The Best Dutch Apple Pie Recipe (2024)

A Dutch apple pie with a perfectly cooked apple filling, flaky crust, and tons of crumble topping. Apple pie meets apple crisp for the best of both worlds. The quintessential fall dessert and the epitome of pie perfection!

The Best Dutch Apple Pie Recipe (1)

Apple picking has begun, and my pie-loving heart is so happy! It is no secret that I love sky-high pies with all kinds of buttery crusts, crumbles, and streusel toppings. This recipe’s topping is so incredible it now outranks one from a favorite local bakery.

Of course this boasts aflaky, buttery base, soft and sweetened apples, a creamy filling, and thosecrumbs! Oh, those crumbs! It’s truly a pie lover’s dream and I am so excited to share it with you!

What Makes it “Dutch”?

The unique crumb topping of butter, sugar, and flour is what sets this dessert apart.

Whiletraditional apple pieboasts a regular double crust (a crust on the bottom and a crust on top), a Dutch apple pie has a regular bottom crust, but a crumble topping.

Dutch apple pie has been recorded in recipe books as far back as the early 1500s, but eventually, it made its way to the northeastern U.S., where it is sometimes called Pennsylvania Dutch Apple Pie.

Why This is the BEST Dutch Apple Pie Recipe

  • The best crust plus a foolproof method for blind baking gifts you a fantastic base on which to build the actual pie filling and topping.
  • A combination of apples creates an amazing complexity in terms of both flavor and texture.
  • Cooking the apple pie filling ensures that the apples won’t be too raw when the pie is finished, and also that all of the moisture is cooked out, eliminating a runny filling when the pie is sliced.
  • The crumble topping is NOT skimpy! I love a hearty crumb topping and this pie is completely covered.
  • Many components, plus the entire pie, can be made ahead!
The Best Dutch Apple Pie Recipe (2)

The Pie Crust

For this pie, I use none other than my all-time favorite, hands-down best everfoolproof pie crust recipe. It uses an ingredient that surprises most people (vodka!), which creates less gluten development that using all water, and the alcohol vaporizes in the oven, which makes for a wonderfully flaky crust.

You’ll also see that I use my favorite method forblind baking the pie crust. This involves rolling out the crust and lining the pie plate immediately, then letting it chill for a couple of hours. Then, you’ll cover the pie dough with foil and fill it up the whole way with sugar, then do a partial bake in the oven, keeping it covered and weighted the entire time.

I was blown away the first time I tried this method and have used it exclusively since; it creates the most perfectly blind-baked crust!

The Apple Pie Filling

The Best Apples to Use

I prefer a mix ofsweet and tartapples and recommend McIntosh and Granny Smith for this pie.

The Best Dutch Apple Pie Recipe (3)

If you cannot find McIntosh apples, the following are good substitutes:

  • Honeycrisp
  • Cortland
  • Empire
  • Pink Lady

If you are working with mostly tart apples, you may want to add additional sugar.

This Dutch Apple pie recipe calls for you to peel, core, and quarter a total of nine apples – which may look like a lot! However, we are going to be cooking these down before baking, which helps us keep the bottom of the crust flaky and strong enough to hold the delicious filling and crumb!

To prepare the apples, you will peel them, quarter them, core them, and then slice them crosswise into ¼-inch slices (shorter slices make for cleaner slices of pie!)

I like to use thisswivel peeler, but if you do a ton of apple baking, you may want to invest in a tabletopapple peeler.

We Cook the Filling!

Unlike a regular apple pie, where you toss fresh apples with sugar and spices then pile into the crust, the apple filling for a Dutch apple pie is first cooked on the stovetop with butter, sugar, and seasonings.

This accomplishes two important things:

  • Cooking the apples first ensures that the moisture is cooked out prior to baking, which ensures a less runny filling (the worst when you bake a pie!).
  • Doing this means that the pie doesn’t need a long baking time, just long enough to brown the crumble topping and not have it burn or overcook.

The Crumble Topping

I LOVE this crumb topping! It does not skimp on coverage and is just absolutely delicious. You simply whisk together flour, brown sugar, and white sugar, then stir in melted butter. It makes the BEST crumbs!

If you like extra crunch in your crumb topping, you could add about ¾ cup of chopped walnuts or pecans.

What Pie Pan to Use

First and foremost, you want to be sure you have aquality pie plate. Glass is great for fruit pies, as you can see exactly what your crust is up to!

I use and recommend a classic glass 9-inchPyrex pie dish.

How to Make the Pie, Step-by-Step

A quick overview of how you will make and assemble this delicious pie!

  1. Make the Crust:I have a lot of detail you can read about the crust on the page for thefoolproof pie crustand very detailed instructions forblind baking the pie cruston that dedicated page, as well, though you will still find full instructions for both below.
  2. Make the Filling:The sliced apples get tossed with sugar, cinnamon, and salt, and are sauteed in butter until the begin to soften. The cooked apples are transferred to a colander set over a bowl to drain. Once drained, the apples are added to the partially-baked pie crust.
    The Best Dutch Apple Pie Recipe (4)
  3. Cook the Juices:The reserved juice from the drained apples is combined with heavy cream in the pot and boiled until thickened. The mixture is then drizzled over the apples in the pie dish.
    The Best Dutch Apple Pie Recipe (5)
  4. Make the Crumble Topping:You mix together the flour and sugars, then stir in melted butter until everything is melted and holds together clumps. Sprinkle the crumb mixture evenly over the top of the pie.
    The Best Dutch Apple Pie Recipe (6)

    The Best Dutch Apple Pie Recipe (7)
  5. BAKE!The pie only needs about 10 to 20 minutes in the oven since the filling is already cooked. We’re just looking to brown the topping and get that filling nice and bubbly.
  6. Cool and Serve:The pie will set up best if you hold off slicing it until it has cooled to room temperature, usually at least 2 hours.

Dutch Apple Pie Prep Tips + Make-Ahead Notes

This is an amazing recipe, butquick it is not. Buckle up for some kitchen time when you decide to make this. There is quite a bit of inactive and baking time, but if you plan to make it start-to-finish all at once then plan onat least 4 hoursof time for this apple pie.

I promise those four hours go by quickly when your kitchen smells this good! However, I know that time can be hard to find, so here are sometips for getting ahead:

  • The crust here can be made ahead of time, wrapped tightly in plastic wrap, and refrigerated for up to 2 days. It can also be wrapped tightly and put inside of a freezer bag, and stored in the freezer for up to 3 months. Transfer to the refrigerator to thaw overnight before proceeding with the recipe.
  • The crumble topping can be made up to 2 days in advance, covered, and refrigerated until ready to use.
  • The pie can be baked, cooled, then stored at room temperature (tented loosely with foil) up to 1 day in advance. You can reheat briefly (10 minutes) at 375 degrees for a fresh-tasting pie.

Suggestions for Serving

If you ask me, pie is great every which way… warm, room temperature, chilled – any time!

This Dutch Apple pie is phenomenal fresh, right after it’s cooled, and you just HAVE to have it with a big scoop ofvanilla ice cream. Or whip up a quick batch ofhomemade whipped creamto dollop on top, OR drizzle withsalted caramel sauce!

Though it likely won’t last long enough, leftovers will keep well for up to 2 days at room temperature lightly covered with foil.

The Best Dutch Apple Pie Recipe (8)

Looking for more apple pies? I’ve got you covered!

  • Dutch Apple Pie Bars
  • Apple Hand Pies
  • Salted Caramel Apple Pie
  • Caramel Apple Cheesecake Pie
  • Classic Apple Pie
  • Maple-Apple Crumble Pie

If you make this Dutch apple pie recipe and love it, remember to stop back and give it a 5-star rating – it helps others find the recipe!❤️️

The Best Dutch Apple Pie Recipe (9)

Dutch Apple Pie Recipe

Yield: 8 servings

Prep Time: 40 minutes mins

Cook Time: 1 hour hr

Resting time: 2 hours hrs

Total Time: 1 hour hr 40 minutes mins

A Dutch apple pie with a perfectly cooked apple filling and tons of crumble topping. The perfect fall dessert!

4.95 (96 ratings)

Print Pin Rate

Ingredients

Pie Crust

  • cups (162 g) all-purpose flour, divided
  • 1 tablespoon granulated sugar
  • ½ teaspoon salt
  • 6 tablespoons (85 g) cold unsalted butter, cut into ¼-inch slices
  • ¼ cup (46 g) vegetable shortening, chilled, cut into 2 pieces
  • 2 tablespoons ice water
  • 2 tablespoons vodka, chilled

Apple Filling

  • 5 large Granny Smith apples, about 2½ pounds
  • 4 large McIntosh apples, about 2 pounds
  • ¼ cup (50 g) granulated sugar
  • ½ teaspoon ground cinnamon
  • Pinch of salt
  • 2 tablespoons (28 g) unsalted butter
  • ½ cup (120 ml) heavy cream

Streusel Topping

  • cups (162 g) all-purpose flour
  • cup (71 g) light brown sugar
  • cup (66 g) granulated sugar
  • 7 tablespoons (99 g) unsalted butter, melted

Instructions

  • Make the Pie Crust: Process ¾ cups of the flour, the sugar, and salt together in a food processor until combined, about 2 one-second pulses. Add the butter and shortening and process until a homogenous dough just starts to collect in uneven clumps, about 7 to 10 seconds (the dough will resemble cottage cheese curds with some very small pieces of butter remaining, but there should be no uncoated flour). Scrape down the sides and bottom of the bowl with a rubber spatula and redistribute the dough evenly around the bowl. Add the remaining ½ cup flour and pulse until the mixture is evenly distributed around the bowl and the mass of dough has been broken up, 4 to 6 quick pulses. Empty the mixture into a medium bowl.

  • Sprinkle the vodka and water over the mixture. With a rubber spatula, use a folding motion to mix, pressing down on the dough until it is slightly tacky and sticks together. Turn the dough out onto a lightly floured work surface and bring it together with your hands, pressing it into a 6-inch round. Lightly flour the top and gently and quickly roll it out to a 13-inch circle, picking it up and doing a quarter turn after every couple of rolls to keep it from sticking.

  • Transfer the dough to a 9-inch pie plate and gently press it into the bottom and up the sides. Trim the dough to 1 inch beyond the lip of the pie plate, then tuck it under itself so it is flush with the edge of the pie plate. Flute the edges or press with the tines of a fork, then refrigerate the dough-lined plate for at least 2 hours.

  • Blind Bake the Pie Crust: Preheat oven to 350 degrees F. Line the chilled pie dough with aluminum foil and use granulated sugar to fill the whole pie plate. Bake for 40 minutes; remove the foil and sugar and place the crust on a wire rack while you make the filling.

  • Increase the oven temperature to 425 degrees F.

  • Make the Apple Filling: Peel, quarter, and core the apples; slice each quarter crosswise into pieces ¼ inch thick. Toss the apples, sugar, cinnamon, and salt in a large bowl to combine. Heat the butter in a large Dutch oven (or pot) over high heat until foaming subsides; add the apples and toss to coat. Reduce the hat to medium-high and cook, covered, stirring occasionally, until the Granny Smith apple slices are tender and the McIntosh apple slices are softened and beginning to break down, about 10 minutes.

  • Set a large colander over a large bowl; transfer the cooked apples to the colander. Shake the colander and toss the apples to drain off as much juice as possible. Bring the drained juice and the cream to a boil in the now-empty Dutch oven over high heat; cook, stirring occasionally, until thickened and a wooden spoon leaves a trail in the mixture, about 5 minutes. Transfer the apples to the prebaked pie shell; pour the reduced juice mixture over and smooth with a rubber spatula.

  • Make the Streusel Topping: Combine the flour and sugars in a medium bowl; drizzle with the melted butter and toss with a fork until evenly moistened and the mixture forms many large chunks with pea-sized pieces mixed throughout. Sprinkle the streusel evenly over the pie filling.

  • Bake the Pie: Set the pie plate on a baking sheet and bake until the streusel topping is deep golden brown, 10 to 20 minutes. Cool on a wire rack to room temperature and serve.

Notes

  • Crust:Use the included crust or myall-butter pie crust.
  • Make Crust by Hand: If you do not have a food processor, use this method to make the pie dough: In a large bowl, whisk together the flour, sugar and salt. Scatter the shortening and butter over the dry ingredients and, using a pastry blender or your fingers, work the fat into the flour mixture until it looks like coarse sand. Then sprinkle the water over the mixture and use a fork to incorporate until it is evenly moistened and the dough will hold together when pinched between your fingers.
  • Equipment:Pie plate / Food processor / Peeler / Colander
  • Apples: A mix of sweet and tart apples is recommended, but any combination of apples will work!
  • Serving Suggestions: Top the pie with Cinnamon Ice Cream,homemade whipped cream, or a drizzle of salted caramel sauce!
  • Make-Ahead: The pie crust dough can be refrigerated for up to 4 days or frozen for up to 3 months. The par-baked pie crust can be cooled, wrapped in plastic, and refrigerated for 1 day or frozen for up to 3 months. The baked pie can be cooled completely, then refrigerated for 1 day prior to serving.
  • Storage: You can store leftovers, covered, in the refrigerator for up to 3 days.
  • Freezing Instructions: You can freeze the unbaked pie by wrapping it in plastic wrap, then in foil, and placing it in a freezer bag.
  • Recipe adapted from Cook’s Illustrated.

Nutritional values are based on one serving

Calories: 603kcal, Carbohydrates: 83g, Protein: 5g, Fat: 29g, Saturated Fat: 16g, Cholesterol: 69mg, Sodium: 163mg, Potassium: 284mg, Fiber: 6g, Sugar: 46g, Vitamin A: 900IU, Vitamin C: 9.4mg, Calcium: 43mg, Iron: 2.1mg

Did you make this recipe?

Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!

Author: Michelle

Course: Dessert

Cuisine: American

[Photography byDee of One Sarcastic Baker]

The Best Dutch Apple Pie Recipe (2024)

FAQs

What are the crumbs made of on a Dutch apple pie? ›

Make Crumb Topping – using your hands, form pea-sized crumbles from flour, brown and granulated sugar, cinnamon, salt, and butter then add pecans. Assemble and Bake – pour the apple filling over the bottom crust, smooth out the top and cover with crumb topping. Bake at 375˚F for 55 minutes.

What are the three best apples for apple pie? ›

The best apples for making apple pie
  • Braeburn. This apple is a descendant of Granny Smith, but slightly sweeter. ...
  • Cortland. ...
  • Crispin (Mutsu). ...
  • Golden Delicious. ...
  • Granny Smith. ...
  • Honeycrisp. ...
  • Jonagold or Jonathan. ...
  • Northern Spy.
Oct 8, 2021

What's the difference between a Dutch apple pie and a regular apple pie? ›

What Makes it “Dutch”? The unique crumb topping of butter, sugar, and flour is what sets this dessert apart. While traditional apple pie boasts a regular double crust (a crust on the bottom and a crust on top), a Dutch apple pie has a regular bottom crust, but a crumble topping.

Should I bake a pie crust before filling? ›

You do not need to pre-bake a pie crust for an apple pie or any baked fruit pie really, but we do freeze the dough to help it stay put. Pre-baking the pie crust is only required when making a custard pie OR when making a fresh fruit pie. you should probably get: Pie weights are super helpful to have for pre-baking.

Why is my Dutch apple pie runny? ›

Allow your pie to bake for the entire recommended period.

People often pull their pie too soon out of fear that it will burn. This leads to runny pie because it prevents the filling from thickening. Check the recommended cooking time, and set a timer. Don't use the brownness of your pie crust to judge if it is done.

What is the number one apple for pie? ›

Granny Smith apples are considered by many to be the "pie apples." They are known for their snappy tartness and ability to maintain their shape and texture when cooked. These are, no doubt, a terrific choice for apple pie — especially when combined with a sweeter, softer apple like Braeberns or Crispins.

Are Paula Red apples good for apple pie? ›

Its firm flesh makes Paula Red a good fresh eating and cooking apple, especially good for a delicious, naturally pink applesauce and for pie making. It is an early season apple ripening in late August, and like most early apples, Paula Red does not keep for too long.

What is the sweetest apple for baking? ›

Honeycrisp (Sweet)

They're extra juicy and very crisp with a honey-sweet flavor that translates wonderfully into baked goods. AND they are the star of the show in my Honeycrisp apple sangria.

What type of pie pan is best for apple pie? ›

The Bottom Line

Glass pie pans are the way to go for the best pies, but it doesn't mean you can't bake pies in ceramic, steel, or aluminum pans, too. It just might take a little longer to get the flakiest crust in these other types of pans.

Does Dutch apple pie need to be refrigerated? ›

COOL the pie in room temperature on a baking sheet before cutting and serving. Cooling time is about 45 minutes for a warm pie or 2 hours for cooler pie. Cover unused BAKED pie portions with foil wrap and store for up to 2 days at room temperature or up to 4 days when refrigerated.

What is the healthiest pie? ›

But the apple pie takes the cake when it comes to fiber and potassium, and it has less added sugar. So what's a pie aficionado to do? Well, if you want to consume fewer calories, go for the pumpkin—it almost always has fewer because of the single crust. You could also take a sliver of both pies.

How do you keep a Dutch apple pie fresh? ›

If you happen to have leftovers, there's no need to fret—homemade Dutch Apple Pie will keep well when stored at room temperature for up to two days. If you're in a warm climate, we'd recommend storing your pie in the fridge instead.

What is the difference between French and Dutch apple pie? ›

Dutch Apple pie is an apple pie topped with a buttered-sugar crumb topping. A French Apple pie has a filling of apples nixed with raisins, covered with a top crust and hard canfectioners' glaze.

Should I soak apples before making pie? ›

Some experts will tell you to par-cook apples before filling a pie by pouring boiling water over cut apples and soaking them for 10 minutes. Others say to roast them to reduce water content. Still, others say to let cut apples sit for 30-40 minutes to drain natural juices.

What is apple crumble topping made of? ›

Combine sugar, flour, cinnamon, nutmeg, and salt in a mixing bowl. Mix well using an electric mixer. Add butter pieces and mix until mixture is crumbly; sprinkle evenly over apples.

What is crumble topping made of? ›

As its name suggests, crumb topping is a dessert topping. It's a simple mixture of butter, sugar, and flour, and is typically used to top pies or muffins prior to baking for a crunchy, sweet contrast.

What is apple crumb made of? ›

Apple Crumble Recipe Ingredients

All-purpose flour and almond flour – The almond flour adds extra richness to the topping, while the all-purpose flour keeps it light and crisp. Whole rolled oats – Because to me, nothing says fall like oats, nuts, and apples. Walnuts – For crunch!

What is crumble crust made of? ›

Directions. Stir together crushed cookies or crackers, sugar, and (if used) salt in a medium bowl until well combined. Stir in 3 Tbsp. melted butter, adding additional butter, 1 Tbsp.

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