Dutch Apple Pie (Apple Crumble Pie)

Ingredients

• 1homemade pie crust, shaped into a disc and chilled
• 1 batchstovetop apple pie filling, cooled
• 1 batchpie crumb topping

Instructions

1. 1

   Rest the dough

   Make the pie crust the night before, or at least 2 hours ahead, so the dough has time to rest.

2. 2

   Roll the pastry

   Unwrap one dough disc and place it on a lightly floured surface. Roll it to 6 mm thick, turning it 45 degrees often to keep it even, until the circle is slightly larger than a 23 cm pie tin. Transfer the pastry to the tin and settle it into place.

3. 3

   Chill the crust

   Trim the pastry with scissors or a sharp knife, leaving about 2.5 cm around the edge. Tuck the excess under itself to make a folded edge, then chill for 15–20 minutes. Crimp as desired, prick the base all over with a fork, and chill for a further 30 minutes. If you wish, freeze it for 10 minutes before baking.

4. 4

   Prepare to blind bake

   While the crust chills, heat the oven to 220°C. Cut a piece of baking parchment slightly larger than the pie dish, line the crust and fill it with pie weights or dried beans, right up to the crimps.

5. 5

   Bake the crust

   Set the pie tin on a baking sheet and bake for 15–18 minutes, until the edges are slightly golden. Take it out of the oven and remove the parchment and beans.

6. 6

   Finish the crust

   Return the crust to the oven and lower the temperature to 190°C. Bake for another 3–5 minutes, until the inside is set and barely golden. Remove it and leave it to cool completely on a wire rack.

7. 7

   Set up assembly

   Heat the oven to 190°C and position a rack in the lower third. Put the cooled, par-baked crust, still in its tin, on a baking sheet.

8. 8

   Fill the crust

   Spoon the cooled apple filling into the crust. Smooth it with the back of a spoon or an offset spatula, taking care to fill any gaps.

9. 9

   Add the topping

   Crumble the topping evenly over the apple filling.

10. 10

    Bake the pie

    Bake for 50–60 minutes, until the filling is visibly bubbling and the topping is golden brown. If checking the filling temperature, aim for about 90°C. If the top browns too quickly, cover it loosely with foil, then remove the foil for the final 5 minutes so the topping can dry out.

11. 11

    Cool and set

    Take the pie out of the oven and leave it on a wire rack to cool. For cleaner slices, let it stand for at least a few hours so the filling can set.

12. 12

    Slice and serve

    Cut the pie into slices with a sharp knife and serve. Keep leftovers lightly covered at room temperature for up to a day, or in an airtight container in the fridge for up to a few days; refresh them in the oven before eating if desired.

What is Dutch apple pie?

Dutch apple pie is an American pie with a pastry base and a crumb rather than a second pastry crust on top. It draws on a broad tradition of apple pies in which fruit is baked beneath a crisp, rich topping.

This version uses a pre-cooked apple filling, a blind-baked crust and a separate crumb topping. Those components can be prepared ahead and brought together for the final bake.

Nutrition and macros by portion

The nutrition label shows one serving as written: 500 calories, 5g protein, 70g carbs, 24g fat.

Most of the carbohydrates come from the pastry, crumb topping and apple filling, while the crust and buttery crumbs contribute much of the fat. The apples provide some fibre, but the precise protein and nutrient amounts depend on the recipes used for the three components. Balance a slice with plain yoghurt or serve it after a meal with a source of protein.

Why pre-cook the filling?

Apple filling: using it cooled means the pie is assembled with a ready-made filling rather than relying on raw apples to cook through during the final bake. Smooth it into the crust so there are no empty pockets.

Crumb topping: scatter it over the filling in an even layer. That gives the pie a consistent golden top while keeping the apple layer covered.

Blind-baking the pastry

Weights: parchment and pie weights or dried beans hold the pastry in place during the first bake. Fill right up to the crimps to support the edges.

Two stages: the initial bake sets and colours the edges; a short bake without the weights helps set the base. Cool the crust completely before filling it.

Getting the crust ready

Resting: give the dough at least 2 hours, or leave it overnight, before rolling. Chilling the shaped crust twice helps it firm up before it goes into the oven.

Even thickness: turn the dough 45 degrees as you roll it, and aim for 6 mm throughout. This makes it easier to fit the tin without stretching the pastry.

How to tell when it is done

Bubbling filling: the pie needs 50–60 minutes at 190°C, and the filling should be visibly bubbling before you take it out. The centre temperature, if measured, should be close to 90°C.

Golden topping: watch the crumb colour as the pie bakes. If it darkens before the filling is ready, tent the pie with foil and remove the foil for the last 5 minutes.

Cooling and serving

Set slices: cool the pie on a wire rack and let it stand for at least a few hours before cutting. The filling will firm up as it cools, making the slices easier to lift.

To serve: use a sharp knife for clean cuts. The pie can be served as it is or alongside a simple spoonful of cream or ice cream.

Recipe notes & tips

• Make the crust ahead and give it at least 2 hours to rest.
• Use a baking sheet under the pie tin to make it easier to handle.
• Keep the filling cooled before adding it to the par-baked crust.
• Fill the crust evenly and smooth away any gaps before adding the crumbs.
• Let the pie cool for a few hours before slicing for neater portions.

Variations

• Serve with cream: add a small pour alongside each slice.
• Serve with ice cream: pair a slice with a scoop for a classic dessert.
• Change the topping: use a different pie crumb topping recipe if you have one you prefer.
• Prepare ahead: make the crust, filling and topping separately, then assemble before baking.
• Warm leftovers: refresh a slice in the oven before serving.

Common mistakes to avoid

• Skipping the dough rest: chill it for at least 2 hours so it is rested before rolling.
• Stretching the pastry: settle it gently into the tin rather than pulling it into place.
• Underfilling the weights: spread pie weights or beans right up to the crimps to support the edges.
• Adding warm filling: use cooled filling so the crust is not filled while the components are still hot.
• Removing the pie too early: bake until the filling visibly bubbles and the topping is golden.
• Slicing while hot: wait at least a few hours for the filling to set.

How to store

Keep the pie lightly covered at room temperature for up to a day, or in an airtight container in the fridge for up to a few days. Refresh slices in the oven before serving if desired.

Frequently asked questions