A Dutch apple pie is also known as apple crumble pie. A buttery, flaky, homemade pie crust with an apple pie filling. And, topped with a buttery crumble topping. That's making a classic apple pie even better.
Table of Content
Is there anything better than apple pie? Well, I do love the classic apple pie, and yet, I also have a soft spot for crumble.
Last year, I wanted to make something different from the classic. So, we made the apple crumble tart, which was a huge hit. This year, I wanted to make something similar, so I decided to make this Dutch apple pie. They are similar, but the tart is made with tart crust while my pie is made with pie crust.
What is a dutch apple pie?
Without going deep into history, a Dutch apple pie is basically an apple pie but with a crumble top rather than the classic double pie crust. This is good news for those who don't like working with pie crust and even better for those who love crumbles.
Why make this pie
- This is a simple and easy recipe that can be made ahead of time. Therefore, it's the perfect dessert for festive days like Thanksgiving and Christmas. This means you can make the pie a day or two ahead, so you have enough time for meal preparations.
- Most of the ingredients in this recipe are simple pantry staples or easy to find.
- There are three components to making this pie. Two of these can be made ahead of time.
- The pie crust - I am using my homemade pie crust. But, you can certainly use a ready-to-roll store-bought crust. In the video, I am using a food processor to make the crust, and yet, you can also make pie crust by hand as I showed in my previous video.
Also, I like to partially bake my pie crust shell before I add the filling. This ensures a nice crispy shell along with my apple pie. And, while pre-baking is optional, I highly recommend you try it. It makes a huge difference. - The apple filling - You have to make the apple pie filling just before you are ready to bake the tart. But it's a very simple filing, which involves cleaning and cutting the apples, then, adding all the rest of the ingredients in. It took me about 10 minutes, at most.
- The crumble top - A crumble topping takes as little as five minutes to make. This can be made a few days in advance and kept in the fridge until you are ready to use it.
- The pie crust - I am using my homemade pie crust. But, you can certainly use a ready-to-roll store-bought crust. In the video, I am using a food processor to make the crust, and yet, you can also make pie crust by hand as I showed in my previous video.
The timeline for making this pie
- Prepare pie crust - 10 mins - (up to 4 days ahead)
- Crumble - 10 minutes - ( up to 4 days ahead)
- Apple pie filling - 20 mins
- Bake - 40 to 45 mins
- Cool - 15 to 30 mins
Ingredients and substitutes
- Apple - What are the best apples for apple pie? I like to use a combination of at least two types apples when making an apple pie. Granny Smith apples are slightly tart and hold their shape well even after they are cooked soft and tender. For the second variety, I like to use either Fuji, Gala, or Honeycrisp.
- Sugar - I like the hint of caramel flavor that the molasses in the brown sugar adds to the apples. That said, I don't want it to be a caramel apple pie, use light-brown sugar, not dark brown.
- Spice - I've used cinnamon, nutmeg, and ground ginger. You can also use pumpkin spice.
- Lemon juice - While granny smith apples are sour, we need a little lemon juice to keep the apples from oxidizing as well as to cut into the sweetness of the pie.
Dutch Apple Pie
- Crumble - In a bowl, combine brown sugar, salt, spices, and flour. Cut the chilled butter into the flour mixture using a pastry blender or fork until you have a thick crumble mixture. Place in the fridge to keep chilled.
Pro tip - You can also grate the chilled butter into the flour. Alternatively, you could also use a food processor.
Pie crust - 9-inch
- Combine - In a food processor add the flour, salt, and chilled cubed butter. Pulse for 30 seconds until it resembles coarse breadcrumb consistency. Add just enough water to make a dough.
- Chill - Pour the mixture onto a work surface. Bring all the crumbs together and shape it into a ball. Then flatten it into a disc. Wrap in plastic wrap and chill for 20 to 30 minutes or until firm enough to roll.
Pro tip - If you flatten it into a larger disc it will chill faster and you will have to wait for much less time. - Roll the dough onto a lightly floured surface slightly larger than the pie pan. Transfer the dough to the pie pan. Gently fit it into the pan. Cut the excess from the edges leaving ½ inch for crimping. Then, crimp the edges. Chill in the fridge until ready to use.
Pro tip - for the perfect crimp, fold the excess dough under so you have a nice rounded edge. Crimp the edge by forming a V shape with your thumb and index finger.
Apple pie filling
- Apple - Peel, core, and chop apples into thin slices about ⅛ inch. Large chunks will not fit in the pie and make a very chunky apple pie filling.
Pro tip - Use a bowl of water with lemon juice and drop each peeled apple into it. This will prevent them from oxidizing and give you enough working time. - Combine - Add all the sliced apples to a bowl with lemon juice and toss to combine well. Then, add the spices, salt, and sugars followed by the flour. Combine well.
Pro tip - The pie filling must be made just before baking to prevent the apples from releasing too many juices while sitting on the counter.
Assemble
- Filling - Gently pour the apple filling into the chilled crust. Do this in three batches to help the apples settle in.
Pro tip - shake the pan and move the apples around. This will prevent big air pockets and it looks nicer when baked. - Crumble - Next, top the apples with the chilled crumble top. It will look like a lot but distribute them evenly.
- Bake - Place the pie on a baking tray and into the oven on the center rack. Bake for 10 minutes at 390 F / 200 C. Then, reduce the heat to 375 F / 190 C for another 40 to 50 minutes or until golden and crisp on top.
Pro tip - the initial high heat will prevent the butter in the crumble from melting, which gives a nice crumbly crumb. Halfway through the baking, tent with aluminum foil. I used a pie shield to prevent the crust from getting too brown. - Cool - once baked cool the pie for at least 30 minutes before slicing. If possible a few hours work best as it will help the juice settle.
Variations
- Nuts - you can add ½ cup chopped pecans or almonds to the apple pie mixture
- Dried fruits - dried cranberries, raisins, or currants are also a good addition to the apples.
- Caramel - Layer the apples with caramel to make a caramel dutch apple pie.
Tips for Success
- Keep the pie crust cold at all times, starting with the ingredients. Chill the pie dough until firm enough to roll.
- Use the right apples for the pie - in this case, we used Granny Smith or similar.
- And the butter must be very chilled when making the crumble. Otherwise, it will blend rather than cut into the flour. Aim for some large and smaller chunks of butter coated with flour. These will make the best crumb top.
- Also, keep the crumble in the fridge at all times otherwise, it will melt during baking.
- And if the apple pie filling is not ready, place the lined pie pan so it does not shrink during baking.
- Make the apple pie filling just before you are going to bake it. The longer the apple pie sits outside the more juices it will release. These will make the bottom pie crust soggy.
- Cut the apples into thin slices or dice so there will be less shrinkage. (they still shrink but big chunks make a flat pie).
- Add spice to your apple pie, but do not over-spice it. Let the apples shine through and not be drowned with the strong flavors of cinnamon or ginger.
- Cook the pie on high for a short time. This will prevent the crust from shrinking. Then lower the heat and cook longer so the apples become tender.
- And let the pie rest so the juices will cool in between the apple slices not flow down to the bottom.
More apple pie recipes
How long will this apple pie keep? Does it need to be refrigerated?
This pie will keep at room temperature for about 2 days. You can also keep it in the fridge for up to a week if wrapped well.
Can I use a shortcrust instead of a pie crust?
Actually pie crust and sweet shortcrust are similar. Pie crust has no sugar added while shortcrust has sugar in it. Considering that we have enough sugar in the apple pie filling, I'd say it's best to use pie crust dough.
Can I use puff pastry for apple pie?
Apple pie has a lot of delicious juices and puff pastry will soak it all up. So while puff pastry is a wonderfully rich and buttery pastry it does not work well with this pie filling. The resulting pie will be very soggy.
Do I need to cook the apples before?
No, that's not necessary. In this case, I like that the apples are cooked just until they are soft and tender but still hold their shape. Partially cooking the apples will result in a very soft and mushy filling.
Printable Recipe
Dutch Apple Pie
Print Pin Rate Share by Email Share on FB Save GrowCalories: 499kcal
Adjust Servings Here: 9 Pie Crust
Description
A Dutch apple pie is also known as apple crumble pie. A buttery, flaky, homemade pie crust with an apple pie filling. And, topped with a buttery crumble topping. That's making a classic apple pie even better.
Video
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
Pie crust
- 1 ½ cup (190 g) All-purpose flour
- ½ cup (113 g) Unsalted butter ((1 stick, ½ cup) chilled, cubed )
- ½ teaspoon Salt
- 2- 4 tablespoon (60 ml) Chilled water
Apple pie filling
- 8 Apples (large)
- 2 tablespoon Lemon juice
- ½ cup (110 g) Brown sugar (light)
- ½ tsp Ground cinnamon
- ¼ teaspoon Ground ginger
- ¼ teaspoon Ground nutmeg
- 4 tablespoon All-purpose flour
- ½ tsp Salt
Crumble topping
- 1 cup (125 g) All-purpose flour
- 8 tablespoon Chilled unsalted butter (cut into cubes)
- ½ cup (110 g) Brown sugar
- ¼ tsp Salt
- ½ tsp Ground ginger
- ¼ teaspoon Ground cinnamon
- ¼ teaspoon Ground nutmeg
Instructions
- Crumble - In a bowl, combine brown sugar, salt, spices, and flour. Cut the chilled butter into the flour mixture using a pastry blender or fork until you have a thick crumble mixture. Place in the fridge to keep chilled.Pro tip - You can also grate the chilled butter into the flour. Alternatively, you could also use a food processor.8 tablespoon Chilled unsalted butter, ½ cup Brown sugar, ¼ teaspoon Salt, ½ teaspoon Ground ginger, ¼ teaspoon Ground cinnamon, ¼ teaspoon Ground nutmeg
Pie crust - 9-inch
- Combine - In a food processor add the flour, salt, and chilled cubed butter. Pulse for 30 seconds until it resembles coarse breadcrumb consistency. Add just enough water to make a dough.1 ½ cup All-purpose flour, ½ cup Unsalted butter, ½ teaspoon Salt, 2- 4 tablespoon Chilled water
- Chill - Pour the mixture onto a work surface. Bring all the crumbs together and shape it into a ball. Then flatten it into a disc. Wrap in plastic wrap and chill for 20 to 30 minutes or until firm enough to roll. Pro tip - If you flatten it into a larger disc it will chill faster and you will have to wait for much less time.
- Roll the dough onto a lightly floured surface slightly larger than the pie pan. Transfer the dough to the pie pan. Gently fit it into the pan. Cut the excess from the edges leaving ½ inch for crimping. Then, crimp the edges. Chill in the fridge until ready to use. Pro tip - for the perfect crimp, fold the excess dough under so you have a nice rounded edge. Crimp the edge by forming a V shape with your thumb and index finger.
Apple pie filling
- Apple - Peel, core, and chop apples into thin slices about ⅛ inch. Large chunks will not fit in the pie and make a very chunky apple pie filling.Pro tip - Use a bowl of water with lemon juice and drop each peeled apple into it. This will prevent them from oxidizing and give you enough working time.8 Apples, 2 tablespoon Lemon juice
- Combine - Add all the sliced apples to a bowl with lemon juice and toss to combine well. Then, add the spices, salt, and sugars followed by the flour. Combine well. Pro tip - The pie filling must be made just before baking to prevent the apples from releasing too many juices while sitting on the counter.½ cup Brown sugar, ½ teaspoon Ground cinnamon, ¼ teaspoon Ground ginger, ¼ teaspoon Ground nutmeg, 4 tablespoon All-purpose flour, ½ teaspoon Salt, 1 cup All-purpose flour
Assemble
- Filling - Gently pour the apple filling into the chilled crust. Do this in three batches to help the apples settle in. Pro tip - shake the pan and move the apples around. This will prevent big air pockets and it looks nicer when baked.
- Crumble - Next, top the apples with the chilled crumble top. It will look like a lot but distribute them evenly.
- Bake - Place the pie on a baking tray and into the oven on the center rack. Bake for 10 minutes at 390 F / 200 C. Then, reduce the heat to 375 F / 190 C for another 40 to 50 minutes or until golden and crisp on top.Pro tip - the initial high heat will prevent the butter in the crumble from melting, which gives a nice crumbly crumb. Halfway through the baking, tent with aluminum foil. I used a pie shield to prevent the crust from getting too brown.
- Cool - once baked cool the pie for at least 30 minutes before slicing. If possible a few hours work best as it will help the juice settle.
Recipe Notes & Tips
- Keep the pie crust cold at all times, starting with the ingredients. Chill the crust for a minimum of an hour before rolling it out.
- Use the right apples for the pie - in this case, we've used a variety of two.
- Prebaking the pie crust will give you a crisp crust that won't soak up all the juices from the apples
- Make the apple pie filling just before you are going to bake it. The longer the apple pie sits outside the more juices it will release. These will make the bottom pie crust soggy.
- Cut the apples into thin slices so there will be less shrinkage. (they still shrink but big chucks make a flat pie).
- Add spice to your apple pie, but do not over spice it. Let the apples shine through and not be drowned with the strong flavors.
- Cook the pie on high for a short time this will ensure the butter in the crumble does not melt
- Let the pie rest so the juices will cool in between the slices not flow down to the bottom.
Nutrition Information
Calories: 499- kcalCarbohydrates: 76- gProtein: 5- gFat: 21- gSaturated Fat: 13- gCholesterol: 54- mgSodium: 424- mgPotassium: 243- mgFiber: 5- gSugar: 41- gVitamin A: 718- IUVitamin C: 9- mgCalcium: 41- mgIron: 2- mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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Andrea
Wow this looks amazing! I love when apple pies are stuffed full of apples. The spices look perfect as well. I'm going to try out this recipe. Thank you.
Mirlene
You are making me drool with this pie. Look so good. Bringing in the holiday vibe.
Veena Azmanov
Thanks, Mirlene. I hope you try it
Charla
I have a butch of pink lady apples that I could put to good use and make this recipe. I'm super excited to try it!!
Veena Azmanov
Thanks, Charla. Let me know how it was
Dannii
You can't beat a classic apple pie and this looks fully loaded. YUM!
Veena Azmanov
You must try this one Dannii
Jessie
I love fall because I have a reason for having apple pie, and this one looks amazing!! Looks like I am going to be baking in my near future.
Veena Azmanov
Thanks, Jessie. I hope you try this one