Sweet Dutch Apple Pie

There’s something magical about a Sweet Dutch Apple Pie—the way the flaky crust hugs that spiced apple filling, all topped with a buttery crumble that shatters just right when you take a bite. I remember the first time I made one for a family gathering; the smell of cinnamon and nutmeg filled the kitchen, and before I knew it, the pie was gone in minutes. It’s that kind of dessert—simple, comforting, and impossible to resist.

This pie is perfect for any occasion, whether it’s a cozy fall evening or a summer potluck. The balance of sweet apples and warm spices makes it a crowd-pleaser, and that crumble topping? Trust me, it’s the star of the show. Once you try it, you’ll understand why this pie has been a favorite for generations.

Why You’ll Love This Sweet Dutch Apple Pie

Oh, where do I even start? This pie is everything you want in a dessert—warm, comforting, and just sweet enough without being cloying. Here’s why it’s going to become your go-to recipe:

• The perfect balance of sweet and spiced: The cinnamon and nutmeg give the apples this cozy depth, and if you’re feeling fancy, that pinch of cardamom adds a little something special. It’s like autumn in every bite.
• Irresistible crumble topping: Forget fussy lattice crusts—this buttery, crunchy topping is SO much easier and adds the best texture contrast to the soft apples underneath.
• No fancy skills required: If you can slice apples and stir ingredients together, you can make this pie. Promise.
• Works for any occasion: Holiday dinner? Sunday brunch? Just-because-you-want-pie-Tuesday? It fits right in.
• Leftovers (if you have any) are amazing: A slice the next day, slightly warmed with a scoop of vanilla ice cream? Yes, please.

The Perfect Balance of Sweet and Spiced

I’ve tweaked the spice mix over the years, and this combo is just right—enough cinnamon to make it cozy, a hint of nutmeg for warmth, and that optional cardamom if you want a little floral note. The apples stay the star, though, especially if you use a mix of tart and sweet varieties. For more information on apple varieties and their uses, check out this guide to apples.

Irresistible Crumble Topping

Okay, real talk: the crumble topping is why I make this pie instead of a traditional double-crust version. It’s buttery, slightly crisp, and melts in your mouth against the tender apples. Plus, no wrestling with rolling pins—just sprinkle it on and bake. Easy win.

Ingredients You’ll Need for Sweet Dutch Apple Pie

Gathering the ingredients for this pie is half the fun—it’s all about simple, wholesome stuff that comes together in the most delicious way. Here’s what you’ll need:

For the Flaky Pie Crust

• 1 single homemade pie dough (or 1 store-bought sheet, if you’re short on time)

I usually make my own crust because it’s so rewarding, but no judgment if you grab the store-bought kind—it works just fine!

For the Spiced Apple Filling

• 5 lb apples (before peeling and coring—use a mix of tart like Granny Smith and sweet like Honeycrisp)
• ¼ teaspoon lemon zest (from about half a lemon)
• 2 tablespoon lemon juice (freshly squeezed, please!)
• ½ cup packed brown sugar
• ½ cup granulated sugar
• ⅓ cup all-purpose flour
• ½ teaspoon kosher salt
• 1 ½ teaspoon cinnamon
• ¾ teaspoon nutmeg
• ½ teaspoon cardamom (optional, but so good!)
• 1 teaspoon vanilla extract

Trust me, the mix of tart and sweet apples is key here—it keeps the filling from being too one-note.

For the Buttery Crumble Topping

• 1 ½ cups all-purpose flour
• ⅓ cup granulated sugar
• ¾ cup packed brown sugar
• ½ teaspoon kosher salt
• ¾ cup melted butter (that’s 1 ½ sticks)

The melted butter is what makes this crumble so dreamy—it’s rich, slightly crunchy, and just melts in your mouth.

Step-by-Step Sweet Dutch Apple Pie Instructions

Alright, let’s get baking! This pie comes together in just a few simple steps, and I’ll walk you through each one so you end up with perfection. Don’t worry—it’s way easier than it looks.

Preparing the Crust

1. First, preheat your oven to 375°F (190°C). You want it nice and hot before the pie goes in.
2. Roll out your pie dough on a lightly floured surface until it’s about 12 inches in diameter. Gently transfer it to a 9-inch pie dish, letting the edges hang over a bit.
3. Trim the excess dough, leaving about an inch overhang, then fold it under itself and crimp the edges with your fingers or a fork. If the dough feels soft, pop it in the fridge for 10 minutes to firm up—this helps prevent shrinking.

Mixing the Apple Filling

4. Peel, core, and slice your apples into ¼-inch thick slices—no need to be perfect here, just keep them roughly the same size so they cook evenly.
5. In a large bowl, toss the apple slices with lemon zest, lemon juice, brown sugar, granulated sugar, flour, salt, cinnamon, nutmeg, cardamom (if using), and vanilla. Mix until the apples are evenly coated—the lemon juice helps prevent browning and adds a little brightness.
6. Pour the apple mixture into the prepared pie crust, mounding it slightly in the center. Don’t worry if it looks like a lot—the apples will settle as they bake.

Making the Crumble Topping

7. In a medium bowl, whisk together the flour, granulated sugar, brown sugar, and salt for the crumble topping.
8. Pour in the melted butter and stir with a fork until the mixture looks like coarse crumbs. You want some bigger clumps—don’t overmix or it’ll turn into a paste.
9. Sprinkle the crumble evenly over the apples, covering them completely. No need to press it down—just let it sit loosely.

Baking and Cooling

10. Bake the pie for 50–60 minutes, rotating it halfway through, until the crust is golden brown and the filling is bubbling around the edges. If the crumble starts browning too quickly, loosely tent it with foil.
11. Let the pie cool on a wire rack for at least 2 hours before slicing—I know, it’s torture, but this lets the filling set so it doesn’t ooze everywhere.

And that’s it! You’ve just made the most irresistible Sweet Dutch Apple Pie. Now, try not to eat the whole thing in one sitting—though I won’t judge if you do.

Sweet Dutch Apple Pie Variations

One of the best things about this pie? How easy it is to tweak! Here are some of my favorite twists:

Nutty Addition

For extra crunch, stir ½ cup of chopped walnuts or pecans into the crumble topping before sprinkling it over the apples. The nuts toast up beautifully in the oven and add this amazing earthy flavor that pairs perfectly with the sweet apples. For other delicious nutty recipes, check out these apple pecan cake and caramel pecan delight pie.

Spice Adjustments

Not a fan of super-sweet desserts? You can reduce the brown sugar in the filling to ⅓ cup—the apples will still shine through. Or, if you're like me and can't get enough warmth, bump up the cinnamon to 2 teaspoons and add a pinch of cloves.

Feeling adventurous? Swap half the flour in the crumble topping for rolled oats—it gives the pie this cozy, rustic vibe. You can even use gluten-free flour or vegan butter if needed—this recipe is wonderfully flexible!

Serving and Storage Tips for Sweet Dutch Apple Pie

Let’s be real—the hardest part of making this pie is waiting for it to cool enough to slice! But when you're ready, here’s how to enjoy it best:

• Serving: Warm slices with a scoop of vanilla ice cream are *chef’s kiss*. The cold creaminess against the spiced apples? Absolute magic. A dollop of whipped cream or a drizzle of caramel works too—go wild!
• Room temp storage: Cover any leftovers loosely with foil or a clean kitchen towel and keep them on the counter for up to 2 days. The crumble stays crisp, and the flavors get even better.
• Freezing: Wrap cooled pie tightly in plastic, then foil, and freeze for up to 3 months. Thaw overnight in the fridge, then reheat slices in a 300°F oven until warm—about 15 minutes.

Pro tip: If the crumble softens in storage, a quick 5-minute toast in the oven brings back that perfect crunch!

Helpful Notes for the Best Sweet Dutch Apple Pie

Here are a few extra tips to make sure your pie turns out absolutely perfect:

• Apple variety matters: Use a mix of tart (like Granny Smith) and sweet (like Honeycrisp or Fuji) apples for the best flavor balance. The tartness keeps it from being too sugary, and the sweet ones add that classic pie taste.
• Let it cool: I know it’s tempting to dive in right away, but giving the pie at least 2 hours to cool helps the filling set. Otherwise, it’ll be a delicious but messy puddle!
• Cardamom magic: That optional pinch of cardamom? It’s a game-changer if you like a little floral depth, but feel free to skip it if you’re keeping things classic.
• Nutritional tweaks: You can reduce the sugar slightly if you prefer a less sweet pie, or swap in gluten-free flour if needed. It’s a forgiving recipe!

With these tips, you’re all set to bake the most amazing Sweet Dutch Apple Pie. Enjoy every bite!

Frequently Asked Questions About Sweet Dutch Apple Pie

Even the simplest recipes come with questions—here are the ones I get the most about this pie, along with my tried-and-true answers:

1. Can I use store-bought pie crust?
   Absolutely! Homemade is lovely, but a good-quality store-bought crust works just fine. Just unroll it carefully and follow the same prep steps.
2. How do I prevent a soggy bottom crust?
   Two tricks: First, make sure your oven is fully preheated before baking. Second, you can sprinkle a thin layer of breadcrumbs or crushed graham crackers on the unbaked crust before adding the filling—it soaks up excess juices.
3. What if my crumble topping isn’t clumping?
   If it’s too dry, add another tablespoon of melted butter. Too wet? Toss in a bit more flour until it reaches that perfect crumbly texture.
4. Can I make this pie ahead?
   Yes! Assemble it (unbaked) up to a day in advance, cover tightly, and refrigerate. Add 5–10 minutes to the bake time since it’ll start cold.
5. Why did my filling bubble over?
   It happens! Place a baking sheet under the pie to catch drips, and don’t overfill—leave about ½ inch at the top.

Final Thoughts

This Sweet Dutch Apple Pie is everything a dessert should be—warm, comforting, and packed with flavor. That buttery crumble topping? Pure heaven. Whether you’re baking for a crowd or just treating yourself, this pie never disappoints. Go ahead, give it a try—I promise it’ll become a favorite in no time!

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