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The Best Homemade Dutch Apple Pie with Buttery Crumb Topping

A close-up of a slice of dutch apple pie recipe showing thick apple filling and a rich brown crumb topping.
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This recipe guides you through making a classic Dutch Apple Pie featuring a flaky bottom crust, a thick layer of cinnamon-spiced apples, and the signature buttery, crispy crumb topping. It is a comforting fall dessert perfect for any occasion.

Ingredients

Scale
  • 1 recipe for your favorite flaky pie crust (enough for a double crust)
  • 6 large Granny Smith apples, peeled, cored, and sliced 1/4 inch thick
  • 1/2 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1 tablespoon all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground allspice
  • 1 tablespoon lemon juice
  • 1 tablespoon unsalted butter, cut into small pieces
  • For the Buttery Crumb Topping:
  • 1 1/2 cups all-purpose flour
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into small cubes

Instructions

  1. Prepare the pie crust: Line a 9-inch pie plate with one crust. Place the second crust in the refrigerator while you prepare the filling.
  2. Prepare the apple filling: In a large bowl, combine the sliced apples, granulated sugar, brown sugar, flour, cinnamon, nutmeg, and allspice. Toss gently until the apples are evenly coated. Stir in the lemon juice.
  3. Fill the pie: Pour the apple mixture into the prepared pie crust. Dot the top of the apples with the small pieces of butter.
  4. Prepare the crumb topping: In a separate medium bowl, whisk together the flour, brown sugar, granulated sugar, cinnamon, and salt for the topping.
  5. Cut in the butter: Add the cold, cubed butter to the dry topping ingredients. Use your fingers or a pastry blender to cut the butter into the dry ingredients until the mixture resembles coarse crumbs, with some pea-sized pieces remaining.
  6. Top the pie: Sprinkle the crumb topping evenly over the apple filling.
  7. Bake the pie: Preheat your oven to 425 degrees F. Place the pie on a baking sheet to catch any drips. Bake for 15 minutes at 425 degrees F.
  8. Reduce the heat: Lower the oven temperature to 375 degrees F. Continue baking for an additional 40 to 50 minutes, or until the topping is golden brown and the filling is bubbly. If the topping begins to brown too quickly, loosely cover the edges with aluminum foil.
  9. Cool: Remove the pie from the oven and let it cool on a wire rack for at least 2 hours before slicing. This allows the filling to set.
  10. Serve: Serve your warm apple pie with a scoop of vanilla ice cream or whipped cream.

Notes

  • For the flakiest crust, keep all your ingredients cold when making the dough.
  • If you prefer a deeper dish pie, use a 10-inch pie plate and slightly increase the apple filling ingredients.
  • This pie is excellent for Thanksgiving gatherings or as a cozy fall dessert.

Nutrition

Find it online: https://cookingbycarla.com/dutch-apple-pie-recipe-crumb-topping/