The first time I asked about a Dutch Apple pie, I was almost laughed out of the restaurant. I’d been a chef for years and had never heard of Dutch apples. The waitress laughed hysterically when I asked where I could buy Dutch apples. The pie is called Dutch because it originated in the Netherlands. The crumble topping became an American tradition.
Dutch Apple pie is identical to regular apple pie except the topping. While most apple pies have a flaky or lattice top crust, the Dutch apple is topped with crumbles made primarily of brown sugar and flour. Some bakers interchangeably refer to this scrumptious dessert as Apple Crisp, but that’s normally made in a pan and not in a pie plate.
The apples going into this pie are entirely up to you. We all have different preferences. Some bakers claim the baked apples should be firm to the bite. I personally want the apples to be soft and not firm, which is why I always recommend McIntosh for apple pies. If you’re looking for a more traditional pie with firm apples, try Cortland, Pink Lady, or Honeycrisp, depending on what’s available in your area.
What You’ll Need
Basic Ingredients
- Apples large
- Granulated sugar
- Light brown sugar
- All-purpose flour
- Lemon juice
- Ground cinnamon
- Nutmeg
- Butter (frozen)
Utensils & Equipment
- Large mixing bowl
- Medium mixing bowl
- Small mixing bowl
- Wire whisk or fork
- Wire cooling rack
- Vegetable peeler or knife
- Apple corer
- 9″ deep dish pie plate
This recipe calls for a pre-made pie crust , which is a definite time-saver. This allows you leave the rolling pin in the drawer, and just focus on that infamous apple filling. If you want to make your own crust from scratch, try our Flaky Homemade Pie Crust Recipe. If you haven’t used a store-bought crust before, be sure to read the instructions on the box. The crust should sit at room temperature for at least 20 minutes before using.
Classic Dutch Apple Pie Recipe
Utensils & Equipment
- 1 large mixing bowl
- 1 medium mixing bowl
- 1 small bowl
- 1 wire whisk
- 1 wire cooling rack
- 1 vegetable peeler or knife
- 1 apple corer
- 1 9-inch deep dish pie plate
- 1 pastry cutter optional
Ingredients List
Filling
- 6 apples large
- 1/4 cup granulated sugar
- 1/4 cup light brown sugar
- 3 Tbsp all-purpose flour
- 2 Tbsp lemon juice
- 1 tsp ground cinnamon
- 1/2 tsp nutmeg
Crumb Topping
- 3/4 cup all-purpose flour
- 3/4 cup light brown sugar packed tightly
- 5 Tbsp butter preferably frozen
- 1/2 tsp ground cinnamon
Instructions
Preheat Oven
- Preheat the oven to 400℉.
- Place a sheet of aluminum foil on the bottom rack, directly under where you'll be placing the pie. This is to catch any juices that seep from the pie while baking.
Prepare The Crust
- Place the crust in the pie plate as directed on the box.
- Crimp the edge of the crust to create a scalloped edge.
Prepare The Filling
- Core and peel the apples. Cut some of the slices into smaller pieces to help fill any voids when assembling the pie.
- In a small mixing bowl thoroughly mix together the brown sugar, granulated sugar, cinnamon and nutmeg.
- In a large mixing bowl, toss the apples in the lemon juice then sprinkle the dry mixture over the apples.
- Toss the apples until well coated with the sugar/spice mix. It's best to use your hands to toss the apples but a spoon will work almost as well.
- Pour the apples into the crust. Use the smaller pieces to fill any voids around the edge or between slices.
Prepare The Topping
- I usually use the same bowl for the apples and the topping to reduce the number of bowls needing to be cleaned. Either reuse the same bowl or grab a clean medium mixing bowl for the topping.
- Cut the 5 Tbsp of butter into five separate pieces then cut each piece into quarters.
- In the mixing bowl add the cubed butter, flour, brown sugar, and cinnamon.
- Mix well with pastry cutter or a fork until crumbles start to form. Do not use your hands to mix the topping because your body heat will melt the butter.
- Topping is properly mixed when the crumbles resemble granola.
- Sprinkle or spoon the topping over the apple mixture. Press the topping into the apples.
Bake
- Bake at 400℉ for 50 – 55 minutes.
- Pie is done when topping is dark golden brown and starts to bubble.
Cool Down
- Place on wire cooling rack and allow to cool for at least 3 hours.
- If you cut the pie before is completely cool, the slices will be messy and runny.