If you’re the kind of baker who loves warm cinnamon apples, a buttery crumb topping, and easy steps with big payoff, this Dutch apple pie recipe was made for you. It’s my go-to when I want something comforting but simple, especially after our annual apple-picking trip when I somehow come home with 20 apples and no real plan.
The best part? You don’t need to fuss with a top crust. Just pile on the sweet crumble, bake until golden, and slice into cozy fall perfection. This is my version of the best Dutch apple pie, and once you try it, I think you’ll be hooked too.
What Is Dutch Apple Pie?
Dutch apple pie is a spiced apple pie topped with a buttery streusel crumble instead of a traditional top crust. The result is a pie that’s soft in the center, crisp on top, and full of cozy fall flavor. It’s one of the easiest pies to make, and honestly, one of the most satisfying.
Why You’ll Love This Dutch Apple Pie Recipe
This is the dutch apple pie recipe easy enough for beginners, yet it tastes like something you’d proudly serve at Thanksgiving dinner. It’s also super flexible and bakes up beautifully in a standard pie dish.
Here’s why it’s a keeper:
- No fussy top crust
- Buttery crumble topping with cinnamon and brown sugar
- Soft, pre-cooked apples that melt in your mouth
- Easy to make ahead or freeze
- Just one pie crust needed
- It smells amazing while it bakes
Want to try the mini version? Check out my Mini Dutch Apple Pies. Or if you’re still in the mood for fall baking, you’ll also love my apple pie ring recipe and mini classic apple pies.
Ingredients You’ll Need
For the Pie Crust
- 1 pie crust (homemade pie crust or store-bought)
For the Apple Filling
- 1/3 cup butter
- 5 cups peeled and chopped apples
- 1 tablespoon lemon juice
- 1/3 cup sugar
- 3 tablespoons honey
- 3 tablespoons flour
- 1 tablespoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
For the Crumble Topping
- 3/4 cup flour
- 1/4 teaspoon salt
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 tablespoon cinnamon
- 1/3 cup butter, melted
How to Make Dutch Apple Pie (Step by Step)
1. Preheat and Prepare the Crust
Preheat your oven to 375°F. Roll out your pie crust and fit it into a 9-inch pie pan. Crimp the edges and pop the crust into the fridge while you make the filling.
2. Cook the Apple Filling
This is my favorite step and the key to perfect pie. Pre-cooking the apples gives you soft, flavorful filling without any risk of crunchy apples.
- In a skillet, melt the 1/3 cup butter over medium heat.
- Add apples and lemon juice. Cook for 5 minutes, stirring occasionally.
- Stir in sugar, honey, flour, cinnamon, nutmeg, salt, and vanilla.
- Cook for another 4 to 5 minutes until the apples are soft and the mixture is thick and saucy.
- Remove from heat and let cool slightly.
3. Make the Crumb Topping
In a bowl, combine flour, both sugars, salt, and cinnamon. Add the melted butter and mix until crumbly and evenly coated.
4. Assemble the Pie
Pour the apple filling into the chilled crust. Spread it out evenly, then sprinkle the crumb topping over the apples, covering the entire top.
5. Bake
Bake for 45 minutes, or until the crust is golden brown and the topping is crisp. If the top browns too quickly, lightly cover it with foil in the last 10 minutes.
Let cool for at least 30 minutes before slicing. It sets up more as it cools, but is also incredible served warm with vanilla ice cream.
Why I Always Cook the Apple Filling First
I’ve said it before and I’ll say it again. Pre-cooked apple filling is the secret to soft, flavorful apple pie. When you skip this step, you risk ending up with undercooked apples and watery filling.
Cooking the apples first:
- Guarantees a soft, spoonable filling
- Helps the sauce thicken perfectly
- Makes sure the spices and sweeteners soak into the apples
- Prevents a soggy crust
It only adds 10 extra minutes, and it’s 100% worth it every time.
How to Store and Serve Dutch Apple Pie
To store: Cover leftovers loosely with foil or plastic wrap. Store at room temp for 1 to 2 days, or in the fridge for up to 4 days.
To freeze: Let the pie cool completely, then wrap tightly in plastic wrap and foil. Freeze for up to 2 months. Reheat in a 300°F oven until warmed through.
To serve: Best warm or at room temp with whipped cream or vanilla ice cream. Also very good the next morning with coffee — no judgment.
FAQs: Simple Dutch Apple Pie Recipe
A regular apple pie has a top crust, while Dutch apple pie is topped with a crumbly streusel made with flour, sugar, cinnamon, and butter.
I love Honeycrisp, Granny Smith, or a combo of both. You want apples that hold their shape and give a nice balance of sweet and tart.
Nope. Since we’re pre-cooking the filling and baking for 45 minutes, the crust has plenty of time to bake fully.
Yes. This pie keeps really well and is even better the next day. You can also freeze it before or after baking.
Dutch Apple Pie Recipe
Ingredients
Method
- Preheat oven to 375°F. Roll out the crust and fit it into a 9-inch pie pan. Chill while you make the filling.
- Melt butter in a skillet. Add apples and lemon juice. Cook 5 minutes. Stir in remaining filling ingredients. Cook another 4 to 5 minutes.
- In a bowl, mix crumb topping ingredients until crumbly.
- Pour filling into crust, then top with the crumble mixture.
- Bake for 45 minutes, until crust is golden and topping is crisp. Cool before serving.
Notes
- Pre-cooking the apples guarantees soft, flavorful filling
- Pie can be frozen before or after baking
- Delicious warm with a scoop of vanilla ice cream
This cozy Dutch apple pie recipe is my idea of the perfect fall dessert. It’s easy to make, full of soft spiced apples, and topped with the best buttery crumble. Whether you’re baking it for the holidays or just trying to use up your apple haul like I was, this pie never disappoints.
Happy Fall baking!
