Dutch Apple Pie Recipe

Ingredients

• 1 (23 cm / 9-inch) deep-dish pie crustdeep-dish pie crust
• 1egg white, lightly beaten
• 50 g (1/4 cup)granulated white sugar
• 19 g (2 1/2 tablespoons)plain flour
• 2.6 g (1 teaspoon)ground cinnamon
• 0.5 g (1/4 teaspoon)nutmeg
• 0.5 g (1/4 teaspoon)allspice
• 5Granny Smith apples, peeled, cored and thinly sliced, or other tart apples
• 45 g (1/2 cup)rolled oats
• 60 g (1/2 cup)plain flour
• 2.5 g (1/2 teaspoon)kosher salt
• 70 g (1/3 cup)dark brown sugar
• 30 ml (2 tablespoons)extra-virgin olive oil
• 28 g (2 tablespoons)butter, at room temperature

Instructions

1. 1

   Heat the oven

   Preheat the oven to 220°C (425°F).

2. 2

   Seal the pastry

   Brush the pie shell with the lightly beaten egg white and leave it to dry. This creates a barrier against moisture from the filling.

3. 3

   Mix the filling

   Put the apple slices in a large bowl. In a separate bowl, combine 2 tablespoons of the flour, the granulated sugar, cinnamon, nutmeg and allspice, then mix well. Add this mixture to the apples and toss until evenly coated. Spoon the apples into the pie shell and spread them out evenly. Bake for 10 minutes.

4. 4

   Make the crumble

   Combine the oats, remaining flour, salt and brown sugar in a bowl. Stir in the olive oil until the mixture forms clumps, then mix in the butter until crumbly.

5. 5

   Add the topping

   Take the pie out of the oven and cover the apples with the crumble mixture.

6. 6

   Finish baking

   Reduce the oven temperature to 190°C (375°F) and bake for 30–35 minutes, until the apples are soft and the crumble is golden brown.

7. 7

   Shield the topping

   If the crumble has browned before the apples are soft, loosely cover the pie with aluminium foil to stop the topping browning further and continue baking.

What is Dutch apple pie?

Dutch apple pie is commonly made with a pastry base and a crumbly topping rather than a second pastry lid. This American-style version uses oats in the crumble and tart apples beneath warm spices.

The contrast is what makes it work: the apples soften and turn fragrant while the topping browns into a textured layer. Brushing the shell with egg white helps separate the pastry from the moist fruit filling.

Nutrition and macros by portion

The nutrition label shows one serving as written: 242 calories, 3g protein, 41g carbs, 8g fat.

The apples, sugar and pastry contribute most of the carbohydrates, while the crust, olive oil, butter and crumble provide much of the fat. The egg white and oats add some protein, though this is primarily a dessert. Balance a slice with a meal that includes vegetables and a protein-rich main.

Choosing the apples and spices

Apples: Granny Smiths bring a tart flavour and are a good match for the sweet crumble. Slice them thinly so they soften within the stated baking time.

Spices: Cinnamon, nutmeg and allspice give the filling a warm, rounded flavour. Toss the apples thoroughly so the flour and spices are distributed rather than gathering at the bottom of the bowl.

Getting the crumble texture right

Oil first: Stir the olive oil into the oats, flour, salt and brown sugar until small clumps form. This gives the topping a coarse, crumbly texture.

Butter next: Mix in the room-temperature butter until the mixture is crumbly, not smooth. Distribute it across the apples so the topping browns evenly.

Watch the two baking stages

First bake: The apples spend 10 minutes in the hot oven before the topping goes on. This gives the filling a head start while keeping the crumble from baking for the full time.

Second bake: Lower the heat to 190°C and bake for 30–35 minutes. If the topping is already brown but the apples remain firm, loosely tent the pie with foil and continue baking.

Serving and doneness

Look for a golden-brown crumble and apples that are soft when tested with a knife. The topping should remain textured rather than forming a smooth crust.

Let the pie settle briefly before slicing so the fruit filling is easier to serve. It works well on its own or with a spoonful of cream or a scoop of ice cream.

Recipe notes & tips

• Slice the apples evenly so they soften at roughly the same rate.
• Dry the egg-white coating before adding the filling.
• Use a large bowl when tossing the apples to coat them without breaking the slices.
• Scatter the crumble across the pie in an even layer for consistent browning.
• Keep foil nearby in case the topping browns before the fruit is tender.

Variations

• Use other tart apples: Choose another firm, tart variety if Granny Smiths are unavailable.
• Add extra cinnamon: Increase the cinnamon slightly for a more pronounced spice flavour.
• Change the oats: Use quick oats for a finer-textured crumble.
• Serve with cream: Add a spoonful alongside each slice for a cool contrast.
• Serve with ice cream: Pair a warm slice with a scoop of ice cream.

Common mistakes to avoid

• Thick apple slices: They may stay firm; slice the apples thinly and evenly.
• Skipping the egg white: The pastry can absorb more moisture; brush the shell and let it dry.
• Uneven filling: Some bites may lack spice; toss the apples until they are evenly coated.
• Overmixing the topping: It can lose its crumbly texture; stop once it forms loose clumps.
• Topping browns too soon: Loosely cover the pie with foil and continue baking until the apples soften.

How to store

Cover and refrigerate leftover pie for up to 3 days. Reheat slices in the oven until warmed through to help the topping regain some crispness.

Frequently asked questions