What’s in this Dutch Apple Pie Recipe?
Turn traditional apple pie on its head with this fun and easy apple crumb pie recipe! Swap that top crust for a rich salty and sweet crumble!
All-Purpose Flour: Gives structure to the pie crust and topping, and helps thicken the filling. Sugar: Granulated sugar sweetens the crust and the filling, while brown sugar sweetens the topping. Kosher Salt: Enhances the natural flavor of the crust and the crumb topping. Unsalted Butter: Makes the crust and crumb tender. Shortening: Helps the crust hold its shape. Ice Water: Adds moisture and keeps the butter from melting before the crust is baked. Ground Cinnamon: Adds a warm, spiced flavor to the topping. Apples: I like a mixture of a few different kinds, like Honeycrisp, Braeburn, and Granny Smith. Lemon Juice: Keeps the apples from browning.
Pro Tip: You can leave the skins on the apples for more color.
Variations on Apple Crumb Pie
This Dutch apple pie can be made with any kind of apples you’d like to use. For a tart filling, opt for Granny Smith, Northern Spy, Cortland, or Gravenstein. For a sweeter filling, go for Honeycrisp, Jonagold, Fuji, or Golden Delicious.
How to Store and Reheat
Store leftover Dutch apple pie covered with plastic wrap or aluminum foil at room temperature for up to 2 days, or in the refrigerator for up to 4 days. Enjoy cold, at room temperature, or gently warmed in the microwave.
How to Freeze
Freeze Dutch apple pie with crumb topping whole, or cut into individual slices, tightly wrapped in 2 layers of plastic wrap and 1 layer of aluminum foil, for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
Serve this apple crumb pie with a scoop of vanilla or pumpkin pie cream and a dollop of whipped cream (or try pumpkin spice whipped cream!). For a sweet-and-savory take, melt a slice of cheddar cheese on top. Enjoy a slice with some caramel apple cider, an apple crisp macchiato, caramel apple sangria, caramel apple hot toddies, or an apple butter old fashioned.
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