Sweet Dutch Apple Pie

When it comes to fall desserts, nothing beats a good apple pie. But let me tell you, Dutch apple pie takes everything you love about regular apple pie and makes it even better. Instead of that top crust that sometimes gets soggy or doesn’t brown right, you get this amazing crumbly topping that’s crispy and sweet.

I started making Dutch apple pie because my kids always complained about the top crust on regular pies. They’d scrape it off and just eat the filling. Now with this crumb topping, they clean their plates and ask for seconds. Plus, it’s actually easier to make than a traditional two-crust pie.

The best part? You can smell it baking from three rooms away. That buttery, cinnamon smell fills the whole house and makes everyone gather in the kitchen asking when it’ll be ready. Fair warning though – you might want to make two because this pie disappears fast.

What Kind of Apples Should I Use?

For Dutch apple pie, you’ll want to use apples that hold their shape well during baking and won’t turn to mush. Good choices include Granny Smith, Honeycrisp, Braeburn, or Jonagold – these varieties keep their texture and provide a nice balance of sweet and tart flavors. You can also mix different types of apples for more complex flavor, like combining tart Granny Smiths with sweeter Galas. Just avoid really soft apples like Red Delicious, as they tend to break down too much during the long baking time and can make your pie filling watery.

Options for Substitutions

This classic Dutch apple pie is pretty forgiving when it comes to swaps and substitutions:

• Pie crust: If making homemade crust feels like too much work, a store-bought refrigerated pie crust works perfectly fine. You can also use a graham cracker crust for a different twist, though it won’t be traditional.
• Apples: Mix and match your apple varieties! Granny Smith, Honeycrisp, Braeburn, or Jonagold all work great. Just avoid super soft apples like Red Delicious that turn mushy when baked.
• Brown sugar: You can substitute brown sugar with an equal amount of granulated sugar plus 1 tablespoon molasses per cup. Or use coconut sugar for a slightly different flavor profile.
• Cardamom: Since cardamom is optional and can be pricey, feel free to skip it or replace it with a pinch of ginger or allspice for warm spice notes.
• Lemon juice and zest: If you’re out of fresh lemons, bottled lemon juice works in a pinch. You can also use lime juice, though the flavor will be slightly different.
• Butter for crumb topping: Cold butter works too – just cut it into small pieces and mix it in with your fingers or a pastry cutter until it forms coarse crumbs.

Watch Out for These Mistakes While Baking

The biggest mistake with Dutch apple pie is using apples that turn to mush during baking – stick with firm varieties like Granny Smith, Honeycrisp, or Braeburn that hold their shape and won’t create a watery filling. Another common error is skipping the pre-baking step for your bottom crust, which can lead to a soggy bottom, so blind bake it for 10-12 minutes before adding the filling. Don’t forget to toss your sliced apples with the lemon juice right away to prevent browning, and make sure your crumb topping isn’t too wet – it should look like coarse sand and clump together when squeezed. Finally, cover the pie with foil if the topping starts browning too quickly, and always let it cool for at least 2 hours before slicing so the filling has time to set properly.

What to Serve With Dutch Apple Pie?

Dutch apple pie is perfect on its own, but a scoop of vanilla ice cream on top makes it even better – the cold, creamy texture is such a nice contrast to the warm, spiced apples and crunchy topping. You can also serve it with a dollop of freshly whipped cream or even a drizzle of caramel sauce if you’re feeling fancy. For a cozy fall dinner, I love serving this pie after a hearty meal like roast chicken or pork chops, since the sweet cinnamon and nutmeg flavors are the perfect way to end things. A hot cup of coffee or spiced cider alongside each slice makes it feel like the ultimate autumn dessert.

Storage Instructions

Keep Fresh: Your Dutch apple pie will stay delicious covered loosely with foil or plastic wrap at room temperature for up to 2 days. After that, pop it in the fridge where it’ll keep for up to 5 days. I actually think it tastes even better the next day when all those apple and spice flavors have had time to meld together!

Freeze: This pie freezes wonderfully for up to 3 months! You can freeze it whole (wrapped tightly in plastic wrap and foil) or cut it into individual slices first. I like to pre-slice mine so I can grab just one piece at a time for a quick dessert.

Warm Up: To bring back that fresh-baked taste, warm individual slices in the microwave for about 30 seconds, or pop the whole pie in a 350°F oven for 10-15 minutes. The crumb topping gets nice and crispy again, and it’s perfect with a scoop of vanilla ice cream!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3800-4200
• Protein: 25-30 g
• Fat: 150-170 g
• Carbohydrates: 630-700 g

Ingredients

For the crust:

• 1 single homemade pie dough (1 sheet)

For the apple layer:

• 1/4 tsp lemon zest
• 2 tbsp lemon juice (from 1/2 lemon)
• 5 lb apples (before peeling/coring)
• 1/2 cup packed brown sugar
• 1/2 cup granulated sugar
• 1/3 cup all-purpose flour
• 1/2 tsp kosher salt
• 1 1/2 tsp cinnamon
• 3/4 tsp nutmeg
• 1/2 tsp cardamom (optional)
• 1 tsp vanilla

For the crumble topping:

• 1 1/2 cups all-purpose flour
• 1/3 cup granulated sugar
• 3/4 cup packed brown sugar
• 1/2 tsp kosher salt
• 3/4 cup melted butter (1 1/2 sticks)

Step 1: Prepare and Cook the Apple Filling

• 1/4 tsp lemon zest
• 2 tbsp lemon juice (from 1/2 lemon)
• 5 lb apples (before peeling/coring)
• 1/2 cup packed brown sugar
• 1/2 cup granulated sugar
• 1/3 cup all-purpose flour
• 1/2 tsp kosher salt
• 1 1/2 tsp cinnamon
• 3/4 tsp nutmeg
• 1/2 tsp cardamom (optional)
• 1 tsp vanilla

Begin by zesting the lemon directly into a large (12-inch) high-sided skillet with the heat off.

Add the lemon juice to the skillet to prevent browning.

Peel, core, and slice the apples into 1/8-inch pieces, adding each apple to the skillet as you go and tossing with the lemon mixture.

Once all apples are prepped and in the pan, sprinkle in the brown sugar, granulated sugar, flour, kosher salt, cinnamon, nutmeg, and, if using, cardamom.

Gently stir to coat the apples without breaking them.

Place the skillet over medium heat.

When everything is moistened and there are no dry patches, cover and cook for 20 minutes, stirring every few minutes, until the apples are fork tender but not overly soft.

If they stick, add small amounts of water.

When done, remove from heat and stir in the vanilla.

Step 2: Cool the Filling

• apple pie filling from Step 1

Transfer the hot apple filling, along with all its caramelized juices, to a rimmed sheet pan or any shallow container.

Spread it out evenly to speed up the cooling process.

Chill the filling in the refrigerator or freezer until completely cool.

If you’re using the freezer, it takes around 30 minutes; otherwise, allow a couple of hours in the fridge.

Step 3: Prepare and Chill the Pie Crust

• 1 single homemade pie dough (1 sheet)

Roll out the homemade pie dough and line a 9-inch pie dish with it, folding the edges under and crimping them decoratively.

For a flaky result, chill the prepared crust in the refrigerator or freezer for about 30 minutes.

Meanwhile, place a baking sheet or pizza stone on the oven’s center rack and preheat to 425°F for at least 20–30 minutes so it’s piping hot when you’re ready to bake.

Step 4: Make the Sugar Crumble Topping

• 1 1/2 cups all-purpose flour
• 1/3 cup granulated sugar
• 3/4 cup packed brown sugar
• 1/2 tsp kosher salt
• 3/4 cup melted butter (1 1/2 sticks)

In a medium bowl, whisk together the flour, granulated sugar, brown sugar, and kosher salt.

Melt the butter separately, then pour it over the dry ingredients and mix gently until you get a sandy, slightly clumpy mixture.

Chill the crumble in the fridge until you’re ready to assemble the pie.

I like to sneak a bite or two of the crumble before using it—it’s irresistible!

Step 5: Assemble the Pie

• pie crust from Step 3
• cooled apple pie filling from Step 2
• chilled sugar crumble from Step 4

Once both the apple filling and pie crust are well-chilled, fill the pie crust with all of the cooled apple mixture, making sure to scrape in all juices.

Top with 1–2 cups of the cold crumble, just enough to evenly cover the apples.

Return the remaining crumble to the fridge for later.

Step 6: Bake the Pie

• assembled pie from Step 5
• remaining sugar crumble from Step 4

Place the assembled pie onto the preheated baking sheet in the oven.

Bake at 425°F for 15 minutes until the edges start to brown.

Prepare a foil shield during this time to protect the crust later.

After 15 minutes, decrease the oven temperature to 350°F (do not remove the pie) and bake for another 10 minutes.

Remove the pie briefly, sprinkle the remaining chilled crumble on top, break up any large pieces, and place your foil shield over the edge of the crust to prevent burning.

Return the pie to the oven and bake for 25–35 more minutes, or until the crumble is golden and the crust is browned.

For more color, remove the shield and bake an extra 5–10 minutes if desired.

I always watch for a golden, crisp crumble as my cue for doneness.

Step 7: Cool and Serve the Pie

Let the freshly baked pie cool on a wire rack for at least 4 hours to set the filling and preserve the crisp topping.

Resist slicing too soon, or the filling will be runny and the crumble will lose its texture.

Serve at room temperature, ideally with a scoop of vanilla ice cream (my favorite way) and a drizzle of caramel sauce for extra decadence.

Store any leftovers covered at room temperature or in the fridge after 2 days.

Sweet Dutch Apple Pie

Delicious Sweet Dutch Apple Pie recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 37 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 1 hour hr 52 minutes mins

Servings 4

Calories 4000 kcal

Ingredients

  

For the crust:

• 1 single homemade pie dough (1 sheet)

For the apple layer:

• 1/4 tsp lemon zest
• 2 tbsp lemon juice (from 1/2 lemon)
• 5 lb apples (before peeling/coring)
• 1/2 cup packed brown sugar
• 1/2 cup granulated sugar
• 1/3 cup all-purpose flour
• 1/2 tsp kosher salt
• 1 1/2 tsp cinnamon
• 3/4 tsp nutmeg
• 1/2 tsp cardamom (optional)
• 1 tsp vanilla

For the crumble topping:

• 1 1/2 cups all-purpose flour
• 1/3 cup granulated sugar
• 3/4 cup packed brown sugar
• 1/2 tsp kosher salt
• 3/4 cup melted butter (1 1/2 sticks)

Instructions

 

• Begin by zesting the lemon directly into a large (12-inch) high-sided skillet with the heat off. Add the lemon juice to the skillet to prevent browning. Peel, core, and slice the apples into 1/8-inch pieces, adding each apple to the skillet as you go and tossing with the lemon mixture. Once all apples are prepped and in the pan, sprinkle in the brown sugar, granulated sugar, flour, kosher salt, cinnamon, nutmeg, and, if using, cardamom. Gently stir to coat the apples without breaking them. Place the skillet over medium heat. When everything is moistened and there are no dry patches, cover and cook for 20 minutes, stirring every few minutes, until the apples are fork tender but not overly soft. If they stick, add small amounts of water. When done, remove from heat and stir in the vanilla.
• Transfer the hot apple filling, along with all its caramelized juices, to a rimmed sheet pan or any shallow container. Spread it out evenly to speed up the cooling process. Chill the filling in the refrigerator or freezer until completely cool. If you’re using the freezer, it takes around 30 minutes; otherwise, allow a couple of hours in the fridge.
• Roll out the homemade pie dough and line a 9-inch pie dish with it, folding the edges under and crimping them decoratively. For a flaky result, chill the prepared crust in the refrigerator or freezer for about 30 minutes. Meanwhile, place a baking sheet or pizza stone on the oven’s center rack and preheat to 425°F for at least 20–30 minutes so it’s piping hot when you’re ready to bake.
• In a medium bowl, whisk together the flour, granulated sugar, brown sugar, and kosher salt. Melt the butter separately, then pour it over the dry ingredients and mix gently until you get a sandy, slightly clumpy mixture. Chill the crumble in the fridge until you're ready to assemble the pie. I like to sneak a bite or two of the crumble before using it—it’s irresistible!
• Once both the apple filling and pie crust are well-chilled, fill the pie crust with all of the cooled apple mixture, making sure to scrape in all juices. Top with 1–2 cups of the cold crumble, just enough to evenly cover the apples. Return the remaining crumble to the fridge for later.
• Place the assembled pie onto the preheated baking sheet in the oven. Bake at 425°F for 15 minutes until the edges start to brown. Prepare a foil shield during this time to protect the crust later. After 15 minutes, decrease the oven temperature to 350°F (do not remove the pie) and bake for another 10 minutes. Remove the pie briefly, sprinkle the remaining chilled crumble on top, break up any large pieces, and place your foil shield over the edge of the crust to prevent burning. Return the pie to the oven and bake for 25–35 more minutes, or until the crumble is golden and the crust is browned. For more color, remove the shield and bake an extra 5–10 minutes if desired. I always watch for a golden, crisp crumble as my cue for doneness.
• Let the freshly baked pie cool on a wire rack for at least 4 hours to set the filling and preserve the crisp topping. Resist slicing too soon, or the filling will be runny and the crumble will lose its texture. Serve at room temperature, ideally with a scoop of vanilla ice cream (my favorite way) and a drizzle of caramel sauce for extra decadence. Store any leftovers covered at room temperature or in the fridge after 2 days.