I brought my Dutch Apple Pie Recipe to brunch and it vanished before anyone finished pouring coffee.

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I’m obsessed with this Dutch Apple Pie because it’s honest and loud, not precious. I love the crunch of a butter-studded all purpose flour crust that snaps when you slice it.

The apples sing, bright, tart, soft, and the crumb on top is stupidly addictive. Apple Crumb Pie, yes, but with more personality.

I daydream about reheated slices and cold ones, the textures swapping places in my mouth. But mainly I make this because it actually satisfies, no drama.

Pure fruit and buttery crumble. It hits every note I want in a pie.

No fake nonsense, just honest apple joy.

Ingredients

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Basically flour for crust gives structure and that flaky, tender bite you’ll love.
Plus salt for crust brightens flavors and keeps sweetness from being flat.
Granulated sugar for crust adds tiny sweetness and helps browning a bit.
Cold butter brings rich, flaky layers and those irresistible butter pockets.
Ice water helps dough bind without melting butter, so it stays flaky.
Apples give sweet-tart body and texture; mixes keep it interesting.
Granulated sugar for filling sweetens apples and balances tart varieties.
Brown sugar adds caramel notes and deeper, cozy sweetness to filling.
Basically lemon juice keeps apples from browning and adds bright zip.
Ground cinnamon brings warm spice and that classic apple-pie smell.
Nutmeg adds a tiny, cozy warmth in the background.
Thickener like flour or cornstarch gives saucy filling the right body.
Pinch of salt in filling pulls the sweet and spice together.
Vanilla extract (optional) adds warm, rounded sweetness and depth.
Flour for crumb topping gives the crumbs structure and lightness.
Brown sugar in topping adds moist, toffee-like sweetness to crumbs.
Granulated sugar in topping gives crunch and crisp surface texture.
Cinnamon in topping ties crumbs to the filling’s spice notes.
Cold butter for topping makes tender, clumpy crumbs when rubbed in.
Egg wash (optional) gives a shiny, golden finish and slight crunch.

Ingredient Quantities

2 1/2 cups all purpose flour (for crust)

1 teaspoon salt (for crust)

1 tablespoon granulated sugar (for crust)

1 cup (2 sticks) cold unsalted butter, cubed

6 to 8 tablespoons ice water, more if needed

About 3 pounds apples (6 to 7 medium), a mix like Granny Smith and Honeycrisp, peeled cored and sliced

2/3 cup granulated sugar

1/4 cup packed brown sugar

2 tablespoons lemon juice

2 teaspoons ground cinnamon

1/4 teaspoon ground nutmeg

2 to 3 tablespoons all purpose flour or 2 tablespoons cornstarch (for thickening)

Pinch of salt (for filling)

1 teaspoon vanilla extract (optional but good)

For crumb topping 1 cup all purpose flour

1/2 cup packed brown sugar

1/4 cup granulated sugar

1/2 teaspoon ground cinnamon (for topping)

6 tablespoons cold unsalted butter, cut into small pieces (for topping)

1 large egg beaten with 1 tablespoon milk for egg wash (optional)

How to Make this

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1. Make the crust: in a big bowl whisk 2 1/2 cups all purpose flour, 1 teaspoon salt and 1 tablespoon granulated sugar, cut 1 cup (2 sticks) cold unsalted butter into cubes and work it into the flour with a pastry cutter or your fingers until it looks like coarse crumbs with some pea sized pieces left, sprinkle 6 to 8 tablespoons ice water a tablespoon at a time and gently mix until dough just comes together, gather into a disk, wrap and chill at least 1 hour.

2. While dough chills, prep the apples: peel, core and slice about 3 pounds (6 to 7 medium) apples — mix varieties like Granny Smith and Honeycrisp for flavor and texture — put slices in a large bowl and toss with 2/3 cup granulated sugar, 1/4 cup packed brown sugar, 2 tablespoons lemon juice, 2 teaspoons ground cinnamon, 1/4 teaspoon ground nutmeg, a pinch of salt, 2 to 3 tablespoons all purpose flour or 2 tablespoons cornstarch for thickening, and 1 teaspoon vanilla extract if using; taste a piece to check sweetness and adjust if needed.

3. Make the crumb topping: in a medium bowl combine 1 cup all purpose flour, 1/2 cup packed brown sugar, 1/4 cup granulated sugar and 1/2 teaspoon ground cinnamon, cut in 6 tablespoons cold unsalted butter with a pastry cutter or fingers until mixture forms coarse crumbs, put in fridge until ready.

4. Roll and fit crust: lightly flour your surface, roll chilled dough into a 12 inch circle and transfer to a 9 inch pie pan, ease dough into pan without stretching, trim leaving about 1/2 inch overhang, fold and crimp or flute the edge, chill about 15 minutes while oven preheats to 375 degrees F.

5. Prebake optional but recommended if you want less soggy bottom: prick bottom with fork, line crust with foil and fill with pie weights or dried beans, bake 12 minutes, remove weights and foil and bake 5 more minutes until just set; if you skip prebake proceed to step
6.

6. Fill the crust: mound the prepared apple mixture into the chilled or prebaked crust, press down lightly so apples settle, dot the top with a few small pieces of butter if you like extra richness.

7. Add the crumb topping: evenly sprinkle the chilled crumb topping over the apples, press a little so crumbs stick but don’t compress the apples too much.

8. Egg wash and protect edges: brush the crust edge with the beaten egg mixed with 1 tablespoon milk if you want a shiny golden edge, tent foil around the rim after 30 minutes if edges brown too fast.

9. Bake: bake at 375 degrees F for about 45 to 55 minutes until the topping is golden brown and juices are bubbling through the crumbs, if top browns too quickly lower oven to 350 degrees F and continue baking until filling is thick and bubbling.

10. Cool and serve: cool the pie at least 2 hours on a wire rack so filling sets, serve warm or room temp with ice cream or whipped cream, if filling seems runny after cooling you can bake a bit longer next time or use 3 tablespoons cornstarch instead of flour.

Equipment Needed

1. Large mixing bowl for the crust and apples
2. Pastry cutter or your clean hands to cut in the butter (works either way)
3. Rolling pin + lightly floured surface for rolling the dough
4. 9-inch pie pan (metal or glass, whatever you have)
5. Measuring cups and spoons for dry and wet ingredients
6. Sharp knife and vegetable peeler to prep the apples
7. Fork for pricking the crust and a sheet of foil plus pie weights or dried beans for blind baking
8. Pastry brush for the egg wash and a small bowl to beat the egg with milk
9. Wire rack to cool the pie and a spatula or pie server to slice and serve

FAQ

Q: Can I make the crust ahead of time and freeze it?

A: Yes, you can. Roll the dough into a disk, wrap tightly in plastic, and freeze up to 2 months. Thaw in the fridge overnight before rolling. If it feels sticky, chill it again before you work with it.

Q: My filling looked watery after baking, how do I fix that?

A: If it’s watery, you probably under-thickened or used very juicy apples. Next time use 3 tablespoons flour or switch to 2 tablespoons cornstarch and toss apples to coat well. While still warm, you can also drain off a little liquid or bake the pie a bit longer on the lower rack to evaporate moisture.

Q: What apples are best and do I need to peel them?

A: A mix of tart and sweet is best, like Granny Smith with Honeycrisp or Fuji. Peel if you want a smoother bite, but leaving skins on saves time and adds texture. If you leave skins on, slice thinner so they soften in the bake.

Q: Can I make this as a double crust pie instead of crumb topping?

A: Totally. Use the same dough, roll out a top crust, vent with slits, and egg wash for a golden finish. You might brush the bottom crust with a thin layer of jam or beaten egg white to help prevent sogginess.

Q: How do I keep the bottom crust from getting soggy?

A: Pre-bake the bottom crust for 8 to 10 minutes with pie weights, or brush the baked crust lightly with beaten egg white and return to the oven 2 minutes. Also bake on a lower oven rack so the bottom gets more direct heat.

Q: Any tips for making the crumb topping extra crunchy?

A: Work the butter into the dry mix until you have pea sized pieces, don’t overwork it. Chill the topping for 10 minutes before sprinkling on the apples so it holds shape, and give it an egg wash before baking for more color and crunch.

Dutch Apple Pie Recipe Substitutions and Variations

Cold unsalted butter (for crust) → use cold vegetable shortening or chilled lard. They give a flakier crust, just cut in the same way and keep everything very cold so it doesnt get greasy.
About 3 pounds apples → swap half the apples for ripe firm pears (Bosc). Pears add a sweeter, softer bite, but use slightly fewer pears than apples so the filling isnt too runny.
2 to 3 tablespoons all purpose flour or 2 tablespoons cornstarch (for thickening) → use 2 tablespoons quick tapioca or 1 tablespoon arrowroot powder. Both clear up the filling more and thicken nicely, just toss them with the sugar before adding to the fruit.
1 large egg beaten with 1 tablespoon milk for egg wash (optional) → brush with plain milk, heavy cream, or a thin maple syrup glaze. Milk/cream gives a golden finish, maple gives color and a little extra flavor if you want it sweeter.

Pro Tips

– Chill the dough well and handle it gently. If the butter gets soft while you roll, pop the crust back in the fridge 10 to 15 minutes. Warm hands or a warm counter will make a tough, chewy crust instead of that flaky one you want.

– Don’t overfill with apples. Pack the slices but leave a little room for them to soften and release juices. Too many slices = overflow and a soggy rim. If your apples seem extra juicy, add the extra tablespoon of flour or go with the 3 tablespoons cornstarch.

– Use a mix of firm tart and sweet apples for better texture and flavor. Granny Smith keeps shape, Honeycrisp gives sweetness. Taste the filling before it goes in and tweak the sugar if needed, especially if your apples are on the sweet side.

– Crumb topping straight from the fridge is the best. Cold butter gives those little crunchy pockets. If the crumbs look too powdery, squeeze a handful together like you would for a streusel so it bakes into golden clusters.

Dutch Apple Pie Recipe

Recipe by Jot Punji

0.0 from 0 votes

I brought my Dutch Apple Pie Recipe to brunch and it vanished before anyone finished pouring coffee.

Servings

servings

Calories

757

kcal

Equipment: 1. Large mixing bowl for the crust and apples
2. Pastry cutter or your clean hands to cut in the butter (works either way)
3. Rolling pin + lightly floured surface for rolling the dough
4. 9-inch pie pan (metal or glass, whatever you have)
5. Measuring cups and spoons for dry and wet ingredients
6. Sharp knife and vegetable peeler to prep the apples
7. Fork for pricking the crust and a sheet of foil plus pie weights or dried beans for blind baking
8. Pastry brush for the egg wash and a small bowl to beat the egg with milk
9. Wire rack to cool the pie and a spatula or pie server to slice and serve

Ingredients

2 1/2 cups all purpose flour (for crust)
1 teaspoon salt (for crust)
1 tablespoon granulated sugar (for crust)
1 cup (2 sticks) cold unsalted butter, cubed
6 to 8 tablespoons ice water, more if needed
About 3 pounds apples (6 to 7 medium), a mix like Granny Smith and Honeycrisp, peeled cored and sliced
2/3 cup granulated sugar
1/4 cup packed brown sugar
2 tablespoons lemon juice
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
2 to 3 tablespoons all purpose flour or 2 tablespoons cornstarch (for thickening)
Pinch of salt (for filling)
1 teaspoon vanilla extract (optional but good)
For crumb topping 1 cup all purpose flour
1/2 cup packed brown sugar
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon (for topping)
6 tablespoons cold unsalted butter, cut into small pieces (for topping)
1 large egg beaten with 1 tablespoon milk for egg wash (optional)

Directions

Make the crust: in a big bowl whisk 2 1/2 cups all purpose flour, 1 teaspoon salt and 1 tablespoon granulated sugar, cut 1 cup (2 sticks) cold unsalted butter into cubes and work it into the flour with a pastry cutter or your fingers until it looks like coarse crumbs with some pea sized pieces left, sprinkle 6 to 8 tablespoons ice water a tablespoon at a time and gently mix until dough just comes together, gather into a disk, wrap and chill at least 1 hour.
While dough chills, prep the apples: peel, core and slice about 3 pounds (6 to 7 medium) apples — mix varieties like Granny Smith and Honeycrisp for flavor and texture — put slices in a large bowl and toss with 2/3 cup granulated sugar, 1/4 cup packed brown sugar, 2 tablespoons lemon juice, 2 teaspoons ground cinnamon, 1/4 teaspoon ground nutmeg, a pinch of salt, 2 to 3 tablespoons all purpose flour or 2 tablespoons cornstarch for thickening, and 1 teaspoon vanilla extract if using; taste a piece to check sweetness and adjust if needed.
Make the crumb topping: in a medium bowl combine 1 cup all purpose flour, 1/2 cup packed brown sugar, 1/4 cup granulated sugar and 1/2 teaspoon ground cinnamon, cut in 6 tablespoons cold unsalted butter with a pastry cutter or fingers until mixture forms coarse crumbs, put in fridge until ready.
Roll and fit crust: lightly flour your surface, roll chilled dough into a 12 inch circle and transfer to a 9 inch pie pan, ease dough into pan without stretching, trim leaving about 1/2 inch overhang, fold and crimp or flute the edge, chill about 15 minutes while oven preheats to 375 degrees F.
Prebake optional but recommended if you want less soggy bottom: prick bottom with fork, line crust with foil and fill with pie weights or dried beans, bake 12 minutes, remove weights and foil and bake 5 more minutes until just set; if you skip prebake proceed to step
Fill the crust: mound the prepared apple mixture into the chilled or prebaked crust, press down lightly so apples settle, dot the top with a few small pieces of butter if you like extra richness.
Add the crumb topping: evenly sprinkle the chilled crumb topping over the apples, press a little so crumbs stick but don’t compress the apples too much.
Egg wash and protect edges: brush the crust edge with the beaten egg mixed with 1 tablespoon milk if you want a shiny golden edge, tent foil around the rim after 30 minutes if edges brown too fast.
Bake: bake at 375 degrees F for about 45 to 55 minutes until the topping is golden brown and juices are bubbling through the crumbs, if top browns too quickly lower oven to 350 degrees F and continue baking until filling is thick and bubbling.
Cool and serve: cool the pie at least 2 hours on a wire rack so filling sets, serve warm or room temp with ice cream or whipped cream, if filling seems runny after cooling you can bake a bit longer next time or use 3 tablespoons cornstarch instead of flour.

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.