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Dutch Apple Crumble Pie Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 114 reviews
  • Author: Jaden
  • Prep Time: 45 minutes
  • Cook Time: 80 minutes
  • Total Time: 5 hours 40 minutes
  • Yield: 10 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Dutch Apple Crumble Pie features a flaky homemade pie crust filled with a perfectly spiced cooked apple filling and topped with a golden, buttery crumb streusel. The apple mixture is gently cooked on the stovetop to achieve tender yet firm slices, then baked until the crust and crumble topping turn crisp and golden. Served best cooled and with vanilla ice cream, this pie combines classic flavors with a delightful texture contrast between the soft apples and crunchy topping.

Ingredients

Scale

Pie Crust

  • 1 homemade single pie crust (1 sheet of pie dough)

Apple Filling

  • 1/4 teaspoon lemon zest
  • Juice from half a lemon (2 tablespoons)
  • 5 pounds apples (about 11 large, peeled and sliced 1/8 inch thick)
  • 1/2 cup brown sugar (packed)
  • 1/2 cup granulated sugar
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon kosher salt
  • 1 & 1/2 teaspoons cinnamon
  • 3/4 teaspoon nutmeg
  • 1/2 teaspoon cardamom (optional)
  • 1 teaspoon vanilla extract

Crumb Topping

  • 1 & 1/2 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 3/4 cup brown sugar (packed)
  • 1/2 teaspoon kosher salt (use less if using table salt)
  • 3/4 cup butter (melted, 1 & 1/2 sticks)

Instructions

  1. Choose your apples: Use 5 pounds of apples—about 11 large—preferring a mix such as Granny Smith, Honeycrisp, and Golden Delicious for complexity.
  2. Prepare the filling: Zest 1/4 teaspoon lemon peel into a large 12-inch skillet with the heat off. Add 2 tablespoons lemon juice. Peel and thinly slice apples into the skillet, stirring occasionally to coat and prevent browning.
  3. Cook the filling: Place skillet over medium heat. Add brown sugar, granulated sugar, flour, salt, cinnamon, nutmeg, and optional cardamom. Stir gently to coat apples without breaking them. Cover and cook for 20 minutes, stirring every 3 minutes, until apples are fork-tender but firm. Add water as needed to prevent sticking. Remove from heat and stir in vanilla.
  4. Cool the filling: Transfer the cooked apple mixture with juices to a pan and spread evenly. Cool completely in the fridge or freezer (about 30 minutes) before assembling.
  5. Prepare the pie crust: Roll out the pie dough into a 9-inch pie dish. Fold and crimp the edges. Chill in the fridge or freezer for about 30 minutes for extra flakiness.
  6. Preheat the oven: Place a baking sheet or pizza stone in the center rack and preheat the oven to 425°F, heating the stone for at least 20-30 minutes.
  7. Make the crumble topping: Whisk together flour, white sugar, brown sugar, and salt. Pour melted butter over and mix gently until a wet, sandy mixture with clumps forms. Chill until ready to assemble.
  8. Assemble the pie: Remove chilled crust and filling from the freezer. Scrape all filling into the pie shell, spreading evenly. Sprinkle about 1 to 2 cups of the crumble topping evenly over apples. Save remaining crumble for later.
  9. Bake the pie – first stage: Place pie on the hot baking sheet and bake at 425°F for 15 minutes until edges start browning.
  10. Lower temperature and continue baking: Without removing the pie, reduce oven temperature to 350°F and bake for another 10 minutes.
  11. Add remaining crumble and protect crust edges: Remove pie from oven, sprinkle with the remaining crumble evenly. Place a foil shield with a cut-out center or pie crust shield over the edges of the crust to prevent burning. Return pie to oven.
  12. Bake the pie – final stage: Bake at 350°F for 25-35 more minutes until crust is golden brown and crumble topping is lightly golden. Remove foil shield and bake an additional 5-10 minutes if more browning is desired.
  13. Cool the pie: Transfer to a wire rack and cool completely for about 4 hours to set the filling and maintain crumble texture.
  14. Serve: Slice and serve with vanilla ice cream and optional caramel sauce for extra indulgence.
  15. Storage: Keep covered at room temperature up to 2 days, then refrigerate. See notes for freezing instructions.

Notes

  • This Dutch Apple Pie recipe offers the best apple flavor with a flaky crust, tender cooked filling, and a buttery crumb topping.
  • The apples are gently cooked before baking to ensure they remain tender but hold their shape without becoming mushy.
  • The crumble topping is made with a mix of sugars and butter for a perfect golden, crisp streusel.
  • Cooling the pie thoroughly before slicing is essential to prevent soggy topping and runny filling.
  • For a decadent touch, serve with vanilla ice cream and drizzle with caramel sauce.
  • Store the pie covered for up to 2 days at room temperature or longer refrigerated. The pie can also be frozen before baking or after cooling; thaw completely before baking or serving respectively.

Nutrition

  • Serving Size: 1 slice
  • Calories: 574 kcal
  • Sugar: 67 g
  • Sodium: 434 mg
  • Fat: 19 g
  • Saturated Fat: 10 g
  • Unsaturated Fat: 7 g
  • Trans Fat: 1 g
  • Carbohydrates: 101 g
  • Fiber: 7 g
  • Protein: 4 g
  • Cholesterol: 37 mg

Find it online: https://yummyhere.com/dutch-apple-crumble-pie-recipe/