I finally nailed a Dutch apple pie that slices out with tender, cinnamon-spiced apples beneath a crackly brown sugar crumble that makes guests beg for seconds.
I am obsessed with this Dutch apple pie because it gets everything right: the apples stay slightly tart and bright, the crumb topping shatters into crunchy little clouds, and every forkful is pure, unapologetic apple bliss. I love how the slices hold together without being gummy, how the oats in the topping add toothsome texture, and how butter and brown sugar sing together without fuss.
But what really hooks me is the contrast between jammy apple pockets and that crisp, crumbly crown. I want a slice any time, day or night.
No frills, just ridiculously good dessert. Every single bite.
Ingredients
- Pie crust, flaky base that holds everything together, basically pie’s comfy blanket.
- Apples, tart and crisp, they give juicy bite and classic apple taste.
- Fresh lemon juice, adds bright zip and keeps apples from browning.
- Granulated sugar, simple sweetener that balances tart apples without fuss.
- Light brown sugar (filling), gives warm caramel notes and a cozy sweetness.
- All purpose flour (filling), thickens the juices so it isn’t runny.
- Ground cinnamon (filling), warm spice that makes it smell like home.
- Ground nutmeg (filling), subtle earthy spice that’s quietly comforting.
- Pinch of salt, cuts sweetness and brings out the apple flavor.
- Unsalted butter (dotting), adds richness and little pockets of buttery goodness.
- Packed light brown sugar (crumb), molasses-y sweetness for that crisp topping.
- All purpose flour (crumb), gives structure to the crumb, keeps it clumpy.
- Rolled oats, hearty chew and extra texture in every bite.
- Ground cinnamon (crumb), makes the crumble smell irresistible while baking.
- Ground nutmeg (crumb), tiny warm kick in the crunchy topping.
- Cold unsalted butter (crumb), creates that perfect crumbly, buttery texture.
- Coarse sugar (optional), Plus a crunchy sparkle if you want extra crunch.
Ingredient Quantities
- 1 (9 inch) unbaked pie crust, or homemade crust for a single 9 inch pie
- 6 medium apples, firm variety like Granny Smith or Honeycrisp, peeled, cored and thinly sliced (about 6 cups)
- 2 tablespoons fresh lemon juice
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar (for the filling)
- 2 tablespoons all purpose flour (for the filling)
- 1 teaspoon ground cinnamon (for the filling)
- 1/4 teaspoon ground nutmeg (for the filling)
- Pinch of salt
- 1 tablespoon unsalted butter, cut into small pieces to dot the filling
- 3/4 cup packed light brown sugar (for the crumb topping)
- 3/4 cup all purpose flour (for the crumb topping)
- 1/2 cup old fashioned rolled oats
- 1/2 teaspoon ground cinnamon (for the crumb topping)
- 1/4 teaspoon ground nutmeg (for the crumb topping)
- 6 tablespoons cold unsalted butter, cut into small cubes (for the crumb topping)
- Optional: 1 tablespoon coarse sugar for sprinkling on top if you want extra crunch
How to Make this
1. Preheat oven to 375 F and place a rack in the lower third; if using a store bought crust let it rest on the counter a few minutes, if homemade make sure the dough is chilled and fitted into a 9 inch pie plate.
2. In a large bowl toss 6 cups thinly sliced apples (about 6 medium apples) with 2 tablespoons fresh lemon juice so they dont brown.
3. Add 1/2 cup granulated sugar, 1/4 cup packed light brown sugar, 2 tablespoons all purpose flour, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg and a pinch of salt to the apples and mix until evenly coated.
4. Pour the apple mixture into the unbaked pie crust and dot the top with 1 tablespoon unsalted butter cut into small pieces. Spread apples so they sit level but not packed super tight.
5. In a separate bowl combine 3/4 cup packed light brown sugar, 3/4 cup all purpose flour, 1/2 cup old fashioned rolled oats, 1/2 teaspoon ground cinnamon and 1/4 teaspoon ground nutmeg.
6. Cut 6 tablespoons cold unsalted butter (small cubes) into the crumb mixture using a pastry cutter, two forks, your fingertips, or a food processor pulse until the mixture looks crumbly and some pea sized pieces of butter remain. Chill for a few minutes if it gets too soft.
7. Evenly sprinkle the crumb topping over the apples, gently pressing in a few places so crumbs stick, and if you want extra crunch scatter 1 tablespoon coarse sugar on top.
8. Place the pie on a baking sheet (to catch drips) and bake 45 to 55 minutes until the topping is golden brown and the filling is bubbling; if the edges of the crust brown too fast tent loosely with foil after about 30 minutes.
9. Remove pie and cool on a rack at least 2 hours so the filling sets; this part is important or the slices will go mushy.
10. Serve warm or at room temperature with whipped cream or vanilla ice cream, and store leftovers covered in the fridge up to 4 days.
Equipment Needed
1. 9-inch pie plate or pie dish (for the crust and baking)
2. Large mixing bowl (to toss the apples)
3. Medium bowl (for the crumb topping)
4. Sharp knife and cutting board (peel, core and thinly slice apples)
5. Vegetable peeler (makes apple prep faster)
6. Measuring cups and spoons (for sugars, flour, spices, butter)
7. Pastry cutter or two forks (or a food processor if you want) to cut the butter into crumbs
8. Baking sheet (to catch drips while the pie bakes)
9. Cooling rack and oven mitts (cool the pie at least 2 hours and handle hot pans)
FAQ
EASY Dutch Apple Pie Recipe Substitutions and Variations
- Apples (6 medium)
- Fuji or Braeburn: sweeter and hold shape well, use same amount.
- Pears: use firm Bosc, slice a bit thicker, may need 5 instead of 6.
- Mixed apples: use a combo of tart and sweet for best flavor.
- Granulated sugar (1/2 cup)
- Coconut sugar: 1:1 swap, gives a caramel note.
- Maple syrup: use 3/8 cup and reduce other liquid slightly.
- Honey: about 1/3 cup, lower oven temp by 25°F to avoid overbrowning.
- All purpose flour for filling (2 tablespoons)
- Cornstarch: use 1 tablespoon for same thickening power.
- Arrowroot powder: 1 tablespoon, clearer filling texture.
- Instant tapioca: 1 to 2 tablespoons, gives a glossy, thick filling.
- Cold unsalted butter for crumb topping (6 tablespoons)
- Cold coconut oil: 1:1 swap, use chilled solid pieces for crumbs.
- Cold vegan butter or margarine: 1:1 swap, works just like butter.
- Chilled chopped nuts: use pecans or walnuts, skip some flour to keep crumbly.
Pro Tips
1. Keep the apples from getting soggy by letting them sit in a colander for 10 minutes after you toss them with sugar, then give them a quick squeeze to release extra juice before filling the crust. Too much juice = a runny pie, and cooling time won’t save it.
2. Cold butter for the crumb is key. If your kitchen is warm, pop the mixed crumbs in the freezer for 5 minutes before topping the pie. You want little pea sized butter bits so the topping bakes up crunchy and not greasy.
3. Protect the crust edges early. When the rim starts to get golden, cover it with foil or a pie shield around minute 30. If you wait until it’s too dark you’ll end up with burnt edges and a raw center.
4. Let it cool at least 2 hours, and don’t be tempted to cut it hot. If you need it sooner, refrigerate for 45 minutes to speed up setting. Slices hold together better and the flavor actually improves after it sits a bit.
EASY Dutch Apple Pie Recipe
I finally nailed a Dutch apple pie that slices out with tender, cinnamon-spiced apples beneath a crackly brown sugar crumble that makes guests beg for seconds.
8
servings
470
kcal
Equipment: 1. 9-inch pie plate or pie dish (for the crust and baking)
2. Large mixing bowl (to toss the apples)
3. Medium bowl (for the crumb topping)
4. Sharp knife and cutting board (peel, core and thinly slice apples)
5. Vegetable peeler (makes apple prep faster)
6. Measuring cups and spoons (for sugars, flour, spices, butter)
7. Pastry cutter or two forks (or a food processor if you want) to cut the butter into crumbs
8. Baking sheet (to catch drips while the pie bakes)
9. Cooling rack and oven mitts (cool the pie at least 2 hours and handle hot pans)
Ingredients
1 (9 inch) unbaked pie crust, or homemade crust for a single 9 inch pie
6 medium apples, firm variety like Granny Smith or Honeycrisp, peeled, cored and thinly sliced (about 6 cups)
2 tablespoons fresh lemon juice
1/2 cup granulated sugar
1/4 cup packed light brown sugar (for the filling)
2 tablespoons all purpose flour (for the filling)
1 teaspoon ground cinnamon (for the filling)
1/4 teaspoon ground nutmeg (for the filling)
Pinch of salt
1 tablespoon unsalted butter, cut into small pieces to dot the filling
3/4 cup packed light brown sugar (for the crumb topping)
3/4 cup all purpose flour (for the crumb topping)
1/2 cup old fashioned rolled oats
1/2 teaspoon ground cinnamon (for the crumb topping)
1/4 teaspoon ground nutmeg (for the crumb topping)
6 tablespoons cold unsalted butter, cut into small cubes (for the crumb topping)
Optional: 1 tablespoon coarse sugar for sprinkling on top if you want extra crunch
Directions
- Preheat oven to 375 F and place a rack in the lower third; if using a store bought crust let it rest on the counter a few minutes, if homemade make sure the dough is chilled and fitted into a 9 inch pie plate.
- In a large bowl toss 6 cups thinly sliced apples (about 6 medium apples) with 2 tablespoons fresh lemon juice so they dont brown.
- Add 1/2 cup granulated sugar, 1/4 cup packed light brown sugar, 2 tablespoons all purpose flour, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg and a pinch of salt to the apples and mix until evenly coated.
- Pour the apple mixture into the unbaked pie crust and dot the top with 1 tablespoon unsalted butter cut into small pieces. Spread apples so they sit level but not packed super tight.
- In a separate bowl combine 3/4 cup packed light brown sugar, 3/4 cup all purpose flour, 1/2 cup old fashioned rolled oats, 1/2 teaspoon ground cinnamon and 1/4 teaspoon ground nutmeg.
- Cut 6 tablespoons cold unsalted butter (small cubes) into the crumb mixture using a pastry cutter, two forks, your fingertips, or a food processor pulse until the mixture looks crumbly and some pea sized pieces of butter remain. Chill for a few minutes if it gets too soft.
- Evenly sprinkle the crumb topping over the apples, gently pressing in a few places so crumbs stick, and if you want extra crunch scatter 1 tablespoon coarse sugar on top.
- Place the pie on a baking sheet (to catch drips) and bake 45 to 55 minutes until the topping is golden brown and the filling is bubbling; if the edges of the crust brown too fast tent loosely with foil after about 30 minutes.
- Remove pie and cool on a rack at least 2 hours so the filling sets; this part is important or the slices will go mushy.
- Serve warm or at room temperature with whipped cream or vanilla ice cream, and store leftovers covered in the fridge up to 4 days.
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.
Nutrition Facts
- Serving Size: 210g
- Total number of serves: 8
- Calories: 470kcal
- Fat: 14.3g
- Saturated Fat: 7.4g
- Trans Fat: 0.1g
- Polyunsaturated: 0.8g
- Monounsaturated: 3.8g
- Cholesterol: 27mg
- Sodium: 112mg
- Potassium: 169mg
- Carbohydrates: 82.5g
- Fiber: 4.1g
- Sugar: 54.3g
- Protein: 3g
- Vitamin A: 312IU
- Vitamin C: 7.3mg
- Calcium: 21mg
- Iron: 0.5mg
