The Only Dutch Apple Pie Recipe You'll Ever Need

Ingredients

• 1 homemade pie crust or 1 store-bought pie crust shellPie crust
• 28 g (2 tablespoons)Salted butter
• 1.36 kg (3 lb; about 6 large apples)Apples, cored, peeled and thinly sliced
• 67 g (1/3 cup), packedDark brown sugar
• 50 g (1/4 cup)Granulated sugar
• 2 teaspoonsGround cinnamon
• 1 teaspoonGround allspice
• 1/2 teaspoonGround cardamom
• 1/4 teaspoonGround nutmeg
• 1/4 teaspoonGround ginger
• 30 ml (2 tablespoons)Bourbon
• 15 ml (1 tablespoon)Vanilla bean paste or vanilla extract
• 10 ml (2 teaspoons)Apple cider vinegar or lemon juice
• 8 g (1 tablespoon)Plain flour
• 8 g (1 tablespoon)Cornflour
• 113 g (1/2 cup; 1 stick), meltedButter
• 125 g (1 cup)Plain flour
• 67 g (1/3 cup), packedDark brown sugar
• 67 g (1/3 cup)Granulated sugar
• 1 1/2 teaspoonsGround cinnamon
• To taste; optionalVanilla bean ice cream or whipped cream

Instructions

1. 1

   Prepare the crust

   If making the crust from scratch, prepare the dough, chill it, roll it out and shape it into a pie plate. Keep the shaped crust in the fridge until you are ready to fill it. If using a shop-bought shell, keep it in the freezer.

2. 2

   Cook the filling

   Melt the salted butter in a large, deep frying pan over a medium heat. Add the sliced apples and toss to coat. Add the dark brown sugar, granulated sugar, cinnamon, allspice, cardamom, nutmeg and ginger; stir or gently toss to combine. Lower the heat to medium-low and cook for about 5 minutes, stirring occasionally, until the apples have softened slightly and the mixture smells fragrant. Stir in the bourbon, vanilla bean paste or extract, and apple cider vinegar. Sprinkle over the plain flour and cornflour and toss to coat. Cook for another 3–4 minutes, until the flour and cornflour are no longer visible and the sauce thickens to a caramel-like consistency that coats the apples.

3. 3

   Cool the filling

   Take the pan off the heat and leave the apple filling to cool to room temperature.

4. 4

   Heat the oven

   Place a rack in the centre of the oven and preheat it to 190°C (375°F).

5. 5

   Mix the crumble

   In a medium bowl, combine the melted butter, plain flour, dark brown sugar, granulated sugar and cinnamon. Mix with your hands, wearing disposable gloves if you prefer, until the mixture resembles damp sand with crumbles. Cover the bowl and set it aside until assembly.

6. 6

   Assemble the pie

   Set the shaped crust from the fridge or freezer on a large, foil-lined baking tray to catch any filling that bubbles over. Carefully pour the apple filling into the crust, scraping in all the thick brown-sugar sauce, then use a rubber spatula to pack the apples into place. Scatter the crumble topping evenly over the filling.

7. 7

   Bake the pie

   Bake for 55–65 minutes, until the crumble and edges of the crust are lightly golden. At 35 minutes, cover the crust edges with foil or a pie shield so they can finish baking without browning too quickly.

8. 8

   Cool the pie

   Transfer the pie to a wire rack and leave it to cool for at least 6 hours. This gives the filling time to set; cutting it earlier can leave it runny and make the slices fall apart.

9. 9

   Serve the pie

   When ready to serve, cut the pie into wedges. Add vanilla ice cream or whipped cream if desired.

What is Dutch apple pie?

Dutch apple pie is an American-style apple pie distinguished by its crumb topping instead of a second pastry crust. Its name is commonly associated with the Dutch-American tradition of baking pies with a streusel-like top.

This version pairs a pastry base with apples cooked in a spiced, thickened sauce, then finishes the pie with buttery cinnamon crumbs. Cooking the filling first helps bring the apples and sauce together before the pie goes into the oven.

Nutrition and macros by portion

The nutrition label shows one serving as written: 580 calories, 5g protein, 83g carbs, 26g fat.

For each of 8 slices, most of the carbohydrates come from the pastry, apples, sugars and flour, while the butter and pastry contribute much of the fat. Apples and the crust provide some fibre, and the pastry and salted butter account for much of the sodium. Serve a smaller slice with unsweetened yoghurt or alongside a meal with fruit to balance the plate.

Choosing the apples

Apple choice: Use apples that hold their shape reasonably well when cooked, or combine varieties for a mix of tartness and sweetness. The recipe does not specify a variety, so choose what is available and slice the apples thinly for even cooking.

Preparation: Peel, core and slice the apples before starting the filling. Similar-sized slices soften at a more even rate in the pan.

Build the spiced filling

Spice blend: Cinnamon, allspice, cardamom, nutmeg and ginger give the filling a layered, warm flavour. Stir them through the apples and sugars so the spices are distributed rather than clumped.

Thickening: The plain flour and cornflour help the sauce cling to the apples. Keep cooking for the stated 3–4 minutes after adding them, until the mixture has thickened and no dry flour is visible.

Make a sandy crumble

Butter: The melted butter binds the flour and sugars into small, loose crumbs. Mix until the texture resembles wet sand rather than working it into a smooth dough.

Topping: Scatter the crumble evenly over the apples so it covers the surface. A loose, even layer bakes into a crisp top while leaving the spiced filling underneath.

Watch the bake

Crust edges: The pie bakes at 190°C for 55–65 minutes, but the edge of the crust can colour before the centre is ready. Cover the edges with foil or a pie shield at the 35-minute mark, as directed.

Doneness: Look for lightly golden crumble and crust edges. A tray underneath the pie catches any filling that bubbles over and makes the oven easier to clean.

Let the filling set

Cooling time: Leave the baked pie on a wire rack for at least 6 hours before slicing. The filling firms as it cools, which helps the wedges hold their shape.

Serving: Add vanilla ice cream or whipped cream just before serving if you like. The pie is also easy to portion after it has fully cooled.

What to serve alongside

Classic pairing: Vanilla ice cream or whipped cream is the suggested accompaniment, adding a cool, creamy contrast to the spiced apples and crisp topping.

For a less sweet plate, serve a smaller wedge alongside tea or coffee. The pie is rich enough to work well as a modest dessert portion after a meal.

Recipe notes & tips

• Slice the apples to a similar thickness so they soften evenly in the pan.
• Cool the filling to room temperature before adding it to the crust.
• Line the baking tray with foil to catch any filling that spills over.
• Cover the crust edges with foil or a pie shield after 35 minutes of baking.
• Leave the baked pie to cool for at least 6 hours before cutting.
• Add ice cream or whipped cream only when you are ready to serve.

Variations

• Use lemon juice: Replace the apple cider vinegar with the same amount of lemon juice.
• Change the vanilla: Use vanilla extract in place of the vanilla bean paste.
• Skip the bourbon: Leave it out if you prefer a filling without alcohol.
• Vary the spices: Adjust the mix to suit your taste while keeping the listed total quantities in mind.
• Serve it plain: Omit the optional ice cream or whipped cream.

Common mistakes to avoid

• Filling the crust while hot: Let the filling cool to room temperature before assembling the pie.
• Leaving dry flour: Cook the filling for another 3–4 minutes after adding the flour and cornflour, until the sauce thickens.
• Skipping the baking tray: Put the pie on a foil-lined tray to catch any bubbling filling.
• Over-browning the edges: Cover them with foil or a pie shield at the 35-minute point.
• Slicing too soon: Wait at least 6 hours so the filling can set and the wedges hold together.
• Overworking the topping: Stop mixing when it looks like damp sand with crumbs, rather than forming a smooth dough.

How to store

Once fully cool, cover the pie and store it in the fridge for up to 4 days. Reheat individual slices in a low oven until warmed through, or serve them chilled or at room temperature.

Frequently asked questions