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Dutch Apple Crumble Pie Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 122 reviews
  • Author: Nora
  • Prep Time: 45 minutes
  • Cook Time: 80 minutes
  • Total Time: 5 hours 40 minutes
  • Yield: 10 servings
  • Category: Dessert
  • Method: Stovetop and Baking
  • Cuisine: American

Description

This Dutch Apple Crumble Pie is a luscious twist on classic apple pie featuring a flaky homemade crust, tender spiced apple filling cooked on the stovetop, and a golden, buttery crumble topping. The filling is infused with warm spices and brightened with lemon, while the crumb topping adds a delightful crisp texture. Perfect served with vanilla ice cream for a comforting dessert that’s the ultimate autumn treat.

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 (Granny Smith, Honeycrisp, Golden Delicious mix), peeled, cored and sliced 1/8 inch thick
  • 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 unsalted butter (melted, about 1 1/2 sticks)

Instructions

  1. Choose and Prepare Apples: Select about 5 pounds (approximately 11 large) of apples using a mix for optimal flavor, such as Granny Smith, Honeycrisp, and Golden Delicious. Peel and slice each apple into 1/8 inch slices, adding them to a large skillet with lemon juice to prevent browning.
  2. Make the Apple Filling: Off heat, zest 1/4 teaspoon lemon peel into a 12-inch skillet, add lemon juice, then add the sliced apples. Stir gently. Over medium heat, add brown sugar, granulated sugar, flour, kosher salt, cinnamon, nutmeg, and optional cardamom. Stir to combine without breaking the apples.
  3. Cook the Filling: Cover the skillet with a lid and simmer for 20 minutes, stirring every 3 minutes to prevent sticking and ensure even cooking. Add water if apples begin sticking. Apples should be fork-tender but still hold shape. Remove from heat and stir in vanilla extract.
  4. Cool the Filling: Transfer the filling and all juices to a pan or sheet tray and spread evenly. Cool completely in fridge or freezer (about 30 minutes) to set the filling before assembling the pie.
  5. Prepare the Pie Crust: Roll out the pie dough into a 9-inch pie dish, fold and crimp the edges, then chill in fridge or freezer for 30 minutes to promote flakiness.
  6. Make the Crumble Topping: In a medium bowl, whisk together flour, granulated sugar, brown sugar, and salt. Pour melted butter over dry ingredients and stir gently until mixture forms wet, sandy clumps. Chill crumble in refrigerator until pie assembly.
  7. Assemble the Pie: Remove chilled crust and filling from freezer. Pour filling into pie crust, scraping in all juices. Sprinkle about 1 to 2 cups of crumble topping evenly over the apples, reserving remaining crumble for later.
  8. Bake the Pie – Step 1: Preheat oven to 425°F with a baking sheet or pizza stone inside. Place pie on the hot baking sheet and bake 15 minutes. Edges should start to brown.
  9. Bake the Pie – Step 2: Reduce oven temperature to 350°F and bake another 10 minutes without removing the pie.
  10. Add Remaining Crumble and Finish Baking: Remove pie briefly, sprinkle remaining crumble over the top, then use foil or a pie shield to cover crust edges to prevent burning. Return pie to oven and bake at 350°F for 25 to 35 minutes until crumble is golden brown and crust edges are nicely browned.
  11. Cool and Serve: Cool pie on a wire rack for about 4 hours to allow filling to set and avoid soggy crumble. Serve at room temperature, ideally with vanilla ice cream or caramel sauce for extra decadence.
  12. Storage: Store uncovered at room temperature for up to 2 days covered loosely with plastic wrap or foil, then refrigerate. See notes for freezing instructions.

Notes

  • This Dutch Apple Crumble Pie is packed with intense apple flavor enhanced by lemon and warm spices.
  • The stovetop pre-cook of the filling ensures tender but intact apple slices and prevents a soggy crust.
  • The crumble topping adds a buttery, crisp texture that perfectly complements the soft filling.
  • Chilling both the filling and crust before baking is crucial for a flaky crust and good structure.
  • Use a pie shield or aluminum foil to protect edges from burning during the longer baking time.
  • Patience is key: allowing the pie to cool completely before slicing prevents juicy filling from becoming runny.
  • For best results, serve with vanilla ice cream or caramel sauce for a rich contrast.
  • You can freeze the pie before or after baking: to freeze unbaked, assemble and wrap tightly; to freeze baked, cool completely, wrap, and freeze. Thaw overnight in the fridge before serving.

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