A gooey apple filling with a crisp, buttery crumb topping.
This Dutch Apple Crumb Pie combines a classic apple pie filling with a buttery brown sugar crumble topping. It's the perfect bakery-style dessert for those who crave more texture and sweetness.
Why you'll want it now, This pie offers a delightful contrast of textures with every bite, perfect for cozy afternoons.
Why this recipe works
The combination of tart apples with a buttery crumb topping creates a delightful contrast of textures. The apples soften and release their juices, creating a gooey filling, while the topping adds a sweet, crunchy layer.
Equipment
9-inch (23 cm) pie pan
mixing bowls
pastry cutter or fork
rolling pin
baking sheet
parchment paper
How to make it
Preheat your oven to 375°F (190°C).
Prepare the crust: In a bowl, mix flour and salt. Cut in butter until mixture resembles coarse crumbs. Add ice water, one tablespoon at a time, mixing until dough forms a ball. Roll out on a floured surface to fit your pie pan.
Fit the crust into the 9-inch (23 cm) pie pan and trim the edges.
In a large bowl, toss apples with sugar, flour, cinnamon, nutmeg, and lemon juice. Pour into the crust.
For the crumb topping, combine flour and brown sugar in a bowl. Stir in melted butter until crumbly.
Sprinkle the crumb topping evenly over the apple filling.
Place the pie on a baking sheet lined with parchment paper to catch any drips.
Bake in the preheated oven for 50-60 minutes, or until the topping is golden brown and the apples are tender.
Cool on a wire rack before serving.
Enjoy a slice of this warm, comforting pie with a scoop of vanilla ice cream for the ultimate dessert experience.
How you'll know it's ready
You'll know it's ready when the crumb topping is golden brown and the apples are tender when pierced with a fork.
Convection oven? (and if you don't have one)
If using a convection oven, lower the temperature to 350°F (175°C) and begin checking for readiness 5 minutes earlier, as the fan bakes faster. Standard oven users can follow the written temperature.
Troubleshooting
If the crust edges brown too quickly, cover them with foil while the pie finishes baking.
If the topping seems too dry, ensure the butter is fully incorporated.
If the filling is too runny, use slightly less lemon juice or add another tablespoon of flour.
Storage
Store covered at room temperature for up to 2 days, or in the refrigerator for up to 4 days.
Make ahead
Prepare the crust and filling a day in advance and store them separately in the refrigerator. Assemble and bake when ready.
Variations
Add a handful of chopped walnuts to the crumb topping for extra crunch.
Use a mix of apple varieties for a more complex flavor.
Add a splash of vanilla extract to the filling for an aromatic twist.
Frequently asked questions
Can I use a store-bought pie crust?
Yes, a store-bought crust can save time, but making it from scratch adds a homemade touch.
What are the best apples for this pie?
Tart apples like Granny Smith work best, but you can mix with sweeter varieties like Honeycrisp for balance.
How do I prevent a soggy bottom crust?
Pre-baking the crust for 10 minutes before adding the filling can help prevent sogginess.
Can this pie be frozen?
Yes, you can freeze the baked pie for up to 3 months. Thaw overnight in the refrigerator before reheating.
Recipe from softsweetdough.com · Soft, sweet desserts worth every bite.
