Why You’ll Love This Recipe

I love this recipe because it hits every note—sweet, spiced, tender, and crunchy. The apples are cooked before baking, which gives me complete control over their texture. No surprises, no soggy or raw centers. And the streusel topping bakes into the dreamiest crisp layer that adds just the right contrast to the soft filling and buttery crust. It’s the kind of pie that disappears fast at any gathering.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the crust:

1 homemade single pie crust (1 sheet of pie dough)

For the apple filling:

1/4 teaspoon lemon zest
Juice from half a lemon (about 2 tablespoons)
5 pounds apples (about 11 large apples), peeled and sliced
1/2 cup brown sugar, packed
1/2 cup granulated sugar
1/3 cup all-purpose flour
1/2 teaspoon kosher salt
1 1/2 teaspoons cinnamon
3/4 teaspoon nutmeg
1/2 teaspoon cardamom (optional)
1 teaspoon vanilla extract

For the sugar crumble:

1 1/2 cups all-purpose flour
1/3 cup granulated sugar
3/4 cup brown sugar, packed
1/2 teaspoon kosher salt (use a little less if using table salt)
3/4 cup butter, melted (1 1/2 sticks)

Directions

Prep the apples:

I zest the lemon into a large skillet and add the lemon juice.
As I peel and slice the apples, I add them directly to the skillet, tossing to coat with lemon juice to prevent browning.
Once all apples are sliced, I turn on the heat to medium.
I stir in both sugars, flour, salt, cinnamon, nutmeg, and cardamom.
I cook the mixture for about 20 minutes with the lid on, stirring every few minutes until the apples are fork-tender but still hold their shape.
I remove from heat, stir in vanilla, and transfer everything (including the syrupy juices) to a sheet pan to cool completely.

Prepare the crust:

While the filling cools, I roll out the pie dough into a 9-inch dish, fold the edges under, and crimp them.
I place the crust in the fridge or freezer for about 30 minutes.

Make the sugar crumble:

In a bowl, I mix together flour, white sugar, brown sugar, and salt.
I stir in the melted butter until the mixture forms a wet, crumbly texture.
I chill the crumble in the fridge until it’s time to assemble.

Assemble the pie:

I preheat the oven to 425°F (with a baking sheet or stone heating on the center rack).
I spoon the cooled filling into the chilled crust, then sprinkle about half the crumble mixture evenly on top.
I bake for 15 minutes at 425°F.

Add more crumble and finish baking:

I reduce the oven to 350°F and bake for 10 minutes more.
I remove the pie briefly, add the remaining crumble, and cover the edges with a foil ring or pie shield.
I return the pie to the oven and bake for 25–35 more minutes, until the crumble is golden and the crust is fully browned.
If needed, I bake an extra 5–10 minutes uncovered for deeper color.

Cool the pie:

I let the pie cool for at least 4 hours on a wire rack. This sets the filling and keeps the crumble crisp.

Servings and Timing

Servings: 10
Prep time: 45 minutes
Cook time: 1 hour 20 minutes
Resting time: 4 hours
Total time: 5 hours 40 minutes

Variations

I love how flexible this recipe is. Sometimes I add a handful of chopped pecans to the crumble for a nutty crunch. Other times, I swap in a splash of apple brandy or bourbon for a richer flavor. I’ve also tried using a mix of apples and pears—delicious. And if I want to make it even more decadent, I drizzle caramel sauce over the top before serving.

Storage/Reheating

I keep the pie loosely covered on the counter for up to 2 days. After that, I move it to the fridge for up to 4 more days. To reheat, I pop slices in a 350°F oven for 10–15 minutes. That brings back the crisp top and soft, warm filling. This pie also freezes really well—either before or after baking. See the notes for freezing instructions.

FAQs

What’s the difference between Dutch apple pie and regular apple pie?

The big difference is the topping. Dutch apple pie has a buttery streusel topping instead of a traditional top crust. I think it adds a delicious crunch and more flavor variety.

Can I make the crumble ahead of time?

Yes, and I often do. I mix the crumble and store it in the fridge for up to 2 days before baking. It also freezes well if I want to prep even further in advance.

What apples work best for this pie?

I use a mix—Granny Smith for tartness and structure, Honeycrisp for sweetness, and Golden Delicious for softness. The blend gives the filling a perfect texture and balanced flavor.

Why do I cook the apples before baking?

Cooking the apples lets me control their texture and prevents gaps under the crust. Since they don’t soften much more during baking, pre-cooking ensures they’re perfectly tender.

Can I freeze the whole pie?

Absolutely. I freeze it fully assembled (before baking) or after it’s baked and cooled. Wrapped well, it keeps for up to 3 months. When I’m ready to bake or reheat, I just follow the detailed freezing methods in the notes.

Conclusion

This Dutch Apple Crumble Pie is the best of both worlds—flaky crust, tender spiced apples, and a crunchy, golden topping that melts in your mouth. It’s one of those pies that looks impressive but is surprisingly easy to pull together, especially with a little prep. Whether I’m making it for a holiday table or just because it’s apple season, it always earns rave reviews—and a second slice.

Dutch Apple Crumble Pie Recipe

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Author: Mia
Total Time: 5 hours 40 minutes
Yield: 10 servings
Diet: Vegetarian

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Description

This Dutch apple pie features a buttery crust, spiced apple filling, and a crisp golden crumb topping. A cozy fall dessert that’s perfect for holidays or anytime baking.

Instructions

Prepare the Apples:

Peel, core, and slice apples into 1/8-inch pieces. Toss gradually with lemon juice and zest in a large skillet to prevent browning.

Cook the Filling:

Add sugars, flour, salt, cinnamon, nutmeg, and cardamom. Stir to coat apples.

Cook over medium heat, covered, for 20 minutes, stirring every 3 minutes. Apples should be fork-tender but hold shape.

Remove from heat, stir in vanilla, and spread filling on a pan to cool completely in fridge or freezer.

Prepare the Crust:

Roll out dough into a 9-inch pie dish. Crimp edges and chill crust for 30 minutes.

Make the Crumble Topping:

Combine flour, sugars, and salt. Stir in melted butter to form a sandy crumble. Chill until ready to use.

Assemble the Pie:

Preheat oven to 425°F (with a baking sheet or stone inside).

Add chilled filling to the chilled crust. Top with about 1–2 cups of the crumble (reserve the rest).

Bake:

Bake at 425°F for 15 minutes.

Reduce oven to 350°F and bake 10 minutes more.

Remove pie briefly, sprinkle remaining crumble on top, and cover edges with foil or a pie shield.

Bake an additional 25–35 minutes until crumble is golden and crust is browned.

Cool and Serve:

Let cool on a wire rack for 4 hours before slicing to allow the filling to set.

Serve with vanilla ice cream or caramel sauce for a decadent finish.

Notes

Don’t skip chilling the filling and crust—this is key for the best texture.

Crumble can be made ahead and stored in the fridge.

To freeze: assemble unbaked or fully baked (see detailed freezing methods in notes above).

Store at room temp for 2 days or refrigerate up to 5 days.

Prep Time: 45 minutes
Cook Time: 1 hour 20 minutes
Category: Dessert
Method: Baking
Cuisine: American