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Dutch Apple Pie with Buttery Cinnamon Crumble

Dutch apple pie with buttery cinnamon crumble layers tender Granny Smith apples in a refrigerated crust beneath a golden, clumpy topping. Bake it until the filling bubbles around the edges, then cool for at least 3 hours before slicing.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
cooling 3 hours
Total Time 4 hours 45 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

For the crust
  • 1 refrigerated pie crust 9-inch
For the filling
  • 3 lb Granny Smith apples peeled, cored, and sliced 1/4 inch thick
  • 0.5 cup granulated sugar
  • 3 tbsp cornstarch
  • 1 tbsp lemon juice
  • 1.5 tsp ground cinnamon divided (1/2 teaspoon for the filling, 1 teaspoon for the crumble)
For the crumble
  • 1 cup all-purpose flour
  • 0.5 cup light brown sugar packed
  • 0.25 tsp fine salt
  • 0.5 cup unsalted butter cold, cut into 1/2-inch cubes

Equipment

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

Method
 

Prepare the crust and filling
  1. Heat the oven to 375°F.
  2. Fit the pie crust into a 9-inch pie plate and crimp the edges.
  3. In a large bowl, toss the apples with the granulated sugar, cornstarch, lemon juice, and 1/2 teaspoon of the cinnamon until evenly coated.
  4. Transfer the filling to the crust.
Make the crumble
  1. In a medium bowl, mix the flour, brown sugar, salt, and remaining 1 teaspoon cinnamon.
  2. Cut in the butter with a pastry blender or your fingertips until the mixture forms coarse, clumpy crumbs.
Assemble and bake
  1. Sprinkle the crumble evenly over the apples.
  2. Set the pie on a rimmed baking sheet.
  3. Bake at 375°F for 65 to 75 minutes, loosely covering the crust edges with foil if they brown too quickly. The topping should be golden, the apples tender when pierced with a knife, and the filling bubbling around the edges.
  4. Cool the pie at room temperature for at least 3 hours before slicing.

Notes

For evenly tender filling, slice the apples to the same thickness. Refrigerate covered for up to 4 days; the baked pie can be frozen for up to 3 months. For a dairy-free variation, use a plant-based butter in the crumble.