Dutch Apple Pie

This BEST Dutch Apple Pie recipe is made over my easy homemade pie crust, filled with layers of tender, perfectly spiced apples, and topped off with a buttery crumble walnut topping.

Be sure to check out the how-to VIDEO below the recipe!

Course Dessert

Cuisine American

Prep Time 45

Cook Time 55

1 40

Total Time 3 20

Servings slices

Calories 407kcal

Author Sam Merritt

Equipment

Ingredients

Crust

1 batch homemade pie crust (click link for recipe) not baked, you may substitute one storebought pie crust instead.

Filling

¼ cup sugar (50g)
¼ cup brown sugar tightly packed (50g)
⅓ cup all-purpose flour (45g)
1 ½ teaspoon ground cinnamon
¼ teaspoon allspice
⅛ teaspoon nutmeg
⅓ cup sour cream (85g)
1 Tablespoon lemon juice
1 teaspoon vanilla extract
3 pounds tart apples Peeled, cored, and sliced thinner than ¼". I use Granny Smith (1.36kg)

Crumble Topping

1 cup all-purpose flour (125g)
½ cup unsalted butter cold (113g)
½ cup chopped walnuts (65g)
⅔ cup brown sugar firmly packed (145g)

Instructions

Crust

Prepare pie crust according to recipe instructions. As per recipe, prepare, chill, roll out, and arrange into a 9 ½" pie plate (do not bake). Return to refrigerator to chill while you prepare apple pie filling.
Preheat oven to 425F (220C)

Filling

In a large mixing bowl, whisk together sugars, flour, cinnamon, allspice, and nutmeg.
Add sour cream, lemon juice, and vanilla extract, and stir well until completely combined (mixture will be like a loose paste).
Add apple slices and stir until all apples are coated with mixture.
Pour apple filling into prepared pie crust, mounding the apples in the center of the pie. Set aside while you prepare crumble topping.

Crumble Topping

Combine flour and brown sugar in the basin of a food processor¹ and pulse to combine.
Sprinkle butter pieces over the mixture. Pulse until coarse crumbs form.
Add walnuts and pulse briefly (don't overdo it or the mixture will lose its crumbliness and clump together)
Take your crumble topping and sprinkle it evenly over the pie filling. Use your hands to gently pat down the topping.
Bake on 425F (220C) for 15 minutes. Without opening the oven door, reduce heat to 350F (175C) and continue to bake another 40 minutes, or until apples are tender (use a skewer to pierce the pie and check the apples). Keep an eye on your pie crust as it bakes, the crust is prone to browning faster than the pie is finished, and if the crust is becoming too dark you should remove the pie from the oven and cover the crust with foil before returning to oven to finish baking.
Enjoy warm, preferably topped with vanilla ice cream.

Video

Notes

¹If you don't have a food processor you can still make this crumble topping! To prepare, whisk together flour and sugar. Use a pastry cutter or grater or knives to cut butter into the mixture until it resembles coarse crumbs. Chop your walnuts and stir them into the mixture, then follow recipe as instructed.

The recipe was very closely adapted from a magazine clipping from a 1996 edition of a Women's Day magazine. My mom has been making it for the past 20+ years and it's by far the favorite pie in my household.

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