The Best Dutch Apple Pie Recipe Ever
If you love warm, cozy desserts that smell like home, this Dutch Apple Pie is for you. With tender, spiced apples tucked under a buttery, golden crumble, it’s the kind of pie that everyone sneaks a bite of before it even cools.
Servings: 8 Slices
Calories: 360kcal
Ingredients
Pie Base
- 1 store-bought pie crust
Apple Mix
- 8 large apples 4 Granny Smith + 4 Honeycrisp
- 2 tablespoons fresh lemon juice
- ⅓ cup packed brown sugar
- 3 tablespoons granulated sugar
- ½ teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 2 tablespoons cornstarch
- 1 teaspoon salt
Crumble
- ½ cup salted butter cold and cubed
- 1 cup all-purpose flour
- ½ cup brown sugar
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
Instructions
- Start by making the crumble topping. Combine the flour, brown sugar, and warming spices in a bowl, mixing until evenly combined. Add the cold, cubed butter and gently rub it in with your fingers until the mixture resembles coarse sand with little buttery pieces. If your kitchen is warm, pop it in the fridge for a few minutes so it stays firm and bakes up perfectly crisp. Keep it chilled while you prep the apples.
- Peel, core, and thinly slice your apples, about an eighth of an inch thick works best. I love using a mix of Granny Smith and Honeycrisp for that ideal balance of tangy and sweet. Toss the slices immediately with lemon juice. Then sprinkle in the brown sugar, granulated sugar, vanilla extract, cinnamon, nutmeg, cornstarch, and salt. Gently fold everything together so each slice is coated evenly.
- Fit your store-bought pie crust into the pan and press it lightly into the edges. Add the apple mixture, layering and tucking slices so the filling is full but airy. Spread your chilled crumble evenly over the top, making sure to cover every corner.
- Preheat your oven to 390°F (200°C) and bake the pie for 10 minutes to give the crust a head start. Lower the temperature to 375°F (190°C) and continue baking for 40–45 minutes, until the topping browns and the apples release bubbling juices.
- Once it’s done, let the pie cool for at least 30 minutes before slicing. Waiting a bit allows the filling to set, so you’ll get clean, perfect slices.
Notes
- Slice apples the same size so each bite cooks evenly.
- Rotate the pie halfway through baking for an even golden top.
- You can add a tiny sprinkle of lemon zest to the filling for a fresh twist.