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A golden dutch apple pie with a thick cinnamon crumb topping and juicy spiced apples underneath

Dutch Apple Pie

A dutch apple pie with tender cinnamon apples in a flaky crust and a thick, buttery brown sugar crumb topping.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Cooling 2 hours
Total Time 3 hours 40 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Crust
  • 1 9-inch unbaked pie crust homemade or refrigerated
Apple filling
  • 2 1/2 pounds apples about 6 medium, peeled, cored and sliced 1/4 inch thick (1.1 kg)
  • 1/3 cup granulated sugar (65 g)
  • 1/4 cup light brown sugar packed (50 g)
  • 2 tablespoons cornstarch
  • 1 tablespoon lemon juice
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon fine salt
Crumb topping
  • 1 cup all-purpose flour (125 g)
  • 1/2 cup old-fashioned rolled oats (45 g)
  • 2/3 cup light brown sugar packed (130 g)
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon fine salt
  • 1/2 cup cold unsalted butter cubed (113 g)

Method
 

Prepare
  1. Place a rack in the lower third of the oven with a rimmed baking sheet on it and heat the oven to 375°F (190°C).
  2. Fit the crust into a 9-inch pie plate, crimp the edges and chill.
  3. Toss the apples with both sugars, cinnamon, nutmeg, salt and lemon juice. Let stand 15 minutes, then stir in the cornstarch.
Make the crumb
  1. Mix the flour, oats, brown sugar, cinnamon and salt. Work in the cold butter with your fingers until large, clumpy crumbs form.
Assemble and bake
  1. Mound the apples and their juices in the crust, then spread the crumb evenly over the top.
  2. Bake on the baking sheet for 65 to 75 minutes, covering loosely with foil for the last 20 minutes if the topping browns too fast, until the juices bubble thickly and the apples are tender.
  3. Cool on a wire rack for at least 2 hours before slicing.

Notes

Make ahead: Bake up to 2 days ahead and refrigerate, or freeze the unbaked pie and bake from frozen, adding 15 to 20 minutes.
Storage: Refrigerate leftovers, covered, for up to 4 days.
Nutrition is an estimate per slice, including the crust and crumb.