Dutch Apple Pie Recipe Easy Crumb Topping for Beginners

The first time I made this Dutch apple pie with crumb topping, I knew I had a winner. There’s just something magical about the combination of tender spiced apples, buttery crumb topping, and flaky pie crust. The smell alone is enough to make your neighbors knock on the door, asking for a slice! This recipe is perfect for beginners because the steps are simple, and the results are absolutely show-stopping. So, grab your apron, and let’s make some pie magic.

Why You’ll Love This Recipe

• Beginner-Friendly: This recipe breaks everything down into easy-to-follow steps, so even first-time pie makers can succeed.
• No Fancy Ingredients: Everything you need is either a pantry staple or easily found at your local grocery store.
• Perfect Balance of Sweet and Tart: The spiced apple filling pairs beautifully with the buttery crumb topping.
• Great for Any Occasion: Whether it’s a holiday gathering or a cozy weekend dessert, this pie always impresses.
• Customizable: You can tweak the spices or even swap the topping for a lattice crust if you prefer.
• Unforgettable Flavor: The combination of cinnamon-spiced apples and crisp, buttery topping creates a dessert that’s worth every single bite.

What makes this Dutch apple pie stand out? It’s that crumb topping! Unlike traditional pies, this topping adds a crunchy texture that complements the tender apple filling perfectly. Trust me, once you try this recipe, you’ll never go back to plain apple pie again.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Here’s what you’ll need:

For the Pie Crust:

• 1 store-bought pie crust (or homemade, if you prefer)

For the Apple Filling:

• 6 medium apples, peeled, cored, and sliced (I love using Granny Smith for their tartness)
• 1/2 cup (100g) granulated sugar
• 1/4 cup (50g) brown sugar
• 2 tbsp (16g) all-purpose flour
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 cup (60ml) lemon juice (helps keep the apples fresh and adds a hint of brightness)

For the Crumb Topping:

• 1 cup (125g) all-purpose flour
• 1/2 cup (100g) brown sugar
• 1/2 cup (115g) unsalted butter, cold and cubed
• 1/4 tsp salt (balances the sweetness)

Equipment Needed

You don’t need a fancy setup to make this pie. Here’s what you’ll need:

• Pie dish: A standard 9-inch pie dish works perfectly.
• Mixing bowls: One for the filling and one for the crumb topping.
• Pastry blender: For cutting the butter into the topping mixture. If you don’t have one, a fork works too.
• Apple peeler and corer: Speeds up prep time, but a paring knife works just as well.
• Rolling pin: If you’re making homemade crust.

If you’re just starting out, don’t worry about getting top-of-the-line equipment. The pie will turn out delicious even with basic tools!

Preparation Method

1. Preheat the oven: Set your oven to 375°F (190°C).
2. Prepare the crust: Roll out your pie crust and carefully place it into a 9-inch pie dish. Trim and crimp the edges, then refrigerate the crust while you prepare the filling.
3. Make the apple filling: In a large bowl, combine the sliced apples, granulated sugar, brown sugar, flour, cinnamon, nutmeg, and lemon juice. Toss until the apples are evenly coated, and set aside.
4. Prepare the crumb topping: In a medium bowl, mix the flour, brown sugar, and salt. Add the cold butter cubes and use a pastry blender (or fork) to cut the butter into the mixture until it resembles coarse crumbs.
5. Assemble the pie: Pour the apple filling into the prepared crust, spreading it out evenly. Sprinkle the crumb topping generously over the apples, ensuring even coverage.
6. Bake: Bake the pie for 45-50 minutes, or until the topping is golden brown and the apple filling is bubbling. If the crust edges brown too quickly, cover them with aluminum foil or a pie shield.
7. Cool: Allow the pie to cool for at least 2 hours before slicing. This helps the filling set and ensures clean slices.

Pro tip: When slicing apples, aim for uniform thickness to ensure even cooking.

Cooking Tips & Techniques

• Choose the right apples: Granny Smith apples are tart and firm, making them ideal for pies. If you prefer a sweeter pie, Honeycrisp or Fuji apples work well too.
• Cold butter is key: When making the crumb topping, ensure your butter is cold to achieve a perfect texture.
• Prevent a soggy crust: Refrigerating the crust before baking helps it hold its shape and prevents it from soaking up too much moisture.
• Don’t rush cooling: Letting the pie cool completely allows the filling to set properly, preventing a runny mess.
• Customize the spices: Feel free to add a pinch of cardamom or cloves for a unique flavor twist.

Variations & Adaptations

This recipe is incredibly versatile! Here are a few ways to make it your own:

• Gluten-Free: Swap the all-purpose flour for a gluten-free baking mix in both the filling and topping.
• Dairy-Free: Use dairy-free butter or margarine in the crumb topping.
• Seasonal Twist: Add fresh cranberries to the apple filling during the holidays for a pop of color and tangy flavor.
• Lattice Crust Option: Skip the crumb topping and create a traditional lattice crust instead.
• Nutty Topping: Stir in chopped pecans or walnuts to the crumb topping for added crunch.

Personally, I love adding a touch of caramel sauce to the filling for extra decadence—it’s always a hit!

Serving & Storage Suggestions

Here’s how to serve and store your Dutch apple pie:

• Serving: Serve warm or at room temperature with a scoop of vanilla ice cream or a dollop of whipped cream.
• Storage: Cover leftover pie tightly with plastic wrap or aluminum foil and refrigerate for up to 4 days.
• Freezing: Wrap the pie securely in plastic wrap, then aluminum foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
• Reheating: Warm slices in the oven at 325°F (165°C) for 10-15 minutes or microwave for 20 seconds.

Fun fact: The flavors deepen after a day in the fridge, making leftovers even better!

Nutritional Information & Benefits

This pie is rich and indulgent, but it also features wholesome ingredients like fresh apples. Here’s an approximate breakdown per serving (based on 8 servings):

• Calories: 320
• Fat: 15g
• Carbohydrates: 45g
• Fiber: 3g
• Sugar: 25g

Apples are a great source of dietary fiber and vitamin C, and you can feel good about using real, fresh ingredients in this recipe. Just remember, everything in moderation!

Conclusion

If you’re looking for a dessert that’s both comforting and impressive, this Dutch apple pie with crumb topping is it. The combination of tart apples, sweet crumble, and buttery crust is simply irresistible. Plus, it’s beginner-friendly and customizable, so there’s no reason not to give it a try.

I love this recipe because it brings people together—whether it’s a family dinner, a holiday celebration, or just a quiet evening with friends. Let me know how it turns out for you, and feel free to share any tweaks or variations you make!

Now, grab your fork and dig in. Your perfect Dutch apple pie is waiting!

FAQs

Can I use a store-bought crust?

Absolutely! A store-bought crust works perfectly for this recipe and saves time.

What are the best apples for pie?

Granny Smith is a classic choice, but Honeycrisp, Fuji, and Braeburn are great alternatives.

Can I make this pie ahead of time?

Yes! You can bake it a day ahead and store it in the fridge. Just reheat before serving.

How do I prevent the crumb topping from burning?

If the topping starts to brown too quickly, cover the pie loosely with aluminum foil during the last 15 minutes of baking.

Can I freeze the pie?

Yes, wrap it tightly and freeze for up to 2 months. Thaw in the fridge overnight before reheating.

Print