This Dutch apple pie recipe delivers a tall, tender apple filling under a buttery crumble topping instead of a second crust. The apples hold their shape and the topping stays crisp, not soggy.
The recipe takes 90 minutes including baking and serves 8. The key is tossing the apples with flour and sugar before filling the crust, which thickens the juices without turning them gummy. The pie can be made a day ahead and stored covered at room temperature.
Table of contents
Why This Dutch Apple Pie Recipe Works
- The 6 cups of sliced apples mixed with 3 tablespoons of flour create the right balance of juicy filling without excess liquid pooling in the crust.
- Baking at 375°F for 50 to 55 minutes cooks the apples through while the crumble topping browns without burning.
- The cold butter cut into the flour and sugar topping forms pea sized clumps that bake into a crisp, sandy texture instead of melting into a greasy layer.
Dutch Apple Pie Recipe
Dutch Apple Pie Recipe
8
servings20
minutes55
minutes385
kcalDutch apple pie features tender sliced apples under a buttery crumble topping instead of a traditional top crust. The recipe takes 90 minutes including baking and serves 8, with the key technique being tossing the apples with flour before filling the crust to thicken the juices.
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Ingredients
1 9-inch pie crust
6 cups Granny Smith apples
3/4 cup granulated sugar
3 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup all-purpose flour
1/2 cup granulated sugar
1/2 cup unsalted butter
Directions
- Preheat the oven to 375°F. Place the unbaked pie crust in a 9 inch pie pan and crimp the edges. Set aside.
- Combine the apples, 3/4 cup sugar, 3 tablespoons flour, cinnamon, and salt in a large bowl. Toss until every apple slice is coated with the flour mixture. The coating should look evenly distributed with no dry flour pockets.
- Pour the apple mixture into the prepared crust and mound it high in the center. The apples will shrink as they bake, so pile them at least 1 inch above the crust rim.
- Make the crumble topping by combining 1 cup flour and 1/2 cup sugar in a medium bowl. Add the cold butter pieces and cut them in with a pastry cutter or your fingers for 2 to 3 minutes until the largest pieces are pea sized. The mixture should look like coarse crumbs.
- Sprinkle the topping evenly over the apples, covering the entire surface. Press it gently so it adheres to the apples.
- Bake on the lowest oven rack for 50 to 55 minutes until the topping is golden brown and the juices bubble thickly around the edges. If the topping browns too quickly, cover the pie loosely with foil after 30 minutes.
Notes
- Tossing the 6 cups of apples with 3 tablespoons of flour before baking thickens the juices to a spoonable consistency without turning them gummy.
- If the bottom crust is soggy, the pie was not baked on the lowest rack or needed 10 more minutes to evaporate excess juice.
- Dutch apple pie keeps for 2 days at room temperature covered loosely, or refrigerate for up to 4 days. Honeycrisp apples can replace Granny Smith but release more juice, so add 1 extra tablespoon of flour to the filling.
Nutrition Facts
- Serving Size: 1 g
- Total number of serves: 8
- Calories: 385kcal
- Fat: 17g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 3g
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Key Ingredients and Substitutions
These ingredients control the texture and flavor of the finished pie.
- Granny Smith apples: They hold their shape during the 50 minute bake and provide tart flavor that balances the sweet topping. Honeycrisp or Braeburn work as substitutes but release more juice, so add 1 extra tablespoon of flour to the filling.
- All-purpose flour in the filling: The 3 tablespoons absorb the apple juices as they cook and thicken them into a spoonable consistency. Cornstarch can replace it at 2 tablespoons, but the filling will be slightly glossier and more gel like.
- Cold butter in the topping: It creates the crumbly texture when cut into pea sized pieces. Melted butter turns the topping dense and greasy. Coconut oil works for dairy free but makes the topping slightly softer.
- Granulated sugar: The 3/4 cup in the filling and 1/2 cup in the topping sweeten without overpowering the apples. Light brown sugar can replace half the granulated sugar for a deeper caramel flavor.
- Ground cinnamon: The 1 teaspoon adds warmth without masking the apple flavor. Nutmeg or allspice can be added at 1/4 teaspoon each, but do not exceed 1 and 1/2 teaspoons of spices total or the pie tastes dusty.
How to Get Dutch Apple Pie Right
These steps prevent the most common problems.
- Slice the apples 1/4 inch thick: This size cooks through in 50 minutes without turning mushy. Thicker slices stay crunchy in the center. Thinner slices break down and make the filling watery.
- Toss the apples with flour and sugar before adding them to the crust: Coating every slice ensures the flour absorbs juice evenly. If you pour the flour over the apples in the crust, it clumps and leaves pockets of runny filling.
- Cut the butter into the topping until the largest pieces are pea sized: This takes 2 to 3 minutes with a pastry cutter or your fingers. Smaller crumbs make the topping dense. Larger chunks leave floury spots.
- Pile the apples high in the crust: They shrink as they bake, so a mounded filling becomes level. A flat filling sinks below the crust edge and looks sparse.
- Bake until the juices bubble thickly around the edges: This takes 50 to 55 minutes at 375°F. Thin bubbles mean the flour has not thickened the filling yet, and the pie will be soupy when sliced.
Make Ahead Instructions
Assemble the pie completely with the topping in place, cover it tightly with plastic wrap, and refrigerate for up to 24 hours. Bake it straight from the refrigerator, adding 5 to 10 minutes to the baking time. The crust stays crisper when the pie is baked the same day it is assembled.
What Went Wrong
Why Is the Bottom Crust Soggy?
The apples released too much juice or the crust was not baked on the lowest oven rack. Place the pie on the lowest rack so the bottom crust gets direct heat and crisps before the juices soak in. If the filling is already too wet, bake the pie 10 minutes longer to evaporate excess liquid. Next time, add 1 extra tablespoon of flour to the apple mixture.
Why Did the Topping Burn Before the Apples Cooked?
The oven temperature was too high or the pie was placed on the top rack. Bake at 375°F on the middle or lower rack. If the topping browns after 30 minutes but the apples are still firm, cover the pie loosely with foil and continue baking. The foil shields the topping while the apples finish cooking.
Why Is the Filling Runny When I Slice It?
The pie was sliced before it cooled or the flour did not thicken the juices fully. Let the pie cool for at least 2 hours after baking. The filling sets as it cools. If you slice it warm, the juices run. If the filling is still thin after cooling, the pie needed 5 to 10 more minutes in the oven for the juices to bubble thickly.
Recipe Variations
Oat Crumble Topping
Replace 1/4 cup of the flour in the topping with 1/4 cup of old fashioned oats. The oats add chew and a nuttier flavor. Do not use quick oats, which turn mushy.
Spiced Topping
Add 1/2 teaspoon of cinnamon and 1/4 teaspoon of nutmeg to the topping mixture. This makes the crumble taste like a spice cookie and pairs well with tart apples.
Caramel Dutch Apple Pie
Drizzle 1/4 cup of caramel sauce over the apples before adding the crumble topping. The caramel melts into the filling and adds a rich, buttery sweetness. Use store bought or homemade caramel.
What to Serve With Dutch Apple Pie
Serve the pie warm with a scoop of vanilla ice cream or a dollop of whipped cream. The cold cream melts into the warm filling and balances the sweetness. Sharp cheddar cheese is a traditional pairing in some regions and adds a salty contrast. For a simpler option, try it with apple crumble, which uses a similar topping but skips the crust for a faster dessert.
How to Store and Reheat Dutch Apple Pie
Dutch apple pie keeps for 2 days at room temperature, covered loosely with foil or plastic wrap. Refrigerate it for up to 4 days in an airtight container or wrapped tightly. The topping softens slightly in the refrigerator but crisps again when reheated.
Freeze the baked pie for up to 3 months. Wrap it tightly in plastic wrap, then foil. Thaw it overnight in the refrigerator before reheating. Reheat individual slices in a 350°F oven for 10 to 15 minutes until warmed through and the topping crisps. Microwaving makes the crust soggy.
Dutch Apple Pie FAQs
Dutch apple pie has a crumble topping instead of a top crust. Regular apple pie uses pastry on both the bottom and top. The crumble topping is made from flour, sugar, and butter.
Yes, a store bought crust works well. Use a 9 inch deep dish crust to hold the full 6 cups of apples. Press it firmly into the pan and crimp the edges before adding the filling.
Yes, peel the apples. The peels stay tough during baking and create chewy bits in the filling. Peeled apples cook down evenly and give the pie a smooth texture.
The pie is done when the juices bubble thickly around the edges and the topping is golden brown. This takes 50 to 55 minutes at 375°F. The apples should be tender when pierced with a knife.
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