Dutch Apple Pie
Dutch apple pie, also known as apple crumb pie, has layers of sliced apples and a delicious crumb topping. It’s perfect for fall weather and Thanksgiving.
Welcome back, friends.
This fall weather is making me think of freshly baked pies.
Now that all the fall fruit is ready, we need to make some delicious pies. Apple pie is always a classic, but my family wanted to try a Dutch apple pie.
Dutch Apple Pie
It’s an apple pie with a delicious crumb topping. The crumb topping only uses a few ingredients, like flour, butter, and sugar, and it’s easy to make. It transforms a classic apple pie into a special treat.
The Dutch apple pie is also known as an apple crumb pie.
Dutch Apple Pie Ingredients
Here is my pie crust recipe if you would like to make your pie crust from scratch. There’s nothing like digging into a homemade pie crust with a flaky crust.
- a 9-inch unbaked pie crust
- a few medium-sized apples
- some granulated sugar
- cornstarch
- apple pie spice
- pure vanilla extract
Crumb Topping for Pie
This is really an apple pie recipe with a crumb topping. You only need three ingredients to make an amazing crumb topping for any pie.
- some unsalted butter
- granulated sugar
- all-purpose flour
How to Make Dutch Apple Pie
Preheat your oven to 375° F.
Make the apple pie filling:
Place the apple slices into a large mixing bowl.
Add the sugar, cornstarch, pie spice, and vanilla extract.
Toss the apples and sugar mixture to combine.
Roll out your pie crust and place it on a 9-inch pie plate.
Spoon in the filling and spread evenly into the crust. Trim any excess dough from the edges of your pie dish.
How to make the crumb topping:
Use a fork or pastry blender in another bowl to combine the softened butter, sugar, and flour until crumbly.
Spread the crumble mixture evenly over the apples.
Bake for 50-55 minutes or until the apple filling is tender and bubbly and the crumble topping is golden brown.
If desired, serve warm or cooled with whipped cream or vanilla ice cream.
What can I use instead of cornstarch to thicken apple pie filling?
If you don’t have cornstarch, you can substitute it with an equal amount of all-purpose flour. I sometimes prefer flour as my thickener.
What apples are best for making Dutch apple pie?
Use any variety of apples you like – I used Granny Smith and Gala apples for this recipe. They are perfectly tart and sweet and great for baking.
How do I prevent my pie crust from becoming soggy?
If you’re worried about your pie crust becoming soggy on the bottom while baking, you can par-bake your pie crust for 10-12 minutes at 350° F first.
What can I use instead of apple pie spice?
If you don’t have apple pie spice, you can use pumpkin pie spice or a mixture of 1.5 teaspoons cinnamon plus ¼ teaspoon each of nutmeg, ginger, or allspice.
Does Dutch apple pie need to be refrigerated?
It is best to store Dutch apple pie in the refrigerator, but you can store it up for two days in an airtight container at room temperature.
Can you freeze Dutch apple pie?
Yes, you can freeze Dutch apple pie for up to 3 months. Make sure to freeze it in an airtight container. Unthaw at room temperature. You can reheat it in the oven, which will taste like freshly baked pie.
What is the difference between Apple Crumb Pie and Dutch Apple Pie?
An apple crumb pie is the same as a Dutch apple pie. Both have tasty crumb toppings and sliced or diced apple pie filling with a pastry pie crust.
More fall pies you need to try
Dutch Apple Pie Recipe
Dutch Apple Pie
Dutch apple pie, also known as apple crumb pie, has layers of sliced apples and a delicious crumb topping. It's perfect for fall weather and Thanksgiving.
Ingredients
- Single 9-inch unbaked pie crust
For the filling:
- 7-8 medium sized apples (peeled, cored, and thinly sliced)
- ½ cup granulated sugar
- 2 tablespoons cornstarch
- 2 teaspoons apple pie spice
- 1 teaspoon pure vanilla extract
For the crumb topping:
- 6 tablespoons unsalted butter, softened
- ½ cup granulated sugar
- ¾ cup all-purpose flour
Instructions
- Preheat your oven to 375° F.
Make the filling:
- Place the apple slices into a large mixing bowl,
- Add the sugar, cornstarch, pie spice, and vanilla extract.
- Toss the apples and sugar mixture to combine.
- Roll out your pie crust and place it on a 9-inch pie plate.
- Spoon in the filling and spread evenly into the crust. Trim any excess dough from the edges of your pie dish.
Make the crumb topping:
- Use a fork or pastry blender in another bowl to combine the softened butter, sugar, and flour until crumbly.
- Spread the crumble mixture evenly over the apples.
- Bake for 50-55 minutes or until the apple filling is tender and bubbly and the crumble topping is golden brown.
- If desired, serve warm or cooled with whipped cream or vanilla ice cream.
Notes
- If you don’t have cornstarch, you can substitute it with an equal amount of all-purpose flour.
- Use any variety of apples you like – I used Granny Smith and Gala apples for this recipe. They are perfectly tart and sweet and great for baking.
- If you’re worried about your pie crust becoming soggy on the bottom while baking, you can par-bake your pie crust for 10-12 minutes at 350° F first.
- If you don’t have apple pie spice, you can use pumpkin pie spice or a mixture of 1.5 teaspoons cinnamon plus ¼ teaspoon each of nutmeg, ginger, or allspice.
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Happy fall baking, friends!