Dutch Apple Pie

This Dutch Apple Pie is my favorite kind of apple pie! Also known as Apple Crumble Pie, it’s made with a flaky pie crust, a cozy apple pie filling and finished with a sweet and buttery crumble topping. This is the ultimate holiday pie! 

Dutch Apple Pie

What’s Different about Dutch Apple Pie?

So what’s the difference between a Dutch and American style apple pie? Traditional American apple pies have a flakey pie crust on the bottom and top. Dutch apple pie has a pie base but is covered in a sweet crumble topping made with flour, butter and sugar. I love this version as you get the best of both worlds. 

Dutch Apple Pie

How to Make Dutch Apple Pie:

  • Make the apple pie filling: I like to make this ahead of time so that the mixture thickens and I can prep before the day of the bake. I use Granny smith apples as they tend to have the perfect texture and tartness while pairing beautifully with the brown sugar and spices.
  • Blind bake pie crust: I use store bought pie crust to save in time. Blind baking ensures your crust gets cooked evenly and the bottom gets cooked before you add the filling.
  • Make the crumb topping: This is something you can make ahead of time, it keeps well for a few days!
  • To assemble pie: Add the pie filling and top with crumble.
  • Bake: Place the pie on a baking sheet and bake until golden brown. 
  • Let cool to warm: Remove pie from oven and let cool on a wire rack for about an hour and serve warm with vanilla ice cream.

Dutch Apple Pie Dutch Apple Pie

Tips for the Best Dutch Apple Pie:

  • Cook the apple pie filling before, there’s nothing worse than a soggy pie, this step ensures you get a beautiful filling without excess water.
  • Blind bake the pie crust before filling so it bakes evenly. 
  • Slice apples thin, into even slices so they cook uniformly.
  • Serve with vanilla ice cream for the ultimate holiday dessert!

Dutch Apple Pie

Dutch Apple Pie
Prep time
Cook time
Total time
Dutch Apple Pie, also known as Apple Crumble Pie, is made with a flaky pie crust, a cozy apple pie filling and finished with a sweet and buttery crumble topping.
Recipe type: Dessert
Serves: 4-6
  • 9 inch pie crust; homemade or store bought
  • 8 large Granny Smith Apples
  • 2 tablespoons unsalted butter
  • ½ cup brown sugar
  • ¼ cup granulated sugar
  • 2 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground cardamom
  • 1 teaspoon pure vanilla extract
  • ¼ teaspoon salt
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon cornstarch
  • ½ cup packed light brown sugar
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¾ cup all purpose flour
  • 3 tablespoon rolled oats
  • ⅓ cup unsalted butter, melted
  1. Peel, core and slice your apples. Toss them in lemon juice and let them sit for 5 minutes.
  2. In a large skillet over medium heat, melt the butter and add the sliced apples in lemon juice, brown sugar, granulated sugar, cinnamon, nutmeg, cardamom powder and salt. Cook, stirring for about 15 minutes until apples have slightly softened. Sprinkle the cornstarch and mix. Bring to a simmer and cook for an additional 5 minutes until the juices thicken. Add vanilla extract and turn off heat.
  3. Set aside and let cool at room temperature before adding to pie crust.
  1. In a medium bowl, combine the brown sugar, rolled oats, cinnamon, nutmeg, and flour. Using a rubber spatula, stir in the butter. The crumble topping will be thick and crumbly. Cool for at least an hour before sprinkling over pie filling.
  1. Blind bake the crust by preheating the oven to 400 F degrees. Cover the edges of your pie crust with foil and pierce the bottom of the pie dough a few times with a fork. Add dry beans or pie weights to fill to the top. Bake the pie crust for 15 minutes. Remove beans/pie weights.
  1. Set oven temperature to 350 F.
  2. To the pie crust (with the crust still protected), add the apple pie filling and top it with the chilled crumble topping.
  3. Bake on the middle rack for 25 minutes before removing the foil from the crust edges and then bake for another 30 minutes.
  4. Remove from the oven and allow the pie to cook for at least an hour before serving with a scoop of vanilla ice cream.
  5. Makes one 9 inch pie


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