There’s something genuinely comforting about a Dutch Apple Crumble Pie Recipe that just can’t be beaten. When I first tried this recipe, I was blown away by how the sweet, tender apple filling melds perfectly with that buttery, crunchy crumble topping. It’s the kind of dessert that feels like a warm hug on a chilly day and instantly fills the kitchen with the best aromas of cinnamon, nutmeg, and vanilla.
This Dutch Apple Crumble Pie Recipe works beautifully for family gatherings, holiday dinners, or even a cozy weekend treat. What I love most is how approachable it is—you don’t have to be an expert baker to get this right, and you’ll find the step-by-step process makes it doable and even fun. Trust me, once you make it, this pie will be a staple you’ll want to come back to again and again!
Why You’ll Love This Recipe
- Perfect Texture Balance: The soft, tender apple filling contrasts beautifully with the crisp buttery crumble topping every time.
- Flavor-Packed Filling: Using a mix of apples and warming spices creates a rich, complex flavor profile that feels like homemade magic.
- Beginner-Friendly Steps: Even if you’ve never made pie before, the detailed instructions make this recipe approachable and satisfying.
- Long-Time Favorite: My family goes crazy for this pie, making it a go-to for special occasions and casual get-togethers alike.
Ingredients You’ll Need
Each ingredient in this Dutch Apple Crumble Pie Recipe plays a key role in making it shine. From fresh apples to the blend of spices and sugars in the crumble, the combination is thoughtfully balanced for both flavor and texture. Let me share a few tips on picking and prepping these ingredients so your pie turns out perfect.
- Homemade pie crust: A single sheet of homemade dough gives the best flaky base—store-bought is fine in a pinch, but homemade makes all the difference.
- Lemon zest and juice: Just a little lemon zest and juice help brighten the apples and keep them from browning.
- Apples: Go for a mix like Granny Smith, Honeycrisp, and Golden Delicious for the perfect balance of tartness and sweetness.
- Brown sugar: Adds a deep, caramel flavor—packed brown sugar works best here for rich sweetness.
- Granulated sugar: Provides the right amount of sweetness without overpowering the apple’s natural flavors.
- All-purpose flour: Used in the filling and crumble to thicken the juices and bind the topping.
- Kosher salt: Just a touch brings out all the flavors without tasting salty.
- Cinnamon, nutmeg, and cardamom: The cozy spices that make this pie smell heavenly.
- Vanilla extract: Adds warmth and rounds out the apple filling beautifully.
- Butter: Melted butter helps create the crunchy, golden crumble topping you’ll love picking off the top.
Variations
One of the things I adore about this Dutch Apple Crumble Pie Recipe is how flexible it is. I often tweak it just a little depending on the season or what I have on hand. Feel free to experiment—this recipe welcomes your personal touches!
- Spice it up: Adding a pinch of ground ginger or cloves gives the pie a bit more warmth and depth, which I like in cooler months.
- Salted caramel twist: Drizzle some caramel sauce over the apples before topping with crumble for a decadent upgrade my family absolutely loves.
- Gluten-free: You can substitute gluten-free flour blends in both the crust and crumble with great results—just check your flour blends for baking instructions.
- Apple-only or mixed fruits: While apples are star here, I’ve sometimes added a handful of diced pears or cranberries to create a tart, seasonal spin.
How to Make Dutch Apple Crumble Pie Recipe
Step 1: Prep Your Apples with Care
You start by choosing and prepping your apples—5 pounds of them, ideally a mix of Granny Smith for tartness, Honeycrisp for crunch, and Golden Delicious for sweetness. I peel and slice one apple at a time, adding each directly to the lemon juice to prevent browning. Trust me, this small step helps keep your filling bright and fresh-looking.
Step 2: Cook the Filling Gently
Transfer your sliced apples into a skillet (heat off) and add lemon zest, juices, sugars, flour, salt, and your spice blend. Then cook over medium heat, covered, stirring every few minutes for about 20 minutes until your apples are tender but still hold their shape. This is key—overcooking here will lead to mushy filling and an unappetizing pie. I always taste as I go to find that perfect “al dente” point. If the apples start sticking, add a tablespoon of water, but don’t overdo it.
Step 3: Chill Filling and Prepare Crust
Once your filling is cooked, stir in vanilla, then spread it out on a tray to cool completely—pop it in the fridge or freezer for quicker cooling. Meanwhile, roll out your pie dough and place it in your 9-inch pie dish. Folding and crimping those edges by hand is so rewarding, and chilling the crust before baking helps keep it flaky and crisp. I keep mine in the fridge or freezer for about 30 minutes while prepping the crumble.
Step 4: Make the Dreamy Sugar Crumble Topping
Mix your dry ingredients for the crumble—flour, sugars, and salt—and pour melted butter in. Stir gently until you get a wet, sandy mixture with some chunky bits. I try hard not to just eat the crumble by the spoonful here—it’s that good! Chill it in the fridge until ready to assemble and bake.
Step 5: Assemble and Bake to Perfection
With your filling and crust chilled, scoop the filling into the pie shell, scraping every bit of that caramelized apple goodness in. Then top with part of the crumble to cover the apples (but don’t pile it on!). Bake at 425°F for 15 minutes on a preheated baking sheet or pizza stone for a flaky crust start. Lower the temp to 350°F for 10 minutes before adding the remaining crumble and loosely shielding the edges with foil to prevent burning. Finish baking for 25-35 minutes until the topping is golden and your crust edges are lovely and browned. Patience is key here—let the pie cool completely for about 4 hours; it’s hard but worth it to avoid a soggy crumble and lava-hot filling.
Pro Tips for Making Dutch Apple Crumble Pie Recipe
- Use a Mix of Apples: Combining tart and sweet apples creates a more complex and balanced flavor profile in your filling.
- Don’t Skip Cooling: Chilling your filling and crust separately ensures the crust stays flaky and the filling sets properly.
- Watch Your Oven Temp: Preheat your baking surface well to get that beautiful, crisp bottom crust every time.
- Protect Crust Edges: Use foil shields or a pie crust protector to prevent burning while baking longer at lower temps.
How to Serve Dutch Apple Crumble Pie Recipe
Garnishes
I usually top each slice with a big scoop of vanilla ice cream—my husband insists it’s criminal otherwise! A drizzle of caramel sauce or a sprinkle of cinnamon sugar adds an extra touch of indulgence. Crushed toasted pecans sprinkled on top also bring a lovely nutty crunch that complements the crumb topping.
Side Dishes
This pie pairs beautifully with a dollop of whipped cream or a simple cup of fresh coffee or chai tea. If you want to make a full dessert spread, fresh fruit salad or a crisp green salad with citrus vinaigrette helps balance the richness.
Creative Ways to Present
For special occasions, I sometimes serve this pie in mini ramekins for individual portions with a crumble topping crispier than ever. Another fun idea is to layer apple filling and crumble in mason jars for a rustic take that looks adorable and also makes serving a breeze!
Make Ahead and Storage
Storing Leftovers
I like to keep leftovers at room temperature for up to two days, covered loosely with foil or plastic wrap. After that, moving the pie to the fridge helps keep the crumble topping from getting soggy. Just bring it to room temp again before serving.
Freezing
This Dutch Apple Crumble Pie Recipe freezes beautifully, especially when wrapped tightly in plastic wrap and then foil. I usually freeze it unbaked after assembling or fully baked. Just thaw overnight in the fridge and reheat gently in the oven before serving to revive that fresh-baked magic.
Reheating
To reheat slices, I pop them in a 350°F oven for about 10-15 minutes until warmed through and the crumble topping is crisp again. Avoid microwaving if you want to keep that wonderful texture intact.
FAQs
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Can I use store-bought pie crust for this Dutch Apple Crumble Pie Recipe?
Absolutely! While homemade pie crust gives the best flavor and flakiness, you can use a good quality store-bought crust if you’re short on time. Just be sure to chill it well before baking to help keep it flaky and prevent shrinking.
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How do I prevent my pie crust edges from burning?
Using a foil shield or pie crust protector is a great way to shield the edges from over-browning during the longer baking times. You can also keep an eye on the crust and tent foil over the edges partway through baking if needed.
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Can I prepare the apple filling a day ahead?
Yes! Preparing the filling a day in advance can actually deepen the flavors. Just cool it completely and cover tightly in the refrigerator until you’re ready to assemble and bake your pie.
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What is the best way to slice apples thinly for this recipe?
I like peeling and slicing one apple at a time using a sharp knife or an apple peeler/slicer to get even thin slices, about 1/8 inch thick. Adding them immediately to lemon juice prevents browning and keeps them fresh and vibrant.
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How long should I let the Dutch Apple Crumble Pie cool before serving?
Patience is key here! Let your pie cool on a wire rack for around 4 hours at room temperature. This cooling period allows the filling to set properly and prevents the crumble topping from getting soggy when sliced and served.
Final Thoughts
Honestly, this Dutch Apple Crumble Pie Recipe is one of those treasures that quickly became a family favorite in my home. I love how it balances the sweet, spiced apples with the rich, crisp crumble topping every single time. Whether you’re a pie pro or baking this for the first time, I’m confident you’ll enjoy the process and, most importantly, the delicious results. Give it a try and see how this pie turns your kitchen into a cozy gathering place filled with wonderful memories.
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Dutch Apple Crumble Pie Recipe
- Prep Time: 45 minutes
- Cook Time: 80 minutes
- Total Time: 5 hours 40 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Dutch Apple Crumble Pie combines a flaky, buttery homemade pie crust with a perfectly cooked apple filling, enhanced by lemon zest and warm spices. Topped with a golden, crispy sugar crumble, this pie offers a delightful balance of tender apples and crunchy topping, making it an irresistible dessert perfect for any occasion.
Ingredients
Pie Crust
- 1 homemade single pie crust (1 sheet of pie dough)
Apple Filling
- 1/4 teaspoon lemon zest
- Juice from half a lemon (2 tablespoons)
- 5 pounds apples (a mix of Granny Smith, Honeycrisp, and Golden Delicious), peeled, cored, and sliced 1/8 inch thick
- 1/2 cup packed brown sugar
- 1/2 cup granulated sugar
- 1/3 cup all-purpose flour
- 1/2 teaspoon kosher salt
- 1 1/2 teaspoons cinnamon
- 3/4 teaspoon nutmeg
- 1/2 teaspoon cardamom (optional)
- 1 teaspoon vanilla extract
Sugar Crumble Topping
- 1 1/2 cups all-purpose flour
- 1/3 cup granulated sugar
- 3/4 cup packed brown sugar
- 1/2 teaspoon kosher salt (use less if using table salt)
- 3/4 cup (1 1/2 sticks) unsalted butter, melted
Instructions
- Choose and Prepare Apples: Select 5 pounds of apples using a mix like Granny Smith, Honeycrisp, and Golden Delicious for balanced flavor. Peel, core, and slice the apples into 1/8-inch pieces, working apple by apple to prevent browning. Toss the apple slices occasionally with lemon juice to keep fresh.
- Make the Filling: In a 12-inch high-sided skillet (heat off), zest 1/4 teaspoon lemon peel. Add 2 tablespoons lemon juice. Add the prepared apple slices. Stir in 1/2 cup packed brown sugar, 1/2 cup granulated sugar, 1/3 cup flour, 1/2 teaspoon kosher salt, 1 1/2 teaspoons cinnamon, 3/4 teaspoon nutmeg, and 1/2 teaspoon cardamom if using. Stir gently to combine without breaking the apples.
- Cook the Apples: Place the pan over medium heat. Cover with a lid and cook for 20 minutes, stirring every 3 minutes to prevent sticking and ensure even cooking. Add water sparingly if apples start to stick. Apples should be fork-tender but still hold their shape. Remove from heat and stir in 1 teaspoon vanilla extract.
- Cool the Filling: Transfer the apple filling along with the pan juices to a pan with a lip (like a half sheet pan). Spread evenly to edges. Cool completely in the fridge or freezer (about 30 minutes in freezer) until chilled.
- Prepare the Pie Crust: Roll out the pie dough and fit it into a 9-inch pie dish. Trim, fold, and crimp edges. Chill in fridge or freezer for about 30 minutes to ensure flakiness.
- Preheat Oven and Prepare Baking Surface: Place a baking sheet or pizza stone in the center rack of the oven and preheat to 425°F, allowing it to heat for 20-30 minutes to get very hot.
- Make the Sugar Crumble: In a medium bowl, whisk 1 1/2 cups flour, 1/3 cup granulated sugar, 3/4 cup packed brown sugar, and 1/2 teaspoon kosher salt together. Pour melted butter over dry ingredients and stir gently until a wet sandy mixture with some clumps forms. Chill crumble in fridge until ready to assemble.
- Assemble the Pie (First Layer): Remove chilled apple filling and pie crust from freezer. Use a rubber spatula to transfer all apple filling into the pie crust, spreading evenly to edges and scraping all the gooey juices. Break up about 1 to 2 cups of the sugar crumble topping into bite-size pieces and sprinkle just enough to cover the apples. Return remaining crumble to fridge.
- Bake the Pie – Stage One: Place pie on the preheated baking sheet and bake at 425°F for 15 minutes, until crust edges begin to turn light brown.
- Adjust Oven Temperature: Without removing the pie, reduce oven temperature to 350°F and continue baking for an additional 10 minutes.
- Assemble the Pie (Final Topping): Remove pie from oven briefly. Sprinkle the remaining chilled crumble evenly over the pie center, breaking up large pieces by hand. Cover the pie crust edges with a foil shield or prepared foil ring to prevent burning, leaving the center exposed.
- Bake the Pie – Stage Two: Return pie to oven on the baking sheet at 350°F. Bake for 25 to 35 minutes more, until crust edges are golden brown and crumble topping is lightly golden.
- Optional Browning: If desired, remove foil shield and bake another 5 to 10 minutes to deepen the crust and crumble browning.
- Cool the Pie: Remove pie from oven and cool completely on a wire rack for about 4 hours to allow filling to set and the crumble topping to stay crisp.
- Serve: Slice and serve, ideally with vanilla ice cream and optional caramel sauce for extra decadence.
- Storage: Store pie covered at room temperature up to 2 days, then transfer leftovers to the fridge. Refer to freezing notes for longer storage.
Notes
- This Dutch Apple Crumble Pie features the best apple flavor with a flaky crust, tender spiced cooked apple filling, and a golden, crunchy crumble topping.
- To prevent browning and enhance flavor, apples are peeled, sliced, and combined immediately with a small amount of lemon juice.
- Careful cooking on the stovetop softens apples fully, eliminating the need for further softening during baking.
- Chilling both filling and crust prior to baking ensures a flaky crust and well-set filling.
- Use of a foil shield or homemade foil ring prevents crust edge burning while the pie finishes baking.
- Patience in cooling is crucial—cutting too soon leads to watery filling and soggy topping.
- For a decadent serving, pair slices with vanilla ice cream and drizzle with caramel sauce.
- Store covered up to 2 days at room temperature, then refrigerate. The pie also freezes well when wrapped properly.
Nutrition
- Serving Size: 1 slice
- Calories: 574 kcal
- Sugar: 67 g
- Sodium: 434 mg
- Fat: 19 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 1 g
- Carbohydrates: 101 g
- Fiber: 7 g
- Protein: 4 g
- Cholesterol: 37 mg
