Apple Crumble Pie is made with a tender crust that is filled with juicy, spiced apples and topped with a delicious, buttery streusel topping. This homemade dutch apple pie is easier to make than a classic double-crusted pie and makes the perfect fall dessert!
We love fall and all those delicious apple recipes including Apple Cinnamon Bread, German Apple Cake, and my favorite Apple Strudel Recipe. Apple Pie is one of the classic recipes we all love.
Today I’m sharing my favorite twist on this beloved dessert – the Dutch Apple Pie. The difference between a Dutch Apple Pie (aka Apple Crumble Pie) and a traditional Apple Pie is the streusel topping that bakes up into crunchy, sweet deliciousness and is, in my opinion, easier to make than a pastry top. A perfect dessert for Thanksgiving and other special occasions!
The perfect Apple Pie starts with choosing the right apples. You want the apple filling to have a balanced flavor that is not overly sweet so you can taste the apple and it should not be mushy but have a bit of texture. Many recipes recommend Granny Smith apples but these apples lack flavor and are quite tart that’s why I like to combine different apples to get the BEST Apple Pie.
Why you’ll love this recipe
- Crumb Topping – It is a delicious and EASY twist on a classic double-crust apple pie! Making a crumble topping for apple pie is super easy and adds a little bit of crunch.
- Apple recommendations – Find the perfect combination of apples depending on your taste preference.
- Easy – By using a premade crust this recipe is even suitable for beginner bakers.
How to make this recipe
Detailed measurements and instructions can be found at the bottom of the page on the printable recipe card.
If you’re using a homemade pie crust prepare it according to the recipe. We start by making the apple filling before we preheat the oven, this way the apples have time to release some of their juices.
Combine the dry ingredients for the filling in a separate bowl then add the mixture to the sliced apples and mix with your hands or a spatula until combined.
The next step is to preheat the oven and prepare the pie plate. If you are using a refrigerated pie crust take it out of the fridge and let it sit on the counter for about 15 minutes before unrolling it.
Place the pie crust into a 9×2-inch round pie dish, use your fingers to tuck it in, trim the overhang, and flute the edges (Check out this video). Fluting the edge helps the pie crust to hold the filling while baking.
Spoon the apple filling into the crust, leaving some of the liquid in the bowl. Prepare the crumb topping and sprinkle it over the pie. Put the pie dish on a baking sheet and bake for 50 minutes, reducing the temperature after 20 minutes.
Expert Tips
- Pie crust – Use a store-bought pie crust or use my buttery flaky pie crust recipe! Using a premade crust makes it a lot easier and quicker but if I have the time I like to make homemade pie dough. The crust doesn’t need to be blind-baked!
- Apple peel – Peeling the apples is important because the peel becomes chewy and tough once baked.
- Sugar mixture – Don’t take a shortcut and just dump the dry ingredients on top of the apples. Ensure the dry filling ingredients are thoroughly combined before adding them to the apples.
- Rest – Let the apples sit for at least 15 minutes so they start to release their juices. This will help the filling to thicken later.
- Baking – Bake the apple pie on a parchment-covered baking sheet. The apple filling tends to bubble up and it’s so much easier to just throw away some parchment paper than to clean the bottom of the oven.
- Serving – Let the pie cool completely before slicing so that the starch and the apples can do their job of thickening the filling. If you slice it too early it will crumble more and the filling won’t be as thick.
More pie recipes to try
Recipe FAQs
How many apples you need depends on the size of the apples you use and the recipe you use. For this recipe, you’ll need 8 cups of sliced apples which is about 2 ¾ pounds or 8 medium apples. The apples will be stacked high in this recipe because they will shrink after you take the pie out of the oven.
To make the best Apple Pie use a combination of flavorful and firm apples like Granny Smith and McIntosh.
Granny Smith: firm, do not mush but are quite tart and do not contain a very strong apple flavor, best combined with a more sweet and flavorful apple
Honeycrisp: sweet, flavorful, and stay relatively firm, great combined with Granny Smith, but not always available
Golden Delicious: flavorful, nice blend of sweet and tart, loses a bit of firmness when cooked
Jonagold: firm texture, flavorful, nice blend of sweet and tart, hard to find but makes a great pie by itself
Gala: sweet, flavorful, firm texture, best combined with a tart apple
McIntosh: sweet and juicy, flavorful, soft, breaks down while cooking, great combined with Granny Smith apples
Pink Lady: flavorful, blend of sweet and sour flavors, makes a great pie by itself
To make a Dutch apple pie topping you just need a few simple ingredients: flour, butter, sugar, and cinnamon. You can use a fork or a pastry cutter to combine them but I always prefer to use my hands. Rub the butter into the flour with your fingers until the streusel has the desired consistency. I like my crumb topping coarser with bigger crumbs and not too sandy.
What to serve with it
My favorite thing to serve with apple pie is homemade whipped cream! It’s so easy to make from scratch and you can even flavor it by adding a bit of vanilla sugar. Everyone loves a big dollop of sweet whipped cream on their pie!
Another tasty topping is a vanilla sauce which is also very easy to make! In Germany, it’s usually served with Apfelstrudel (apple strudel) but also with pancakes or other warm sweet desserts.
If you’re looking for something easier: Vanilla ice cream is always a hit!
How to make this recipe in advance
To make this apple crumble pie recipe in advance bake the pie according to the instructions and let it cool to room temperature. Cover it with plastic wrap and refrigerate it for up to 4 days.
On the day you want to serve it let the pie dish sit at room temperature for 30 minutes (to avoid the pie dish breaking from going directly to the oven) and then reheat the pie for 10 to 15 minutes in a 375°F oven before serving it. This will help re-crisp the crust and warm up the apple filling.
Tools and Ingredients
Apple Peeler/Slicer: This tool makes it super easy to prep apples for apple pie! (You can also use it for potatoes!!)
Cinnamon: I always buy Cinnamon at Costco! Great quality and great price!!
Pie Plate: This pie plate is made from borosilicate glass so you can transfer it directly from the freezer to the oven without the risk of shattering.
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Apple Crumble Pie
Ingredients
- 1 pie crust, chilled
For the apple filling:
- ½ cup granulated sugar
- 2 Tbsp all-purpose flour
- 1 Tbsp cornstarch
- 2 tsp ground cinnamon
- ¼ tsp ground nutmeg
- 8 cups thinly sliced and peeled apples, about 7-8 medium apples, see post for more info
- 2 Tbsp lemon juice
For the topping:
- ¾ cup all-purpose flour
- ½ cup packed light brown sugar
- 1 tsp ground cinnamon
- ½ cup unsalted butter, cut into little cubes and softened a little
Instructions
- In a bowl combine white sugar, flour, cornstarch, cinnamon, and nutmeg.
- In a large bowl combine sliced apples and lemon juice, then add the mixed dried ingredients and using a spatula stir everything together until thoroughly combined. Set aside.
- Preheat oven to 400°F (200°C).
- Place pie crust in a 9-inch pie dish and tuck it in with your fingers. Trim excess dough if needed and flute the edges.
- Spoon the apple filling into the crust but leave most of the liquid in the bowl.
- To make the crumble topping, combine the flour, brown sugar, cinnamon, and butter cubes in a bowl and use a fork, pastry cutter, or your hands to combine until thick and crumbly. Sprinkle topping over apple filling.
- Place pie dish on a large enough baking sheet covered with parchment paper and bake for 20 minutes. Then turn the temperature down to 375°F (190°C) and bake for 30 more minutes until the topping is golden brown and the filling is bubbling up. If the edges brown to quickly cover them with a pie shield after 20 minutes.
- Let the pie cool completely before cutting into it to allow the filling to thicken up. Cover leftovers with plastic wrap and store in the fridge for up to 4 days.
Notes
- Pie crust – Use a store-bought pie crust or use my buttery flaky pie crust recipe! Using a premade crust makes it a lot easier and quicker but if I have the time I like to make homemade pie dough. The crust doesn’t need to be blind-baked!
- Apple peel – Peeling the apples is important because the peel becomes chewy and tough once baked.
- Sugar mixture – Don’t take a shortcut and just dump the dry ingredients on top of the apples. Ensure the dry filling ingredients are thoroughly combined before adding them to the apples.
- Rest – Let the apples sit for at least 15 minutes so they start to release their juices. This will help the filling to thicken later.
- Baking – Bake the apple pie on a parchment-covered baking sheet. The apple filling tends to bubble up and it’s so much easier to just throw away some parchment paper than to clean the bottom of the oven.
- Serving – Let the pie cool completely before slicing so that the starch and the apples can do their job of thickening the filling. If you slice it too early it will crumble more and the filling won’t be as thick.
Sydney says
Excited to make this!! Just to make sure, you don’t cook the apple filling first before putting it in the pie?
Thanks!
Julia Foerster says
Yes, you don’t cook the apple filling before putting it in the pie!
Linda says
Looks delicious. Going to make this on Thanksgiving. I wanted to know if you’ve ever used apple compote, rather than the apples? I can do either, just trying to cut my cooking down a little. Can’t wait to try this. The kids will love it.
Missus O says
Love this recipe of yours so much! I have been using it for years now and never fails me. Thanks for sharing and also thanks for the tips from your readers/followers (improves the pie everytime i read and follow some suggestions). Will make an encore on Christmas, New year, Valentine’s day, birthday, house warming etc🥰
Vatche says
This has been a great hit for a lot of parties and I keep making it cause everyone wants more.
Adriana says
Should the pie crust be blind baked? Thank you in advance!
Julia Foerster says
No, the pie crust doesn’t need to be blind-baked.
kimberly says
do you use salted or unsalted butteR?
Julia Foerster says
I use unsalted butter.