Old-Fashioned Dutch Apple Pie with a Walnut Crumble

You don’t need pie-baking skills to pull off a Dutch apple pie. The crust stays flaky, the apples turn tender, and a brown sugar crumb topping bakes into crunchy, buttery perfection. It’s a no-fail pie that can’t be beat. All you need is a scoop of ice cream.

 

// pie pan, linen napkin, pie server //

This Dutch Apple Pie with Crumb Topping can’t be beat.

This deep dish apple pie with a walnut crumb topping has been around my family table for as long as I can remember. My mom made it every Thanksgiving, and it’s still the one I go back to year after year. It’s easy, reliable, and, best of all, it tastes incredible even if it’s not picture-perfect.

It’s so simple to make that when my daughter was five, she “helped” make this pie. I cut the apples, and she handled everything else.

That brown sugar and butter combo with walnuts baked in? It goes perfectly with the slightly tart apples.

// white dessert plates //

If you’re torn between a double crust pie and one with a crumble, I’ll choose a crumble every time especially around the holidays when you don’t want to spend any more time in the kitchen than you have to.

My Go-To Pie

It’s so simple. You peel the apples, toss them with sugar and spices, and top the whole thing with a buttery crumble. There’s no fancy technique, no special equipment. Just a solid, classic pie that’s great warm, cold, or straight from the fridge at midnight.

The walnuts give it a little crunch and balance the sweetness from the topping. And if you’re wondering what kind of apples to use, go with Granny Smith or Honeycrisp. They stay firm and bring that tart bite you need to balance all the sugar

It can’t be beat for Thanksgiving except maybe with a praline topped Thanksgiving pie. No reason you can’t serve both!

Apple Pie Recipe Ingredients

Go to the recipe card for all the details.

Pie Crust – you can buy a pre-made one or try my all butter flaky pie crust. For flakier results pre-bake the pie crust. You can get away without pre-baking the crust, but the bottom crust can get soggy.

It’s Super Simple

Step 1 – Prepare the filling

// apple corer, apple peeler, measuring spoons, spice grater, measuring cups //

Step 2 – Prepare the crumble and assemble

Step 3 – Bake

Easy Apple Crumb Pie tips for success

Make sure you place the pie on a baking sheet before you place it in the oven. You never know how juicy your apples are and you don’t want drips in the oven. Nothing like the smoke detector going off with a house full of people!

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Old-Fashioned Dutch Apple Pie with a Walnut Crumble

Author: Barbara Curry

You don’t need pie-baking skills to pull off a Dutch apple pie. The crust stays flaky, the apples turn tender, and a brown sugar crumb topping bakes into crunchy, buttery perfection. It’s a no-fail pie that can’t be beat. All you need is a scoop of ice cream.

4.34 from 3 votes

Print Pin

PREP: 20 minutes minutes

COOK: 1 hour hour

TOTAL: 1 hour hour 20 minutes minutes

Servings: 8

Ingredients

 

1x2x3x

• ▢ ⅔ cup sugar
• ▢ ¼ teaspoon salt
• ▢ ¼ teaspoon cinnamon
• ▢ ¼ teaspoon nutmeg
• ▢ 1 tablespoon butter cubed
• ▢ 4-6 apples sliced (about 8 cups)

TOPPING

• ▢ ¾ cup brown sugar
• ▢ ¼ cup sugar
• ▢ ¾ cup flour
• ▢ ½ cup butter cold cut into pieces
• ▢ ¼ tsp salt
• ▢ ½ cup walnuts chopped

Instructions

 

• Partially pre-bake one pie crust. To partially bake the pie crust place it in the pie pan, crimp the edges and refrigerate for 30 minutes. Remove and prick the sides and bottom with a fork. Line with parchment paper and add pie weights. Preheat the oven to 425º and place a baking sheet in the oven. Once preheated, add the crust to the hot baking sheet and bake for 10 minutes until the edges are set but not browned. Remove the pie weights and bake for an additional 3 minutes. Once cool, refrigerate until ready to use.
• Preheat oven to 425º. Place a rimmed baking sheet on the bottom rack.
• PIE: Peel and slice apples and place in a large bowl. Blend sugar, salt, spices and butter in a small bowl. Toss with apples and arrange in the partially baked pie shell.
• Topping: Combine sugars, flour, salt and cubed butter. Mix together using your fingers to break up the butter pieces. Spoon the crumble over the apples.
• Bake at 425º for 15 minutes. Cover the edges with a pie shield or aluminum foil. Reset the oven to 350º and bake 35-40 minutes until browned and a knife goes into the apples without resistance. Cover with aluminum foil if it starts to get too brown.

Barbara’s Tips + Notes

• Try using a tart apple like Granny Smith or Honeycrisp.
• You can use a pre-made pie crust or use my recipe for an all butter crust.
• If the pie starts to get too brown, cover it loosely with foil.
• Let the pie sit for about 15-30 minutes before cutting.

Nutrition

Calories: 420kcal | Carbohydrates: 66g | Protein: 3g | Fat: 18g | Saturated Fat: 9g | Cholesterol: 34mg | Sodium: 266mg | Potassium: 170mg | Fiber: 3g | Sugar: 53g | Vitamin A: 447IU | Vitamin C: 4mg | Calcium: 35mg | Iron: 1mg

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