Dutch Apple Pie Recipe: Easy Homemade Apple Pie with Crumb Topping From Scratch

Dutch apple pie walks the line between crisp and tender, offering a contrast that turns heads the moment it’s sliced. The rich crumb top gives it a bakery finish, while the spiced filling stays honest and homemade. This version keeps everything straightforward but delivers on flavor, texture, and structure.

You’ll learn how to build that contrast the buttery crumble, the soft apple center, and the sturdy deep-dish crust that holds its own. You’ll also walk away with confidence to get it right the first time, even without fancy tools or a pastry degree.

I’ve made a dozen versions of this pie, and this one’s the one that stays in my recipe binder. It earns its place by never disappointing and always holding its shape on the plate.

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Why Dutch Apple Pie Beats the Traditional Lattice

Classic lattice pies are lovely to look at, but the crumb topping on a Dutch apple pie does more than save you the weaving. It adds texture, caramelizes slightly at the edges, and holds in the apple filling so you get a clean, flavorful slice.

In my kitchen notes, I’ve found this style works better for crowds. It travels well and cools without sagging. Unlike French apple pie or a deep dish with a double crust, the crumble top gives a cleaner contrast and doesn’t rely on venting or crimping.

If you’ve made apple pie from scratch, you’ll notice right away how this version takes less shaping but yields more crunch.

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Choosing Apples for Dutch Apple Pie

You want apples that keep their shape but still soften as they bake. I go for Granny Smiths for tartness and Honeycrisps for sweetness.

That balance makes the pie stand out from Swedish apple pie, which often skips the crust and goes all-in on filling and topping. In contrast, Dutch apple pie layers structure with softness—and that deep dish crust needs something that holds up to the bake.

Slice the apples thin so they layer tightly, and let them rest in the sugar and spice mix for a few minutes. That rest time draws out the juices, which thicken during baking instead of making a soggy bottom.

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Deep-Dish Crust That Stays Crisp

A store-bought crust works fine here, but I often use my go-to pie dough recipe for a sturdier base. The filling holds more moisture than a typical apple pie cake, so the deep-dish pan gives you enough depth without overflow.

Pack the apples into the crust gently, letting them mound slightly above the rim. They’ll shrink during baking, settling into a solid slice that doesn’t fall apart when cut.

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Crumb Topping That Crunches Without Overbaking

The topping comes together fast. Cold butter is key. If you melt it, you’ll lose the crumb texture. Blend it in just enough to create lumps the size of small peas—some finer, some chunkier. That unevenness bakes into the golden crust that cracks just right under a fork.

I’ve tried both hand-mixing and using a food processor. In my experience, using fingers gives a better feel for texture. It’s slower, but it prevents overmixing, which can happen fast with machines.

If the top starts browning too quickly, tent it with foil for the last 15 minutes. That keeps the sugar from scorching while the apples finish cooking underneath.

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How to Slice Cleanly Without Breaking the Crust

Cool the pie for at least two hours before slicing. This part feels long, but it matters. The filling sets as it cools, and cutting too early will leave you with a soupy center.

Use a serrated knife and a pie server to lift slices gently. The crumble top can be delicate at first, but once set, it holds well.

If you’ve tried a German apple pie with custard-like filling, you’ll notice the difference here immediately—cleaner slices, firmer texture, and no fork-fighting with soggy crusts.

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Serving Notes and Topping Variations

Serve warm or room temperature. I like a slice with whipped cream or just a scoop of vanilla ice cream melting slightly at the edge. That balance between cold cream and warm pie is hard to beat.

Some swap the cinnamon for apple pie spice or add chopped walnuts to the topping. I stick with the classic blend because it keeps the focus on the apple and crumb contrast.

This dessert holds its own at family dinners, but it also fits nicely on holiday tables next to pumpkin or pecan. I often make it ahead the night before and store it loosely covered on the counter.

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How to Store Leftovers (If There Are Any)

Let the pie cool completely, then cover it with foil or place it in an airtight container. Store at room temperature for 2 days or in the fridge for up to 4.

Reheat slices in a 300°F oven for 10 minutes if you want the topping to crisp back up. Microwaving softens the crumb, so I only do that when I’m after speed, not texture.

You can also freeze slices tightly wrapped in plastic and foil. Thaw overnight and reheat before serving.

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Try These Next

Craving more apple desserts with structure and crunch? Try the classic apple crumble pie for a similar texture with a shorter prep time. Or go with the caramel apple pie if you’re after something richer. Both work well for holiday spreads or fall baking projects.

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Final Thoughts and Invitation to Share

I’ve returned to this Dutch apple pie recipe for years because it always brings results I trust. The balance between soft filling and crisp topping, the structure of a deep-dish crust, and the practical process make it a repeat bake in my kitchen.

Pin this recipe to your favorite Apple Pie Desserts board so you have it handy next time the craving strikes.

I’d love to hear how your pie turned out. Did you use a different apple mix or try a twist on the topping? Share your thoughts and questions in the comments—I always check in to see what you’re baking.

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