Name: Dutch Apple Pie (Crumble Pie)
Prep time: 20 min
Total time: 120 min
Yield: serves 8 slices (20 cm or 9-inch)
Cuisine: American
Ingredients: 375 g all-purpose flour (3 cups); 1/2 tsp salt; 1 tbsp sugar; 230 g cold butter (2 sticks); 1 tbsp vodka or white wine vinegar; 80 ml cold water (1/3 cup); 5-6 apples (1 kg or 2 pounds); juice of one lemon; 100 g sugar (1/2 cup); 1/8 tsp ground all-spice; 1/4 tsp ground clove; 1/2 tsp ground cinnamon; 30 g all purpose flour (1/4 cup); 25 g melted butter (2 tbsp); 1 tbsp Calvados or Porto (optional); 100 g all-purpose flour (3/4 cup + 1 tbsp); 60 g raw cane sugar or brown sugar (1/3 cup); 40 g sugar (3 tbsp); 85 g cold butter (1/2 cup); 40 g chopped blanched almonds

Dutch Apple Pie (Crumble Pie)

What is the first thing that comes to mind when you think about apple pie? To us, apple pie represents comfort, home, warm spices like cinnamon and cloves, baked juicy apples and buttery, homemade pie crust. My mom and grandma made the best apple pies and now we have combined all their knowledge and experience plus added some of our own twists to this ultimate apple pie recipe with crumble topping. The latter is what makes this apple pie so special. The crumbly, crunchy, delicious topping with a slightly nutty flavor. It is so good and we are sure it will become your favorite too.

Dutch Apple Pie (or Apple Crumble Pie)

This is one of our all-time favorite apple pie recipes. The combination of flavors is delicious, full of warm spices and cozy aromas.

golden-brown, crunchy crumble topping
juicy, thinly sliced apples that are perfectly baked
buttery, flaky homemade pie dough (not soggy at all!)
very rich, aromatic, juicy, homemade apple pie
a simple family recipe that feeds a crowd
the perfect pie for cold autumn and winter afternoons
a fantastic homemade gift that is simple to transport in your car

How to make Dutch Apple Pie

There are three components in this recipe. We have a homemade pie crust, rich apple filling, and crumble topping.

Making homemade pie crust at home is the best. The process is simple; you can use this recipe for various pies.

Combine all ingredients in a bowl or use a food processor
Knead into a dough
Place in the fridge or freezer
Roll into a rectangle
Transfer to a round pie dish
Fill with apple filling

Making the homemade apple filling at home is even simpler and quicker:

Peel the apples. We used this excellent, sharp, and easy-to-use speed peeler.
Remove the core and quarter the apples. Then, using a mandoline slicer, cut the apples into thin slices.
In a bowl combine apples with the rest of the ingredients
Add melted butter and Calvados or Porto (optional).
Transfer into a prepared crust in a pie dish.

Topping for Apple Crumb Pie

The crumb topping is the best possible addition to an apple pie. It gives it such a wonderful texture. It is crunchy, buttery, and incredibly delicious. Making the topping for apple crumb pie is super simple. Simply combine all the ingredients (all-purpose flour, butter, raw can sugar, sugar, and chopped blanched almonds) in a bowl, then sprinkle over the apple filling in the pie dish.

Which apples to use for Dutch Apple Pie

Feel free to use any of these apples: Cripps Pink, Honeycrisp, Gala, Jonagold, Fuji.

What is the difference between the Dutch Apple Pie and Classic Apple Pie

Classic Apple Pies are delicious and juicy. With that being said, Dutch Apple Pies are delicious, too. The main difference is in the topping. Dutch Apple Pie has a crumb topping. It makes the apple pie more festive and special and creates this buttery, golden-brown crumble topping that is incredibly buttery, slightly nutty, and delicious. Such a lovely addition to the juicy, soft, baked apples and flaky pie crust.

How to store Dutch Apple Pie

Simply store any leftovers of the Dutch Apple Pie in an airtight container, at room temperature, for up to 3 days.

If you love apples, try these amazing recipes too

Thanks to Status Metlika for the amazing mini mandoline slicer and speed peeler. All the opinions are ours and we only share our honest opinions and recommendations for great products that we actually use.

Ingredients

homemade pie dough

375 g all-purpose flour (3 cups)

1/2 tsp salt

1 tbsp sugar

230 g cold butter (2 sticks)

1 tbsp vodka or white wine vinegar

80 ml cold water (1/3 cup)

apple pie filling

5-6 apples (1 kg or 2 pounds)

juice of one lemon

100 g sugar (1/2 cup)

1/8 tsp ground all-spice

1/4 tsp ground clove

1/2 tsp ground cinnamon

30 g all purpose flour (1/4 cup)

25 g melted butter (2 tbsp)

1 tbsp Calvados or Porto (optional)

crumble

100 g all-purpose flour (3/4 cup + 1 tbsp)

60 g raw cane sugar or brown sugar (1/3 cup)

40 g sugar (3 tbsp)

85 g cold butter (1/2 cup)

40 g chopped blanched almonds

Tools and equipment

food processor (optional)

cling film

rolling pin

round pie dish (20 cm or 9-inch)

speed peeler

mandoline slicer

large bowl

large baking sheet

parchment paper

aluminum foil

METHOD

make the pie dough

Add all-purpose flour, salt, and sugar to a large bowl (or a food processor). Add cold butter cubes. Rub the butter into the flour mixture using your fingertips until there are no lumps or chunks of butter left. Add vodka or white wine vinegar and water to the flour mixture and knead until it all comes together, for about 30 seconds. Don't overwork it. It should remain crumbly. Wrap in cling film and place in the fridge for 2 hours (or overnight) or in a freezer for 30 minutes. Ten minutes before rolling out, take the dough from the refrigerator.
roll the dough

Dust your working surface with flour. Roll the dough into approximately 2 - 3 mm (1/8 inch) thickness using a rolling pin. Transfer the dough to a round pie dish (20 cm or 9-inch). The dough should overlap the edge of your pie dish for about 3 cm (1 inch). Cut off the rest of the excess dough. Tuck the dough under and onto itself to give it a neat folded edge.
apple pie filling

Clean the apples and peel the skin using a speed peeler. Remove the core and quarter the apples. Keep quartered apples in a large bowl filled with cold water and juice of one lemon - this will prevent the oxidation and keep apples from browning. Cut each apple into 2 mm (1/8-inch) slices. The easiest way to do that is by using a high-quality mandoline slicer. Place sliced apple in a large bowl. Add sugar, spices (all-spice, cloves, cinnamon), and all-purpose flour. Stir everything gently to combine. Add melted butter and optionally add a tablespoon of Calvados or Porto. Stir and set aside. Preheat your oven to 230 °C / 440 °F.
crumble

Add all-purpose flour, raw cane sugar, sugar, and cold butter (cut into cubes) to a bowl. Knead with your hands to get a crumbly mixture. Add chopped blanched almond and stir to combine.
bake

Spread the apple filling evenly into the prepared pie crust. Press the apple filling down tightly with your hand so that the apples are packed together. Sprinkle the crumble topping evenly on the apples. Transfer your apple pie dish to a larger baking sheet lined with parchment paper. Apples will release juices while baking, which will help catch all those juices. Place in the preheated oven on the middle rack and bake for 10 minutes at 230 °C / 440 °F. Then, lower the heat and bake for another 60 - 70 minutes at 190 °C / 375 °F. After 20 minutes of the second baking, cover the pie with aluminum foil and continue to bake. Leave the Dutch apple pie to rest before serving it warm or cold.

Tip

This dutch pie is best served after resting in the pie dish for at least 4 hours, or overnight.

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