By Becky Hardin
Published Oct 19, 2023
This Dutch Apple Pie recipe has a flakey pie crust, warm apple filling, and a sweet, buttery crumble topping. Made completely from scratch, this warm and cozy apple crumb pie is sure to wow holiday guests. And don’t worry, it’s easier to make than it seems!
What’s in this Dutch Apple Pie Recipe?
Turn traditional apple pie on its head with this fun and easy apple crumb pie recipe! Swap that top crust for a rich salty and sweet crumble!
- All-Purpose Flour: Gives structure to the pie crust and topping, and helps thicken the filling.
- Sugar: Granulated sugar sweetens the crust and the filling, while brown sugar sweetens the topping.
- Kosher Salt: Enhances the natural flavor of the crust and the crumb topping.
- Unsalted Butter: Makes the crust and crumb tender.
- Shortening: Helps the crust hold its shape.
- Ice Water: Adds moisture and keeps the butter from melting before the crust is baked.
- Ground Cinnamon : Adds a warm, spiced flavor to the topping.
- Apples: I like a mixture of a few different kinds, like Honeycrisp, Braeburn, and Granny Smith.
- Lemon Juice: Keeps the apples from browning.
Pro Tip: You can leave the skins on the apples for more color.
Variations on Apple Crumb Pie
This Dutch apple pie can be made with any kind of apples you’d like to use. For a tart filling, opt for Granny Smith, Northern Spy, Cortland, or Gravenstein. For a sweeter filling, go for Honeycrisp, Jonagold, Fuji, or Golden Delicious.
The main difference is the topping. Traditional apple pie has a top crust, while Dutch apple pie has a crumb topping.
That’s totally up to personal preference! I peeled mine, but you could leave the skin on if you prefer.
I like to core, peel, and cut my apples into thin slices. I think this gives a nice appearance and helps them cook through evenly.
There’s no need to cook the apples before adding them to this pie, but you certainly can if you like a more caramelized flavor.
I find that this recipe bakes up well as written. However, if you notice your crust is turning out soggy, try brushing the crust with a beaten egg before adding the filling or pre-baking the crust just long enough to firm it up (not brown it) before adding the filling.
Nope! It’ll keep well at room temperature for up to 2 days.
How to Store and Reheat
Store leftover Dutch apple pie covered with plastic wrap or aluminum foil at room temperature for up to 2 days, or in the refrigerator for up to 4 days. Enjoy cold, at room temperature, or gently warmed in the microwave.
How to Freeze
Freeze Dutch apple pie with crumb topping whole, or cut into individual slices, tightly wrapped in 2 layers of plastic wrap and 1 layer of aluminum foil, for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
Serve this apple crumb pie with a scoop of vanilla or pumpkin pie cream and a dollop of whipped cream (or try pumpkin spice whipped cream !). For a sweet-and-savory take, melt a slice of cheddar cheese on top.
Enjoy a slice with some caramel apple cider , an apple crisp macchiato , caramel apple sangria , caramel apple hot toddies , or an apple butter old fashioned .
Ingredients1x2x3x
For the Crust
- ▢ 1¼ cups all-purpose flour 150 grams
- ▢ 1 teaspoon granulated sugar 4 grams
- ▢ ½ teaspoon kosher salt
- ▢ ¼ cup unsalted butter 57 grams, cold and cut into small cubes (½ stick)
- ▢ ¼ cup vegetable shortening 46 grams, cold and cut into cubes (¼ stick – can be larger than the butter)
- ▢ ¼ cup ice water 57 grams
For the Topping
- ▢ 1 cup all-purpose flour 120 grams
- ▢ ⅔ cup packed brown sugar 138 grams
- ▢ ½ teaspoon ground cinnamon
- ▢ ⅛ teaspoon kosher salt
- ▢ ½ cup unsalted butter 113 grams, cold and cut into small cubes (1 stick)
For the Filling
- ▢ 6 large apples sliced, cored, and peeled (8 cups)
- ▢ ½ cup granulated sugar 100 grams
- ▢ ¼ cup all-purpose flour 30 grams
- ▢ 1 tablespoon lemon juice 14 grams
Video
Instructions
For the Crust
- In a large bowl, whisk the flour, sugar, and salt together. 1¼ cups all-purpose flour, 1 teaspoon granulated sugar, ½ teaspoon kosher salt
- Add in the butter and shortening, and use a pastry cutter or two forks to combine the ingredients until the butter and shortening are pea-sized pieces or smaller. ¼ cup unsalted butter, ¼ cup vegetable shortening
- Add in 2 tablespoons of the water and stir until combined. Add the remaining tablespoons, one at a time, until the dough is crumbly, but begins to come together. ¼ cup ice water
- Use your hands to gently knead the dough a few times until it comes together.
- Turn the dough out onto a piece of plastic wrap and form it into a disc. Wrap tightly and refrigerate for 1 hour.
- On a floured work surface, roll the chilled pie crust into a 12-inch circle. Transfer it to the pie plate and trim off any excess. Fold the edge of the crust under and use your finger and thumb to shape the crust. Refrigerate while you prepare the filling.
- Preheat the oven to 400°F. Arrange the oven rack to be on the lowest setting closest to the bottom of the oven.
For the Topping
- In a medium bowl, whisk the flour, brown sugar, cinnamon, and salt together. 1 cup all-purpose flour, ⅔ cup packed brown sugar, ½ teaspoon ground cinnamon, ⅛ teaspoon kosher salt
- Add in the butter and using a pastry cutter or two forks, cut the butter into the flour until crumbly. The largest butter pieces should be the size of a pea. Place in the refrigerator. ½ cup unsalted butter
For the Filling
- In a large bowl, toss the apples, sugar, flour, and lemon juice until well combined. 6 large apples, ½ cup granulated sugar, ¼ cup all-purpose flour, 1 tablespoon lemon juice
For Assembly
- Spoon the filling into the chilled crust. Top evenly with the crumble topping. If the crumble wants to fall off the top of the crust, gently press it down onto the apples.
- Bake for 1 hour. Check at 45 minutes. If the crumble is browning too quickly, cover it loosely with foil.
- Let the pie cool completely before slicing and serving.
Equipment
- Kitchen Scale (optional)
- Rolling Pin
- Pie Pan
Becky’s Tips
- For the best flavor, choose several different varieties of apples. The different flavor notes of each apple variety combines for a spectacular pie!
- You can leave the skins on the apples for more color.
- If you’re worried about a soggy bottom, you can brush the pie crust with egg or pre-bake it for a few minutes.
Nutrition information is automatically calculated, so should only be used as an approximation.
More Apple Dessert Recipes We Love
- Easy Apple Crisp
- Apple Cake
- Apple Pie Bars
- Salted Caramel Apple Pie
- Apple Dumplings
- Apple Cinnamon Rolls
- Apple Cobbler
- Apple Bundt Cake
- Apple Cinnamon Bread
- Baked Apples
- Browse all Apple Desserts and Recipes !
Dutch Apple Pie Recipe
Equipment
- Kitchen Scale (optional)
- Rolling Pin
- Pie Pan
Ingredients
For the Crust
- 1¼ cups all-purpose flour 150 grams
- 1 teaspoon granulated sugar 4 grams
- ½ teaspoon kosher salt
- ¼ cup unsalted butter 57 grams, cold and cut into small cubes (½ stick)
- ¼ cup vegetable shortening 46 grams, cold and cut into cubes (¼ stick – can be larger than the butter)
- ¼ cup ice water 57 grams
For the Topping
- 1 cup all-purpose flour 120 grams
- ⅔ cup packed brown sugar 138 grams
- ½ teaspoon ground cinnamon
- ⅛ teaspoon kosher salt
- ½ cup unsalted butter 113 grams, cold and cut into small cubes (1 stick)
For the Filling
- 6 large apples sliced, cored, and peeled (8 cups)
- ½ cup granulated sugar 100 grams
- ¼ cup all-purpose flour 30 grams
- 1 tablespoon lemon juice 14 grams
Instructions
For the Crust
- In a large bowl, whisk the flour, sugar, and salt together. 1¼ cups all-purpose flour, 1 teaspoon granulated sugar, ½ teaspoon kosher salt
- Add in the butter and shortening, and use a pastry cutter or two forks to combine the ingredients until the butter and shortening are pea-sized pieces or smaller. ¼ cup unsalted butter, ¼ cup vegetable shortening
- Add in 2 tablespoons of the water and stir until combined. Add the remaining tablespoons, one at a time, until the dough is crumbly, but begins to come together. ¼ cup ice water
- Use your hands to gently knead the dough a few times until it comes together.
- Turn the dough out onto a piece of plastic wrap and form it into a disc. Wrap tightly and refrigerate for 1 hour.
- On a floured work surface, roll the chilled pie crust into a 12-inch circle. Transfer it to the pie plate and trim off any excess. Fold the edge of the crust under and use your finger and thumb to shape the crust. Refrigerate while you prepare the filling.
- Preheat the oven to 400°F. Arrange the oven rack to be on the lowest setting closest to the bottom of the oven.
For the Topping
- In a medium bowl, whisk the flour, brown sugar, cinnamon, and salt together. 1 cup all-purpose flour, ⅔ cup packed brown sugar, ½ teaspoon ground cinnamon, ⅛ teaspoon kosher salt
- Add in the butter and using a pastry cutter or two forks, cut the butter into the flour until crumbly. The largest butter pieces should be the size of a pea. Place in the refrigerator. ½ cup unsalted butter
For the Filling
- In a large bowl, toss the apples, sugar, flour, and lemon juice until well combined. 6 large apples, ½ cup granulated sugar, ¼ cup all-purpose flour, 1 tablespoon lemon juice
For Assembly
- Spoon the filling into the chilled crust. Top evenly with the crumble topping. If the crumble wants to fall off the top of the crust, gently press it down onto the apples.
- Bake for 1 hour. Check at 45 minutes. If the crumble is browning too quickly, cover it loosely with foil.
- Let the pie cool completely before slicing and serving.
Video
Notes
- For the best flavor, choose several different varieties of apples. The different flavor notes of each apple variety combines for a spectacular pie!
- You can leave the skins on the apples for more color.
- If you’re worried about a soggy bottom, you can brush the pie crust with egg or pre-bake it for a few minutes.
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
