Dutch Apple Pie


Let the scent of apples, cinnamon, nutmeg, and clove fill the air while this crumble-topped Dutch Apple Pie bakes away in your oven. Fall has never tasted so good. You can also freeze and bake this pie when you’re ready.

Photography Credit: Alison Bickel

I can’t tell you the best part about a Dutch Apple Pie.

It might be the simplicity of a bottom crust only pie — no need to make a lattice top or fear shrinking apples and a crust gap. It could be the perfection of fall apples baked until tender and juicy or the buttery crumble top flecked with the barely sweet flesh of pecans.

Maybe it’s the scent of cinnamon, nutmeg, and clove wafting through the air making my home smell like how a warm blanket feels on a cold day – inviting and cozy.

I think, perhaps, it’s all of the above. Apple pies are the comfort food of the dessert world and there’s no denying it.

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A Dutch Apple Pie also goes by the name crumble pie, or streusel pie, which gives you a little more insight into what you’re about to bake than the Dutch title.

The pie has a pastry crust bottom with cinnamon-scented apples piled onto it, and then it’s topped with a crumble or streusel topping. The buttery flaky crust, followed by the just tender warm and spicy apples, and the crumbly sweet topping give the pie layers of flavor and texture that I just love.

It’s one of my all-time favorite pies.

Whole dutch apple pie.


The topping or crumble is a combination of flour, sugar, pecans, and spices. I’m partial to cinnamon. It’s then tossed together with melted butter and crumbled over the pie. It doesn’t get much easier.


I put chopped pecans in my crumble topping but you can skip them or swap them out. Almonds would be delicious too.

A woman uses a spatula to spoon sliced apples for an easy homemade dutch apple pie into a pie plate. Two apples are on a cutting board nearby.


If you’re forcing me to choose, my first choice for a pie apple is Braeburn followed by Gala.

When I was developing this recipe, I actually made four pies. I tried Braeburn, gala, pink lady, respectively, and in one version, a combination of the three. Each apple held its shape but became tender when baked.

I would only really caution against baking pies with red or yellow delicious apples or Jonagold. They tend to break down quickly and end up a little mushy.

That being said, I’ve never had an apple pie I didn’t like. I’ll be honest with you, I’ve made pies out of granny smiths, jazz apples, Honeycrisp (though they are pretty pricey to put in a pie and taste so good eaten out of hand, I’d probably save those for snacking), and pretty much any apple that was on sale at the store.

So, I guess what I’m saying is if you have apples, then bake a pie. You’ll be fine, and so will your pie.

For more information on which apple varieties are best for baking, check out our Guide to Apples.

Woman lifting a slice of pie out of a pie plate.


When I was a kid, I remember eating apple pies with thick-cut, chunky apples. I don’t make pie that way. I prefer thin slices of apple. Doing so provides more apples for the pie and they layer nicely so you get a slice that holds together when you cut it.

I like to cut my apples into slices about 1/8 of an inch thick.


A slice of just warm apple pie with a scoop of vanilla ice cream is close to heaven in my book. Drizzle some caramel sauce over the thing and heaven just got better.

If that’s too rich for your blood, I get it. Some lightly whipped cream is always a delicious addition. If you don’t do dairy you can certainly use a butter alternative in the crumble topping, and use this coconut whipped cream on top.


Apple pie doesn’t last long in my house. If I think we will eat it up within 3 days I usually store it covered in foil on the counter. If I think it might take a week or better, I’ll keep it covered in the fridge. Apple pie tastes great any way you eat it, but it’s best served slightly warm or at room temperature.


It’s best to freeze an unbaked pie. Freezing a baked pie usually results in overcooked crust edges and a soggy bottom crust when you go to reheat or thaw it.

Pie will keep frozen, unbaked, wrapped in plastic wrap and foil for up to four months. Remove the foil and plastic and bake it at 375°F for about an hour.


Dutch Apple Pie Recipe

  • Prep time: 30 minutes
  • Bake time: 55 minutes
  • Yield: 1 pie

The pie crust I linked to in this recipe makes two crusts. Just make the full batch, and freeze half for a rainy day.


For the pie:

  • 1 single pie crust
  • 3 pounds (8 cups, about 6-8 whole) apples, peeled, cored and thinly sliced
  • 1/2 cup (100 g) sugar
  • 1/4 cup (35g) flour
  • 2 teaspoons lemon juice
  • 1 1/2 teaspoons cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • 1/8 teaspoon ground cloves

For the topping:

  • 3/4 cup (110 g) all-purpose flour
  • 1/3 cup (40g) pecan pieces, chopped
  • 3 tablespoons (35g) brown sugar
  • 3 tablespoons (44g) granulated sugar
  • 1/4 teaspoon cinnamon
  • Pinch of salt
  • 5 tablespoons butter, melted

Special equipment:


1 Heat oven to 375°F.

2 Roll out the crust: On a surface sprinkled with flour, using a floured rolling pin, roll pastry dough into a circle 2 inches larger than a 9-inch pie plate.

Fold the pastry over the rolling pin, lift it up and place it in the pie plate. Gently press the pastry into the bottom and sides of the pie plate.

Fold and crimp the pie dough around the rim of the pie plate. Transfer it to the refrigerator.

Woman lifting pie crust off of the counter with a rolling pin and placing it into a pie plate. Woman in blue apron crimping pie dough.

2 Make the topping: In a small bowl, combine flour, pecans, brown sugar, granulated sugar, cinnamon, and salt. Pour melted butter over the bowl in a circular motion and toss with a fork.

Woman pouring butter into a blue bowl filled with crumble topping. A blue bowl with crumble topping for a homemade Dutch Apple Pie

3 Make the filling: In a large bowl, combine apples, sugar, flour, lemon juice, cinnamon, nutmeg, and clove and toss with your hands.

Woman in blue apron thinly slicing apples. Woman grating nutmeg into a bowl. Woman using a spatula to mix spices, sugar and flour into apple slices in a green bowl. A bowl of sliced apples dressed in cinnamon, clove, lemon juice and sugar are waiting to be poured into the best dutch apple pie.

4 Assemble and bake the pie: Retrieve the pie crust from the refrigerator. Pour the apples into the pie plate, arrange them a bit so they fit, then sprinkle the apples with the crumble topping.

Place in oven to cook at 375°F for 55 min. If it looks like the edges of the pie are getting too browned, cover them with an aluminum foil strip.

A woman uses a spatula to spoon sliced apples for an easy homemade dutch apple pie into a pie plate. Two apples are on a cutting board nearby.A woman puts crumble topping on a homemade Dutch apple pie just before baking.

5 Serve: Let the pie cool on a cooling rack for about 30 minutes. Then slice and top with freshly whipped cream or vanilla ice cream and caramel.

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Summer Miller

Summer Miller is the Senior Editor for Simply Recipes based in Nebraska. Her work has appeared in Bon Appetit, Eating Well, Grit, SAVEUR, and Every Day with Rachael Ray, among others. Her first book is New Prairie Kitchen (Agate Publishing, 2015).

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4 Comments / Reviews

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Did you make it? Rate it!

  1. Amani

    Can we use the regular apple pie recipe and make the topping for the Dutch Apple pie and put it on top of the regular apple pie?

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  2. Chris

    I just had an apple pie last night that used Honeycrisp apples. Yes, they are more expensive, but my gosh well worth it. Probably the best apple pie I have ever had. I may use them in the next apple pie I make.

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Single slice of easy dutch apple pie with a scoop of ice creamDutch Apple Pie