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Dutch Apple Pie Recipe with Crumb Topping Recipe

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This classic Dutch Apple Pie, also known as Apple Crumb Pie, features a buttery, flaky pie crust loaded with tender cinnamon-spiced apple slices and topped with a crunchy pecan-studded crumb topping. Baked to golden perfection, this comforting dessert combines warm flavors and delightful textures, perfect for any occasion.

Ingredients

Pie Crust

  • 1 pie crust (1/2 of our pie dough recipe)

Apple Filling

  • 2 1/4 lbs Granny Smith apples (about 6 medium apples)
  • 1 tsp cinnamon
  • 8 Tbsp unsalted butter
  • 3 Tbsp all-purpose flour
  • 1/4 cup water
  • 1 cup granulated sugar

Crumb Topping

  • 1 cup all-purpose flour
  • 1/4 cup packed brown sugar
  • 2 Tbsp granulated sugar
  • 1/4 tsp cinnamon
  • 1/4 tsp salt
  • 8 Tbsp unsalted butter, room temperature
  • 1/2 cup chopped pecans

Instructions

  1. Preheat Oven: Preheat your oven to 375˚F, placing a rack on the bottom and another in the center to prepare for baking the pie.
  2. Prepare Crust: Roll out your chilled pie dough on a lightly floured surface into a 12-inch diameter circle. Transfer it carefully to a 9-inch pie pan, tuck the excess dough into the dish, and crimp the edges to form the crust.
  3. Slice Apples: Peel, core, and thinly slice the Granny Smith apples to about 1/4-inch thickness, aiming for approximately 7 cups of sliced apples. Place the slices in a mixing bowl and toss them with 1 teaspoon of cinnamon to evenly coat.
  4. Make Apple Filling: In a medium saucepan over medium heat, melt 8 tablespoons of unsalted butter. Whisk in 3 tablespoons of flour and simmer for 1 minute while whisking constantly. Gradually whisk in 1/4 cup water and 1 cup granulated sugar, then bring the mixture to a boil. Reduce heat and simmer for 3 minutes, whisking frequently. Remove from heat and pour the hot sauce over the sliced apples, stirring well to coat all the slices. Spread the apple mixture evenly over the bottom pie crust.
  5. Make Crumb Topping: In a bowl, combine 1 cup flour, 1/4 cup packed brown sugar, 2 tablespoons granulated sugar, 1/4 teaspoon cinnamon, and 1/4 teaspoon salt. Add the 8 tablespoons of room temperature butter and work it into the dry ingredients with your hands until the mixture resembles pea-sized crumbs. Stir in 1/2 cup chopped pecans. Evenly spread this crumb topping over the apple filling in the pie.
  6. Bake the Pie: Place the pie uncovered on the center rack in the oven and bake at 375˚F for 50 to 60 minutes, checking at around 55 minutes. The pie is done when the center registers 175˚F. To prevent drips, place a foil-lined sheet on the bottom rack. If the topping browns too quickly, tent the pie loosely with foil. Once baked, remove from oven and allow to cool for 1 hour so the filling can set, making it easier to slice.

Notes

  • Using Granny Smith apples ensures a tart flavor and holds shape well during baking.
  • For a crisper topping, check the pie halfway through baking and cover with foil if necessary to prevent burning.
  • Letting the pie cool completely before slicing helps the filling set for clean slices.
  • You can prepare the crumb topping ahead of time and refrigerate until ready to use.
  • Serving warm with a scoop of vanilla ice cream makes it extra special.

Find it online: https://lauracooks.com/dutch-apple-pie-recipe-with-crumb-topping-recipe/