There’s nothing quite like a Dutch Apple Pie to make a cozy, satisfying dessert. With its perfectly spiced apples, buttery, flaky crust, and signature streusel topping, this pie is a treat that’s sure to impress.
The first time I made this pie, it was for a family gathering, and the kitchen was filled with the warm aroma of cinnamon, apples, and butter.
There’s something about the combination of the tender apples and the sweet, crumbly streusel that feels like the ultimate comfort food.
It’s a dessert that’s as perfect for a festive dinner as it is for a casual afternoon treat.
The best part? It’s simple enough to make, yet elegant enough to serve on any occasion.
Plus, the Whipped Cream adds a luscious finish, while the Cranberry Sauce gives a burst of tang that cuts through the sweetness perfectly.
Why This Is My Go-To Recipe?
- Golden, crunchy streusel topping: Adds the perfect contrast to the soft, cinnamon-spiced apples.
- Comforting, yet refined: This pie strikes the right balance between cozy and elegant.
- Great for gatherings: Impress your guests with a classic dessert that’s easy to make and even easier to enjoy.
- A pie that’s made for sharing: It’s the perfect centerpiece for a holiday spread or family dinner.
Apple Crumble Pie Recipe
This classic apple crumble pie combines a flaky crust, spiced apple filling, and crunchy walnut crumble topping. A comforting dessert perfect for fall, served warm with vanilla ice cream!
Equipment
- Large mixing bowl
- Silicone Spatula or Wooden Spoon
- Rolling Pin
- 9×2-inch Pie Dish
- Baking sheet
- Small Paring Knife
- Pie Crust Shield (optional)
Ingredients
- Homemade Pie Crust recipe makes 2 crusts; you can halve the recipe or freeze the 2nd half
- 8 –10 cups apple slices 1/4-inch slices, see note
- 2 Tablespoons 30ml lemon juice
- 1/4 cup 31g all-purpose flour (spooned & leveled)
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1 and 1/2 teaspoons ground cinnamon
- 1/2 cup 100g granulated sugar
- 1 teaspoon pure vanilla extract
- Crumble Topping
- 1/2 cup 100g packed light or dark brown sugar
- 1 teaspoon ground cinnamon
- 3/4 cup 94g all-purpose flour (spooned & leveled)
- 3/4 cup 95g chopped walnuts
- 5 Tbsp 71g unsalted butter, melted and slightly cooled
Instructions
- Prepare the Pie Crust: Follow your pie crust recipe through step 5, or use a pre-made crust.
- Make the Filling: Mix apple slices, lemon juice, flour, cloves, nutmeg, cinnamon, sugar, and vanilla in a bowl. Let sit while preheating the oven to 400°F (204°C).
- Roll Out Dough: Roll out chilled pie dough into a 12-inch circle on a floured surface. Place it into a 9×2-inch pie dish and trim the edges. Flute the edges as desired.
- Add Filling: Spoon the apple mixture into the pie crust, leaving excess liquid behind in the bowl.
- Prepare the Crumble Topping: Combine brown sugar, cinnamon, flour, and walnuts in a bowl. Stir in melted butter until crumbly, then sprinkle over the apples.
- Bake the Pie: Place the pie on a baking sheet. Bake at 400°F for 20 minutes. Lower the temperature to 375°F and bake for an additional 30–35 minutes. Use a pie crust shield if needed to prevent over-browning.
- Cool the Pie: Let the pie cool at room temperature for 3 hours to allow the filling to set.
- Serve and Store: Serve with vanilla ice cream if desired. Store leftovers tightly covered in the refrigerator for up to 5 days.
Nutrition Info:
| Nutrition | Value |
|---|---|
| Calories | 350kcal |
| Carbohydrates | 55g |
| Fibre | 3g |
| Fat | 15g |
| Protein | 3g |
| Sugar | 35g |
Expert Tips for Perfecting Your Apple Pie with Crumble Topping!
- Crust Tips: The key to a flaky pie crust is cold ingredients. Chill the butter, shortening, and even the flour for 15-20 minutes before mixing. When rolling out the dough, rotate it a quarter turn every few rolls to maintain an even shape and thickness. If the dough starts to soften, pop it in the fridge for a few minutes before continuing.
- Apple Variety: For the best balance of sweet and tart flavors, use a mix of apples like Granny Smith, Honeycrisp, and Gala. Granny Smith apples hold their shape well and add a tart contrast to the sweeter varieties.
- Prepping the Apples: Slice the apples evenly, around 1/4-inch thick, to ensure they cook uniformly. Tossing them with lemon juice helps maintain their color and prevents them from browning. Letting the apples sit with the lemon juice and sugar before baking allows them to release their juice, which is crucial for flavor.
- Avoiding a Soggy Bottom: When assembling the pie, avoid pouring the accumulated apple juice from the bowl into the crust. This will prevent the bottom crust from becoming soggy. You can also sprinkle a thin layer of flour or cornstarch over the bottom crust before adding the apples to help absorb excess moisture.
- Crumble Topping: The crumble should be thick and chunky, not smooth. If it’s too wet, add a little extra flour or oats. Make sure the butter is melted and slightly cooled before mixing it in to prevent the crumble from turning into a paste. The chopped walnuts add a nice texture, but you can substitute them with other nuts or even oats if preferred.
- Baking with a Shield: After the first 20 minutes, when the edges of the crust have browned, place a pie crust shield or use strips of aluminum foil around the edges to prevent over-browning while allowing the center to cook through.
- Preventing Overflow: To catch any juices that might spill over, bake the pie on a rimmed baking sheet. This will save you from any mess in the oven.
- Cooling Time: Let the pie cool for at least 3 hours before slicing. This is essential for the filling to set and thicken. If you cut into the pie too soon, the juices may run out and make the filling too loose.
- Serving Suggestions: Top your pie with a scoop of vanilla ice cream or a dollop of freshly whipped cream. A drizzle of caramel sauce wouldn’t hurt either!
- Storage: Leftovers can be stored in the refrigerator for up to 5 days. To reheat, place individual slices in a warm oven (around 350°F) for 10-15 minutes, or microwave for 30-45 seconds.
