Homemade Dutch Apple Pie Recipe

I perfected this Dutch Apple Pie Recipe with a buttery crumb topping and reliable steps from natashaskitchen.com that turned it into my showstopping holiday favorite.

I’m obsessed with this Dutch Apple Pie Recipe; it’s the holiday showstopper I keep making. There’s something about the sweet smell of baking apples that pulls people into the kitchen, and this version takes classic apple pie to the next level with a buttery Apple Pie Crumb Topping.

I like to use Granny Smith apples so the filling keeps a little tang under all that sugar, and plenty of cold unsalted butter in the crust and crumble for that flaky, crumbly texture. Watch the short video and you’ll get the quirks down fast.

Try it once and you’ll want to bake it again.

Ingredients

• Apples: Bright, tart or sweet, high in fiber and natural sugars, adds body and tang.
• Butter: Rich, makes crust flaky, high in fat, adds silky mouthfeel and flavor.
• All-purpose flour: Provides structure, mainly carbs, makes crust and crumbs hold together.
• Granulated sugar: Pure sweetness, boosts caramelization and shine, mostly simple carbohydrates.
• Brown sugar: Adds molasses depth, moisture to crumbs, sweeter and slightly caramel flavor.
• Cinnamon: Warm spice, tiny calories, lifts apple flavor, gives cozy aromatic note.
• Lemon juice: Brightens apples, adds acidity to balance sweet, small vitamin C boost.
• Vanilla extract: Fragrant, tiny amount enhances sweetness perception, rounds flavors without extra sugar.
• Egg wash: Gives crust glossy color, small protein and fat, not a health factor.

Ingredient Quantities

• For the pie crust: 1 1/4 cups all-purpose flour
• 1 tablespoon granulated sugar
• 1/2 teaspoon salt
• 1/2 cup (1 stick) cold unsalted butter, cut into cubes
• 3 to 4 tablespoons ice cold water
• For the apple filling: about 6 cups apples, peeled, cored and thinly sliced (about 6 medium apples, Granny Smith or a mix)
• 3/4 cup granulated sugar
• 1/4 cup packed light brown sugar
• 2 tablespoons all-purpose flour (or 1 tbsp cornstarch if you prefer)
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• pinch of salt
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract (optional)
• For the crumb topping: 3/4 cup all-purpose flour
• 1/2 cup packed light brown sugar
• 1/4 cup granulated sugar
• 1 teaspoon ground cinnamon
• 6 tablespoons cold unsalted butter, cut into small pieces
• Optional: 1 egg plus 1 tablespoon milk for egg wash

How to Make this

1. Make the crust: whisk 1 1/4 cups flour, 1 tbsp sugar and 1/2 tsp salt in a bowl, cut in 1/2 cup (1 stick) cold unsalted butter until mixture looks like coarse crumbs (use a pastry cutter, two knives or pulse in a food processor), then add 3 to 4 tbsp ice cold water 1 tbsp at a time until dough just comes together; shape into a disk, wrap and chill 30 minutes.

2. While dough chills prep the filling: peel, core and thinly slice about 6 medium apples (Granny Smith or a mix) and toss them with 3/4 cup granulated sugar, 1/4 cup packed light brown sugar, 2 tbsp flour (or 1 tbsp cornstarch), 1 tsp cinnamon, 1/4 tsp nutmeg, a pinch of salt, 1 tbsp lemon juice and 1 tsp vanilla if using; taste one slice and adjust sugar if your apples are super tart.

3. Make the crumb topping: in a bowl combine 3/4 cup flour, 1/2 cup packed light brown sugar, 1/4 cup granulated sugar and 1 tsp cinnamon; cut in 6 tbsp cold unsalted butter until coarse crumbs form (grating the butter on a box grater is a fast hack to get perfect crumbs), chill the topping until ready.

4. Preheat oven to 375 F and place a rimmed baking sheet on the middle rack to catch any drips.

5. Roll the chilled dough on a lightly floured surface into a 12 inch circle and fit it into a 9 inch pie pan, trim and flute the edges; keep the crust cold by popping it back in the fridge for 10 minutes if it got warm while rolling.

6. Pile the apple mixture into the prepared crust, pressing down gently so the apples settle but not mashed; dot the top with a few small pieces of butter if you like extra richness.

7. Evenly sprinkle the chilled crumb topping over the apples so the filling is well covered.

8. Optional: beat 1 egg with 1 tbsp milk and brush the exposed crust edge for a glossy finish; place the pie on the hot rimmed baking sheet and bake at 375 F for 50 to 60 minutes, until the crumb is golden and filling is bubbling in the center.

9. If the crust edges brown too fast, tent them with foil halfway through baking. Let the pie cool at least 2 hours so the filling sets, then slice and serve warm with ice cream or whipped cream.

Equipment Needed

1. Large mixing bowls (at least 2), one for the crust and one for the apples
2. Pastry cutter, or two knives, or a food processor to cut the butter into crumbs
3. Box grater (great hack: grate the cold butter, pop it back in the fridge for a few mins)
4. Rolling pin, plus a lightly floured surface for rolling the dough
5. 9-inch pie pan, chilled if you can keep it cold
6. Rimmed baking sheet to catch drips and preheat on the middle rack
7. Sharp chef’s knife and cutting board for peeling, coring and thinly slicing apples
8. Measuring cups and spoons for precise sugar, flour and spices
9. Pastry brush and a rubber spatula (egg wash and for scooping/folding the crumb topping)

FAQ

Homemade Dutch Apple Pie Recipe Substitutions and Variations

• For the pie crust butter: use cold vegetable shortening or chilled solid coconut oil, replace 1:1 by volume. Gives a flakier crust but less buttery flavor. Keep pieces very cold and work quick or the dough gets greasy.
• For the all-purpose flour in the crust: swap in a 1-to-1 gluten free baking blend, use the same cup amounts. If your blend doesn’t include xanthan gum add about 1/4 teaspoon per cup of flour for structure.
• For the granulated sugar in the filling: use coconut sugar or demerara 1:1 for a deeper, caramel-y note. If you prefer maple syrup or honey use about 3/4 cup syrup for every 1 cup sugar and cut back other liquids, plus add an extra 1/2 tablespoon flour or cornstarch to help thicken.
• For the optional egg wash: brush with milk or heavy cream for a softer golden top, or use aquafaba (the chickpea liquid) for a vegan glossy finish, apply about the same amount as the egg wash.

Pro Tips

– Keep stuff really cold, even the flour if you can. Grate the butter on a box grater and toss the shreds into the flour, then flash-chill the bowl 10 minutes before you add water — the tiny butter bits give a flakier crust and they wont melt into the dough as you work it.

– To avoid a soggy bottom, toss the apples with 1 tablespoon instant tapioca or an extra tablespoon of cornstarch and let them sit 15 to 30 minutes so they release some juice, then drain off a bit before filling. If your apples are super juicy, quickly cook them in a skillet 3 to 5 minutes to thicken the juices, it saves a weepy pie.

– Make the crumb topping extra crunchy by folding in 1/4 cup old fashioned oats or chopped toasted pecans and a little lemon zest, and keep the topping cold until you spoon it on. Grated frozen butter here also gives perfect pea-size crumbs that bake up crisp.

– Watch for bubbling in the very center to know it’s done, not just crust color. Cool the pie at least 2 hours so the filling sets, but if you want it warm when you serve, reheat slices in a 300 F oven for 10 minutes rather than microwaving — the topping stays crisp.

Homemade Dutch Apple Pie Recipe

Recipe by Tina Braven

0.0 from 0 votes

I perfected this Dutch Apple Pie Recipe with a buttery crumb topping and reliable steps from natashaskitchen.com that turned it into my showstopping holiday favorite.

Pin

Servings

8

servings

Calories

548

kcal

Equipment: 1. Large mixing bowls (at least 2), one for the crust and one for the apples
2. Pastry cutter, or two knives, or a food processor to cut the butter into crumbs
3. Box grater (great hack: grate the cold butter, pop it back in the fridge for a few mins)
4. Rolling pin, plus a lightly floured surface for rolling the dough
5. 9-inch pie pan, chilled if you can keep it cold
6. Rimmed baking sheet to catch drips and preheat on the middle rack
7. Sharp chef’s knife and cutting board for peeling, coring and thinly slicing apples
8. Measuring cups and spoons for precise sugar, flour and spices
9. Pastry brush and a rubber spatula (egg wash and for scooping/folding the crumb topping)

Ingredients

• For the pie crust: 1 1/4 cups all-purpose flour

• 1 tablespoon granulated sugar

• 1/2 teaspoon salt

• 1/2 cup (1 stick) cold unsalted butter, cut into cubes

• 3 to 4 tablespoons ice cold water

• For the apple filling: about 6 cups apples, peeled, cored and thinly sliced (about 6 medium apples, Granny Smith or a mix)

• 3/4 cup granulated sugar

• 1/4 cup packed light brown sugar

• 2 tablespoons all-purpose flour (or 1 tbsp cornstarch if you prefer)

• 1 teaspoon ground cinnamon

• 1/4 teaspoon ground nutmeg

• pinch of salt

• 1 tablespoon lemon juice

• 1 teaspoon vanilla extract (optional)

• For the crumb topping: 3/4 cup all-purpose flour

• 1/2 cup packed light brown sugar

• 1/4 cup granulated sugar

• 1 teaspoon ground cinnamon

• 6 tablespoons cold unsalted butter, cut into small pieces

• Optional: 1 egg plus 1 tablespoon milk for egg wash

Directions

• Make the crust: whisk 1 1/4 cups flour, 1 tbsp sugar and 1/2 tsp salt in a bowl, cut in 1/2 cup (1 stick) cold unsalted butter until mixture looks like coarse crumbs (use a pastry cutter, two knives or pulse in a food processor), then add 3 to 4 tbsp ice cold water 1 tbsp at a time until dough just comes together; shape into a disk, wrap and chill 30 minutes.
• While dough chills prep the filling: peel, core and thinly slice about 6 medium apples (Granny Smith or a mix) and toss them with 3/4 cup granulated sugar, 1/4 cup packed light brown sugar, 2 tbsp flour (or 1 tbsp cornstarch), 1 tsp cinnamon, 1/4 tsp nutmeg, a pinch of salt, 1 tbsp lemon juice and 1 tsp vanilla if using; taste one slice and adjust sugar if your apples are super tart.
• Make the crumb topping: in a bowl combine 3/4 cup flour, 1/2 cup packed light brown sugar, 1/4 cup granulated sugar and 1 tsp cinnamon; cut in 6 tbsp cold unsalted butter until coarse crumbs form (grating the butter on a box grater is a fast hack to get perfect crumbs), chill the topping until ready.
• Preheat oven to 375 F and place a rimmed baking sheet on the middle rack to catch any drips.
• Roll the chilled dough on a lightly floured surface into a 12 inch circle and fit it into a 9 inch pie pan, trim and flute the edges; keep the crust cold by popping it back in the fridge for 10 minutes if it got warm while rolling.
• Pile the apple mixture into the prepared crust, pressing down gently so the apples settle but not mashed; dot the top with a few small pieces of butter if you like extra richness.
• Evenly sprinkle the chilled crumb topping over the apples so the filling is well covered.
• Optional: beat 1 egg with 1 tbsp milk and brush the exposed crust edge for a glossy finish; place the pie on the hot rimmed baking sheet and bake at 375 F for 50 to 60 minutes, until the crumb is golden and filling is bubbling in the center.
• If the crust edges brown too fast, tent them with foil halfway through baking. Let the pie cool at least 2 hours so the filling sets, then slice and serve warm with ice cream or whipped cream.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 201g
• Total number of serves: 8
• Calories: 548kcal
• Fat: 20.9g
• Saturated Fat: 12.9g
• Trans Fat: 0.13g
• Polyunsaturated: 0.75g
• Monounsaturated: 5.2g
• Cholesterol: 76.5mg
• Sodium: 153mg
• Potassium: 104mg
• Carbohydrates: 83.2g
• Fiber: 3.1g
• Sugar: 54.3g
• Protein: 4.6g
• Vitamin A: 235IU
• Vitamin C: 4.5mg
• Calcium: 17mg
• Iron: 0.49mg