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A comforting and crowd-pleasing Dutch Apple Pie featuring warm, cinnamon-spiced Granny Smith apples with a buttery crumb topping, baked in a flaky crust. Perfect for holiday dinners or simple weeknight treats.

Ingredients

Scale
  • Store-bought pie crust or homemade pie crust
  • 8 cups Granny Smith apples (peeled, cored, and thinly sliced)
  • 1 tablespoon lemon juice
  • 3/4 cup white sugar
  • 1/4 cup brown sugar
  • 1/4 cup flour (for the filling)
  • 1 teaspoon cinnamon (for the filling)
  • 1/4 teaspoon nutmeg
  • 1 cup flour (for the topping)
  • 1/2 cup brown sugar (for the topping)
  • 1/2 cup white sugar (for the topping)
  • 1 tablespoon cinnamon (for the topping)
  • 1/2 cup cold butter

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Peel, core, and thinly slice the apples, slicing each apple wedge about 4 times.
  3. Place sliced apples in a large mixing bowl.
  4. Add lemon juice, white sugar, brown sugar, flour, cinnamon, and nutmeg to the apples; stir until evenly coated.
  5. Let the sugared apples rest for at least 5 minutes, ideally 1–2 hours, to release juices.
  6. In a separate bowl, combine flour, brown sugar, white sugar, and cinnamon for the topping.
  7. Cut cold butter into the topping mixture with a fork or fingers until it forms loose, sandy crumbs and butter is in small coated pieces.
  8. Roll out the crust and fit it into a 9-inch pie pan.
  9. Using a slotted spoon, transfer the apples to the crust, leaving excess juice behind in the bowl.
  10. Spoon the apple filling into the crust evenly, leveling the surface.
  11. Sprinkle the crumble topping evenly over the apples.
  12. Place the pie pan on a baking sheet to catch drips.
  13. Bake at 375°F (190°C) for 50–55 minutes, until the topping is golden and the filling bubbles.
  14. Cool the pie for at least 10–20 minutes before slicing and serving.

Notes

Slicing apples thinly is key for proper texture and cooking., Allowing the sugared apples to rest releases juice that should be left behind to avoid soggy crust., Use a slotted spoon to transfer apples to crust for best results., Butter for the topping should be very cold to create buttery pockets in crumble topping., Place a baking sheet under the pie to catch any drips and ease cleanup., Mixing apple varieties (e.g., Granny Smith and Honeycrisp) is a good option., Optional additions: nuts (pecans or walnuts), oats in topping, caramel drizzle, and spices like ginger or cardamom., For gluten-free variation, substitute tapioca starch in filling and gluten-free flour blend in topping., Pie keeps well refrigerated for 5 to 7 days and freezes well for up to 3 months.

Nutrition

Find it online: https://margorecipes.com/dutch-apple-pie/