosely tent with foil for the last 10 to 15 minutes.

9. Let the pie cool on a wire rack at least 2 hours so the filling sets, otherwise it will run when you slice it. You can warm slices briefly in the oven or microwave for serving, it goes great with vanilla ice cream.

10. Tips and little hacks: keep everything as cold as possible when making crust and crumbs, slice apples evenly for uniform cooking, use a mix of tart and sweet apples for better flavor, and if you want a crisper bottom bake on a preheated baking sheet to help conduct heat.

Equipment Needed

1. Large mixing bowls (at least two) — one for the crust, one for the crumb and one for the apples, youll save time
2. Measuring cups and spoons, for all the flour, sugars and spices, dont skip accuracy
3. Pastry cutter or two forks (or a food processor for short pulses) to cut cold butter into the flour
4. Rolling pin to roll the chilled dough to about a 12 inch circle, chill if it gets sticky
5. 9 inch pie dish (glass or metal) for baking the pie, metal browns faster
6. Vegetable peeler, sharp knife and cutting board to peel, core and slice the apples evenly
7. Baking sheet (optional but great for a crisper bottom) and a wire rack to cool the pie at least 2 hours
8. Large spoon or silicone spatula to toss the apples and to fill the crust, plus a small spoon to dot butter
9. Oven mitts and a kitchen timer to protect hands and keep the bake schedule right

FAQ

Can I use only Granny Smith or only Pink Lady apples? You can, but I like a mix for balance. Granny Smith are tart and hold up well, Pink Lady add sweetness and a bit of crispness. If you use all tart apples add a touch more brown sugar, if all sweet use a little more lemon juice so it does not taste flat.

How do I keep the crust from getting soggy? Don’t overfill with apples, toss slices in the cornstarch+sugar mix so juices thicken, and bake until the filling is actively bubbling in the center. Chill the dough before rolling and bake on a lower oven rack so the bottom gets heat. If you want extra protection brush a thin layer of beaten egg white on the raw crust before adding apples.

My crumb topping is browning too fast what do I do? Cover the top loosely with foil for the last 15 to 20 minutes of baking, or lower oven temp to 350°F and add a bit more time. Keep an eye on it after 30 minutes.

Can I make this pie ahead or freeze it? Yes. You can make the dough and crumble up to 2 days ahead and keep refrigerated. Assemble the pie and refrigerate overnight then bake. For freezing, freeze the unbaked assembled pie for up to 2 months, wrap well and bake from frozen adding about 20 to 30 minutes to baking time and tenting with foil if the topping browns too fast.

How do I know when the pie is done? Look for bubbling juices in the center and a golden brown crumb topping. The edges should be set and crust nicely browned. Total bake time is usually about 50 to 60 minutes at 375°F but ovens vary so use the bubbling test.

Can I swap cornstarch for flour or use a gluten free option? Cornstarch gives a clear glossy filling and sets nicely, but you can use 3 tablespoons of all purpose flour instead. For gluten free, use a 1 to 1 cup gluten free flour blend in the crust and crumb, and a GF thickener like 2 tablespoons tapioca starch for the filling.

Dutch Apple Pie Recipe Substitutions and Variations

1 1/4 cups all purpose flour (crust): Use pastry flour 1:1 for a more tender, flaky crust; or replace up to half with whole wheat pastry flour for a nuttier flavor, just reduce water a tad; or swap to a 1:1 gluten free all purpose blend if you need GF, but handle dough gently since it can be crumbly.
8 tablespoons (1 stick) cold unsalted butter, cubed: Swap with cold vegetable shortening 1:1 for less shrinkage and extra flakiness, or do half butter half shortening (4 tbsp each) to keep buttery taste; solid coconut oil works 1:1 too, tho you might notice a faint coconut note and a firmer texture when cold.
2 tablespoons cornstarch (filling): Use tapioca starch (tapioca flour) 1:1 for a glossy, stable filling; or arrowroot powder 1:1 for a clear glossy finish; or 1 to 2 tablespoons quick cooking tapioca if you want a slightly more jelly like, chewy fruit filling.
6 medium apples (Granny Smith and Pink Lady): Swap in other firm apples like Honeycrisp, Braeburn or Fuji (use alone or mixed) since they hold shape well; or replace half the apples with firm pears for a milder, juicier pie; frozen sliced apples work in a pinch, just thaw and drain first.

Pro Tips

– Keep things cold as much as you can. Cold butter and a chilled dough mean a flakier crust, so work fast, chill the dough when it warms up, and pop the crumb mixture in the fridge while you slice apples. Don’t overwork the dough or it’ll get tough.

– Slice the apples evenly and let them sit for 10 to 15 minutes after tossing with the sugars and cornstarch so they start to macerate. That helps the filling release juices and the cornstarch do its job so the filling isn’t watery when you slice it.

– For a crisp bottom crust bake the pie on a preheated baking sheet or pizza stone. Start hot so the filling bubbles up, then lower the temp so the topping browns without burning. If the top is getting too dark, loosely cover with foil for the last 10 to 15 minutes.

– Dot the filling with small pieces of butter and press the chilled crumb topping lightly so it sticks. Let the pie cool at least a couple hours (or chill it briefly) so the filling sets; you can rewarm slices in a hot oven for a few minutes to re-crisp the topping before serving.

Dutch Apple Pie Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I baked a Homemade Dutch Apple Pie with a fresh flaky crust, tender Granny Smith and Pink Lady apples, and oodles of buttery crumb topping that hides a small, unexpected twist.

Servings

servings

Calories

591

kcal

Equipment: 1. Large mixing bowls (at least two) — one for the crust, one for the crumb and one for the apples, youll save time
2. Measuring cups and spoons, for all the flour, sugars and spices, dont skip accuracy
3. Pastry cutter or two forks (or a food processor for short pulses) to cut cold butter into the flour
4. Rolling pin to roll the chilled dough to about a 12 inch circle, chill if it gets sticky
5. 9 inch pie dish (glass or metal) for baking the pie, metal browns faster
6. Vegetable peeler, sharp knife and cutting board to peel, core and slice the apples evenly
7. Baking sheet (optional but great for a crisper bottom) and a wire rack to cool the pie at least 2 hours
8. Large spoon or silicone spatula to toss the apples and to fill the crust, plus a small spoon to dot butter
9. Oven mitts and a kitchen timer to protect hands and keep the bake schedule right

Ingredients

1 1/4 cups all purpose flour (for crust)
1 tablespoon granulated sugar (crust)
1/4 teaspoon fine salt (crust)
8 tablespoons (1 stick) cold unsalted butter, cubed
3 to 4 tablespoons ice cold water
6 medium apples (about 2 1/2 to 3 pounds) mixed Granny Smith and Pink Lady, peeled cored and sliced
1/3 cup granulated sugar (filling)
1/3 cup packed light brown sugar (filling)
2 tablespoons cornstarch
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon fine salt (filling)
2 tablespoons unsalted butter (to dot filling)
1 cup all purpose flour (crumb topping)
1/2 cup packed light brown sugar (topping)
1/3 cup granulated sugar (topping)
1 teaspoon ground cinnamon (topping)
1/4 teaspoon fine salt (topping)
6 tablespoons cold unsalted butter, cubed (topping)
1 tablespoon coarse or turbinado sugar, optional for sprinkling

Directions

Make the crust: in a bowl stir together 1 1/4 cups all purpose flour, 1 tablespoon granulated sugar and 1/4 teaspoon fine salt. Cut in 8 tablespoons cold unsalted butter, cubed, with a pastry cutter or two forks until mixture looks like coarse peas. Sprinkle 3 to 4 tablespoons ice cold water a tablespoon at a time and gently press until dough just holds together. Form into a disk, wrap and chill at least 30 minutes, don't overwork it or the crust will be tough.
Make the crumb topping: combine 1 cup all purpose flour, 1/2 cup packed light brown sugar, 1/3 cup granulated sugar, 1 teaspoon ground cinnamon and 1/4 teaspoon fine salt. Cut in 6 tablespoons cold unsalted butter, cubed, until you have coarse crumbs, you can do this in a food processor in short pulses too. Pop it in the fridge while you prep apples.
Preheat the oven to 400°F (200°C) and set a rack in the middle. This high start helps the filling bubble up later.
Prep the apples: peel, core and slice 6 medium apples (about 2 1/2 to 3 pounds) — a mix of Granny Smith and Pink Lady is perfect for flavor and texture. Toss the slices with 1/3 cup granulated sugar, 1/3 cup packed light brown sugar, 2 tablespoons cornstarch, 1 tablespoon fresh lemon juice, 1 teaspoon vanilla extract, 1 1/2 teaspoons ground cinnamon, 1/4 teaspoon ground nutmeg and 1/4 teaspoon fine salt. Make sure all slices are coated, but don't mash them.
Roll out the chilled dough on a lightly floured surface to roughly a 12 inch circle, fit into a 9 inch pie dish and trim/crimp the edges. If the dough gets sticky, chill it 10 minutes and try again.
Fill the crust with the apple mixture, piling it a bit high since the apples will settle. Dot the apples with 2 tablespoons unsalted butter cut into small pieces so you get little buttery pockets as it bakes.
Evenly sprinkle the chilled crumb topping over the apples, press lightly to help it stick. If you like, scatter 1 tablespoon coarse or turbinado sugar on top for extra crunch.
Bake at 400°F for 20 minutes, then reduce oven to 375°F and bake another 30 to 40 minutes until the topping is golden brown and juices are bubbling up through the crumbs. If the topping browns too fast, loosely tent with foil for the last 10 to 15 minutes.
Let the pie cool on a wire rack at least 2 hours so the filling sets, otherwise it will run when you slice it. You can warm slices briefly in the oven or microwave for serving, it goes great with vanilla ice cream.
Tips and little hacks: keep everything as cold as possible when making crust and crumbs, slice apples evenly for uniform cooking, use a mix of tart and sweet apples for better flavor, and if you want a crisper bottom bake on a preheated baking sheet to help conduct heat.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.