Simple Dutch Apple Pie Recipe

When it comes to fruit-filled desserts, there's no doubt that apple pie ranks as one of the most popular. There's just something about the combination of flaky pie crust and crisp, warm apples that pairs so well together. Isn't the description alone enough to make your mouth water? Once you finish baking the pie, just add a dollop of whipped cream or scoop of vanilla on top, and we guarantee you'll have people lining up around the block to try this delicious dutch apple pie.

Recipe developer Jessica Morone of Jess Loves Baking is a pro when it comes to all things sweet, and this dutch apple pie is no exception. "This is my absolute favorite pie recipe. I make it every year for thanksgiving, and this year, I also made it for Christmas," Morone shares. "I just think the flavor is so delicious. And since I use a store-bought pie crust, it makes it really simple and easy to make." She also explains why dutch apple pie stands out above traditional apple pie. "Dutch apple pies have a crumble topping rather than a standard pie crust on top. I prefer the crumble topping because it's so buttery and a little bit crispy."

Keep reading to find out how to make this killer dutch apple pie. 

Gather the ingredients for the Dutch apple pie

Only a few items are needed to whip up this fun dutch apple pie. Start with the two main ingredients — the pie crust and apples. "I almost always bake with Granny Smith apples because they are a little bit tart but hold up well during baking, and I love their flavor," Morone notes. "But some people don't like Granny Smith apples, so if you prefer a different type of apple in a pie you can use whatever you like best."

To complete the list, you will need lemon juice, white sugar, brown sugar, all-purpose flour, ground cinnamon, apple juice concentrate, and salted butter. Once you have those things, you can make your very own dutch apple pie.

Preheat the oven, and prep the apples

Before you begin the prep, preheat your oven to 375 F.

Next, grab the apples, a cutting board, and a sharp knife. To start, peel the skin away from the apples and then remove the core from each one. Then, use a knife to slice the apples into thin pieces for the pie. Add the apple slices to a bowl and toss with the lemon juice until combined. "The secret ingredient here is the apple juice concentrate; it gives the filling even more apple flavor and makes it taste so good," Morone notes.

Then, set the mixture aside since you won't need it yet.

Mix the pie filling

Take out another clean bowl and begin the pie filling. Just add ¼ cup white sugar, ¼ cup brown sugar, ¼ cup flour, cinnamon, and apple juice concentrate. Use a whisk to combine everything well. Now, you can grab the sliced apples and mix them together. 

Make the crumble

No dutch apple pie would be complete without the crumb topping. To make this, add the remaining ¼ cup white sugar, ¼ cup brown sugar, ¾ cup flour, and melted butter to a bowl. Use a fork to mix the ingredients until the dough forms a nice, crumbly mixture. "This pie is really simple, so there aren't a lot of possible mistakes," Morone notes. "With the crumble topping if it seems too wet to become crumbly, add a little bit of flour until it is more crumbly, if it seems too dry, then add a little bit more butter."

Assemble, and bake the pie

Now, all the pie layers good to go, and the only thing you need to do is assemble the pie. First, pour the apple mixture into the pie crust. Next, use a spoon to distribute the crumble topping over the apples, making sure to cover the pie evenly.

Pop the pie into the preheated oven and cook for 50-60 minutes. You can tell the pie is done when the apples get soft and the top achieves a nice golden brown color.

Serve and enjoy

Once you remove the pie from the oven, you have the green light to dig in! You may want to let it cool a moment before you slice and serve, though there's no doubt that warm dutch apple pie is the way to eat it. The pie is plenty sweet and satisfying on its own, but Morone shares a few serving suggestions that you may enjoy. "There's nothing better than apple pie with vanilla ice cream on top, it's a classic for a reason," Morone shares. "Whipped cream is also a really good option too."

Be sure to keep anything that you don't finish, dutch apple pie is great leftover! "If you store this covered in the fridge leftovers should last up to 4 days," Morone notes. "You can just warm up slices in the microwave right before you eat the leftovers."

Simple Dutch Apple Pie Recipe
5 from 28 ratings
This classic Dutch apple pie recipe with a secret ingredient will be the star of any holiday dinner table.
Prep Time
Cook Time
apple pie slice with cream
Total time: 1 hour, 10 minutes
  • 1 9-inch deep dish pie crust
  • 6 cups apples
  • 2 tablespoons lemon juice
  • ½ cup white sugar, divided
  • ½ cup brown sugar, divided
  • 1 cup all-purpose flour, divided
  • 1 teaspoon ground cinnamon
  • ¼ cup apple juice concentrate
  • 5 tablespoons salted butter, melted
  1. Preheat the oven to 375 F.
  2. Peel, core, and thinly slice the apples. Put the cut apples in a large bowl, add the lemon juice, and mix until combined. Set aside.
  3. In a separate bowl whisk together ¼ cup white sugar, ¼ cup brown sugar, ¼ cup flour, cinnamon, and apple juice concentrate. Once whisked together, add the mixture to the large bowl with the apples, and mix together.
  4. In another bowl, combine the remaining ¼ cup white sugar, ¼ cup brown sugar, ¾ cup flour, and melted butter together with a fork until crumbs form.
  5. Pour the apple mixture into the pie crust, then spoon the crumble topping over the apples until they are evenly covered.
  6. Bake in preheated oven until apples are soft, and the top is lightly browned, 50 to 60 minutes.
Calories per Serving 378
Total Fat 14.8 g
Saturated Fat 7.4 g
Trans Fat 0.3 g
Cholesterol 19.1 mg
Total Carbohydrates 60.6 g
Dietary Fiber 3.1 g
Total Sugars 30.7 g
Sodium 178.3 mg
Protein 2.8 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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