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Classic Dutch Cinnamon Apple Pie Recipe

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My Dutch apple pie is not the classic double-crust apple pie. It features a thick layer of warmly spiced apple filling that is cooked down before baking, and a golden, buttery sugar-pecan crumble on top. The result is a pleasing contrast between tender, cinnamon-scented apples and a crisp, nutty topping.

Sliced apple pie topped with crumble.

This pie is the recipe-style counterpart to my Polish Apple Cake. One detail worth clarifying: the filling looks quite dark, but that’s not because of an excessive amount of cinnamon. The apples are pre-cooked with sugar and cinnamon, which concentrates their flavor and reduces their liquid, producing a deeper brown color and a richer taste. In short: you lose some weight in the apples but gain maximum apple flavor.

If you prefer a dairy-free crust, you can use an all-shortening pie crust as a substitute for the butter crust.

A Foolproof Apple Pie

I never quite mastered the classic apple pie method where raw apples go straight into the crust—too often the filling either collapses or stays watery. That’s why I pre-cook the apples for this Dutch version: it gives you predictability. Pre-cooking controls moisture, avoids a soggy bottom, and prevents the filling from turning to mush in the oven.

Apples behave differently depending on variety and age. Granny Smith and Honeycrisp tend to hold their shape well, but older apples—those picked months earlier—can soften more quickly when cooked. When you pre-cook, you can stop the process while pieces still hold a little texture, or you can cook them longer for a softer filling. Either result works well with the crumb topping.

A pot with sliced apples tossed in cinnamon and sugar.
Coat the apple slices in sugar and cinnamon and begin cooking over medium heat.
A pot with sliced apples tossed in cinnamon and sugar and the juices of the apples on the sides of the pan.
After 5–10 minutes the apples release a lot of liquid.
A pot with cooked apples slices and cinnamon.
After 20–25 minutes the liquid mostly evaporates and the apples darken and reduce.
Unbaked crimped pie crust, unbaked.
Line a 9-inch pie dish with your crust, crimp the edges, and prick the bottom.
Pie crust topped with parchment paper and pie wieghts.
Par-bake the crust with parchment and weights to keep the bottom crisp.
Par-baked pie crust.
Pie crust filled with cooed apple-cinnamon filling.
Fill the par-baked shell with the cooled apple filling.
Unbaked dutch apple pie.
Top with the crumb mixture and bake until the topping is golden and crisp.

A Few More Tips

Read these notes before you start the recipe to get the best results.

  • If you dislike tart apples, avoid using only Granny Smith. Pre-cooking can emphasize tartness. I like a mix of sweet and tart varieties for balanced flavor.
  • Don’t rush the process. This pie is best when made with care. Consider making the crust and the filling the night before and refrigerating them to save time on the baking day.
  • Let the pie cool completely before slicing. The filling needs time to set; slicing too early causes the pie to fall apart.
  • Read the full recipe all the way through before you begin. The instructions include timing and tips to help you succeed.
A slice of dutch apple pie.

Easy Dutch Cinnamon-Spiced Apple Pie

A comforting autumn pie with pre-cooked cinnamon apples and a buttery pecan crumble. Pre-cooking the apples controls moisture and concentrates flavor for a reliable, non-soggy filling.
Prep Time
45 mins
Cook Time
45 mins
Servings
8 slices
Author
Dikla Levy Frances

Ingredients

  • 1 recipe pie crust (9-inch)

Apple Filling

  • 1.5 kg (about 3 lb) apples — Granny Smith or Honeycrisp
  • Juice of 1 lemon
  • 1 cup (200 g) granulated sugar
  • 1 tablespoon ground cinnamon

Crumb Topping

  • 3/4 cup (90 g) all-purpose flour
  • 1/3 cup (70 g) light brown sugar
  • 1 cup (120 g) chopped pecans
  • 6 tablespoons (65 g) melted butter

Instructions

Make the Apple Filling

  • Peel, core, and slice the apples into 1/4-inch slices. You should have about 1.2–1.5 kg of sliced apples.
  • Place the slices in a large pan, toss with the lemon juice, then add the sugar and cinnamon. Stir so the slices are evenly coated.
  • Cook over medium heat, stirring every few minutes. At first the apples will release a lot of liquid and look soupy. Continue cooking until most of the liquid has evaporated and the apple pieces have reduced in volume.
  • This generally takes 20–25 minutes; you want only a thin, glossy layer of juices left in the pan. Remove from heat and transfer to a glass container to cool. Refrigerate up to five days if needed.

Par-bake the Crust

  • Preheat the oven to 425°F (220°C). Place a large cookie sheet on the lowest rack.
  • Roll the pie crust to a 12-inch circle and fit it into a 9-inch pie pan. Crimp the edges and prick the bottom with a fork.
  • Line the crust with parchment and fill with pie weights or dried beans. Bake on the cookie sheet for 15–20 minutes.
  • Remove from the oven and keep the weights in while the crust cools for about 20 minutes. You can par-bake the crust the night before.

Bake the Pie

  • Preheat the oven to 425°F (220°C) and position a cookie sheet on the lower rack.
  • Combine the flour, light brown sugar, and chopped pecans in a bowl. Pour in the melted butter and mix with a fork or your fingers until the mixture is moist and clumps when pressed.
  • Fill the par-baked crust with the cooled apple filling, then evenly distribute the crumb topping over the apples. Bake on the cookie sheet for 20–25 minutes, until edges and bottom of the pie are medium golden and the crumb topping is a deep golden brown.
  • If the topping browns too quickly before the pie is done, cover loosely with foil for the remaining baking time.
  • Remove the pie from the oven and let it cool and set for 1–2 hours before slicing and serving.
  • Store at room temperature for up to three days. To reheat, warm in a 300°F (150°C) oven for 10–20 minutes.