This homemade Dutch apple pie has everything I love in a fall dessert: gooey cinnamon apples, a crisp buttery topping, and no need to fuss with a top crust. It’s made with a refrigerated pie crust (easy!), but the filling and crumble are from scratch, so it still feels totally homemade. If you’re craving something cozy and nostalgic, this Dutch apple crumb pie is the perfect choice.
Top Reader Review
“This turned out amazing! My family raved. It disappeared really fast so will have to make again… I would note that the butter for the streusel should be “melted and cooled”…yum yum yum” -Stefanie
Easy Dutch Apple Pie with Crumb Topping
What sets this pie apart from a traditional apple pie is the topping–no second crust here! Instead, it’s finished with a brown sugar crumble topping that bakes up golden and crisp, almost like a mash-up between apple pie and apple crisp. The filling is simple but bold, made with tart Granny Smith apples, fresh lemon juice, and just the right amount of cinnamon and sugar. I also drain the apples before adding them to the crust to help avoid a soggy bottom (worth the extra step!). The result? A Dutch apple pie with a crumble topping that’s buttery, rich, and just indulgent enough.
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Get a Picture-Perfect Crimped Crust
Creating that classic crimped/scalloped design around the edges of the crust is easy. Place your index finger on one side of the dough, then use the index finger and thumb of your other hand to “crimp” the dough from the other side. You are basically just using one finger to push the dough while pinching with your other finger/thumb. It takes a little bit of practice to get the motion right, but then it becomes really easy to do quickly.
Dutch Apple Pie Recipe
Equipment
- Kitchen Scale (optional)
- Pie Pan
Ingredients
- 1 9-inch refrigerated pie crust *
- 3 pounds Granny Smith apples peeled, cored, and chopped**
- ¼ cup brown sugar
- ¼ cup granulated sugar
- 1 tablespoon all-purpose flour
- 1 teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- 1 teaspoon lemon juice
For the Streusel Topping
- ⅔ cup brown sugar
- ½ tablespoon granulated sugar
- 1 cup all-purpose flour
- ½ teaspoon ground cinnamon
- ½ cup unsalted butter cubed (1 stick)
Instructions
- Preheat oven to 375°F. Position the oven rack to the lowest position.
- Roll out the pie crust into a 12-inch round and place it in the bottom of a 9-inch pie plate, tucking it in and crimping the edges. Place in the refrigerator to chill while preparing apples.1 9-inch refrigerated pie crust
- In a large bowl, combine the apples with the sugars, flour, cinnamon, salt, and lemon juice. Stir to coat and set aside.3 pounds Granny Smith apples , ¼ cup brown sugar, ¼ cup granulated sugar, 1 tablespoon all-purpose flour, 1 teaspoon ground cinnamon, ¼ teaspoon kosher salt, 1 teaspoon lemon juice
- Prepare the streusel by combining the sugars, flour, cinnamon, and butter in a medium mixing bowl. Use two forks or your fingers to mix everything together until coarse crumbs are formed.1 cup all-purpose flour, ⅔ cup brown sugar, ½ tablespoon granulated sugar, ½ teaspoon ground cinnamon, ½ cup unsalted butter
- Remove the crust from the refrigerator and spread the apples in an even layer, discarding any liquid that has been released. Sprinkle the streusel evenly over the apples. Cover the pie loosely with aluminum foil.
- Bake for 50-60 minutes, removing the foil after 30 minutes, until the apple mixture is bubbly and the streusel and crust are golden.
- Remove the pie from the oven when done and allow it to cool on a cooling rack.
Notes
- Make sure you’re spreading the apple filling evenly over the pie crust before adding your streusel on top.
- You can add as much or as little streusel as you’d like. If you want to cover more of the pie, feel free to prepare extra streusel to add on top.
- Pie crust usually becomes soggy due to too much liquid in the filling. Be sure to drain off any excess runny liquid.
- If your pie crust is still soggy, try blind baking, brushing with egg before filling, or baking on a hot baking sheet.
- Baking on a hot baking sheet allows the crust to set faster than the filling, creating a barrier against moisture.
How to Make Dutch Apple Pie Step-by-Step
Prep: Gather the list of ingredients for this dutch apple pie recipe. Preheat your oven to 375°F and position the oven rack to the lowest position. Let the refrigerated pie crust sit out for 15-30 minutes to soften so it’s pliable. Peel, core, and chop the apples.
Crimp the Pie Crust: Roll out a 9-inch refrigerated pie crust into a 12-inch round and place it in the bottom of a 9-inch pie plate, tucking it in and crimping the edges with your fingers. Place in the refrigerator to chill while you prepare the apple filling. If you want to make a pie crust from scratch, try my food processor pie crust!
Mix the Filling: In a large bowl, combine 3 pounds of peeled, cored, and chopped Granny Smith apples with ¼ cup of brown sugar, ¼ cup of granulated sugar, 1 tablespoon of all-purpose flour, 1 teaspoon of ground cinnamon, ¼ teaspoon of kosher salt, and 1 teaspoon of lemon juice. Stir to coat and set aside.
Mix the Streusel: Prepare the streusel by combining 1 cup of all-purpose flour, ⅔ cup of brown sugar, ½ tablespoon of granulated sugar, ½ teaspoon of ground cinnamon, and ½ cup of cubed unsalted butter in a medium mixing bowl. Use two forks or your fingers to mix everything together until coarse crumbs are formed.
Assemble the Pie: Remove the crust from the refrigerator and spread the spiced apples in an even layer, discarding any liquid that has been released.
Add the Streusel: Sprinkle the streusel evenly over the apples. Cover the pie loosely with aluminum foil to prevent burning.
Bake the Pie: Bake your Dutch apple pie in the preheated oven for 50-60 minutes, removing the foil after 30 minutes, until the apple mixture is bubbly and the streusel and crust are golden. Remove the pie from the oven when done and allow it to cool on a cooling rack before slicing and serving.
How to Store and Reheat
Store leftover Dutch apple pie in an airtight container in the refrigerator for up to 4 days. Enjoy cold, at room temperature, or gently heated in the microwave. I don’t love freezing this pie, as the crumble tends to turn soggy once thawed.
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