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Dutch Apple Crumble Pie Recipe

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★★★★

4 from 64 reviews

This Dutch Apple Crumble Pie is a delightful blend of tender, cinnamon-spiced apples topped with a buttery, crunchy crumble topping. Featuring a homemade pie crust and a mix of tart and sweet apples, this recipe balances textures and flavors perfectly. The apples are cooked stovetop to achieve the perfect al dente tenderness before being baked to meld the flavors and crisp the crumble topping. Serve it room temperature with vanilla ice cream for a classic dessert experience.

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 (about 2 tablespoons)
  • 5 pounds apples (a mix of Granny Smith, Honeycrisp, and Golden Delicious recommended), peeled 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 (1 1/2 sticks) unsalted butter, melted

Instructions

  1. Choose Your Apples: Select about 5 pounds of apples, mixing varieties like Granny Smith, Honeycrisp, and Golden Delicious for complex flavor.
  2. Prepare the Filling Base: Zest 1/4 teaspoon lemon peel into a 12-inch high-sided skillet with the heat off, then add the juice of half a lemon (about 2 tablespoons) to prevent browning and add freshness.
  3. Peel and Slice Apples: Peel and slice apples into 1/8 inch slices one at a time, adding each to the skillet with lemon juice immediately to prevent browning. Stir occasionally to coat the apples evenly.
  4. Cook the Apples: Place the skillet over medium heat. Add brown sugar, granulated sugar, flour, salt, cinnamon, nutmeg, and optional cardamom. Stir gently to coat. Cover and cook for 20 minutes, stirring every 3 minutes to avoid sticking and ensure even cooking. Add water sparingly if the mixture sticks. The apples should be fork tender but still hold shape.
  5. Finish the Filling: Remove skillet from heat and stir in vanilla extract. Transfer the filling with all juices to a pan with a lip and spread evenly. Chill completely in the fridge or freezer until cool.
  6. Prepare Pie Crust: Roll out the pie dough into a 9-inch pie dish, folding and crimping the edges. Chill in the fridge or freezer for about 30 minutes for a flaky crust.
  7. Preheat Oven: Place a baking sheet or pizza stone on the center rack and preheat oven to 425°F, heating the stone or sheet for at least 20-30 minutes.
  8. Make the Crumble Topping: Combine flour, white sugar, brown sugar, and salt in a bowl. Pour melted butter over the dry ingredients and stir gently until sandy with some clumps. Chill in the fridge until ready to use.
  9. Assemble the Pie – First Layer of Crumble: Once the filling and crust are chilled, spoon the filling into the pie crust, scraping in all juices. Break up about 1 to 2 cups of crumble topping and spread evenly over the apples.
  10. Bake at High Heat: Place pie on the preheated baking sheet or stone and bake at 425°F for 15 minutes, until crust edges start to brown.
  11. Prepare Pie Shield: Make a foil shield by cutting a hole in folded foil or use a pie shield to protect edges during longer baking.
  12. Bake at Moderate Heat: Lower oven temperature to 350°F without removing the pie, and bake an additional 10 minutes.
  13. Top with Remaining Crumble: Remove pie from oven, sprinkle the remaining chilled crumble evenly over the pie center, gently break up large pieces, and cover crust edges with the foil shield.
  14. Bake Until Golden: Return the pie to the oven at 350°F and bake for 25–35 minutes more, until edges are golden brown and crumble is light golden. Remove foil shield if you desire more browning and bake 5–10 minutes extra.
  15. Cool the Pie: Remove pie and cool on a wire rack for about 4 hours to allow filling to set and achieve perfect texture.
  16. Serve: Slice and serve with vanilla ice cream or a drizzle of salted caramel sauce for extra decadence.
  17. Storage: Store covered at room temperature for up to 2 days, then refrigerate. See notes for freezing instructions.

Notes

  • Using a mix of apple varieties gives the best flavor and balance between tartness and sweetness.
  • Cook the apples just until fork tender to avoid overly soft filling, as the apples won’t get more tender during baking.
  • Adding lemon juice and zest prevents browning and brightens the apple flavor.
  • The crumble topping should be sandy with some clumps and chilled to create a crunchy texture after baking.
  • Use a pie shield or foil to protect crust edges from burning during long baking times.
  • Letting the pie cool completely before slicing ensures the filling sets properly and the crumble stays crisp.
  • For freezing: bake the pie without the second crumble topping, cool completely, then freeze. When ready to serve, thaw and add the crumble topping, then bake until golden.
  • Serve with vanilla ice cream or salted caramel sauce for best indulgence.

Keywords: Dutch apple crumble pie, apple pie recipe, crumble topping pie, homemade pie crust, fall dessert, cinnamon apple pie

Find it online: https://foodiecara.com/dutch-apple-crumble-pie-recipe/