I’m thrilled to share my Homemade Dutch Apple Pie, built on a fresh flaky crust with tender Granny Smith and Pink Lady slices and oodles of buttery crumb topping that hides a little secret.

Jump to Recipe

I keep coming back to this Homemade Dutch Apple Pie because the way textures collide is addicting. I start with simple all purpose flour for a crust that flakes in the oven, then pile in tart Granny Smith and sweet Pink Lady apples so each forkful has tension and relief.

The oodles of butter crumb topping browns into little shards of crunch that somehow stay crisp under warm fruit. And yeah, if you type Dutch Apple Pie Recipe Easy you’ll find imitators, but this one hides a couple of sloppy little hacks I picked up that turn an ordinary pie into something you actually look forward to.

Ingredients

Print Recipe (No Advertisments)

tart, firm apples add bright sour flavor, good fiber and vitamin C
sweeter, crisp apples add balanced sweetness, natural sugars and fiber
rich, fatty butter makes crust flaky and topping tender, lots of saturated fat
gives structure, mostly carbs, little protein, not much fiber though
deep caramel sweetness, adds moisture, mostly simple carbs and calories
thickens juices to glossy filling, almost pure starch, neutral taste
warm, aromatic spice that makes pie feel cozy, some antioxidants too
lemon juice brightens flavor and slows browning, tiny boost of vitamin C

Ingredient Quantities

1 1/4 cups (150 g) all purpose flour (for crust)

1 tbsp granulated sugar (crust)

1/2 tsp fine salt (crust)

1 stick (8 tbsp, 113 g) cold unsalted butter, cubed (crust)

3 to 4 tbsp ice cold water

3 large Granny Smith apples (about 1 1/2 lb)

3 large Pink Lady apples (about 1 1/2 lb)

3/4 cup (150 g) granulated sugar (filling)

1/4 cup (50 g) packed light brown sugar (filling)

3 tbsp cornstarch (or 1/4 cup all purpose flour) (filling)

1 tsp ground cinnamon (filling)

1/4 tsp ground nutmeg (filling)

1/8 tsp fine salt (filling)

2 tsp fresh lemon juice

1 tsp vanilla extract

2 tbsp unsalted butter, cut into small pieces (for filling)

1 cup (125 g) all purpose flour (crumb topping)

1 cup (220 g) packed light brown sugar (crumb topping)

1 tsp ground cinnamon (crumb topping)

1/2 tsp fine salt (crumb topping)

12 tbsp (1 1/2 sticks, 170 g) cold unsalted butter, cubed (crumb topping, yes lots of butter)

1 large egg + 1 tbsp milk (optional, for brushing crust edges)

How to Make this

Print Recipe (No Advertisments)

1. Make the crust: in a bowl combine 1 1/4 cups (150 g) all purpose flour, 1 tbsp granulated sugar and 1/2 tsp fine salt; cut in 1 stick (8 tbsp, 113 g) cold unsalted butter, cubed, with a pastry cutter or your fingers until pieces are pea size; sprinkle 3 to 4 tbsp ice cold water, toss gently until dough just holds together; form a disk, wrap and chill at least 30 minutes. Tip: keep everything cold, you can grate the butter or pulse in a food processor to save time.

2. While dough chills, prep the apples: peel, core and slice 3 large Granny Smith and 3 large Pink Lady apples into about 1/4 inch slices; toss in a large bowl with 3/4 cup (150 g) granulated sugar, 1/4 cup (50 g) packed light brown sugar, 3 tbsp cornstarch or 1/4 cup all purpose flour, 1 tsp ground cinnamon, 1/4 tsp ground nutmeg, 1/8 tsp fine salt, 2 tsp fresh lemon juice and 1 tsp vanilla extract; let sit 10 to 15 minutes to macerate.

3. Make the crumb topping: stir 1 cup (125 g) all purpose flour, 1 cup (220 g) packed light brown sugar, 1 tsp ground cinnamon and 1/2 tsp fine salt; cut in 12 tbsp (1 1/2 sticks, 170 g) cold unsalted butter, cubed, until mixture forms coarse crumbs; you can pulse in a food processor for a faster, more even crumb.

4. Preheat oven to 375°F (190°C). Roll chilled dough on a lightly floured surface to a 12 inch circle and fit into a 9 inch pie plate, trim and crimp the edges; if you want a glossy edge, beat 1 large egg with 1 tbsp milk and brush the rim lightly right before baking. Chill the filled crust 10 minutes if your kitchen is warm.

5. Assemble the pie: pile the apple mixture into the prepared crust and dot the top with 2 tbsp unsalted butter, cut into small pieces; mound the crumb topping evenly over the apples but dont press it flat.

6. Place the pie on a rimmed baking sheet to catch any drips and bake at 375°F (190°C) for about 50 to 60 minutes, until the crumb is deep golden brown and the filling is bubbling in the center; if the topping browns too quickly, tent loosely with foil for the last 10 to 15 minutes.

7. Let the pie cool on a wire rack for at least 2 hours so the filling can set, otherwise the slices will run; you can chill it longer for cleaner slices, but warm is best with ice cream.

8. Serve warm or room temperature with vanilla ice cream or whipped cream. Leftovers keep covered in the fridge up to 4 days and reheat nicely in a low oven.

Equipment Needed

1. Large mixing bowl (for tossing the apples)
2. Medium bowl (for the crust and crumb mixes)
3. Pastry cutter or food processor (to cut in the butter)
4. Box grater (optional, to grate cold butter fast)
5. Rolling pin
6. 9-inch pie plate
7. Rimmed baking sheet (to catch any drips)
8. Sharp chef’s knife and a hand peeler or apple corer
9. Wire cooling rack
10. Measuring cups and spoons, kitchen scale, and a pastry brush (for the egg wash)

FAQ

Can I swap the apples or use just one kind? Yes, just try to balance tart and sweet apples so the filling is not flat. Granny Smith give tartness and Pink Lady add sweetness and crunch. If you only use one kind pick a firm baking apple, like Honeycrisp or Braeburn, and avoid very soft apples like McIntosh.

How do I stop the bottom crust from getting soggy? Toss the sliced apples with the cornstarch and sugar so excess juice is absorbed, prebake the crust for about 8 to 10 minutes until it is just set, and bake the pie on the lower oven rack so the bottom gets more direct heat. You can also brush the bottom with a light egg wash or sprinkle 1 to 2 tablespoons of fine breadcrumbs or ground nuts before adding the filling to act like a moisture barrier.

Do I have to use cornstarch or can I use flour? Cornstarch gives a clearer, silkier filling and needs less quantity, so it is the better choice here. Flour will work but the filling will look a bit cloudy and may be less thick when cooled. Tapioca works too if you prefer.

Can I make this pie ahead or freeze it? Yes. You can assemble the raw pie and freeze it for up to three months wrapped well. Bake from frozen but add about 15 to 25 minutes to the bake time and cover the topping with foil if it browns too fast. You can also bake it fully, cool, then wrap and freeze. Thaw overnight in the fridge before reheating.

How do I get the crumb topping really crisp and buttery? Keep the butter cold and cut it in until the mixture is like coarse crumbs with some pea sized bits, then chill the topping briefly before baking. Bake until the crumbs are deep golden, and if bits brown too fast, loosely tent with foil for the last few minutes. A sprinkle of turbinado or coarse sugar right before baking gives extra crunch.

How should I store and reheat leftovers? Store covered at room temperature for up to two days or in the fridge up to four days. To rewarm, put the slice or whole pie in a 350 F oven for 15 to 20 minutes, that refreshes the crust and warms the filling without making it soggy. Let it cool a bit after baking, the filling firms up as it cools.

Dutch Apple Pie Recipe Substitutions and Variations

All purpose flour (crust): use pastry flour, same weight (150 g) for a more tender, flaky crust, or if you only have whole wheat swap up to half the AP with whole wheat and add 1–2 tbsp extra ice water, crust will be nuttier but still good.
Cold unsalted butter (crust): swap 1:1 with chilled lard or vegetable shortening, lard gives the flakiest crust, shortening keeps it tender but the flavor is milder, or do half butter half shortening if you want butter taste but better lift.
Cornstarch (filling): replace with instant tapioca or tapioca starch 1:1 for a clear glossy filling and slightly chewier bite, or use 1/4 cup all purpose flour if thats all you have but the filling will be a bit cloudier and thicker.
Apples: if you dont have Pink Lady use Honeycrisp, Gala or Jonagold; if no Granny Smith use Braeburn or Northern Spy, keep the mix of tart + sweet and use about the same total weight (roughly 3 lbs combined).

Pro Tips

– Keep everything cold and work fast. Grate the butter or pulse it in a food processor for both the crust and the crumb, then pop the mixture back in the fridge for a few minutes before you roll or sprinkle it. Cold butter = flaky crust and better, chunkier crumbs, so don’t let the butter soften.

– If your apples are extra juicy add another tablespoon of cornstarch, not flour, and toss very gently. Cornstarch gives a clearer, silkier filling, flour can make it a bit gummy. Also try to slice evenly so pieces cook at the same rate, even if it’s a little tedious.

– Mound the crumb lightly, dont press it down, that keeps it crunchy. If the top browns too fast tent loose foil for the last 10 to 15 minutes and always bake the pie on a rimmed sheet to catch drips — saves a messy oven and a panic clean-up.

– Resist the urge to slice right away. Let the pie sit at least two hours so the filling sets, or chill it for cleaner slices. Warm is best with ice cream but if you want crisp crumb again, reheat slices briefly in a 325°F oven.

Dutch Apple Pie Recipe

Recipe by Louise Nightin

0.0 from 0 votes

I’m thrilled to share my Homemade Dutch Apple Pie, built on a fresh flaky crust with tender Granny Smith and Pink Lady slices and oodles of buttery crumb topping that hides a little secret.

Servings

servings

Calories

730

kcal

Equipment: 1. Large mixing bowl (for tossing the apples)
2. Medium bowl (for the crust and crumb mixes)
3. Pastry cutter or food processor (to cut in the butter)
4. Box grater (optional, to grate cold butter fast)
5. Rolling pin
6. 9-inch pie plate
7. Rimmed baking sheet (to catch any drips)
8. Sharp chef’s knife and a hand peeler or apple corer
9. Wire cooling rack
10. Measuring cups and spoons, kitchen scale, and a pastry brush (for the egg wash)

Ingredients

1 1/4 cups (150 g) all purpose flour (for crust)
1 tbsp granulated sugar (crust)
1/2 tsp fine salt (crust)
1 stick (8 tbsp, 113 g) cold unsalted butter, cubed (crust)
3 to 4 tbsp ice cold water
3 large Granny Smith apples (about 1 1/2 lb)
3 large Pink Lady apples (about 1 1/2 lb)
3/4 cup (150 g) granulated sugar (filling)
1/4 cup (50 g) packed light brown sugar (filling)
3 tbsp cornstarch (or 1/4 cup all purpose flour) (filling)
1 tsp ground cinnamon (filling)
1/4 tsp ground nutmeg (filling)
1/8 tsp fine salt (filling)
2 tsp fresh lemon juice
1 tsp vanilla extract
2 tbsp unsalted butter, cut into small pieces (for filling)
1 cup (125 g) all purpose flour (crumb topping)
1 cup (220 g) packed light brown sugar (crumb topping)
1 tsp ground cinnamon (crumb topping)
1/2 tsp fine salt (crumb topping)
12 tbsp (1 1/2 sticks, 170 g) cold unsalted butter, cubed (crumb topping, yes lots of butter)
1 large egg + 1 tbsp milk (optional, for brushing crust edges)

Directions

Make the crust: in a bowl combine 1 1/4 cups (150 g) all purpose flour, 1 tbsp granulated sugar and 1/2 tsp fine salt; cut in 1 stick (8 tbsp, 113 g) cold unsalted butter, cubed, with a pastry cutter or your fingers until pieces are pea size; sprinkle 3 to 4 tbsp ice cold water, toss gently until dough just holds together; form a disk, wrap and chill at least 30 minutes. Tip: keep everything cold, you can grate the butter or pulse in a food processor to save time.
While dough chills, prep the apples: peel, core and slice 3 large Granny Smith and 3 large Pink Lady apples into about 1/4 inch slices; toss in a large bowl with 3/4 cup (150 g) granulated sugar, 1/4 cup (50 g) packed light brown sugar, 3 tbsp cornstarch or 1/4 cup all purpose flour, 1 tsp ground cinnamon, 1/4 tsp ground nutmeg, 1/8 tsp fine salt, 2 tsp fresh lemon juice and 1 tsp vanilla extract; let sit 10 to 15 minutes to macerate.
Make the crumb topping: stir 1 cup (125 g) all purpose flour, 1 cup (220 g) packed light brown sugar, 1 tsp ground cinnamon and 1/2 tsp fine salt; cut in 12 tbsp (1 1/2 sticks, 170 g) cold unsalted butter, cubed, until mixture forms coarse crumbs; you can pulse in a food processor for a faster, more even crumb.
Preheat oven to 375°F (190°C). Roll chilled dough on a lightly floured surface to a 12 inch circle and fit into a 9 inch pie plate, trim and crimp the edges; if you want a glossy edge, beat 1 large egg with 1 tbsp milk and brush the rim lightly right before baking. Chill the filled crust 10 minutes if your kitchen is warm.
Assemble the pie: pile the apple mixture into the prepared crust and dot the top with 2 tbsp unsalted butter, cut into small pieces; mound the crumb topping evenly over the apples but dont press it flat.
Place the pie on a rimmed baking sheet to catch any drips and bake at 375°F (190°C) for about 50 to 60 minutes, until the crumb is deep golden brown and the filling is bubbling in the center; if the topping browns too quickly, tent loosely with foil for the last 10 to 15 minutes.
Let the pie cool on a wire rack for at least 2 hours so the filling can set, otherwise the slices will run; you can chill it longer for cleaner slices, but warm is best with ice cream.
Serve warm or room temperature with vanilla ice cream or whipped cream. Leftovers keep covered in the fridge up to 4 days and reheat nicely in a low oven.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.