Dutch Apple Pie

This Dutch Apple Pie is one of my all-time favorites. There’s just something so comforting about warm, cinnamon-spiced apples mixed with brown sugar and topped off with whipped cream—it’s a match made in dessert heaven.

With a perfect 5-star rating and a fan base that includes everyone in my family, this pie is super easy to whip up. I’m confident it’ll become one of your go-to desserts, so don’t wait to give it a try!

I’m a big fan of a classic apple pie, but the crumbly, buttery topping on this Dutch Apple Pie adds such a wonderful twist, I sometimes struggle deciding which one to serve at family dinners.

Honestly, I could make both Dutch apple pie and traditional apple pie, but then there’s also cherry pie, chocolate pie, peach pie, pumpkin pie… oh, have I mentioned how much I adore pie? Hopefully, my guests love it just as much as I do!

When I plan desserts for holidays or get-togethers, I’m often tempted to skip the cake altogether. Pie just feels cozier, more satisfying.

There’s something magical about that combination of sweet, warm fruit nestled in a flaky crust, especially when it’s topped with whipped cream or a scoop of ice cream—sometimes I go all out and add both!

For me, it’s truly the ultimate dessert. Since I adore apple pie so much, I’ve tried it in many different ways.

Make sure to explore all my favorite apple pie recipes once you’ve mastered this one.

This Dutch Apple Pie blends a tender, flaky crust with warm, spiced apples and a buttery crumb topping, giving you the perfect mix of texture and flavor in every bite. What I love about it:

• Comforting and crowd-pleasing—it’s great for holiday dinners or simple weeknight treats alike.
• Super easy to make—you can use a store-bought crust or your favorite homemade one; both work perfectly.
• A delight in texture—thin apple slices hold their shape, and the crumbly topping adds a lovely buttery crunch.
• Very versatile—it pairs wonderfully with whipped cream or vanilla ice cream and keeps well for leftovers or when you want to make it ahead of time.
• Consistent and straightforward—the recipe fits a regular 9-inch pie pan, uses about 8 cups of apples, and bakes in about 50 to 55 minutes.

Warm Spices, Tender Crust, Crowd‑Pleasing

If you’re wondering whether making this Dutch Apple Pie is worth it, let me assure you—it absolutely is. It ticks all the boxes for a cozy dessert: warm, spiced apples, tender crust, and a buttery crumble that’s easy to put together and forgiving enough for bakers of all levels.

• Comforting and crowd‑pleasing: The classic combo of cinnamon, brown sugar, and baked apples never fails to win over holiday guests and weeknight dessert fans alike.
• Simple and forgiving: Whether you pick up a ready-made crust or roll your own double pie crust, this recipe works beautifully either way, so no stress needed.
• Texture heaven: The apples cook just enough to soften up but still hold their shape, while the sandy, buttery crumble provides a fantastic contrast.
• Flexible and customizable: Don’t be afraid to mix apple types, toss in nuts or oats for the topping, swap spices, or try out a gluten-free twist using tapioca and gluten-free flour blends—small changes big impact.
• Great for make-ahead and leftovers: Bake it up and enjoy it now or later. It keeps well in the fridge for days and freezes like a dream for up to a few months.
• Easy, elegant serving: Serve it warm topped with whipped cream, a scoop of vanilla ice cream, or a drizzle of caramel for a dessert that looks and tastes like you spent hours on it.
• Reliable results: This pie fills a standard 9-inch pan with about 8 cups of apples and bakes in under an hour, making it a dependable favorite you’ll want on repeat.

It’s no surprise this Dutch Apple Pie is rated five stars—its homey flavors, wonderful textures, and easy prep make it a dessert you’ll keep coming back to.

Ingredients and Simple Swaps

• Store-bought pie crust
• 8 cups Granny Smith apples (peeled, cored, and sliced)
• 1 tablespoon Lemon juice
• 3/4 cup White sugar
• 1/4 cup Brown sugar
• 1/4 cup Flour
• 1 teaspoon Cinnamon
• 1/4 teaspoon Nutmeg
• 1 cup Flour
• 1/2 cup Brown sugar
• 1/2 cup White sugar
• 1 tablespoon Cinnamon
• 1/2 cup Butter (cold)

Assemble and Bake the Pie

1. Preheat oven to 375°F.
2. Peel, core, and thinly slice apples (cut each apple wedge into about 4 thin slices).
3. Place sliced apples in a large mixing bowl.
4. Add lemon juice, white sugar, brown sugar, flour, cinnamon, and nutmeg to the apples and stir until evenly coated.
5. Let the sugared apples rest at least 5 minutes (1–2 hours ideal) to release juices.
6. Meanwhile, combine flour, brown sugar, white sugar, and cinnamon for the topping in a separate bowl.
7. Cut cold butter into the topping mixture with a fork or fingers until it forms loose, sandy crumbs and the butter is in small coated pieces.
8. Roll out the crust and fit it into a 9-inch pie pan.
9. Use a slotted spoon to transfer the apples to the crust, leaving excess juice behind in the bowl.
10. Spoon the apple filling into the crust and level it.
11. Evenly sprinkle the crumble topping over the apples.
12. Place the pie pan on a baking sheet to catch drips.

13. Bake at 375°F for 50–55 minutes, until the topping is golden and the filling is bubbling.

    

14. Cool the pie at least 10–20 minutes before slicing.

Baking Tips for Best Results

Don’t skip letting the apples rest! When you add sugar, it pulls out water from the apples. If you don’t give it time to sit, that liquid ends up soggying your crust. Letting the apples rest for 1-2 hours is ideal, but 5 minutes is a good minimum if you’re short on time.

The butter for the topping has to be really cold and firm straight from the fridge. That way, it won’t melt right away and will create those lovely pockets of buttery crumble when baking.

This recipe fills a 9-inch pie pan nicely with about 8 cups of apples. They cook down and all fit perfectly, but feel free to use less filling if you want a smaller, less overflowing pie.

To keep your crust crisp, use a slotted spoon to scoop out the apples, leaving all that extra juice behind (a useful move for other juicy fruit pies like this Peach Mango Pie). That juice could make your crust soggy if added.

Remember to place a baking sheet under the pie to catch drips and keep your oven clean.

Just look at the photo above to see all that extra juice left behind in the bowl—it’s a great reminder not to skip that step!

Mix‑Ins, Toppings, and Swaps

Mix things up with these easy swaps or additions to customize your Dutch apple pie and make it your own:

• Apple blend: Combine Granny Smith with sweeter varieties like Honeycrisp or Fuji for a nice balance of tart and sweet.
• Nutty texture: Stir in 1/2 cup chopped pecans or walnuts to the crumble topping for a crunchy twist.
• Oat topping: Swap half the flour in the topping for rolled oats to give the streusel a heartier texture (similar to the topping in this Easy Apple Crisp Recipe).
• Caramel boost: Drizzle warm caramel sauce over each slice for an extra indulgent finish—or use the quick caramel icing from Apple Spice Cake with Caramel Icing Recipe.
• Spice twist: Add 1/4 teaspoon ground ginger or cardamom for a different aroma and depth of flavor.
• Gluten-free option: Use tapioca starch in the filling and a gluten-free flour blend in the topping for a pie everyone can enjoy.
• Mini pies: Make individual hand pies or use a muffin tin for cute, portable portions.

Storage, Freezing, and Reheating

Keep your Dutch Apple Pie covered and refrigerated; it stays fresh and tasty for 5 to 7 days in the fridge. If you want to save some for later, freeze it! Just let the pie cool fully after baking, wrap it tightly or place in an airtight container, and freeze for up to 3 months.

When you’re ready to enjoy, heat slices in a 350°F oven until warm—it tastes just like fresh, especially topped with a spoonful of chai spiced apple butter.

Notes

• Slicing the apples thinly is key; I take each apple wedge from my slicer and slice it at least 4 more times to thin them out.
• Letting the sugared apples rest releases juice, which you want to leave behind to keep your crust crisp.
• Cold butter makes the crumble topping perfect. If it looks sandy like sand, you’re spot on.
• I always use a 9-inch pie pan for this recipe.
• Use a slotted spoon to remove apples from the juice for less sogginess in the crust.
• Place a baking sheet under your pie to catch drips and keep cleanup easy.

Nutrition

Serving: 1 slice | Calories: 440kcal | Carbohydrates: 85g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 99mg | Potassium: 194mg | Fiber: 4g | Sugar: 64g | Vitamin A: 426IU | Vitamin C: 7mg | Calcium: 44mg | Iron: 1mg

Enjoyed this recipe? Please rate and share your thoughts below!

Common Questions Answered

• Can I use other apple varieties?

  Absolutely! Granny Smith apples offer a great tart base, but you can mix in sweeter types like Honeycrisp, Fuji, or Gala for extra sweetness. Just make sure your apples are firm and sliced thin as the recipe suggests.

• Why do the apples need to sit before filling the crust?

  The sugar pulls moisture from the apples during resting. This releases juice into the bowl so you can leave it behind, preventing a soggy crust. Using a slotted spoon to scoop out apples helps keep the crust crisp.

• How can I prevent a soggy bottom crust?

  Let the apple mixture rest to release juice, scoop apples with a slotted spoon, and use a baking sheet under the pie pan to catch drips. If soggy bottoms are a recurring issue, you might try blind baking the crust briefly—my Coconut Cream Pie walks through a fully blind-baked crust—although it’s not necessary here.

• How do I know when the pie is done?

  Your pie is ready when the crumble topping is golden brown and the apple juices bubble through the edges. Typically, baking takes 50 to 55 minutes at 375°F.

• How should I store leftovers and can I freeze it?

  Store leftover Dutch apple pie topped with plastic wrap or foil in the fridge for 5 to 7 days. To freeze, cool completely, wrap tightly or place in an airtight container, and freeze up to 3 months. Reheat slices in a 350°F oven until warmed through.

• Can I reduce the sugar?

  Yes! Depending on your apples’ sweetness, you can cut back on added sugars slightly. Sweeter apples need less sugar. Just keep enough to get good texture and that lovely caramelized flavor.

• What temperature should the butter be for the topping?

  Keep the butter cold and straight from the fridge so it stays firm and breaks down into that classic sandy crumble when baked, creating little pockets of buttery goodness.