There’s something utterly irresistible about Dutch Apple Pie, also known as Apple Crumb Pie. With its crumbly, buttery topping and spiced apple filling, it’s the ultimate comfort dessert. Unlike the traditional double-crust apple pie, Dutch Apple Pie replaces the top crust with a sweet streusel-like crumb topping that adds a delightful texture and flavor.
In this blog post, I’ll walk you through how to make this beloved pie from scratch, discuss the history behind it, and share tips to ensure your pie turns out beautifully every time.
A Brief History of Dutch Apple Pie
The origins of Dutch Apple Pie can be traced back to the Netherlands, where apple pies have been a cherished tradition for centuries. The earliest Dutch apple pie recipes date back to the 1500s, with a simpler version made from a pastry shell, apples, and sugar. Over time, the Dutch added spices such as cinnamon and nutmeg, and eventually, the crumb topping was introduced to give the pie a unique twist.
The Dutch brought this style of pie to America, where it quickly became popular, especially in regions with a strong Dutch influence. The crumb topping gives Dutch Apple Pie its signature texture and flavor, setting it apart from the classic American double-crust version.
Why Choose Dutch Apple Pie?
Dutch Apple Pie has a special place in the hearts of many dessert lovers for several reasons:
- Crunchy Crumb Topping: The buttery, sweet topping adds a layer of crunch that contrasts perfectly with the soft, spiced apple filling.
- Easier than a Double Crust: With no top crust to roll out, Dutch Apple Pie is simpler to make than its double-crust counterpart.
- Flavor Explosion: The crumb topping absorbs some of the apple juices while baking, creating a caramelized, almost toffee-like flavor on top.
Ingredients for Dutch Apple Pie
Before we dive into the recipe, let’s take a look at the key ingredients you’ll need:
For the Pie Crust:
- 1 ¼ cups all-purpose flour
- ½ cup (1 stick) unsalted butter, chilled and cut into cubes
- 1 tablespoon granulated sugar
- ¼ teaspoon salt
- 3-4 tablespoons ice water
For the Apple Filling:
- 6-7 medium apples (Granny Smith, Honeycrisp, or a mix of sweet and tart varieties)
- ½ cup granulated sugar
- ¼ cup brown sugar
- 1 tablespoon lemon juice
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon ground cloves (optional)
- ¼ teaspoon salt
- 2 tablespoons all-purpose flour (to thicken the filling)
For the Crumb Topping:
- 1 cup all-purpose flour
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter, melted
- ½ cup old-fashioned oats (optional, for extra texture)
Step-by-Step Recipe for Dutch Apple Pie
1. Prepare the Pie Crust
The foundation of any great pie is its crust. For this Dutch Apple Pie, we’ll use a single flaky, buttery bottom crust.
- Mix the Dry Ingredients: In a large bowl, whisk together the flour, sugar, and salt. These ingredients form the base of your pie dough.
- Cut in the Butter: Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs with pea-sized bits of butter scattered throughout.
- Add Ice Water: Slowly add the ice water, one tablespoon at a time, while mixing the dough with a fork. The dough should come together and be moist but not sticky.
- Chill the Dough: Gather the dough into a ball and flatten it into a disk. Wrap it in plastic wrap and refrigerate for at least 30 minutes. Chilling the dough allows the butter to firm up, which will result in a flaky crust.
- Roll Out the Dough: Once chilled, roll out the dough on a lightly floured surface into a circle about 12 inches in diameter. Transfer the dough to a 9-inch pie dish, pressing it into the bottom and sides without stretching. Trim any excess dough, leaving a ½-inch overhang.
- Chill Again: Refrigerate the pie shell while you prepare the filling. This helps keep the dough cold, preventing it from shrinking during baking.
2. Prepare the Apple Filling
The filling is the heart of any apple pie. For Dutch Apple Pie, we use a combination of tart and sweet apples, spiced to perfection.
- Peel and Slice the Apples: Peel, core, and slice the apples into thin wedges, about ¼-inch thick. This ensures the apples cook evenly in the pie.
- Toss with Lemon Juice: Place the apple slices in a large bowl and toss them with the lemon juice. This prevents the apples from browning and adds a hint of tartness.
- Mix the Sugars and Spices: In a separate bowl, combine the granulated sugar, brown sugar, cinnamon, nutmeg, ground cloves (if using), salt, and flour. This mixture will coat the apples, adding flavor and helping to thicken the filling.
- Combine Apples with Sugar Mixture: Gently toss the apple slices with the sugar mixture, ensuring that each slice is well-coated. Set the filling aside while you prepare the crumb topping.
3. Prepare the Crumb Topping
The crumb topping is what sets Dutch Apple Pie apart from other apple pies. It’s buttery, sweet, and slightly crunchy, providing a perfect contrast to the tender apple filling.
- Mix the Dry Ingredients: In a medium bowl, whisk together the flour, brown sugar, granulated sugar, cinnamon, salt, and oats (if using). The oats add a bit of texture, but they’re optional.
- Add the Melted Butter: Pour the melted butter over the dry ingredients and stir with a fork until the mixture forms clumps. You want the topping to be crumbly but not too dry. If it seems too dry, add a bit more melted butter.
4. Assemble the Pie
- Preheat the Oven: Preheat your oven to 400°F (200°C). A hot oven helps set the crust and ensures even baking.
- Fill the Pie Shell: Remove the pie shell from the refrigerator and pour the apple filling into the crust. Arrange the apples so that they lie flat and pile them slightly higher in the center. This ensures an even bake and gives the pie its classic dome shape.
- Add the Crumb Topping: Sprinkle the crumb topping evenly over the apples, pressing it gently into the apples to adhere. Make sure the entire surface is covered with crumbs.
5. Bake the Pie
- Bake at High Temperature: Place the assembled pie on the middle rack of the preheated oven and bake at 400°F for 15-20 minutes. This initial high heat helps the crust set and the topping to start caramelizing.
- Reduce the Temperature: After 20 minutes, reduce the oven temperature to 350°F (175°C). Continue baking for an additional 35-45 minutes, until the crumb topping is golden brown and the apple filling is bubbling through the topping.
- Check for Doneness: The pie is done when the topping is crisp and the filling is bubbling. If the topping starts to brown too quickly, cover the pie loosely with aluminum foil to prevent it from burning.
6. Cool the Pie
As tempting as it is to slice into your Dutch Apple Pie right away, it’s important to let it cool.
- Cool on a Wire Rack: Transfer the pie to a wire rack and let it cool for at least 2 hours. This allows the filling to set, making it easier to slice and serve.
- Serve: Serve the pie warm or at room temperature. It’s delicious on its own, but even better with a scoop of vanilla ice cream or a dollop of whipped cream.
Tips for Making the Perfect Dutch Apple Pie
- Choose the Right Apples: The best apple pies have a balance of sweet and tart flavors. Granny Smith apples are a popular choice for their tartness and ability to hold their shape during baking. For added sweetness, mix in varieties like Honeycrisp, Gala, or Fuji.
- Avoid a Soggy Bottom: To prevent the bottom crust from becoming soggy, you can blind bake it for 10 minutes before adding the filling. Alternatively, you can brush the bottom crust with a thin layer of egg white or sprinkle it with a bit of flour before adding the filling.
- Keep the Crumb Topping Crunchy: The crumb topping is best when it’s crisp and golden brown. To achieve this, make sure the butter is fully incorporated into the dry ingredients, forming clumps. If the topping looks like it’s browning too quickly, cover it loosely with foil to prevent burning.
- Make Ahead: Dutch Apple Pie can be made ahead of time. Simply bake the pie, let it cool completely, and store it at room temperature for up to two days. For longer storage, cover the pie tightly and refrigerate it for up to 4 days.