Dutch Apple Pie (Apple Crumble Pie)

Hi hi! I am just popping in to share this recipe for Dutch Apple Pie with you! Look, this is a huge call, but I think I might prefer this over a classic apple pie?! Not only is it super easy to make and you just load up on crumble pie topping, but the combination of homemade apple pie filling and crumb topping is the best thing ever. I made this a ton of times during the recipe testing process and we really couldn't get enough of it. Crumb topping for apple pie is an elite choice.

While my Dutch Apple Pie recipe does require a few components, all three of them can be made and frozen ahead of time, meaning that the workload when it comes to assembling the apple crumble pie is super super easy! You just par-bake the crust, add the filling and topping, and you are an hour or so in the oven away from pure apple pie greatness. This pie is SO good served with freshly whipped cream or a scoop of ice cream.

With my Dutch Apple Pie recipe you get the best of both worlds - flaky pie crust and gooey precooked apple pie filling, and then loads of buttery, crunchy crumb topping. This Apple Crumble Pie is the perfect make ahead dessert as all the components can be made ahead separately and assembled just before baking! 

Pie Crust

• One homemade pie crust, shaped into a disc and chilled*

Apple Pie Filling

• One Batch of Stovetop Apple Pie Filling, cooled 

Crumb Topping for Apple Pie

• One Batch of Crumb Topping for Pie 

Instructions

PIE CRUST

1. I like to make my pie crust the night before or at least 2 hours before to give it time to rest.
2. Once the dough has rested, unwrap one disc and place on a lightly floured surface. Roll out to ¼” (6mm) in thickness, turning the dough 45˚ often as you are rolling to keep it even. You want the circle to be slightly larger than your pie tin. Transfer to a 9” pie tin, and arrange to ensure that the dough is well settled.
3. Trim the dough using scissors or a sharp knife, leaving about one inch excess around the edges. Gently tuck the dough under and onto itself, to give you a neat folded edge. Chill in the fridge for 15-20 minutes, then remove from the fridge and crimp as desired. Dock all over with the tines of a fork, then chill for a further 30 minutes. If you would like, place into the freezer for 10 minutes before baking.
4. While the crust is in the fridge, preheat the oven to 425˚f / 220˚c. Cut a piece of parchment slightly larger than the pie dish. Line with the parchment paper and fill with pie weights or dried beans, filling right to the bottom of the crimps.
5. Place the pie tin on a baking sheet, and place in the oven. Bake for 15 to 18 minutes, or until the edges are slightly golden brown. Remove from the oven, remove the parchment paper and beans.
6. Return the pie to the oven. Reduce the oven temperature to 375°f / 190°c. Bake for a further 3-5 minutes, until the inside of the pie crust is set and barely golden. Remove from the oven and allow to cool completely on a wire rack.

ASSEMBLY 

1. Preheat the oven to 375° / 190°c. Arrange a rack in the lower third of your oven. Place the cooled par-baked pie crust (still in the tin) on to a baking sheet. 
2. Add the cooled apple pie filling to the par-baked crust, and smooth down with the back of a spoon or an offset spatula, making sure there are no gaps in the filling. 
3. Crumble the crumb topping over the top of the filling. 
4. Bake the pie for 50-60 minutes, until the filling is visibly bubbling and the crumb topping is golden brown. If you like, you can measure the internal temperature of the filling - it should be close to 190°f / 90°c.  It takes longer in the oven than you think - if you find that it is browning faster than you would like, tent the top of the pie with foil. If you do this, make sure to take it off for the last 5 minutes to let the crumble topping dry out. 
5. Remove from the oven and allow to cool on a wire rack. I prefer to let it stand for at least a few hours to allow the filling to set up and to make the pie easier to slice. 
6. Cut into slices using a sharp knife and serve. Store leftovers lightly covered at room temperature for up to a day or in an airtight container in the fridge for up to a few days. Refresh in the oven before eating if desired. 

The recipe for homemade pie crust that is linked makes two crusts - this recipe uses one of them. If you need more help with par-baking, ready my post on how to blind bake pie crust

The Apple Pie Filling can be stored in the fridge for up to 3 days or frozen for up to a month - defrost in the fridge overnight before using. 

The Crumb topping can be made ahead and stored up to a few days in the fridge or frozen for up to a month - defrost in the fridge before using. You want it to be cold when you put it on the pie. 

The pie crust can be par-baked ahead of time and stored covered or in an airtight container for up to 24 hours at room temperature.

The whole pie can be made up to a day ahead of time and stored at room temperature until ready to serve.