Homemade Dutch Apple Pie is a classic treat that’s all about those tender, cinnamon-spiced apples nestled beneath a crunchy, buttery crumb topping. It’s a dessert that feels like a warm hug on a plate, with the perfect mix of sweet and tart flavors wrapped up in flaky, golden crust.
I love making this pie on a lazy weekend when the house is filled with the smell of baked apples and cinnamon. There’s something magical about stirring the crumb topping until it’s just right and watching it turn golden brown in the oven. I usually sneak a little crumble when it’s still warm—just can’t help myself!
Serving this pie with a scoop of vanilla ice cream or a dollop of whipped cream really takes it to another level. It’s the kind of dessert that everyone asks for again and again, perfect for cozy nights or special family gatherings. Whenever I bake it, it feels like I’m sharing a little homemade joy with everyone who gets a slice.
Key Ingredients & Substitutions
Apples: Tart apples like Granny Smith hold their shape well and balance sweetness. You can mix in Fuji or Honeycrisp for extra flavor and texture variety.
Butter: Use cold, unsalted butter for the crust and topping to create a flaky and crunchy texture. If dairy-free, try vegan butter alternatives.
Brown Sugar & Spices: Light brown sugar adds moisture and depth to the crumb topping. Cinnamon and nutmeg bring classic warmth—feel free to add a pinch of ground cloves for a subtle twist.
Rolled Oats: They give the crumb topping a nice chew and texture. If unavailable, substitute with extra flour or crushed nuts for crunch.
How Do I Get a Flaky Pie Crust and Crunchy Topping?
Both crust and topping need cold ingredients and gentle handling for the perfect texture. Here’s what works best:
- Keep butter cold until mixing; this creates small pockets that bake into flaky layers.
- Use minimal water—just enough to bring dough together—to avoid toughness.
- When mixing the crumb topping, combine butter cubes quickly and avoid melting them.
- Roll out dough evenly and don’t overwork it to prevent shrinkage during baking.
- Cover crust edges with foil mid-bake if they brown too fast, to avoid burning.
Cooling the pie before serving helps the filling set, making clean slices easier. Serve slightly warm with ice cream for a classic touch!
Equipment You’ll Need
- 9-inch pie dish – perfect size for this apple pie and helps it bake evenly.
- Mixing bowls – you’ll need a few for the crust, filling, and crumb topping.
- Pastry cutter or fork – makes cutting cold butter into flour quick and easy.
- Rolling pin – helps roll out the dough smoothly to fit your pie dish.
- Baking sheet – places under the pie to catch any drips during baking.
Flavor Variations & Add-Ins
- Add chopped walnuts or pecans to the crumb topping for extra crunch and nutty flavor.
- Mix in some dried cranberries or raisins with the apples for a sweet and tangy twist.
- Use a mix of tart and sweet apples (like Granny Smith and Fuji) to balance flavor and texture.
- Stir in a teaspoon of ground ginger or cardamom to spice things up for a different aroma.
How to Make Homemade Dutch Apple Pie?
Ingredients You’ll Need:
For the Crust:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, cold and cut into cubes
- 3-4 tablespoons ice water
For the Apple Filling:
- 6 cups thinly sliced, peeled tart apples (such as Granny Smith)
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon lemon juice
- 2 tablespoons all-purpose flour
For the Crumb Topping:
- 3/4 cup all-purpose flour
- 3/4 cup packed light brown sugar
- 1/2 cup old-fashioned rolled oats
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, cold and cut into cubes
To Serve:
- Vanilla ice cream or whipped cream (optional)
- Ground cinnamon for dusting
How Much Time Will You Need?
Getting this pie ready takes about 45 minutes of active prep time, plus 50-60 minutes to bake. Then, let it cool for at least 2 hours so the filling sets nicely. So, plan for around 4 hours from start to finish, including baking and cooling.
Step-by-Step Instructions:
1. Prepare the Pie Crust:
In a medium bowl, whisk together flour and salt. Cut the cold butter into the flour using a pastry cutter or your fingers until you get coarse crumbs. Slowly add ice water, a tablespoon at a time, stirring gently until the dough just comes together. Form the dough into a ball, flatten it into a disk, wrap it in plastic, and chill in the fridge for at least 30 minutes.
2. Preheat Oven and Prepare the Apples:
Heat your oven to 375°F (190°C). In a large bowl, toss the sliced apples with lemon juice to keep them fresh and add a bit of tartness. Mix in granulated sugar, brown sugar, cinnamon, nutmeg, and flour, making sure the apples are coated evenly.
3. Make the Crumb Topping:
In a separate medium bowl, combine flour, brown sugar, oats, cinnamon, and salt. Add cold butter cubes and mix using a pastry cutter or your fingers until the mixture forms large crumbs.
4. Assemble the Pie:
Roll out the chilled dough on a lightly floured surface to fit a 9-inch pie pan. Transfer the dough to the pan and trim the edges, leaving about 1/2 inch hanging over the rim. Pour the apple filling evenly into the crust. Sprinkle the crumb topping over the apples. Fold the extra crust edges gently over the crumb topping, pressing and crimping for a decorative finish.
5. Bake the Pie:
Place your pie on a baking sheet to catch any drips and bake for 50-60 minutes until the crumb topping is golden and the apples filling bubbles up around the edges. If the crust edges brown too quickly, cover them loosely with foil to prevent burning.
6. Cool and Serve:
Take the pie out of the oven and let it cool for at least 2 hours. This resting time lets the filling thicken so your slices hold together. Serve warm or at room temperature with a scoop of vanilla ice cream or whipped cream, and sprinkle a bit of cinnamon on top for an extra cozy touch.
Can I Use Frozen Apples for the Pie Filling?
Yes, but make sure to thaw and drain them well before using. Frozen apples tend to release extra moisture, so draining helps prevent a soggy pie.
How Should I Store Leftover Dutch Apple Pie?
Store leftovers covered at room temperature for up to 2 days or in the refrigerator for up to 4 days. Reheat gently in the oven or enjoy cold with ice cream.
Can I Make the Pie Ahead of Time?
Absolutely! Prepare the assembled pie and refrigerate it for up to 24 hours before baking. Just add a few extra minutes to the baking time if baking cold from the fridge.
What Can I Substitute for Rolled Oats in the Crumb Topping?
If you don’t have oats, try using finely chopped nuts or extra flour mixed with brown sugar for a similar crunchy texture.
