Recipe

Fresh Dutch Apple Pie

Juicy apples, bright lemon, warm spice, and a buttery oat crumble baked to crisp-edge perfection.

By Matt Campbell

•

4.8

This is the Dutch apple pie I make when I want the whole house to smell like a bakery and my future self to be very grateful. You get tender apples that still have a little bite, a pop of lemon so the filling tastes fresh instead of flat, and a buttery crumble topping that bakes into crunchy, toasty little peaks.

It's cozy, yes. But it's also vibrant. That's the trick. We're not burying apples under sugar and calling it a day. We're building flavor with a pinch of salt, a whisper of ginger, and a quick stovetop step that keeps the filling from going soupy. The result is sliceable, glossy, and deeply apple-forward.

Why It Works

Fresh, not cloying: Lemon juice and zest lift the apples and keep the flavor snappy.
No soggy bottom: A quick pre-cook thickens the juices so the crust stays crisp.
Crisp edges, buttery crumble: Oats plus brown sugar plus cold butter equals crunchy, caramelized magic.
Accessible ingredients: Everything is standard grocery store friendly.

Pairs Well With

Vanilla Bean Whipped Cream
Light, not-too-sweet, and perfect for warm slices.
Sharp Cheddar Slices
The classic salty bite that makes apple pie taste even more appley.
Spiced Chai Latte
Cozy spices that echo the filling without overpowering it.
Simple Caramel Sauce
A buttery drizzle for maximum weekend energy.

Storage Tips

Room temperature: Keep the pie loosely covered for up to 24 hours. The crumble stays crispest this way.

Refrigerator: Cover and refrigerate for up to 4 days. The topping will soften a bit, but it is still delicious.

Freezer: Freeze slices on a sheet pan until firm, then wrap and store in a freezer bag for up to 2 months.

Reheat for crisp topping: Warm slices in a 350°F oven for 10 to 15 minutes. Microwave works in a pinch, but the crumble will be softer.

Common Questions

What apples are best for Dutch apple pie?

Use a mix if you can. I like Granny Smith for tang and structure plus Honeycrisp for juicy sweetness. Pink Lady, Braeburn, or Jonagold also work well. Try to avoid very soft apples like Red Delicious.

Why pre-cook the filling?

Apples release a lot of juice as they bake. Pre-cooking for a few minutes lets you control the thickness so you do not end up with a watery pie or a crust that never crisps.

Can I make this pie without oats in the topping?

Yes. Swap the oats for an extra 1/4 cup flour. The topping will be more like a classic streusel and a little less chewy-crisp.

How do I know when it is done?

Look for bubbling around the edges and a topping that is deeply golden. If you slide a thin knife into the center, the apples should feel tender with just a little resistance, not crunchy.

Can I use a store-bought crust?

Absolutely. Use a refrigerated pie crust and still do the blind-bake step. That is your insurance policy.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

9-inch pie dish (glass or metal)
Sheet pan (to catch drips)
Large mixing bowl
Medium saucepan or deep skillet
Microplane or zester (optional but great)
Pastry cutter or fork (for crumble)
Cooling rack

I love the kind of recipe that feels like a small kitchen win. This pie started as me trying to fix two very real problems: watery apple filling and a topping that tasted sweet but not memorable. The solution was simple. Cook the apples just enough to wake them up, hit them with lemon zest for that fresh snap, and build a crumble that actually crunches. Now it's the pie I bring when I want people to hover near the counter pretending they're not waiting for the first slice.

Fresh Dutch Apple Pie

(4.8 Reviews)

Prep Time 30 mins

Cook Time 55 mins

Total Time 2 hrs 15 mins

Servings 8

Ingredients

Crust

1 9-inch pie crust (homemade or store-bought), chilled
1 large egg (for egg wash)
1 tbsp water (for egg wash)

Apple Filling

3 lb apples (about 6 to 7 medium), peeled, cored, and sliced 1/4-inch thick
1/2 cup granulated sugar
1/4 cup packed light brown sugar
2 tbsp fresh lemon juice
1 tsp lemon zest
1 1/2 tsp ground cinnamon
1/4 tsp ground ginger
1/8 tsp ground nutmeg
1/2 tsp fine salt
3 tbsp unsalted butter
2 tbsp cornstarch
1 tsp vanilla extract

Dutch Crumble Topping

3/4 cup all-purpose flour
3/4 cup old-fashioned rolled oats
2/3 cup packed light brown sugar
1/2 tsp ground cinnamon
1/2 tsp fine salt
8 tbsp cold unsalted butter, cut into small cubes
1 to 2 tbsp cold butter (only if needed), to help the topping hold together
1/4 cup chopped pecans or walnuts (optional)

Instructions

Preheat and prep. Heat oven to 375°F. Place a sheet pan on the middle rack to preheat too. This helps the bottom crust cook through. Set your pie dish aside.
Par-bake the crust. Fit the chilled crust into a 9-inch pie dish and crimp the edges. Line with parchment and fill with pie weights or dried beans. Bake 15 minutes, then remove weights and parchment and bake 5 more minutes. You want it just starting to turn lightly golden.
Egg wash the crust. Whisk egg with 1 tbsp water. Brush a thin layer over the warm crust bottom and sides. This helps seal it. Set aside while you make the filling.
Make the apple filling (the no-soup step). In a large bowl, toss apples with both sugars, lemon juice, lemon zest, cinnamon, ginger, nutmeg, and salt. Transfer to a medium saucepan or deep skillet. Add butter and cook over medium heat for 8 to 10 minutes, stirring occasionally, until apples are slightly softened and juices are bubbling.
Thicken. In a small bowl, whisk cornstarch with 2 tbsp water until smooth. Stir into the apples and cook 1 to 2 minutes until the juices look glossy and slightly thickened. Remove from heat and stir in vanilla. Let cool 10 minutes so it does not melt the crust on contact.
Mix the crumble topping. In a bowl, combine flour, oats, brown sugar, cinnamon, and salt. Add 8 tbsp cold butter cubes and cut in with a pastry cutter or fork until you get a mix of pea-sized crumbs and sandy bits. If it looks too dry to clump when you squeeze a handful, work in 1 to 2 tbsp more cold butter. Stir in nuts if using. The uneven texture is what makes it crispy.
Assemble. Spoon the apple filling into the par-baked crust, including those thickened juices. Sprinkle the crumble evenly over the top and gently press it down just a little so it holds together.
Bake. Place the pie on the preheated sheet pan. Bake 45 to 55 minutes, until the topping is deep golden and you see bubbling around the edges. If the topping browns too fast, tent loosely with foil for the last 10 to 15 minutes.
Cool like you mean it. Cool at least 2 to 3 hours before slicing. This is how you get clean slices instead of delicious apple lava. Serve warm or at room temperature.

Nutrition information is estimated.

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