Rustic Dutch Apple Pie with Crumb Topping (Print Version)

Bake a warm Homemade Dutch Apple Pie with a buttery crumb topping. This classic apple pie recipe brings comfort and a touch of sweet nostalgia to your kitchen.

# Recipe Info:

Prep Time: 30 Minutes minutes
Cook Time: 70 Minutes minutes
Total Time: 100 minutes
Servings: 8 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ For the Flaky Crust

01 - 2 ½ cups all-purpose flour
02 - 1 teaspoon salt
03 - 1 cup (2 sticks) unsalted butter, very cold and cubed
04 - ½ cup ice water (or more, as needed)

→ For the Apple Filling

05 - 6-7 medium apples (mix of Granny Smith and Honeycrisp), peeled, cored, and sliced
06 - ½ cup granulated sugar
07 - ¼ cup packed light brown sugar
08 - 3 tablespoons cornstarch (or all-purpose flour)
09 - 1 tablespoon fresh lemon juice
10 - 1 ½ teaspoons ground cinnamon
11 - ¼ teaspoon ground nutmeg

→ For the Crumb Topping

12 - 1 ½ cups all-purpose flour
13 - ½ cup packed light brown sugar
14 - ¼ cup granulated sugar
15 - ¾ cup (1 ½ sticks) unsalted butter, very cold and cubed
16 - 1 teaspoon ground cinnamon

→ Serving Suggestion

17 - Vanilla bean ice cream or whipped cream

# Instructions:

01 - Okay, first things first, let's get that pie crust going. In a big bowl, whisk together your flour and a pinch of salt. Now, cut in your super cold butter – I mean, straight from the fridge cold – until it looks like coarse crumbs with some pea-sized bits. This is where the magic happens, giving us that flaky texture. Slowly drizzle in ice water, just a tablespoon at a time, mixing until the dough just comes together. Don't overwork it, seriously. I always forget to salt the water, but it's fine, the crust still turns out. Form it into a disk, wrap it up, and pop it in the fridge for at least 30 minutes. This chilling step is crucial, trust me, I've tried to rush it and regretted it.
02 - While your dough is chilling, let's get those apples ready for your Homemade Dutch Apple Pie. Peel, core, and slice your apples into about 1/4-inch pieces. Toss them into a large bowl with both sugars, cornstarch (or flour), lemon juice, cinnamon, and nutmeg. Give it a good mix until all the apple slices are coated. I usually let this sit for a few minutes while I roll out the crust; it helps the apples release some of their juices. One time, I used too many apples and had to really cram them in the pie, which meant a super tall pie, but hey, more pie, right?
03 - Now for the star of the show, that crumbly, buttery topping! In a medium bowl, combine your remaining flour, both sugars, and cinnamon. Add the cold, diced butter and use your fingers, a pastry blender, or even a fork to mix it until you get a beautiful, coarse crumb mixture. This should look like wet sand with some larger clumps. Don’t be afraid to get your hands in there; it's part of the fun! I honestly love this part, the smell of the cinnamon and butter together is just heavenly. Make sure those butter pieces are still visible; that's what makes it so wonderfully crunchy. Pop it in the fridge too, if you have time.
04 - Preheat your oven to 375°F (190°C). Grab your chilled dough, roll it out on a lightly floured surface into a 12-inch circle. Carefully transfer it to a 9-inch pie plate. Trim the edges, leaving about a 1/2-inch overhang, then crimp or flute them. This is where I sometimes get a little messy, but it always looks homemade, which is the point! Pour your apple filling into the crust, mounding it slightly in the center. Then, sprinkle that glorious crumb topping evenly over the apples, making sure to cover them completely. It should look quite generous. I always make extra crumb topping, just in case, because, well, it's the best part!
05 - Place your pie on a baking sheet (to catch any drips – I learned this the hard way after cleaning burnt apple juice from my oven floor). Bake for about 20 minutes at 375°F (190°C). Then, reduce the oven temperature to 350°F (175°C) and continue baking for another 40-50 minutes. You're looking for the topping to be golden brown and the filling to be bubbling up around the edges. If the topping starts to get too dark, just loosely tent it with foil. This ensures the apples get nice and tender without burning the crumb. My kitchen always smells incredible at this point!
06 - This is the hardest part, honestly, the waiting game! Once your Homemade Dutch Apple Pie is out of the oven, let it cool completely on a wire rack for at least 2-3 hours. I know, I know, it’s torture, but it gives the filling time to set properly. If you cut it too soon, it’ll be runny, and nobody wants that. The crust will be golden, the topping crunchy, and the filling warm and gooey. It’s worth the wait, I promise. This pie just begs for a scoop of vanilla ice cream!

# Notes:

01 - Always use cold butter for the crust and topping; it’s the secret to flakiness.
02 - Don't overmix your pie crust dough, or it'll be tough, not tender. I made this mistake so many times.
03 - Let the pie cool completely; cutting it too soon means a runny, soupy mess.
04 - For an extra touch, a tiny pinch of cardamom in the apple filling can be surprisingly good.

# Equipment Needed:

01 - 9-inch pie plate
02 - large mixing bowls
03 - pastry blender (optional)
04 - rolling pin
05 - wire rack
06 - baking sheet

# Nutrition (Per Serving):

Calories: 450
Total Fat: 25g
Total Carbohydrate: 55g
Protein: 4g

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