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The baked pie, still wrapped in parchment, cools on a wire rack placed over the white marble cooktop. Steam escapes gently from the warm pie, showcasing its golden and crisp top. Nearby, a plate and serving utensils await to slice and serve the freshly baked dessert.

Dutch Apple Pie Recipe

This apple crumble pie combines tender, tart apples with a buttery, crisp topping for a perfect blend of textures. A cozy and delicious dessert that's ideal for family gatherings!
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Dessert
Cuisine American
Servings 8
Calories 407 kcal

Equipment

  • 9-inch Pie Pan
  • Mixing bowls
  • Knives or Pastry Blender
  • Parchment paper
  • Baking sheet
  • Wire Rack

Ingredients
  

  • 1 9-inch unbaked pie crust
  • 5 large Granny Smith apples - peeled cored and sliced
  • ½ cup white sugar
  • 2 tablespoons all-purpose flour
  • ½ teaspoon ground cinnamon
  • 2 tablespoons lemon juice
  • ½ cup white sugar
  • ½ cup all-purpose flour
  • ½ cup cold butter cubed

Instructions
 

  • Preheat Oven: Preheat the oven to 425°F (220°C). Line a 9-inch pie pan with the unbaked pie crust.
  • Prepare Filling: Arrange apple slices in the crust. Mix ½ cup sugar, 2 tablespoons flour, and cinnamon in a bowl, then sprinkle the mixture over the apples. Drizzle lemon juice on top.
    A glass mixing bowl on the white marble cooktop holds a mixture of ½ cup white sugar, 2 tablespoons all-purpose flour, and ground cinnamon. The apple slices are neatly arranged in the unbaked pie crust, as the sugar mixture is sprinkled over them. A drizzle of lemon juice adds a fresh finish to the filling.
  • Make Crumble Topping: Combine ½ cup sugar and ½ cup flour in a bowl. Cut in cold butter using two knives or a pastry blender until the mixture resembles coarse crumbs. Sprinkle evenly over the apples.
    A glass mixing bowl on the white marble cooktop contains ½ cup white sugar and ½ cup all-purpose flour. Cold butter cubes are being cut into the mixture with two knives, forming coarse crumbs. The bowl is set aside, ready for the crumble to be added to the apple pie.
  • Wrap and Bake: Enclose the pie in two 15-inch pieces of parchment paper, folding the edges up three times to seal. Place the wrapped pie on a baking sheet.
    The unbaked pie, now topped with a generous layer of crumble, is carefully wrapped in two 15-inch pieces of parchment paper on the white marble cooktop. The edges of the parchment are folded up securely, and a baking sheet sits nearby, prepared to hold the wrapped pie for baking.
  • Bake the Pie: Bake in the oven for 1 hour without opening the parchment.
    The wrapped pie rests on a baking sheet on the white marble cooktop, ready for the oven preheated to 425°F. Through the parchment, hints of the golden crust and crumble topping are visible, as the pie bakes undisturbed for an hour.
  • Cool and Serve: Remove the pie from the oven, open the parchment, and let it cool on a wire rack. Serve warm or at room temperature.
    The baked pie, still wrapped in parchment, cools on a wire rack placed over the white marble cooktop. Steam escapes gently from the warm pie, showcasing its golden and crisp top. Nearby, a plate and serving utensils await to slice and serve the freshly baked dessert.