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Dutch Apple Pie

Dutch Apple Pie is a spiced apple crumble pie with a tender filling and buttery crumb topping. This cozy recipe is perfect for holidays or cozy nights in. Bake this buttery crumb pie on Layla Cooks for a warm, crowd-pleasing dessert!
Print Recipe
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Dessert
Cuisine American
Servings 8 servings
Calories 400 kcal

Ingredients
  

For the Crust:

  • 1 ½ cups 190 g all-purpose flour
  • ½ tsp kosher salt
  • ½ cup 115 g unsalted butter, cold and cubed
  • 4 –6 tbsp 60–90 ml ice water

For the Apple Filling:

  • 6 cups about 6 medium apples (Granny Smith and Honeycrisp), peeled and thinly sliced
  • ½ cup 100 g granulated sugar
  • ¼ cup 50 g light brown sugar, packed
  • 1 tbsp lemon juice
  • 2 tbsp 16 g all-purpose flour
  • 1 tsp ground cinnamon
  • ¼ tsp ground nutmeg

For the Crumb Topping:

  • ¾ cup 95 g all-purpose flour
  • ⅓ cup 65 g light brown sugar, packed
  • ¼ cup 50 g granulated sugar
  • ½ tsp ground cinnamon
  • ⅓ cup 75 g unsalted butter, cold and cubed

Instructions
 

Prepare the Crust

  • In a large bowl, I mix 1 ½ cups flour and ½ tsp salt. I cut in ½ cup cold butter with a pastry cutter until pea-sized crumbs form. I add 4–6 tbsp ice water, 1 tbsp at a time, until a dough forms. I shape it into a disc, wrap, and chill for 30 minutes. I roll out the dough, fit it into a 9-inch deep-dish pie pan, and trim excess for this spiced apple crumble pie.

Make the Apple Filling

  • In a large bowl, I toss 6 cups sliced apples with ½ cup granulated sugar, ¼ cup brown sugar, 1 tbsp lemon juice, 2 tbsp flour, 1 tsp cinnamon, and ¼ tsp nutmeg. I let it rest for 10 minutes to release juices for this cozy recipe.

Prepare the Crumb Topping

  • In a medium bowl, I combine ¾ cup flour, ⅓ cup brown sugar, ¼ cup granulated sugar, and ½ tsp cinnamon. I cut in ⅓ cup cold butter until the mixture forms pea-sized crumbs for this buttery crumb pie.

Assemble the Pie

  • I preheat the oven to 375°F (190°C). I mound the apple filling into the chilled crust, slightly above the rim. I sprinkle the crumb topping evenly over the apples for this spiced apple crumble pie.

Bake and Cool

  • I bake for 50–60 minutes, tenting with foil if the topping browns too quickly. The filling should bubble, and a knife should pierce the apples easily. I cool for at least 2 hours on a rack to set the filling for this Dutch Apple Pie.

Notes

Use a mix of tart and sweet apples for deeper flavor. If the topping browns too quickly, cover the pie loosely with foil for the final 15 minutes of baking.

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Keyword Dutch Apple Pie