Dutch Apple Pie
If you love apple pie but find the top crust fussy, Dutch apple pie is for you. A single crust holds a soft, cinnamon-spiced apple filling, and a thick, buttery crumb topping bakes into golden clusters.
Updated
- Prep Time
- 30 mins
- Cook Time
- 1 hr
- Cool
- 3 hrs
- Total Time
- 4 hrs 30 mins
- Servings
- 8 servings
Dutch Apple Pie at a glance
Dutch apple pie is apple pie with a crumb (streusel) topping instead of a top crust. Toss 1.1 kg sliced tart apples with sugar, cinnamon, lemon and cornstarch, pile into an unbaked 23 cm (9 inch) crust, cover with a butter, flour and brown sugar crumble and bake at 190°C (375°F) for 50-60 minutes, until bubbling.
- Total time
- 4 hrs 30 mins
- Calories
- 430 per serving
- Protein
- 4 g
- Yield
- 8 servings
- Difficulty
- Medium
- Method
- Baking
Ingredients
Filling
Crumb topping
Equipment
23 cm (9 inch) deep pie plate · Baking sheet · Mixing bowls
Quick Directions
- 1
Prepare the crust
Heat the oven to 190°C (375°F) with a rack in the lower third.
- 2
Make the filling
Toss the apples with the sugar, cornstarch, cinnamon, nutmeg, lemon juice and salt until evenly coated.
- 3
Make the crumb topping
Mix the flour, brown sugar, cinnamon and salt.
- 4
Bake
Set the pie on a baking sheet and bake for 50-60 minutes, until the topping is deep golden and the juices bubble thickly at the edges.
- 5
Cool before slicing
Cool on a rack for at least 3 hours so the filling can set.
Step-by-Step Instructions
Follow these detailed steps to make the perfect dutch apple pie.
- 1
Prepare the crust
Heat the oven to 190°C (375°F) with a rack in the lower third. Fit the pie crust into the plate, crimp the edges and refrigerate while you make the filling.
- 2
Make the filling
Toss the apples with the sugar, cornstarch, cinnamon, nutmeg, lemon juice and salt until evenly coated. Pile them into the crust, mounding them slightly in the centre.
- 3
Make the crumb topping
Mix the flour, brown sugar, cinnamon and salt. Rub in the cold butter with your fingertips until it forms clumps the size of peas and larger. Scatter evenly over the apples, pressing lightly.
- 4
Bake
Set the pie on a baking sheet and bake for 50-60 minutes, until the topping is deep golden and the juices bubble thickly at the edges. If the topping browns too quickly, cover loosely with foil after 35 minutes.
- 5
Cool before slicing
Cool on a rack for at least 3 hours so the filling can set. Slice and serve at room temperature or slightly warm with vanilla ice cream.
Recipe Tips
- Mix two kinds of apples, such as Northern Spy and Honeycrisp, for the best flavour and texture.
- Wait for thick bubbling at the edges; that means the cornstarch has activated and the filling will set.
- Baking on a sheet in the lower third of the oven keeps the bottom crust from going soggy and catches drips.
Variations
- Add 1/2 cup rolled oats to the crumb topping for an apple crisp-style crunch.
- Toss 1/2 cup cranberries or blackberries in with the apples.
- Drizzle with salted caramel just before serving.
Nutrition (per serving)
| Calories | 430 |
|---|---|
| Protein | 4 g |
| Carbs | 66 g |
| Fat | 18 g |
| Saturated fat | 10 g |
| Fibre | 4 g |
| Sugar | 39 g |
| Sodium | 240 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Cover and keep at room temperature for 1 day, then refrigerate for up to 4 days.
- Freezer
- Freeze the baked, cooled pie wrapped well for up to 3 months.
- Reheat
- Warm slices at 160°C (325°F) for 10 minutes to re-crisp the topping.
Dutch Apple Pie FAQs
What is the difference between Dutch apple pie and regular apple pie?
A regular apple pie has a pastry top crust. Dutch apple pie replaces it with a sweet crumb or streusel topping made from flour, butter and brown sugar.
What are the best apples for Dutch apple pie?
Use firm, tart apples that hold their shape, such as Northern Spy, Granny Smith, Honeycrisp or Cortland. A mix of two varieties gives the best result.
Why is my apple pie runny?
The filling needs to bubble thickly for the cornstarch to set, and the pie needs at least 3 hours to cool. Cutting it warm will always give a runnier slice.
Can I make Dutch apple pie ahead?
Yes. Bake it up to a day ahead and keep it covered at room temperature, or freeze the baked pie for up to 3 months.
