Dutch Apple Crumb Pie



Prep Time: 30 minutes
Cook Time: 55–65 minutes
Total Time: 1 hour 35 minutes (plus cooling time)
Servings: 8
Category: Dessert

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Notes After Making

Be sure to very thinly slice the apples.

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Ingredients 

Pie Filling

Choose one fruit option:

Original Version

  • 7 cups Granny Smith apples, peeled, cored, and very thinly sliced (about 6 medium apples or 1.5 lbs sliced)

Applesauce Variation

  • 3½ cups Granny Smith apples, peeled, cored, and very thinly sliced
  • 16 ounces (2 cups) unsweetened applesauce

Caramel Apple Sauce (used for both versions)

  • ¾ teaspoon ground cinnamon
  • 8 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • ¼ cup water
  • ¾ cup (148 g) sugar

Crumb Topping

  • 8 tablespoons unsalted butter, chilled and diced
  • ¾ cup (90 g) all-purpose flour
  • ¾ cup (67 g) rolled oats
  • ¼ cup (50 g) packed brown sugar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt

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Instructions

Prepare the Filling

  1. Prepare a deep-dish pie crust in a pie plate and set aside.
  2. Peel, core, and very thinly slice the apples.
  3. Place the sliced apples in a large bowl and toss with the ¾ teaspoon cinnamon.
  4. In a medium saucepan over medium heat, melt the butter.
  5. Whisk in the flour and cook for 1 minute, whisking constantly.
  6. Whisk in the water and granulated sugar. Bring the mixture to a boil.
  7. Reduce the heat and simmer for 3 minutes, whisking frequently. Remove from the heat.
  8. For the Original Version, pour the warm caramel sauce over the sliced apples and toss until evenly coated.
  9. For the Applesauce Variation, stir the applesauce into the warm caramel sauce until smooth, then pour over the sliced apples and toss until evenly coated.
  10. Spoon the apple mixture into the prepared pie crust.

Make the Crumb Topping

  1. Preheat the oven to 425°F.
  2. In a medium bowl, combine the chilled butter, flour, oats, brown sugar, cinnamon, and salt.
  3. Using your fingers or a pastry cutter, work the butter into the dry ingredients until pea-sized crumbs form.
  4. Sprinkle the crumb topping evenly over the apples.

Bake the Pie

  1. Place the pie on a metal baking sheet to catch any drips.
  2. Bake at 425°F for 15 minutes.
  3. Reduce the oven temperature to 350°F and continue baking for 40–50 minutes, or until the center of the pie reaches an internal temperature of 175°F.
  4. If the crumb topping begins to brown too quickly, loosely cover the pie with foil.
  5. Remove the pie from the oven and cool for at least 1 hour before slicing to allow the filling to set.

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Jessica’s Notes

Best served with:

  • Vanilla ice cream
  • Fresh whipped cream
  • Caramel sauce

Prep Ahead:

  • The crumb topping can be prepared up to 3 days ahead and refrigerated.
  • Apples can be peeled and sliced several hours ahead and soaked in water with a little lemon juice to prevent browning.

Storage:

  • Store covered at room temperature for up to 2 days.
  • Refrigerate for up to 5 days.
  • Reheat in a 350°F oven until warmed through and the internal temperature reaches 150–165°F.

Freezer-friendly:

  • Freeze the baked pie for up to 3 months.
  • Thaw overnight in the refrigerator and reheat before serving.

Variations:

  • Substitute Honeycrisp or a mix of baking apples for the Granny Smith apples.
  • Add ¼ teaspoon nutmeg to the filling.
  • Stir ½ cup chopped pecans or walnuts into the crumb topping.





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