What is the difference between Dutch apple pie and apple crumb pie?

Honestly, not much. Both terms describe an apple pie with a crumbly streusel-style topping instead of a second dough crust, and the names are often used interchangeably depending on the region or the baker. Some bakers consider "Dutch apple pie" to specifically include a bit of cream or milk mixed into the filling, but that's not a hard rule, and most recipes labeled either way are essentially the same style of pie.

What apples are best for apple crumb pie?

A mix of tart and sweet apples gives the best flavor and texture. Granny Smith and Honeycrisp are a classic combination, since Granny Smith holds its shape well and adds tartness, while Honeycrisp adds natural sweetness and juiciness.

Can I make the crumble topping ahead of time?

Yes, the crumble topping can be made up to 3 days in advance and stored in an airtight container in the refrigerator until you're ready to assemble the pie.

Why did my crumble topping turn out powdery instead of crumbly?

This usually means the butter wasn't cold enough, or it was overworked into the flour mixture. Use cold, cubed butter and stop mixing as soon as coarse crumbs form with some larger pea-sized pieces still visible.

Why is my apple pie filling watery?

This usually means the pie needed more cooling time, or the flour wasn't fully incorporated into the filling before baking. Letting the pie cool for the full 3 hours is essential, since the filling continues to thicken as it cools.

What are the common mistakes when baking apple pie?

A few come up again and again: not letting the pie cool long enough before slicing, which leads to a runny filling; using only one type of apple, which can make the flavor one-note; overworking the crumble topping so it turns pasty instead of staying crumbly; and skipping the baking sheet underneath, which can mean a mess on the bottom of your oven if the filling bubbles over.

Apple Crumble Pie

Description

Apple Crumble Pie has a flaky bottom crust, spiced apple filling, and a buttery oat crumble topping baked until deeply golden.

Ingredients

Scale

For the apple filling:

1 unbaked 9-inch pie crust*
6 cups peeled and thinly sliced apples (about 2 pounds), Granny Smith and Honeycrisp
⅓ cup (67 grams) granulated sugar
¼ cup (50 grams) brown sugar
¼ cup (30 grams) all-purpose flour
1 tablespoon lemon juice, freshly squeezed
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon salt
1 teaspoon vanilla extract

For the crumble topping:

1 cup (125 grams) all-purpose flour
⅔ cup (60 grams) old-fashioned rolled oats
⅔ cup (135 grams) brown sugar, packed
¾ teaspoon ground cinnamon
¼ teaspoon salt
1/2 cup (113 grams) unsalted butter, cold and cubed

For the egg wash:

1 large egg
1 teaspoon water
1 tablespoon coarse sugar or granulated sugar (optional)

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Instructions

Preheat the oven to 400°F.

Prepare the apple filling:

Peel and core the apples, then slice them about ¼-inch thick.
In a large mixing bowl, combine the apples, granulated sugar, brown sugar, flour, lemon juice, cinnamon, nutmeg, salt, and vanilla. Toss until the apples are evenly coated. Set aside while you prepare the crumble and crust.

Prepare the crumble topping:

In a medium mixing bowl, combine the flour, oats, brown sugar, cinnamon, and salt. Add the cold cubed butter and cut it into the mixture using a pastry cutter, two forks, or your fingertips until the mixture forms coarse crumbs with some larger pea-sized pieces. Refrigerate until ready to assemble the pie.

Prepare the pie crust:

Roll out the pie dough and carefully transfer it to a 9-inch pie dish. Press it into the bottom and sides, leaving about 1 inch of overhang around the edges.
Fold the excess dough underneath itself and crimp as desired.

Assemble the pie:

Transfer the apple filling to the prepared pie crust, including any juices in the bowl. Arrange the apples relatively evenly and slightly mound them toward the center.
Sprinkle the crumble topping evenly over the apples, covering the entire surface.
In a small bowl, whisk together the egg and water. Brush the exposed pie crust edges with the egg wash and sprinkle with coarse sugar, if desired.

Bake the pie:

Place the pie dish on a large baking sheet to catch any bubbling juices.
Bake for 20 minutes at 400°F.
Reduce the oven temperature to 375°F and continue baking for 40 to 50 minutes, until the crumble is deeply golden brown and the apple filling is bubbling around the edges. A thin knife inserted into the center should slide easily through the apples.
If the crust or crumble starts browning too quickly, loosely cover it with aluminum foil during the second portion of baking.

Cool and serve:

Remove the pie from the oven and allow it to cool for at least 3 hours before slicing. This allows the filling to thicken and set.
Serve at room temperature or slightly warm with vanilla ice cream, if desired.

Notes

Storage: Store loosely covered at room temperature for up to 2 days, or refrigerate for up to 5 days. Freeze the baked pie for up to 3 months.

* Homemade crust option: Whisk 1¼ cups flour, 1½ teaspoons sugar, and ½ teaspoon salt. Cut in ½ cup cold cubed butter until coarse crumbs form. Add 3 to 4 tablespoons ice water until the dough holds together, shape into a disc, and chill for at least 2 hours before rolling out.

Prep Time: 30 minutes
Cool Time: 3 hours
Cook Time: 1 hour
Category: Dessert, Pie
Method: Baked
Cuisine: American