This Dutch apple pie recipe has a homemade crust, irresistible apple filling, and a buttery crumb topping – all made from scratch with simple ingredients! It’s a delicious pie perfect for cozy fall & winter baking.

When it comes to pie, I love a good crumb topping, which is why this dutch apple pie recipe is one of my all-time favorite desserts.

This classic pie has a perfectly sweetened and spiced apple filling that isn’t at all watery, which sits on between the best homemade pie crust and an irresistible buttery crumb topping. One slice won’t be enough – especially if you serve it with a scoop of vanilla ice cream and a drizzle of caramel sauce.

Bake this dutch apple pie for Thanksgiving, Christams or simply for a dessert during apple season in the fall!

Dutch Apple Pie: Ingredients & Substitutions

• Pie crust. I suggest making your own butter pie crust (instructions are in the recipe card). Or, you can use a store-bought crust to make the recipe even easier.
• All-Purpose Flour. Use a 1:1 all-purpose gluten-free flour to make the dutch apple pie gluten-free.
• Granulated Sugar. Brown sugar can be used in place of granulated sugar in the filling for a richer molasses flavor.
• Apples.  Choose your favorite apple variety. I recommend pink lady, honey crisp, gala, jazz, granny smith, McIntosh, etc. A sweet/tart mixture is my favorite.

How to Make Dutch Apple Pie

Let’s walk through how to make this recipe step-by-step, and don’t forget to watch the video for further guidance.

Make the Pie Crust

Begin by making the pie crust. I always make my pie crust in a food processor because it’s so fast and easy. But you can use a pastry cutter and a large bowl and make it by hand if you prefer.

First, pulse the flour, salt, and sugar in a food processor fitted with an “S” blade until combined.

Then, add the cold butter and water and process until the mixture begins to clump together and holds together when pinched.

Next, turn the dough out onto a lightly floured surface and form into a flat, round disc.

Then, wrap the disc of dough in plastic wrap and chill for at least 2 hours.

Make the Crumb Topping

While the dough is chilling, make the crumb topping by mixing the sugar, flour, cinnamon and salt together in a small bowl.

Then, cut in the softened butter with a fork, a pastry cutter, or your hands until large crumbs form.  Set it aside to use later.

If you’re making the crust and topping in advance you can store it in an airtight container in the refrigerator for up to 2 days before using it to bake on this dutch apple pie.

Make the Apple Filling

Once the crust is chilled, make the apple feeling by putting the peeled and cored apples in a microwave safe dish and heating for 5 minutes. The apples should be slightly soft to the touch after the cooking is complete.

Once apples have finished cooking in the microwave, drain any excess water in a colander. This step is very important to remove excess water and ensure your dutch apple pie is not watery.

While apples are in the microwave, combine the filling ingredients – sugar, flour cinnamon and nutmeg – in a small bowl.

Then, once the apples have been drained and are slightly cool, add the dry ingredient mixture and stir until the apples are evenly coated.

Assemble the Dutch Apple Pie

Once all your components are made, it’s time to preheat your oven to 350 degrees Fahrenheit (177 degrees Celsius).

Then, remove the bottom crust from refrigerator and roll into a circle to fit a 9” round deep dish pie plate (if it has been refrigerated overnight you will need to let it sit on the counter at room temperature until it is pliable).

Once it’s rolled out, gently place crust into your pie plate and pinch the sides to make a fluted edge.

Then, evenly spread the dutch apple pie filling into unbaked pie crust.

Next, use your hands to evenly sprinkle the crumb topping over the filling.

Then, place a pie crust shield or aluminum foil over the outer crust of your pie to protect it from burning. Remove the shield in the last 10-15 minutes of baking if it doesn’t begin to brown under the shield).

Bake the Dutch apple pie in the preheated oven for 45-60 minutes, or until the filling begins to bubble and the top is lightly browned.

Then, let the pie cool for at least 2 hours before serving.

Serve

Serve the dutch apple pie slightly warm with a scoop of vanilla ice cream and a drizzle of caramel sauce. You can also serve it with a dollop of whipped cream.

Store

Store leftover dutch apple pie at room temperature for up to 2 days or in the refrigerator for up to 1 week.

Freeze

Or, wrap individual slices in plastic wrap and freeze them in an airtight container for up to two months. Thaw slowly in the fridge or at room temperature and reheat in the microwave or oven set to warm.

Dutch Apple Pie Recipe FAQS

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