A crumb topping makes this Dutch Apple Pie Recipeso easy to make. Full of sweet, autumnal spiced apples, this pie is destined to become a favorite!
When summer starts to wane, it’s time to think about apple desserts. And who doesn’t love a slice of warm apple pie with a scoop of vanilla ice cream? This streusel topping on this Apple Crumb Pie makes this a must make treat for fall, Thanksgiving and Christmas.
What is a Dutch Apple Pie?
A Dutch Apple Pie recipe typically refers to an apple pie topped with a crumble topping. I found no history of this dessert having a connection to the Netherlands, though. Instead, it looks like the Pennsylvania Dutch settlers were influenced by both German and French, not the Dutch. Flaky crusted pies were topped with crumbles, which often contained walnuts.
But a kind reader of my blog, who lives in Amsterdam, brought this perspective: In Holland, we have “Appel Kruimel Taart”, which translates to “Apple Crumb Pie”. He said it’s been around for hundreds of years. I stand corrected!
For me, it’s a delight not to fiddle with a top crust. Though I’ve finally gotten to where my crusts are consistently flaky and tasty, they’re not always so pretty once they get transferred to the top of a pie.
This apple crumb pie’s streusel topping solves that problem. I’d recommend covering the surface with foil about half-way through the baking time as this recipe requires a longer stint in the oven in order to cook the apples to perfection. The last thing you want is a charred crust or topping. For another “easier than pie” recipe, this fabulous Maple Glazed Apple Galette is a terrific apple dessert that doesn’t need a top crust. And I make a Classic Apple Crisp at least once in the fall.
Tips for Making the BEST Apple Pies
PRO-Tip: I find the tastiest apple pies are made with a variety of baking apples. This ensures that there will be a depth of flavor, combination of textures and balance of sweetness and tartness.
My go-to selection is a couple each of Granny Smiths, golden delicious and Jonathans. Though, when I got a shipment of Northern Spys from Michigan, those alone made the best tasting pie ever—so if you have access to a spectacular pie apple, go for a solo variety. Otherwise, a nice mixture is your best bet.
PRO-Tip: Different apples soften at different rates in the oven. I will use a sharp knife to check 3 or 4 apples to make sure they’re soft before pulling the pie out of the oven
If you need to add more time and are worried about your crust getting too dark, just cover the perimeter with aluminum foil. If the streusel topping of this apple crumb pie is browning too fast, cover the whole top of the pie with foil.
Pumpkin and apple are my go to flavors once autumn rolls around. Besides this apple crumble pie, here are a few more of my favorite fall dessert recipes.
- Pumpkin Cheesecake with Butterscotch Drizzle from Serena Bakes Simply From Scratch
- Apple Galette – all the terrific flavors of an apple pie without all the work
- Pumpkin Bars – topped with cream cheese frosting, these bars always get rave reviews
- Best Apple Pie – a fabulous classic double crust apple pie
- Cream Cheese Filled Apple Cake – a surprise ribbon of cream cheese makes this a wonderful autumn cake
- Best Fall Recipes
- Fall Slow Cooker Recipes
- Plus, A Guide to Apples
- More Pie Recipes
- 3 pounds baking apples (use different types like Granny Smith, Golden Delicious, Jonathon), peeled and cut into slices
- 3/4 cup sugar
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon cinnamon
- A few gratings of fresh nutmeg
- Pastry dough for 1 layer pie crust (your favorite recipe or pre-made crust)
- 1 cup flour
- 1/2 cup sugar
- 1/4 cup brown sugar
- 6 tablespoons butter, cool, not cold
- Roll out pie dough and fit into a 9-inch pie plate. Place in refrigerator while preparing the filling. Preheat oven to 400º.
- Toss apple slices with sugar, lemon juice, cinnamon, and nutmeg. Set aside, stirring once or twice to help dissolve sugar.
- In a medium bowl, using two knives or pastry blender, cut butter into flour and sugars. Then pinch with fingers till large crumbs form.
- Take crust out of the refrigerator and fill with apples. Sprinkle topping over top of apples. Bake for 40 minutes then reduce to 350º for 50 minutes or till filling is bubbling and apples are tender. Cover crust with foil if browning too quickly.
- Cool before slicing. Serve with vanilla ice cream.