Description
Dutch Apple Pie with Buttery Crumb Topping
Ingredients
Pie Crust:
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1 (9-inch) deep-dish pie shell (homemade or store-bought)
Apple Filling:
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6–7 medium apples (Granny Smith + Honeycrisp), peeled, cored, sliced ¼-inch
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¾ cup granulated sugar
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¼ cup packed brown sugar
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2 tbsp flour (or cornstarch/tapioca for GF)
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1 tbsp fresh lemon juice
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1½ tsp ground cinnamon
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¼ tsp freshly grated nutmeg
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Pinch of salt
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1 tsp vanilla extract
Crumb Topping:
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1 cup all-purpose flour
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½ cup packed brown sugar
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¼ cup granulated sugar
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½ cup (1 stick) cold unsalted butter, cubed
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½ tsp cinnamon
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Pinch of salt
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Optional: ¼ cup chopped pecans or old-fashioned oats
Instructions
1. Preheat Oven & Prep:
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Preheat oven to 375°F (190°C).
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Place pie shell on a baking sheet to catch spills.
2. Make the Filling:
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Toss apples with sugars, flour, lemon juice, cinnamon, nutmeg, salt, and vanilla.
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Let sit 10–15 mins until syrup forms.
3. Make the Crumb Topping:
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In a bowl, combine flour, sugars, cinnamon, and salt.
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Cut in cold butter until pea-sized crumbs form.
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Stir in nuts or oats if using. Chill until ready.
4. Assemble the Pie:
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Pour apple filling into pie shell.
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Sprinkle crumb topping evenly over apples without pressing.
5. Bake:
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Bake 50–60 mins until topping is golden brown and filling bubbles.
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Tent edges with foil if browning too fast.
6. Cool:
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Let cool 2–3 hrs on a wire rack before slicing to set the filling.
Serving Suggestions:
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Serve warm with vanilla ice cream, whipped cream, or caramel drizzle
Notes
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Crumb melted? Butter too warm; keep topping cold.
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Runny filling? Let pie cool completely; add extra flour if apples are very juicy.
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Crust edges dark? Use foil or pie shields for protection.
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Make-ahead: Assemble & freeze unbaked (up to 2 months) or store baked in fridge (4 days).
- Prep Time: 25 mins
- Cook Time: 55–60 mins
Nutrition
- Calories: 410 kca
- Sugar: 36g
- Fat: 18g
- Carbohydrates: 64g