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Old-Fashioned Dutch Apple Pie with Cinnamon Crumb Topping

Dutch apple pie with cinnamon crumb topping pairs tender, spiced apples with a crisp, buttery crumble. It bakes in a refrigerated pie crust and cools for at least 3 hours so the filling can set before slicing.
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Prep Time 30 minutes
Cook Time 1 hour
Cooling 3 hours
Total Time 4 hours 30 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the crust
  • 1 pie crust 9-inch, refrigerated, unbaked
For the filling
  • 2.5 lb apples firm, about 6 medium, peeled, cored, and sliced 1/4 inch thick
  • 1 tbsp lemon juice
  • 0.67 cup granulated sugar
  • 2 tbsp cornstarch
  • 1 tsp ground cinnamon
  • 0.125 tsp ground nutmeg
For the crumb topping
  • 1 cup all-purpose flour
  • 0.5 cup light brown sugar packed
  • 0.5 tsp ground cinnamon
  • 0.25 tsp salt
  • 6 tbsp unsalted butter cold, cut into 1/2-inch cubes

Equipment

  • 1 9-inch pie plate
  • 1 rimmed baking sheet

Method
 

Fit the crust
  1. Set a rack in the lower third of the oven.
  2. Preheat the oven to 400°F.
  3. Fit the pie crust into a 9-inch pie plate and crimp the edges.
  4. Chill the crust while you prepare the filling.
Make the filling
  1. Toss the apples with the lemon juice in a large bowl.
  2. In a small bowl, stir together the granulated sugar, cornstarch, 1 teaspoon cinnamon, and nutmeg.
  3. Toss the sugar mixture with the apples until evenly coated.
Make the crumb topping
  1. Stir together the flour, brown sugar, 1/2 teaspoon cinnamon, and salt.
  2. Work in the cold butter with your fingertips or a pastry cutter until coarse crumbs form.
Assemble and bake
  1. Spoon the apple filling into the crust, mounding it slightly.
  2. Scatter the crumb topping evenly over the apples.
  3. Set the pie plate on a rimmed baking sheet.
  4. Bake for 20 minutes at 400°F.
  5. Reduce the oven to 350°F and bake for 35 to 45 minutes, until the topping is golden, the apples are tender when pierced with a knife, and the filling bubbles near the center.
  6. Loosely cover the top with foil if it browns too quickly.
  7. Cool the pie on a wire rack for at least 3 hours before slicing so the filling can set.

Notes

For clean slices, let the pie cool for at least 3 hours so the filling sets. Refrigerate leftovers for 3 to 4 days; the pie can be frozen for up to 3 months. A dairy-free butter alternative can replace the unsalted butter if needed.