Dutch Apple Pie

Nov 11

Written by Amelia

My main criteria for a crumb topping pie is that it’s an aggressive crumb topping. I need almost equal parts crumb topping to gooey interior, so if that is also you then you are in for a treat — literally. This Gooey Dutch Apple Pie is made with tender Granny Smith apples simmered in a rich cinnamon brown sugar sauce, layered into a flaky homemade pie crust, and topped with a generous amount of buttery brown sugar crumble. It's everything you want in a classic apple crumb pie! So tell your friends and family that YOU’RE BRINGING THE PIE THIS THANKSGIVING / CHRISTMAS / WHATEVER HOLIDAY YOU CELEBRATE!!

About This Dutch Apple Pie

Unlike a traditional double-crust apple pie, Dutch apple pie features a sweet, buttery streusel topping. This homemade version takes things a step further with a thick, gooey apple filling made by precooking Granny Smith apples with butter, brown sugar, cinnamon, and flour. The result is a rich apple pie with exceptionally tender apples and a golden, crumbly topping.

Why You'll Love This Recipe

Extra Gooey Filling: A rich cinnamon brown sugar sauce coats every apple slice.
Tender Apples: Precooking the Granny Smith apples gives you more control over their texture.
Thick Crumb Topping: A generous layer of buttery brown sugar streusel adds sweetness and texture.
Homemade Flaky Crust: Made with both butter and shortening for a tender, flaky base.
Perfect for Holidays: A beautiful dessert for Thanksgiving, Christmas, and fall gatherings.

Ingredients You'll Need

For the Pie Crust

All-purpose flour
Salted butter
Vegetable shortening
Granulated sugar
Ice water

For the Apple Filling

Granny Smith apples
Light brown sugar
Granulated sugar
Salted butter
All-purpose flour
Fresh lemon juice
Ground cinnamon
Ground nutmeg
Vanilla extract
Kosher salt
Water

For the Brown Sugar Crumb Topping

All-purpose flour
Light brown sugar
Granulated sugar
Ground cinnamon
Kosher salt
Salted butter

How to Make Dutch Apple Pie

Start by preparing the homemade butter and shortening pie crust and refrigerating until chilled. Peel and slice the Granny Smith apples, then gently simmer them with butter, sugars, flour, lemon juice, and spices until very tender but still holding their shape. Allow the filling to cool completely while preparing the buttery brown sugar crumb topping. Spoon the apple filling into the chilled pie crust, generously cover with streusel, and bake until the topping and crust are golden brown. Cool completely before slicing and serving — overnight is best!

Tips for Success

Use Granny Smith Apples: Their firm structure helps them maintain their shape during precooking and baking. They also add more flavor and tartness that pairs nicely with the sweeter components of the pie.
Slice Apples Evenly: Aim for ¼-inch-thick slices to ensure even cooking.
Keep the Heat Gentle: Avoid vigorously boiling the apples, which can cause them to break down.
Precook Until Tender: Taste the apples before removing them from the stovetop to ensure they're your preferred texture.
Cool the Filling: Allow the cooked apples to cool completely before adding them to the chilled pie crust.
Chill the Crumb Topping: Refrigerating the streusel helps create distinct, buttery clusters.
Bake on the Lower Rack: This encourages the bottom crust to bake thoroughly.
Cool Before Slicing: Allow the filling to set completely for cleaner slices.

Frequently Asked Questions

What is the difference between Dutch apple pie and regular apple pie?
Traditional apple pie typically has a top pastry crust, while Dutch apple pie features a sweet, buttery streusel crumb topping made with flour, sugar, and butter.

What are the best apples for Dutch apple pie?
Granny Smith apples are an excellent choice because their tart flavor balances the sweet filling and they hold their shape well during cooking.

Do I need to cook the apples before baking?
Not for every apple pie, but this recipe uses precooked apples to control their tenderness and create a thick, gooey cinnamon brown sugar filling before baking.

Why isn't my Dutch apple pie bubbling?
Because the apples are precooked and the filling is already thickened with flour, you may not see the vigorous bubbling associated with pies made from raw apples. Focus on a thoroughly baked crust and golden crumb topping.

Can I make Dutch apple pie ahead of time?
Yes! Dutch apple pie is a great make-ahead dessert. Bake it a day or two before serving, cool completely, and refrigerate covered until ready to slice.

Does Dutch apple pie need to be refrigerated?
Yes. For this homemade apple pie, refrigerate leftovers in a covered container or tightly covered pie plate for up to 3–4 days.

Can I freeze Dutch apple pie?
Yes. Once completely cooled, wrap the baked pie tightly in plastic wrap and aluminum foil and freeze for up to 2–3 months for best quality. Thaw overnight in the refrigerator before serving.

What to Serve with Dutch Apple Pie

Vanilla bean ice cream
Freshly whipped cream
Homemade Salted Caramel Sauce
Warm vanilla custard
A hot cup of coffee or spiced apple cider

More Recipes You'll Love

Gooey Dutch Apple Pie aka Apple Pie with Crumb Topping

Yield: 8-10

Author: Amelia is NOT a Chef

Prep time: 45 MinCook time: 1 H & 40 MInactive time: 5 HourTotal time: 7 H & 25 M

A homemade Dutch apple pie with exceptionally tender Granny Smith apples in a rich, gooey cinnamon brown sugar filling, a buttery, flaky pie crust, and a thick golden brown crumb topping.

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Ingredients

Pie Crust (makes two)

1 stick (½ cup) cold salted butter, cut into chunks
½ cup cold vegetable shortening
2½ cups all-purpose flour, plus more for rolling
2 tablespoons granulated sugar
Ice water, as needed

Apple Filling

5 lbs Granny Smith apples, weighed before peeling and coring
¾ cup light brown sugar, packed
¼ cup granulated sugar
5 tablespoons salted butter
⅓ cup all-purpose flour
3 tablespoons fresh lemon juice
2 teaspoons ground cinnamon
¼ teaspoon ground nutmeg
2 teaspoons vanilla extract
¼ teaspoon kosher salt
2 tablespoons water, as needed

Brown Sugar Crumb Topping

1½ cups all-purpose flour
¾ cup light brown sugar, packed
¼ cup granulated sugar
1½ teaspoons ground cinnamon
½ teaspoon kosher salt
¾ cup (12 tablespoons) salted butter, melted

Instructions

Prepare Pie Crust

In a large mixing bowl, whisk together the flour and sugar. Cut in the cold butter and vegetable shortening until the mixture resembles coarse crumbs with some larger pieces of fat remaining.
Gradually add ice water, 1 tablespoon at a time, mixing gently until the dough just holds together.
Divide the dough into two discs, wrap tightly, and refrigerate for at least 1 hour.
Roll out enough dough to fit a 9-inch deep-dish pie plate. Transfer the dough to the plate, trim any excess, and crimp the edges.
Refrigerate the prepared pie crust for at least 30 minutes while preparing the filling.

Apple Filling

Peel, core, and slice the Granny Smith apples approximately ¼ inch thick, using a mandoline or sharp knife.
In a large Dutch oven, melt the salted butter over medium heat.
Add the sliced apples, brown sugar, granulated sugar, flour, lemon juice, cinnamon, nutmeg, and kosher salt. Gently stir to evenly coat the apples.
Cover and cook for approximately 20 minutes, stirring gently every couple of minutes. Adjust the heat as needed to maintain a gentle simmer rather than a vigorous boil.
Remove the lid and add approximately 2 tablespoons of water to loosen the thickened sauce and prevent sticking.
Continue cooking uncovered for approximately 15 minutes, stirring gently as needed, until the apples are very tender but still hold their shape.
Taste an apple slice to check the texture. The apples should be completely tender, with little to no resistance when bitten, but not falling apart.
Remove from the heat and gently stir in the vanilla extract.
Transfer the filling to a large, shallow dish or baking sheet and allow it to cool completely before assembling the pie.

Brown Sugar Crumb Topping

In a medium mixing bowl, whisk together the flour, brown sugar, granulated sugar, cinnamon, and kosher salt.
Pour in the melted salted butter and stir with a fork until thick, buttery crumbs form.
Refrigerate for 20–30 minutes to allow the mixture to firm up.
Break the crumb mixture into small-to-medium clusters before adding to the pie.

Assemble The Pie

Preheat the oven to 425°F and position a rack in the lower third of the oven.
Spoon the completely cooled apple filling into the chilled pie crust, spreading evenly.
Generously distribute the crumb topping over the apples, covering the filling completely.
Place the pie on a room-temperature, foil-lined rimmed metal baking sheet to catch any drips.

Bake

Bake at 425°F for 20–25 minutes.
Reduce the oven temperature to 350°F and continue baking for approximately 35–40 minutes, for a total baking time of around 60 minutes.
If the crumb topping or crust edges begin browning too quickly, loosely tent with aluminum foil.
The pie is finished when the crumb topping is golden brown and the exposed crust is golden and baked through. Because the apple filling is already precooked and thickened, vigorous bubbling is not necessary.

Cool & Serve

Remove the pie from the oven and place it on a wire rack.
Allow the pie to cool completely for at least 4 hours.
For the cleanest slices, refrigerate the pie before cutting.
Use a sharp serrated knife to gently saw through the thick crumb topping before cutting through the filling and crust.
Serve at room temperature or slightly warmed with vanilla ice cream or freshly whipped cream.

Notes

Apples: Use 100% Granny Smith apples for a tart flavor and slices that hold their shape during extended cooking.

Texture: The 35-minute stovetop cooking method produces exceptionally tender apples. Adjust the cooking time based on your preferred texture.

Flour: Adding the flour at the beginning allows it to incorporate while the apples are still firm, minimizing stirring later.

Heat: Maintain a gentle simmer rather than a vigorous boil to prevent the apples from breaking down.

Crumb Topping: This recipe intentionally uses a thick, generous layer of brown sugar crumble.

Baking: Your latest pie baked for 60 minutes on the lower rack in a ceramic pie plate, with a metal baking sheet underneath. The topping and exposed crust were golden brown.

Storage: Cover and refrigerate the pie for up to 3–4 days.