Dutch Apple Pie

by Sabrina Snyder

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8
Prep Time 15 minutes
Cook Time 57 minutes
Total Time 1 hour 12 minutes
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Dutch Apple Pie is a classic and homey dessert with a flakey pie crust, sweet and spiced filling, and brown sugar crumble topping.

This is a delicious recipe to make for the Fall and the holidays. If you love traditional Apple Pie and Apple Crisp, then you’ll also love this version of the Dessert with Dutch apple topping. 

Sabrina’s Dutch Apple Pie Recipe

Autumn is apple time, and it’s the perfect season to dust off your recipes for your other favorite apple recipes. This delicious Dutch Apple Pie recipe is an amazing dessert that’s sweet, buttery, and comforting. It’s sure to have you feeling warm, and cozy even on chilly fall days. This recipe is perfect for all of you novice bakers out there, so give it a try!

Dinner, then Dessert

Dutch Apple Pie Recipe

Dutch Apple Pie is a classic and homey dessert with a flakey pie crust, sweet and spiced filling, and brown sugar crumble topping.
Yield 8
Prep Time 15 minutes
Cook Time 57 minutes
Total Time 1 hour 12 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder
Slice of pie on a pie server.
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Ingredients
 

  • 1 pie crust
  • 1/4 cup unsalted butter
  • 3 pounds granny smith apples , peeled, cored and sliced
  • 3/4 cup light brown sugar , loosely measured
  • 1/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 2 teaspoons vanilla extract

Crumble Topping:

  • 1 cup flour
  • 1/2 cup rolled oats
  • 1/3 cup granulated sugar
  • 1/3 cup light brown sugar , packed
  • 1/4 teaspoon kosher salt
  • 12 tablespoons unsalted butter , frozen and diced

Instructions

  • Preheat oven to 375 degrees and line a deep dish 9" pie plate with your pie crust.
  • Keep pie plate refrigerated while making the filling.

To Make the Filling:

  • Add the apples, brown sugar, sugar, cinnamon, nutmeg and butter in a large skillet.
  • Cook on medium for 5-7 minutes or until the apples are just wilted and have released their juices.
  • Add in the vanilla extract, stir well and add to pie crust.

To Make the Crumble:

  • Combine flour, rolled oats, sugar, brown sugar, kosher salt, and butter and mash together with your hands into small clusters.
  • Add crumble to the top of the filling.
  • Bake for 50 minutes.

Nutrition

Calories: 636kcal | Carbohydrates: 93g | Protein: 4g | Fat: 29g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 174mg | Potassium: 287mg | Fiber: 6g | Sugar: 61g | Vitamin A: 795IU | Vitamin C: 8mg | Calcium: 54mg | Iron: 2mg

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Serving of apple pie with a fork taking a bite

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Read my disclosure and copyright policy. This post may contain affiliate links.

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