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Dutch Apple Crumble Pie Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 111 reviews
  • Author: Lauren
  • Prep Time: 45 minutes
  • Cook Time: 80 minutes
  • Total Time: 340 minutes
  • Yield: 10 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Dutch Apple Crumble Pie features a wonderfully flaky homemade pie crust filled with a rich and spiced apple filling, topped with a buttery golden crumble. Made with a blend of tart and sweet apples, lemon juice to brighten the flavors, and warm spices like cinnamon, nutmeg, and cardamom, this pie strikes a perfect balance of textures and flavors. The crumble topping adds a delightful contrast to the tender baked apples, making it an irresistible dessert perfect for any season.

Ingredients

Scale

Pie Crust

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

Apple Filling

  • 1/4 teaspoon lemon zest
  • 2 tablespoons juice from half a lemon
  • 5 pounds apples (Granny Smith, Honeycrisp, Golden Delicious mix)
  • 1/2 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon kosher salt
  • 1 1/2 teaspoons ground cinnamon
  • 3/4 teaspoon ground nutmeg
  • 1/2 teaspoon ground cardamom (optional)
  • 1 teaspoon vanilla extract

Crumble Topping

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

Instructions

  1. Choose Apples: Select 5 pounds of apples, roughly 11 large, using a mix such as Granny Smith, Honeycrisp, and Golden Delicious for a balanced flavor.
  2. Prepare Filling Base: Zest 1/4 teaspoon lemon peel into a 12-inch high-sided skillet (heat off). Add juice from half a lemon (about 2 tablespoons) to prevent browning and brighten flavor.
  3. Peel and Slice Apples: Peel and slice apples into 1/8-inch pieces one at a time, adding each to the skillet with lemon juice and stirring occasionally to coat.
  4. Cook Apple Mixture: Place skillet over medium heat. Add brown sugar, granulated sugar, flour, kosher salt, cinnamon, nutmeg, and optional cardamom. Stir gently to moisten ingredients without breaking the apples. Cover and cook for 20 minutes, stirring every 3 minutes, until apples are fork tender but hold shape. Add tablespoon of water if sticking.
  5. Finish Filling: Remove from heat and stir in vanilla extract. Transfer filling, including juices, to a pan and cool completely in fridge or freezer (approx. 30 minutes in freezer).
  6. Prepare Pie Crust: Roll out pie dough and place in 9-inch pie dish. Fold edges under and crimp. Chill crust in fridge or freezer for about 30 minutes for flakiness.
  7. Preheat Oven: Place a baking sheet or pizza stone on center rack and preheat oven to 425°F (220°C) for 20-30 minutes until very hot.
  8. Make Crumble Topping: In a medium bowl, whisk together flour, granulated sugar, brown sugar, and kosher salt. Pour melted butter over dry ingredients and stir until a wet sandy mixture with clumps forms. Chill in fridge.
  9. Assemble Pie: Remove chilled apple filling and pie crust from freezer. Scrape apple filling into pie shell, spreading evenly to edges. Break crumble topping into pieces and sprinkle about 1-2 cups over apples. Keep remaining crumble chilled.
  10. Bake Initial Phase: Place pie on hot baking sheet in oven and bake at 425°F for 15 minutes to brown crust edges.
  11. Reduce Temperature and Continue Baking: Lower oven temperature to 350°F (175°C) without removing pie. Bake an additional 10 minutes at this temperature.
  12. Add Remaining Crumble and Shield Edges: Remove pie, sprinkle remaining crumble evenly over top, breaking up large clumps. Place foil shield or pie crust protector around edges, exposing center.
  13. Final Bake: Return pie to oven on baking sheet and bake at 350°F for 25-35 minutes until crust edges are brown and crumble topping is light golden. Remove foil shield and bake 5-10 more minutes if additional browning is desired.
  14. Cool Pie: Cool pie on wire rack for about 4 hours to allow filling to set and prevent soggy topping.
  15. Serve: Slice and serve at room temperature, optionally with vanilla ice cream or caramel sauce.
  16. Storage: Store covered at room temperature up to 2 days, then refrigerate. See notes for freezing instructions.

Notes

  • This recipe yields a pie with the best apple flavor, combining a flaky crust, tender spiced apples, and crispy buttery crumble topping.
  • Use a mixture of tart and sweet apples for depth of flavor and ideal texture.
  • The filling is cooked on stovetop first so apples are perfectly tender and won’t soften further while baking.
  • Cooling the filling and crust before baking ensures a crispy crust and prevents soggy bottom.
  • Adjust crumble amount on top to your liking, but don’t overly pile it to maintain balance.
  • Patience is key: letting the pie cool thoroughly is essential for best texture and flavor.
  • Pie crust shield or foil prevents crust edges from burning during the long bake.
  • For freezing: wrap cooled pie tightly with plastic wrap and foil; freeze up to 2 months. Thaw overnight in fridge before serving and optionally reheat.

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://tastyrates.com/dutch-apple-crumble-pie-recipe/