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Dutch Apple Crumble Pie Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 63 reviews
  • Author: Mia
  • 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 recipe features a flaky homemade pie crust, a perfectly cooked apple filling with a blend of Granny Smith, Honeycrisp, and Golden Delicious apples, and a golden, buttery crumble topping. The filling is gently cooked on the stovetop to develop flavor and tenderness before being baked with the crumble for a deliciously textured pie. A true classic with a hint of warm spices and a crackling topping that pairs beautifully with vanilla ice cream.

Ingredients

Scale

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 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

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 table salt)
  • 3/4 cup (1 1/2 sticks) butter, melted

Instructions

  1. Choose your apples: Select a mix of about 11 large apples totaling 5 pounds, such as Granny Smith, Honeycrisp, and Golden Delicious, for optimal flavor.
  2. Prepare lemon zest and juice: Use a microplane to grate 1/4 teaspoon lemon zest into a 12-inch high-sided skillet with heat off, then add 2 tablespoons lemon juice to prevent browning and enhance flavor.
  3. Peel and slice apples: Peel each apple individually with a potato peeler, slice into 1/8 inch pieces, and add to the pan, stirring occasionally to coat with lemon juice so apples don’t brown.
  4. Cook apple filling: Place skillet over medium heat and add brown sugar, granulated sugar, flour, kosher salt, cinnamon, nutmeg, and cardamom if using. Stir gently to combine without breaking apples. Cover and cook for 20 minutes, stirring every 3 minutes; add water as needed if sticking. Apples should be tender yet firm.
  5. Add vanilla: Remove from heat and stir in 1 teaspoon vanilla extract.
  6. Cool the filling: Transfer filling with juices to a pan and cool completely in the fridge or freezer for about 30 minutes.
  7. Prepare pie crust: Roll out dough into a 9-inch pie dish, fold edges underneath, and crimp. Chill in fridge or freezer for 30 minutes for a flaky crust.
  8. Preheat oven: Place a baking sheet or pizza stone in the center rack and preheat to 425°F (220°C) for at least 20-30 minutes.
  9. Make crumble topping: In a medium bowl, whisk together flour, white sugar, brown sugar, and salt. Pour melted butter over dry ingredients and mix gently to form a wet sandy mixture with clumps. Chill until ready to use.
  10. Assemble pie: Spread chilled apple filling into the chilled pie shell, scraping in all juices. Top with about 1-2 cups of crumble, enough to cover the apples but not piled on. Reserve remaining crumble chilled.
  11. Bake initial stage: Place pie on hot baking sheet in oven and bake at 425°F for 15 minutes until crust edges lightly brown.
  12. Lower oven temperature: Reduce heat to 350°F (175°C) without removing pie and bake an additional 10 minutes.
  13. Add remaining crumble: Remove pie briefly and sprinkle remaining crumble on top. Use foil or a pie shield to cover edges of crust to prevent burning while leaving center exposed.
  14. Bake until golden: Return pie to oven and bake at 350°F for 25-35 minutes until crust edges are brown and crumble is golden. Remove shield and bake 5-10 minutes longer if deeper browning is desired.
  15. Cool completely: Cool pie on a wire rack for about 4 hours to allow filling to set properly and prevent soggy crumble.
  16. Serve: Slice and serve, ideally with vanilla ice cream and optional caramel sauce for extra decadence.
  17. Storage: Keep pie covered at room temperature up to 2 days; refrigerate after that. See notes for freezing instructions.

Notes

  • This Dutch Apple Pie delivers exceptional apple flavor with a buttery crust, tender filling, and crisp, golden buttery crumble topping.
  • The cooked apple filling ensures perfect texture that won’t turn mushy when baked.
  • Chilling both the filling and crust helps maintain flakiness and structure during baking.
  • Foil or a pie shield prevents crust edges from burning during the long bake time.
  • Allow the pie to cool fully for optimal filling texture and to keep the crumble crunchy.
  • For freezing, wrap the cooled pie tightly in plastic wrap and foil. Freeze up to 2 months. Thaw overnight in the fridge before serving.
  • Use a mix of tart and sweet apples for balanced flavor and texture.

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

Find it online: https://mealsbymia.com/dutch-apple-crumble-pie-recipe/