Dutch apple pie is a cozy holiday favorite that captures everything you love about classic apple pie, but a bit simpler. Instead of a lattice top or double crust, this version is topped with a buttery, sweet crumble topping that bakes up crisp and golden. It has all the warmth and flavor of traditional apple pie, but with a little less effort. For an even easier shortcut, you can use a frozen pie shell and skip making pie dough altogether, although nothing beats a buttery, flaky homemade pie crust. This classic dessert fits any occasion, but it’s especially popular as a Thanksgiving or Christmas pie.
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What is a Dutch Apple Pie?
A Dutch apple pie is a variation of classic apple pie that swaps the traditional top crust for a sweet, buttery crumble topping. The crumble bakes into a golden, slightly crunchy layer that contrasts beautifully with the soft, spiced apple filling underneath. It delivers the same cozy flavor and aroma of a traditional apple pie, but with even more flavor and sweetness. Dutch apple pie is especially popular during the holidays, when bakers want something that feels both classic and a little easier than crafting a lattice top.
Origins of Dutch Apple Pie
Although the phrase “as American as apple pie” is a familiar saying in the United States, apple pie is far from being the most American pie on the table. In truth, many desserts have stronger American roots, including lemon meringue pie, pecan pie, and pumpkin pie. Apple pie, by comparison, isn’t particularly American at all.
Early History of Apple Pie:
Apple pie has been around for a very long time. The first known apple pie recipe appeared in The Forme of Cury, a cookbook published in 1390. (Iit even has its own Wikipedia page.) This early English cookbook, written in Middle English, was one of the first to record ingredients such as cloves, olive oil, and mace. The recipe, titled “For to Make Tartys in Applis,” shows just how far back apple pie’s roots go.
Is Dutch Apple Pie Really Dutch?
Interestingly, while American Dutch apple pie is known for not having a lattice crust, the Dutch were actually the first to popularize lattice tops on apple pies. If the Dutch were the first to top their apple pies with lattice crusts, how did a pie without any top crust end up being called “Dutch apple pie”? The answer lies in a quirk of American immigration patterns and language. “Dutch apple pie,” as we know it today, originated with the Pennsylvania Dutch, German immigrants who settled in Pennsylvania during the 1800s and developed their own regional twist on apple pie. They referred to themselves as “Deutch,” a term that was later misheard and simplified to “Dutch.”
References to Dutch apple pie began appearing in American newspapers in the late 1800s. In 1891, The Brookfield Gazette mentioned an apple pie made by the Pennsylvania Dutch that didn’t have a top crust. By 1915, The Indiana Star called it “the open-faced kind” of apple pie, and in 1931, the Leader-Tribune of Marion, Indiana described it as “a pie without a roof.”
Is Dutch Apple Pie Creamier Than Apple Pie?
Some people claim that Dutch apple pie traditionally has a creamier filling than a standard apple pie. However, after paging through several pre-1950 cookbooks in my collection, I haven’t found much evidence of that. The “Dutch apple pie” recipes from that era are nearly identical to classic apple pies, with the main difference being the absence of a top crust.
The best connection I’ve found comes from a discussion on r/AskHistorians on reddit, where a user linked this idea to another Pennsylvania Dutch dessert that has nearly disappeared: Schnitz pie (or Snitz pie). This old-fashioned pie used dried apple slices called “schnitz,” mixed with sugar and spices, stewed, with the occasional addition of sour cream and crumbs depending on the recipe. The result is a richer, smoother apple filling. Since both pies appeared around the late 1800s and came from the same community, it’s possible that over time the two desserts morphed together in collective memory, creating the creamier version of a Dutch apple pie some people are more familiar with.
For the purposes of this blog, this version stays true to the original American Dutch apple pie: a classic apple pie without a top crust. If you’re curious, I’ll be doing a full deep dive into Snitz pie in a future post.
Traditional Dutch Apple Pie (Appeltaart)
If American “Dutch apple pie” originated with the Pennsylvania Dutch, what does a true Dutch version look like? In the Netherlands, appeltaart is a classic, popular, and delicious dessert dating back to the 1500s. Appeltaart is filled with a thick, spiced apple mixture and baked in a springform pan rather than a pie dish. It stands taller than most American pies, with a crust that’s a bit closer to a cookie dough than a flaky pastry. The result is rich, fragrant, and deeply satisfying. It’s a dessert well worth trying if you ever have the chance.
Best Topping for a Dutch Apple Pie
American Dutch apple pies are almost always finished with a crumble topping, though you’ll see variations depending on the baker. Some prefer a streusel topping, which is more cookie-like, while others opt for a crisp topping that includes rolled oats for extra texture. No matter which you choose, each version adds a sweet, buttery crunch that perfectly complements the soft apple filling. This recipe uses a classic crumble topping, but feel free to experiment with your favorite pie topping.
Crumble topping, sometimes called crumb topping, is made with just a few simple ingredients: cold butter, sugar, and all-purpose flour. I like to use a mix of brown and white sugar with a pinch of salt for deeper flavor and a hint of caramel-like sweetness. Some people also add cinnamon or other warm spices, especially when making holiday pies.
Should You Pre-Cook Apple Pie Filling?
Some apple pie recipes call for pre-cooking the filling before assembling the pie, while others skip the step entirely. Whether you need to or not often comes down to personal preference and how much time you have.
The main advantage of pre-cooking apple pie filling is preventing a sunken or uneven baked pie. With most fruit pies, the fruit is soft or small enough that you can press it firmly into the crust to eliminate air pockets. Apple slices, however, are larger and firmer, so they don’t compress easily. As a result, the filling can sink as it bakes and the apples get softer, filling in the air pockets. This can leave gaps or low spots under the crumble or top crust. Pre-cooking the apples pre-softens them slightly, allowing you to pack the filling more tightly before baking.
Some people also pre-cook their apple filling to ensure the apples are fully tender when the pie is finished. However, if you prefer to skip the pre-cooking step, simply bake your pie longer until the filling bubbles thickly around the edges. Those slow, syrupy bubbles are the best sign that your apples are cooked through.
Step-by-Step Dutch Apple Pie Recipe:
Crust:
You’ll want a light-baked pie shell for this recipe. See my guide to blind baking here.
Apple Pie Filling:
Ingredients
- 2lbs of Apple Slices (Granny Smith)
- ½c Brown Sugar (100g)
- 6T Granulated Sugar (75g)
- 1½t Ground Cinnamon
- ¼t Ground Nutmeg
- ¼t Ground Ginger
- ⅛t Ground Cloves
- ⅛t Ground Cardamom
- ¼t Salt
- ¼c of All-Purpose Flour
- 1T Lemon Juice
- 2T Unsalted Butter, melted
- 2T Heavy Whipping Cream (optional)
1.
If you plan to pre-cook the filling, start by preheating your oven to 350°F (160°C).
2.
In a large mixing bowl, combine the apple slices, both sugars, spices, and flour. Toss until the apples are evenly coated. Add the lemon juice and melted butter, then mix again until everything is well combined.
If pre-cooking the filling, follow the remaining steps:
3.
Pour the apple mixture into a 9×13-inch baking dish and cover it loosely with aluminum foil. Poke a few small holes in the foil with a knife or fork to allow steam to escape.
4.
Bake for about 25 minutes, then remove from the oven and let it cool before assembling your pie.
How to Make Crumble Topping for Dutch Apple Pie:
I have a full post describing crumble and how to mix it in detail here, but here is a quick overview for making a crumble topping.
Ingredients
- 1 Stick of cold Unsalted Butter, cubed (4oz)
- ½c of Granulated Sugar (100g)
- ½c of Brown Sugar (100g)
- 1c All-Purpose Flour (125g)
- ¼t of Salt
1.
In a stand mixer, combine the flour, sugar, brown sugar, and salt. Mix until fully combined.
2.
Add the cubed butter. On low speed, cut the butter into the dries until no large chunks remain and the mixture resembles wet sand.
Assembling a Dutch Apple Pie:
Once your crust, crumble topping, and apple pie filling are ready, you’re ready to assemble and bake your Dutch apple pie.
1.
Pour the apple filling into your prepared, light, blind-baked pie shell, pressing down gently to remove any air pockets.
2.
(Optional) Lightly brush the edges of the pie crust with cream. This ensures a beautiful golden brown color after baking.
3.
Top the pie with the crumble topping. There should be no gaps where you can see the filling, but there shouldn’t be more than a single layer of the crumble either.
4.
Freeze your assembled pie before baking (this helps your pie bake evenly).
Baking a Dutch Apple Pie:
1.
Preheat your oven to 350°F.
2.
Remove the pie from the freezer, and place on a parchment lined baking sheet.
3.
Bake for about 50-60 minutes, or until the crumble is golden brown and the filling is bubbling up slowly, like syrup.
Note: If you didn’t pre-cook your apple pie filling, the pie will take longer to bake. Bake for 65-75 minutes.
4.
Remove from the oven and let cool at room temperature until ready to serve.
How to Serve a Dutch Apple Pie:
- With a scoop of vanilla ice cream – Vanilla ice cream is a classic pairing with all apple pies, and Dutch apple pie is no exception. Serve a slice warm with a scoop of cold vanilla ice cream.
- With whipped cream – A dollop of softly whipped cream adds a light, airy contrast to the buttery crumble topping. For a festive twist, try flavored whipped cream such as cinnamon or maple.
Dutch Apple Pie Variations:
There are many delicious variations of apple pie, and any variation of apple pie can be topped with crumble for a variation of Dutch apple pie. Some of my favorites are below.
- Cranberry Apple Pie with Crumble Topping: A sweet and tart twist on classic apple pie, made with the addition of fresh or frozen cranberries for a bright flavor that’s perfect for fall and winter.
- Caramel Apple Pie with Pecan Crumble Topping: Inspired by caramel apples, this rich version adds caramel sauce to the filling and a buttery pecan crumble on top. This pie is perfect for Halloween or early fall.
- Brown Butter Apple Pie: Give your apple pie a deeper, nuttier flavor by using browned butter in the filling. The warm, toasty notes pair beautifully with cinnamon and brown sugar.
- Snitz Pie (or Schnitz Pie): Though the name has nearly disappeared from modern cookbooks, this old Pennsylvania Dutch favorite hasn’t. Snitz pie is likely the creamy ancestor of what some families now call Dutch apple pie.
How to Store a Dutch Apple Pie:
Short-term storage: Dutch apple pie can be kept at room temperature for about 1 day. After that, transfer it to the refrigerator, where it will keep for up to 1 week. Re-crisp the pie before serving if refrigerated.
Re-crisp before serving: Refrigerating a baked pie softens both the crust and the crumble topping. To bring back that fresh-baked texture, reheat the pie before serving. Preheat your oven to 350°F (175°C) and bake for 15–20 minutes, until warmed through and the topping is crisp again.
Freezing for later: You can assemble this pie ahead of time and freeze it (unbaked) for up to 3 months. Once assembled, wrap it tightly with plastic wrap and then put it in a freezer bag to prevent freezer burn. When you’re ready to enjoy it, bake straight from frozen until the filling is bubbling and the topping is golden. Frozen pies are especially handy around the holidays, since you can prep ahead and simply bake on the day you want to serve.
We’d love to see your Dutch apple pie creations! If you give this recipe a try, tag @doggone_baking on social media so we can share in the baking fun.
Dutch Apple Pie
Ingredients
Pie Crust
Apple Pie Filling
- 2 lbs Apple Slices (Granny Smith)
- ½ cup Brown Sugar (100g)
- 6 tbsp Granulated Sugar (75g)
- ¼ cup All-Purpose Flour (30g)
- 1½ tsp Ground Cinnamon
- ¼ tsp Ground Nutmeg
- ¼ tsp Ground Ginger
- ⅙ tsp Ground Cloves
- ⅕ tsp Ground Cardamom
- ¼ tsp Salt
- 1 tbsp Lemon Juice (15mL)
- 2 tbsp Unsalted Butter, melted (28g)
- 2 tbsp Heavy Whipping Cream (30mL) optional
Crumble Topping
- 4 oz Cold Unsalted Butter, cubed
- ½ cup Granulated Sugar (100g)
- ½ cup Brown Sugar (100g)
- 1 cup All-Purpose Flour (125g)
- ¼ tsp Salt
Instructions
Make the Apple Pie Filling
- Preheat your oven to 350℉ (160℃).
- In a large mixing bowl, combine the apple slices, both sugars, spices, and flour. Toss until the apples are evenly coated. Add the lemon juice and melted butter, then mix again until everything is well combined.
- Pour the apple mixture into a 9x13-inch baking dish and cover it loosely with aluminum foil. Poke a few small holes in the foil with a knife or fork to allow steam to escape.
- Bake for about 25 minutes, then remove from the oven and let it cool before assembling your pie.
Make the Crumble Topping
- In a stand mixer, combine the flour, sugar, brown sugar, and salt for the crumble topping. Mix until fully combined.
- Add the cubed butter. On low speed, cut the butter into the dries until no large chunks remain and the mixture resembles wet sand.
Assemble the Dutch Apple Pie
- Pour the apple filling into your prepared, light, blind-baked pie shell, pressing down gently to remove any air pockets.
- (Optional) Lightly brush the edges of the pie crust with cream. This ensures a beautiful golden brown color after baking.
- Top the pie with the crumble topping. There should be no gaps where you can see the filling, but there shouldn’t be more than a single layer of the crumble either.
- Freeze your assembled pie before baking (this helps your pie bake evenly).
Bake the Dutch Apple Pie
- Preheat your oven to 350°F (160℃).
- Remove the pie from the freezer, and place on a parchment lined baking sheet.
- Bake for about 50-60 minutes, or until the crumble is golden brown and the filling is bubbling up slowly, like syrup.
- Remove from the oven and let cool at room temperature until ready to serve.
One Comment
This post is so helpful and informative, thank you!!