This Dutch Apple Pie is the dessert of the fall season in our house. All the delicious flavors of the apples mixed with the spices, topped with a crumb topping makes this the best apple pie recipe you will ever make!
Apple pie is one of the best desserts of the fall season. This recipe for Dutch Apple Pie uses a crumb topping instead of placing another pie crust on top. My family loves apple pie made this way because the crumb topping gives it an extra sweetness that takes it over the top.
If you haven't made it this way, give it a try! I know you will love it!
This Dutch Apple Pie is a family recipe. It was handed down from my mother-in-law and I make it often. It is so easy to make! Believe me. And it is so delicious! My husband requests this rather than cake for his birthday.
A funny story and a good tip: If you make this for someone's birthday, make sure you let the pie cool before putting in the candles. One year we didn't let it cool down enough and as we were singing "Happy Birthday" to my husband, the candles were slowly melting! Ahhh...we sang pretty fast that year!
What is Dutch Apple Pie?
The only difference between an apple pie and a dutch apple pie is the topping on the pie. Instead of using another pie crust to top the pie like you do with apple pie, you use a crumb (or streusel) topping. The easy crumb topping is made of flour, sugar, and butter.
Ingredient List:
- pie crust
- apples
- granulated sugar
- apple pie spice (or ground cinnamon)
- butter
- all-purpose flour
When buying the apples, try to get a mix of red and green apples. I like to mix them to get the best apple flavor in my pie.
How to make a Dutch Apple Pie:
First of all, get your pie crust ready. Place it in your pie dish by gently pressing the pie crust into the dish and up the sides. Preheat your oven to 425°F so it can heat up while you prepare the pie.
I usually use a store-bought crust. It saves on time and to be honest, it is not something I enjoy making. If using a store-bought pie crust, follow the directions on thawing it if is a frozen pie crust. If you prefer to make a homemade pie crust, here is a great post on making one.
After you have your pie crust ready in the pie dish, peel the apples and slice them into thin slices (about ¼” thickness). Try to have all the slices about the same size. It is a good idea to have the apples sliced smaller and equal in size because they will cook down better.
Place all the sliced apples into the pie dish lined with the pie crust. Make sure you fill the pie dish up with a heaping amount of sliced apples. Once baked, the apples cook down and the pie will sink down a little once it is out of the oven and has cooled.
One of the best (and easiest) steps in this recipe is that you don't need to mix anything with the apples. After you fill up the pie dish with the apple slices, you just sprinkle the sugar and spices evenly over the apples evenly.
For the spices, you can use either apple pie spice or ground cinnamon. Apple Pie Spice is a mix of cinnamon, nutmeg, and allspice. If you don't have that, cinnamon will be fine to use.
Dot the pie with butter by placing 6-8 small slices of butter evenly over the pie before adding the crumb topping.
How to make the crumb topping:
Place the flour, sugar, and softened butter in a large bowl. Using a pastry blender or the back of a fork, blend the ingredients together until you form coarse crumbs. I use a pastry blender and it helps make the best crumb topping for my pie and other recipes.
Then, using a spoon, carefully place the crumbs over the pie.
Baking Tip: When doing this, hold the spoon towards the middle of the pie so fewer crumbs fall off the pie. You might want to place a piece of parchment paper or foil under the pie dish while adding the crumbs to catch any extra and easy clean-up.
Baking Tip: Place your pie dish on a pie drip catcher. It catches any overflowing pie filling while it bakes so there is less mess in your oven. I use a pie drip catcher to elevate your pie so it can cook more evenly. Perfectly cooked pie, clean oven...happy baker.
Finally, place your pie on the middle rack of your oven and bake it at 425°F for 50-55 minutes.
Baking Tip: I would suggest gently placing a piece of foil over the pie (like a little tent) for the last 20 minutes of baking to keep the edges and the top of the pie from burning.
The pie is done when the juices are bubbling and the edges are golden brown. Remove the pie to a cooling rack. Let the pie cool a little before serving it.
Serve the pie warm or at room temperature. Apple pie does taste so good warm, doesn't it?!
Serving Tips:
If you are serving it once the pie has cooled, you can always place a slice of the pie on a microwave-safe plate and warm it in the microwave for 10-15 seconds if you prefer it served warm.
To get the first slice of pie out easier, I use a pie server because it really helps to get the pie out easily and keeps the piece of pie looking pretty.
Best ways to serve the pie: Once you serve the pie on a plate, you can serve it as is or top it with whip cream or with a scoop of vanilla ice cream.
Tips for making Dutch Apple Pie:
Tips for making the best crumb topping:
- Make sure your butter is softened. The butter will be much easier to combine with the ingredients if softened.
- Using a good pastry blender to make the crumbs really makes a difference!
Tips for softening the butter:
To soften the butter, a good way to tell if it is soft enough is to gently press down on the butter. If your finger makes a slight imprint on the butter it is good to go.
It usually takes 30 minutes to an hour to get butter to room temperature. If you are in a hurry to soften the butter, here is a great post with a few great ideas on how to soften butter quickly.
Tips for making the best Dutch Apple Pie:
Use a variety of apples. I usually buy some red and green apples and mix up the varieties as well. It gives your pie so much flavor!
Slice the apples 1/4" or so in size. And keep them as equal in size as possible. By slicing the apples thinner, they cook down better.
Using a store-bought pie crust saves on time. If you prefer a homemade pie crust, check out the link I shared above for a great recipe to make a homemade crust.
When making the crumbs, make sure to soften the butter. This way it will be easier to blend in with the flour and sugar.
Forgot to take the butter out? I have a link above that has great ways to soften the butter quickly.
When adding the crumbs to the top of the pie, hold your spoon towards the middle of the pie. This way fewer crumbs will fall off the pie.
Place your pie dish on a pie drip catcher. It catches any overflowing pie filling while it also elevates your pie so it can cook evenly.
Tent the pie with foil during the last 20 minutes of baking it. Doing this it will prevent the edges and the top of the pie from burning.
This pie is the perfect Thanksgiving dessert. It is a standard recipe for Thanksgiving in our house! Looking for more delicious recipes for Thanksgiving? Try my Baked Mashed Potatoes, or Slow Cooker Turkey recipes.
Here is a comment from a reader who made this pie recipe:
"I'm not typically a big fan of apple pie, but this recipe is amazing! Finally an apple pie I can make! This recipe has become a favorite during the holidays and family functions."
If you make this recipe, let me know how you liked it by leaving a comment and rating below in the comment section. I love hearing from you!
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Dutch Apple Pie
Equipment
- pie pan
Ingredients
- 1 pie crust
- 7-8 medium sized apples mix of red and green is best
- ¾ cup granulated sugar
- ¾ teaspoon apple pie spice (or ground cinnamon)
- butter, to dot the pie with (6-8 small pieces of butter)
For the crumbs:
- ¾ cup all-purpose flour
- ½ cup granulated sugar
- ½ cup softened butter
Instructions
- Preheat your oven to 425°F.
- Prepare your pie crust and place in 9” pie dish.1 pie crust
- Peel and slice your apples into small slices, about ¼” thick7-8 medium sized apples
- Place the apples into the pie crust, filling the pie crust with a heaping amount of apple slices.
- Sprinkle the sugar evenly over the apples.¾ cup granulated sugar
- Sprinkle the apple pie spice (or cinnamon) over the sugar evenly.¾ teaspoon apple pie spice (or ground cinnamon)
- Dot with butter (6-8 small pieces of butter).butter, to dot the pie with
To Make the Crumb Topping:
- Place the softened butter, flour and sugar into a medium sized bowl. Use a pastry blender or the back of a fork to combine the ingredients to form crumbs.¾ cup all-purpose flour, ½ cup softened butter, ½ cup granulated sugar
- Place the crumbs over the pie.
- Place the pie on the middle rack of the oven and bake for 50-60 minutes. At the last 20 minutes of baking, make a foil tent over the pie to prevent the pie edges from burning.
- Pie is done when it the juices are bubbling and the edges are golden brown.
- Remove from the oven and place on a cooking rack.
- Serve warm or once cooled.
Notes
Tips for making Dutch Apple Pie:
Tips for making the best crumb topping:
- Make sure your butter is softened. The butter will be much easier to combine with the ingredients if softened.
- Use a pastry blender to make the crumbs. A good one like I have a link here for really makes a difference!
Tips for softening the butter:
To soften the butter, a good way to tell it is soft enough is to gently press down on the butter. If your finger makes a slight imprint on the butter it is good to go. Butter typically takes 30 minutes to an hour to soften to room temperature. If you are in a hurry to soften the butter, check out the link in my post that has a few great ideas on how to soften butter quickly.Recipe Tips for making the best Dutch Apple Pie:
Use a variety of apples. I usually buy some red and green apples and mix up the varieties as well. It gives it so much flavor! Slice the apples 1/4" or so in size. And keep them as equal in size as possible. By slicing the apples thinner, the apples cook down better. Using a store-bought pie crust saves on time. If you prefer a homemade pie crust, check out the link I shared above for a great recipe to make a homemade crust. When making the crumbs, let the butter soften. This way it will be easier to blend in with the flour and sugar. If you are in a hurry to soften the butter, check out the link in my post that has a few great ideas on how to soften butter quickly. When adding the crumbs to the top of the pie, hold your spoon towards the middle of the pie. This way fewer crumbs will fall off the pie. Place your pie dish on a pie drip catcher. It catches any overflowing pie filling while it also elevates your pie so it can cook evenly. Tent the pie with foil during the last 20 minutes of baking it. Doing this it will prevent the edges and the top of the pie from burning.Nutrition
Update Note: This recipe was originally posted in 2015, but was published again in 2020 to include step by step directions and new photos.
Erin Williams
your pie looks beautiful... and yum!!
jeanniez.ea@verizon.net
Thanks Erin!
Rachelle @ Beer Girl Cooks
I'm totally digging the crumb top to this pie! What a nice change! It certainly looks beautiful and delicious. I love how you just add everything in the pan and that's a great tip to mix the apple varieties!
Jeannie Z
Thanks Rachelle!
Karla
Great idea to use different varieties of apples and I love how you just throw it all in the dish! Looks yummy!
Jeannie Z
Thanks Karla!
Suzette Cunningham
Looks good!
jeanniez.ea@verizon.net
Thanks Suzette!
Erin @ Thanks for Cookin'!
I remember Martha Stewart saying to use a variety of apples, too! I don't make pie often but when I do the apples come from my tree so I've never used any but those apples. Maybe I'll add in a few store bought apples next time!
Jeannie Z
Yes, give it a try. I am curious if you notice a difference!
Joanne
i made this pie for Easter dinner. I followed the recipe exactly. The pie turned out fabulous and was a hit with everyone. I used Jazz apples and needed to increase the cook time to 80 min.
Thanks for passing this recipe on to us!
Jeannie Z
Joanne,
I am so happy that you made it and it was a hit! It is a favorite with my family too! Thanks for taking the time to let me know you enjoyed it!
Jeannie
Glenda
Looks so yummy! Stupid question: should I bake the pie crust prior to adding the filling... like I would for pumpkin pie!
Jeannie Z
Hi Glenda!
There is never a dumb question! :o) No need to bake the crust before adding the filling. Just fill up the pie crust and bake. Let me know how you like it!
Tonya
It's in the oven now...can't wait to see how it turns out!
Jeannie Z
Great Tonya! Let me know how you liked it.
Joan
Have you ever frozen this pie? If so, did you frreze before or after baking?
Jeannie Z
Hi Joan,
I have never frozen this pie so I cannot speak from experience, but if I was to freeze it, I would do it before.
Jeannie
Diane
Hi! If bake the pie today but eating it tomorrow, how is the best way to storage, in the fridge or room temperature?
Thanks!
Jeannie Z
Hi Diane!
The best way to store it is at room temperature. Happy Holidays!
Kari S
Made this last night! Just as easy to make and as delicious as you said it would be.
Jeannie Z
Hi Kari,
So glad you liked it! Thanks for letting me know. :o)
Jeannie
Cindy V.
I made this pie a couple weeks ago. I used store bought pie crust and a variety of apples. It was amazing. I was sceptical about putting the sugar/spice on top instead of mixing with the apples but it worked beautifully. I will definitely make it again. Thank you!
Jeannie Z
Cindy,
So glad to hear you made it and loved the pie! Thanks for letting me know!
Jeannie
Sonya
I love the simplicity of this pie. I have it in the oven now baking. Lots of juice is spilling over, but that's ok! I used a store bought crust in the aluminum pan. The house smells heavenly! Can't wait to taste it!
Jeannie Z
Sonya,
I am so glad you love how the pie is made! Let me know how it turned out for you! Thanks so much for letting me know!
Jeannie
Stephanie
I made this back in July, and it was amazing! I have two in the oven right now (one to give away and one to keep). Thanks for the great recipe! 😀
Jeannie Z
Stephanie,
So happy to hear that you loved the pie! Thanks for letting me know. Have a great day!
Jeannie
Katelynn
I am wondering is there a certain way if I am premaking the pie should i still cook it the night before then just reheat or do i put all ingredience together and wait for the day i need to back t for?
Jeannie Z
Hi Katelynn,
I would suggest baking the pie the day of or the night before. I have never reheated the pie. We just have it served it right after baking it or served it cool. I hope this helps.
Jeannie
Sue C.
Made this for our Thanksgiving family dinner and it was delicious. Very easy to make! Yummy! It’s a keeper!
Jeannie Z
Hi Sue,
So glad to hear this! Thanks for taking the time to let me know! Hope you had a wonderful Thanksgiving.
Jeannie
Angie
I made this for Thanksgiving dinner. We love cinnamon so I added a little (not sure how much as I just sprinkled it on) to the crumb topping before mixing it up. It was a huge hit. I even made 2 and I am glad I did because the first one was gone in no time and I had an extra to enjoy at ime
Jeannie Z
Hi Angie,
That is great to hear that it was a hit for your Thanksgiving dessert! Good idea to make extra! Thanks for letting me know!
Jeannie
Brian Jones
This looks so delicious!
Jeannie Z
Thanks so much Brian!
Dylan
I made this last weekend as a trial run for Thanksgiving and it was the absolutely BEST apple pie that I have ever had. It is so simple to make. The crumb topping puts it over the top.
Jeannie Z
Thanks Dylan! That is a good idea to try out a new recipe before the holiday! Have a nice Thanksgiving!
Anna
This is the easiest apple pie I have ever made! My family loved it. Thanks for the recipe.
Jeannie Z
Great to hear Anna! Have a nice Thanksgiving!
Jeannie
Jamie
After trying so many different recipes, this is the easiest and most delicious apple pie that I have ever made. No need to mix anything together. Just throw it all in and cover with the crumbs. THE BEST EVER!!