Apple Crumble Pie (aka Dutch Apple Pie) has tender, cinnamon apple slices baked in a flaky pie crust and is topped with a buttery crumble. It’s the only apple pie recipe you’ll ever need!Jump to Recipe
When I think of the most iconic American dessert, apple pie is the first thing that comes to mind. It’s a dessert that’s not defined by a specific holiday (though maybe more popular in the later summer and fall) and is generally loved by all! My grandma’s apple pie (this apple crumble pie I’m sharing) is truly my favorite apple pie for many reasons.
First off, the pie crust is flaky, browns up nicely and is the perfect vessel for the soft and flavorful filling. The pie is chock full of sliced apples that are mixed with cinnamon and sugar. There’s no flour in this recipe’s filling – but don’t let that worry you. Once the pie cools down, it’ll set up and be just a little juicy, but will hold its shape (as the pictures show).
And the topping. I love a good pie crust or lattice topping, but nothing beats a crumb topping!! The buttery, brown sugar topping is truly heavenly on this pie!
What’s the difference between an Apple Pie and an Apple Crumble Pie (aka Dutch Apple Pie)?
An apple pie can be topped with a full pie crust, a lattice crust or a crumb topping. A traditional apple pie usually has a full pie crust or a lattice crust. An Apple Crumble Pie has a delicious, buttery crumb topping, as you can see in the photos.
What apple is best for pie?
There are many apple varieties that work exceptionally well for pie. My favorites to use are Weatlhy apples (though difficult to find), Jonagolds and Braeburn, as they don’t get super mushy when baked and have the right sweet/tart ratio for my liking. However, it’s all a matter of preference. Many people really like using Granny Smith apples or Honeycrisp apples in pie.
You can use all one variety or use a combination of them for more flavors!
Should I cook apples before making pie?
No, I don’t recommend it. As you’ll see in this recipe, there’s no need to cook the apples before they go into the pie crust. Therefore, that would just add another step and may even yield a pie with mushy (overcooked apples) and a soggy bottom pie crust.
How to Make an Apple Crumble Pie
Once you’ve got your pie crust ready (homemade or store-bought is fine), you’ll make the filling.
- Core, peel and slice your apples. It’s important to slice the apples as evenly as possible, so they cook at the same rate.
- Combine the apples, cinnamon and sugar in a large bowl. If you’re worried the apples you have are super juicy, you can add 2 tbsp flour to the mixture to ensure the pie will set up nicely.
- Add the apples to the prepared pie crust.
Next, you’ll make the crumb topping.
- Make sure you have all the ingredients and that the butter has softened to room temperature.
- Combine the butter, brown sugar and flour in a bowl until it begins to stick together a bit and form a nice crumb topping.
- Sprinkle the topping over the pie evenly.
Lastly, it’s time to bake the pie! You’ll bake the pie for about 50-55 minutes, or until a fork poked into the center of the pie doesn’t feel any crunchy apples. (You want them tender, but not mushy!) Enjoy the pie warm or let cool to set up completely.
Other Recipes using Apples
Caramel Apple Cobbler is one of my favorites and is so perfect for the fall season!
Fireball Whiskey Apple Dumplings are a fun twist on a classic apple dumpling and are much easier than you’d ever imagine!
Salted Caramel Apple Crisp Bars combine sweet and salty in the most delicious way. The crisp topping makes these absolutely irresistible!
Homemade Applesauce is a must-make for our family each year. We freeze it in baggies and enjoy it all year long!
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Apple Crumble Pie
- 1 pie crust* refrigerated or homemade (see my favorite in notes below)
- 7 c cored, peeled and sliced apples
- 3/4 c sugar
- 2-3 tsp ground cinnamon add the full 3 tsp if you LOVE cinnamon
- 1/3 c salted butter softened
- 1/3 c brown sugar
- 2/3 c flour
- Preheat oven to 350°F.
- Unroll the refrigerated pie crust (or use an easy homemade crust, linked in notes below*) and place into a 9" pie plate; flute edges of the pie crust or decorate as desired and set aside.
- In a large bowl, combine the apple slices, sugar and cinnamon; pour into prepared pie crust; rearrange the apple slices on top to fit nicely and create an even top layer; set aside.
- In a medium bowl, use a fork to combine the butter, brown sugar and flour until it forms small crumbs.
- Sprinkle the crumb topping over the pie evenly.
- Bake for 50-55 minutes, or until the apples are fork-tender and the topping is golden brown.**
- Enjoy warm or cold. (The filling will set as it cools)