Dutch Apple Pie Recipe

If you’re on the hunt for a crowd-pleaser that feels like a warm hug, you’ve got to try this Dutch Apple Pie Recipe. It’s got that perfect combo of tender, tart apples and an irresistibly crumbly topping that’ll make you want seconds (and maybe thirds!). Whether you’re baking for family, friends, or just treating yourself, this recipe delivers a pie that’s hearty, comforting, and downright delicious.

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Ingredients You’ll Need

The magic of this Dutch Apple Pie Recipe lies in fresh, crisp apples and a topping that’s buttery and just the right amount of crunchy. Using Granny Smith apples means you get that delightful tang to balance all the sugar and spices.

• Granny Smith apples: Their tartness keeps the filling balanced and holds up well when baked.
• Lemon juice: Helps prevent the apples from browning and adds a subtle zing.
• White sugar: Sweetens the filling without overpowering the apple’s natural flavor.
• Brown sugar: Adds rich, caramel-like notes to both the filling and the topping.
• Flour: A little in the filling to thicken juices and more in the crumble topping for structure.
• Cinnamon: The classic spice that makes an apple pie feel like home.
• Nutmeg: A pinch brings warmth and depth to the filling.
• Unsalted butter: Cold butter is key for a crumbly topping that’s the perfect contrast to tender apples.
• Pie crust: Use store-bought or my homemade pie crust recipe for that flaky base.

Variations

I love how flexible this Dutch Apple Pie Recipe is, so feel free to make it your own. Over time, I’ve played around with different nuts and spices and it’s always turned out great!

• Add Nuts: I like sprinkling chopped walnuts or pecans over the crumble topping for extra texture and a nutty flavor.
• Mix Up the Apples: Try a combo of Granny Smith and Fuji or Honeycrisp to add layers of sweetness.
• Spice It Up: A dash of ground cloves or ginger can give the filling a little extra warmth if you’re feeling adventurous.
• Make It Gluten-Free: Use a gluten-free flour blend in the topping and crust for those with sensitivities.

How to Make Dutch Apple Pie Recipe

Step 1: Prep the Crust and Apples

First things first, preheat your oven to 375°F (190°C). Roll out your pie crust and gently place it into your pie pan. I like to give the edges a little crimp for a classic look, but you can keep it simple if you want. Meanwhile, peel, core, and slice those Granny Smith apples, then toss them in a bowl with lemon juice to keep their color fresh and bright. This little trick really helps avoid that brownish tinge some pies end up with.

Step 2: Mix the Apple Filling

Combine the apples with white sugar, brown sugar, flour, cinnamon, and nutmeg. Stir everything together until each apple slice is well-coated. Here’s a little secret I learned: let the apple mixture sit for at least 5 minutes before putting it in the crust. This gives the flavors time to marry, and you’ll notice the filling gets juicier — that’s what you want for a luscious bite.

Step 3: Make the Crumble Topping

In another bowl, mix flour, brown sugar, white sugar, and cinnamon. Then, add cold butter and use a fork or your fingers (I’m a hands-on person!) to pinch the butter into the dry ingredients until you have a crumbly texture. The butter pieces should be pea-sized — that’s key for a tender, crispy topping. I love this step because it’s easy and kind of therapeutic!

Step 4: Assemble and Bake

Spread the apple filling evenly into the crust, then sprinkle the crumble topping generously on top. Place the pie in your preheated oven and bake for 50 to 55 minutes. You’ll want to keep an eye on it during the last 10 minutes — the topping should be golden brown and the filling bubbling around the edges. The smell filling your kitchen by this point? Absolutely heavenly.

Step 5: Serve It Up Warm

The best part: slicing into that warm pie and serving it with a scoop of vanilla ice cream or a dollop of whipped cream. Trust me, this Dutch Apple Pie Recipe shines best when enjoyed fresh and warm, but leftovers work great, too (I’ll get to that in a sec!).

How to Serve Dutch Apple Pie Recipe

Garnishes

I’m a sucker for a classic topping: a big scoop of creamy vanilla ice cream melting over the warm pie. Sometimes I’ll swap it out for fresh whipped cream, especially when the pie is still hot—its light sweetness balances the cinnamon spice perfectly. If you want to get fancy, a drizzle of caramel sauce is a total game-changer.

Side Dishes

This pie pairs beautifully with a hot cup of coffee or a spiced chai latte for cozy afternoons. For a festive brunch, I like serving it alongside some creamy scrambled eggs or a simple green salad to cut through the sweetness.

Creative Ways to Present

For holiday gatherings, I’ve made mini Dutch apple pies using a muffin tin — adorable and perfect for individual servings. I also love topping the pie with a sprinkle of chopped nuts or a pinch of flaky sea salt to add texture and a surprising twist. Presentation-wise, laying a dusting of powdered sugar just before serving gives it that bakery-fresh look.

Make Ahead and Storage

Storing Leftovers

I usually let the pie cool completely, then cover it tightly with plastic wrap or foil and store it in the fridge. It keeps well for about 3 to 4 days — and honestly, that crumble topping tastes just as good (if not better) the next day!

Freezing

If you want to freeze leftovers, wrap individual slices or the whole pie tightly with plastic wrap and then aluminum foil to prevent freezer burn. From my experience, frozen pie keeps great for up to 2 months. Just thaw overnight in the fridge before reheating.

Reheating

To warm up leftover Dutch Apple Pie, I pop slices in the oven at 350°F for around 15 minutes. This helps keep the topping crisp and revives that fresh-baked flavor I love. Microwaving works in a pinch but you lose the texture on the topping.

FAQs

Final Thoughts

This Dutch Apple Pie Recipe has become my go-to whenever I want to impress with minimal fuss. There’s something so satisfying about that sweet and spicy filling topped with buttery crumbs that warms the heart and the kitchen. I hope you’ll try making it soon and see for yourself why my family keeps asking for it again and again. Happy baking, friend!

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