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.

Ingredients

For the crust:

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

For the apple filling:

1/4 teaspoon lemon zest

2 tablespoons lemon juice (from half a lemon)

5 pounds apples (before peeling and coring, mix of Granny Smith, Honeycrisp, Golden Delicious)

1/2 cup brown sugar, packed

1/2 cup granulated sugar

1/3 cup all-purpose flour

1/2 teaspoon kosher salt

1 ½ teaspoons cinnamon

3/4 teaspoon nutmeg

1/2 teaspoon cardamom (optional)

1 teaspoon vanilla extract

For the streusel crumble topping:

1 ½ cups all-purpose flour

1/3 cup granulated sugar

3/4 cup brown sugar, packed

1/2 teaspoon kosher salt (use less if using table salt)

3/4 cup melted butter (1 ½ sticks)

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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