Old fashioned Dutch Apple Pie has tender apples and cinnamon under a buttery crumb topping. It’s a simple recipe with classic ingredients and plenty of fall flavor.
Apple pie is one of my husband’s favorite desserts. I actually made one for the dinner party where we met! I make an old fashioned apple pie that is just delightful, but when I don’t want to roll an extra pie crust, this Dutch Apple Pie is the one I make.
I compared quite a few dutch apple pie recipes in old church and community cookbooks, and most were very similar in ingredients and quantities. This recipe follows that same formula, but with one small addition: lemon juice. The older recipes didn’t call for it, but I like how it balances the sweetness of the filling. It also keeps the apples from turning brown as you prepare the pie.
The recipe is simple, straightforward, and you can use any crust you like, your own or store-bought. I’m partial to Never Fail Pie Crust, which makes a flaky, flavorful base for this pie.
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Dutch Apple Pie: What You Need to Know
- I like using a glass pie dish. It heats more evenly than metal and you can see when the bottom crust is nicely brown.
- This recipe is flexible! My pie dish is 9.5 inches across and I used 7 cups of apples. If your pie dish is only 9 inches across, use 6 cups of apples instead. You can also use a deep dish pie dish and use 8 cups of apples.
- Always put a pan under the pie as it bakes. You never know if the filling will bubble out.
- This pie is best enjoyed the day that it is made. The topping will start to get soft after a day or two from the moisture in the apples. It’s still delicious after that, just not as crisp.
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Step By Step Photos
- Prepare your pie crust. I absolutely love this No Fail Pie Crust recipe (you’ll just need a half recipe for this pie).
- Peel and slice the apples, then toss them with the sugar, flour, cinnamon, nutmeg, and lemon juice.
- Place the apples in the unbaked pie crust.
- Combine the brown sugar, flour, and cold butter in a bowl. Work the butter into the brown sugar mixture using a pastry blender or two forks.
- Pour the crumble mixture over the apples.
- Bake at 400°F for 40-50 minutes, or until the crust is golden brown on the edges.
The Best Apples for Apple Pie
I like using more than one variety of apple for any apple dessert recipe. For this recipe, I used a mixture of Honeycrisp and Granny Smith apples. The Granny Smith add tart flavor and the Honeycrisp are sweet and juicy. Both hold up well in the oven.
Pink Lady, Jonagold, and Braeburn are also great for apple pie. You’ll want to avoid apples like Red Delicious, Gala, Fuji, and McIntosh. They tend to get mushy when baked, which is great for applesauce for bad for pie.
Tips For Storing and Serving
You will get the cleanest slices of pie by waiting until the pie is fully cool before cutting it. You can re-warm slices in the oven or in the microwave. I love a scoop of vanilla ice cream on top of warm pie!
The pie stores will on the countertop for a few days, and it’ll last even longer in the fridge. Be sure the pie is fully cool before putting it in the fridge or covering it. That’ll ensure you don’t end up with soggy pie!
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