This Easy Apple Crumb Pie (AKA Dutch Apple Pie) uses fresh apples, a premade pie crust, and a delicious homemade crumble topping.
An everyday apple pie recipe you will make over and over using refrigerated store-bought pie crust takes to do most of the work for you.
Pie crust—uncooked refrigerated
Apples—peeled and slice
Coating for apples—granular sugar, ground cinnamon, flour, nutmeg (optional), lemon juice (optional but suggested)
Crumble streusel topping—all-purpose flour, brown sugar, butter, cinnamon, salt. Optionally, add some pecans or walnuts.
Table of Contents (scroll for more)
Featured comment from Hquinzelle:
"This recipe is great, I made it twice, and it turned out fantastic both times."
Almost anybody can make this pie. Slice up a few fresh apples, and add some sugar and spices. Make a simple crumb topping. Put it all together and bake. That is it. You made an apple pie for the family.
I was inspired by southerncooking.about.com. I changed a few things and expanded the instruction details.
👨🍳How to Make Apple Crumb Pie
- Place refrigerated pie crust into a standard 9-inch pie pan—crimp the edge.
- Mix crumble topping.
- Peel and slice 4 large or 5-6 medium apples to make 5-6 cups of slices. Coat with lemon juice (optional but suggested.) Mix white sugar, flour, cinnamon, and nutmeg (optional) and sprinkle over apple slices—mix to coat.
- Pour apple slices into the pie crust. And top with the crumble topping.
- Bake at 375° for about 50 minutes until golden brown. But 20 minutes into cooking, protect the edge of the pie crust with foil.
- Allow to cool completely before cutting—3-4 hours.
This is a summary of the steps and ingredients. See the recipe card or the step-by-step photo instructions below for complete instructions.
🍎What are the best apples to use
Some good choices for baking apples are Honey Crisp, MacIntosh, Granny Smith, Gala, Braeburn, Winesap, Jonathon, and Jazz. If I buy apples to make a pie, I would combine Granny Smith and Gala.
There are many good apples for cooking and a few not so-good, but I believe you use what you have. Delicious Apples are probably the only common poor choice due to the texture when cooked.
I prefer to peel the apples and cut them into slices. A splash of lemon juice will prevent the browning from oxidation if they are set for over a few minutes.
You need 5-6 cups of apple slices. Four large apples or 5-6 medium size apples will do.
How to prevent soggy pie crust bottoms
Firmer apples will release less fluid, so apple choice plays a role. This is part of what makes Granny Smith or Honey Crisp apples excellent choices.
An old trick is to put pies on baking sheets preheated in the oven. It will melt the fat in the crust faster and create a shield to prevent the filling from penetrating the crust. So a pizza stone or a heavy sheet pan works well for this—preheated with the oven.
How to serve fresh apple pie
Apple pie is best served warm. Add a drizzle of caramel sauce with a large scoop of vanilla ice cream. It is easy to reheat a slice of pie in the microwave for 20-30 seconds.
Keep your apple pie covered loosely with foil or plastic wrap. You can generally keep baked apple pie at room temperature for up to two days. If refrigerated, your pie will keep for 3-4 days.
Apple pie may be frozen for 4 months. Cool completely and cut into slices. Seal airtight with two layers of plastic wrap and foil.
If you want, replace the fresh apples and the coating ingredients with one can of apple filling.
Standard pie dishes are 9 inches in diameter and 1-¼ inches deep. There are larger 9-½- and 10-inch pans, and I have seen bigger, but I suggest the standard size.
American apple pie is a two-crust pie with a vented or laced crust topping.
Dutch apple pie is commonly called apple crumb pie or apple crumble pie. It is a single-crust pie topped with a cinnamon buttery crumble topping. It is an Americanization of the Dutch apple tart. I prefer to use the term apple crumb, which is more descriptive.
A French apple pie usually starts with cooking the apples and perhaps raisins, cherries, or other ingredients. Then, it is topped with a pastry or cookie-type topping and baked. It is served "up-side-down" with an open fruit face. There are other versions that are also called French apple pie.
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Step-by-Step Photo Instructions
Preheat the oven to 375° and place a cookie sheet on the bottom rack for any overflow. You can place the sheet on the rack you are using to help prevent a soggy crust.
Prepare a pie crust. Either make one or use a Pillsbury®️ refrigerated one and crimp the edges.
Start with 1 cup of all-purpose flour in a large bowl. Add ½ cup brown sugar, ½ teaspoon cinnamon, and ⅛ teaspoon salt—mix well. Add one stick (½ cup) of butter cut into chunks. Using a fork or pie cutter, mix in the butter until evenly distributed—set aside.
Peel and slice apples. Use 4 large or 5-6 medium Granny Smith apples. You need 5-6 cups of apple. Other apples or combinations are acceptable. A combination of Gala and Granny Smith is frequently suggested.
Mix ½ cup granulated sugar, 3 tablespoons of all-purpose flour, and 1 teaspoon of cinnamon, then sprinkle over the apple slices—mix well to coat.
Pour apple mixture into a 9-inch uncooked pie crust.
Top with the crumble topping mixture.
Bake on the middle rack. About 20 minutes into baking, check the pie. You may need to protect the edges of the crust with aluminum foil or a pie crust edge protector.
Bake for a total time of about 50 minutes until golden brown. Allow to cool completely before cutting. 3-4 hours.
Easy Apple Crumb Pie
- 1 uncooked pie crust
- 5-6 cups cooking apples - pealed and sliced to make 5-6 cups
Coating for Apples
- ½ cup granular sugar
- 3 tablespoons all-purpose flour
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg - optional
- 2 teaspoons lemon juice - optional
- 1 cup all-purpose flour
- ½ cup brown sugar - packed
- ½ teaspoon cinnamon
- ⅛ teaspoon salt
- 1 stick butter - ½ cup
- Preheat the oven to 375° and place a cookie sheet on the bottom rack for any overflow. You can place the sheet on the rack you are using to help prevent a soggy crust.
- Prepare a pie crust. Either make one or use a Pillsbury®️ refrigerated one and crimp the edges.
- Start with 1 cup of all-purpose flour in a large bowl. Add ½ cup brown sugar, ½ teaspoon cinnamon, and ⅛ teaspoon salt—mix well. Add one stick (½ cup) of butter cut into chunks. Using a fork or pie cutter, mix in the butter until evenly distributed—set aside.
- Peel and slice apples. Use 4 large or 5-6 medium Granny Smith apples. You need 5-6 cups of apple. Other apples or combinations are acceptable. A combination of Gala and Granny Smith is frequently suggested.
- Mix ½ cup granulated sugar, 3 tablespoons all-purpose flour, and 1 teaspoon cinnamon together, then sprinkle over the apple slices—mix well to coat.
- Pour apple mixture into a 9-inch uncooked pie crust.
- Top with the crumble topping mixture.
- Bake on the middle rack. About 20 minutes into baking, check the pie. You may need to protect the edges of the crust with aluminum foil or a pie crust edge protector.
- Bake for a total time of about 50 minutes until golden brown. Allow to cool completely before cutting. 3-4 hours.
Your Own Private Notes
- Some good choices for the apples are Honey Crisp, MacIntosh, Granny Smith, Gala, Braeburn, Winesap, Jonathon, and Jazz.. But most apples will be fine other than Delicious.
- Use a standard pie pan, which is 9-inch diameter and 1-¼ inches deep.
- I use refrigerated pie crust. You can use frozen or make your own.
- Be sure to fully cool the pie before cutting. It will take 3-4 hours.
- Store loosely covered for up to 2 days at room temperature or 3-4 days refrigerated. Sealed well and frozen for 4 months.
To adjust the recipe size:
You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.
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Editor's Note: Originally Published May 18, 2012. Updated with expanded discussion and updated photos.