This PA Dutch Apple Crumb pie is my favorite kind of apple pie. I mean, truth be told, I never met an apple pie I didn’t like. But this Apple Crumb Pie (also called a Dutch apple pie) has a sweet buttery crumb topping that makes it just extra delicious. And because the apple pie filling is precooked and thickened on the stovetop, it creates a rich and velvety filling. And if you love pies as much as I do, check out my recipes for Apple Butter Pumpkin Pie with Pecan Streusel Topping, Fresh Strawberry Pie, and Meyer Lemon Pie!
What is PA Dutch Apple Crumb Pie?
Growing up in Pennsylvania, we called this an Apple Crumb Pie, but others may know this as a Dutch Apple Pie. My mom made this pie for us when apples were fresh off the trees in the fall and it was just heavenly (especially served warm with a scoop of vanilla ice cream!). The most basic version of this pie is with a single flaky crust on the bottom, a sweet apple filling, and a buttery crumb topping. Some crumb pies use just flour, butter, and brown sugar in the topping, but I also include oats in my topping because it gives it the perfect crumbly texture.
What are the ingredients for a PA Dutch Apple Crumb Pie?
Part of the beauty of apple crumb pie is that it requires just a handful of simple ingredients to make something so delicious. Apples, of course, are the star of the show. You’ll also need basic ingredients like flour, sugar, ground cinnamon, and ground ginger. I also add apple cider to the apple pie filling for a more intense apple flavor, plus a little bit of instant tapioca to thicken the filling. You will also need a 9 or 10-inch pie shell. You can use your favorite store-bought pie dough, or for a homemade crust, I like this recipe from Allrecipes.
What are the best types of apples for making apple pie filling?
I like a mix of apples in my pie, but you can use all one variety if you choose. I enjoy having mostly sweet and crisp apples like Honeycrisp, Pink Lady, or Gala in my mix. If you enjoy a pie with a good bit of tartness, try using Granny Smith, or add a few Granny Smith into the mix. If you like your pie filling extra soft and sweet, go for Golden Delicious Apples.
There are many other good apples for baking pies, however, there are a couple that I would avoid. Both Red Delicious and Fuji apples are fine for snacking, but not great for baking as they don’t hold up well and tend to be rather bland in a pie. And if you are fortunate enough to live near an apple orchard and it happens to be apple season when you are baking your pie, all the better. Grab a mix of apples fresh from the orchard and some freshly made cider while you’re at it.
Tips for making a great Apple Crumb Pie:
- Cook your apple pie filling over medium heat until it is soft and thick, but not mushy. You can test it by inserting a knife or a fork into a piece of apple.
- Use an uncooked pie crust, not a pre-cooked pie crust. You don’t need to prebake the crust.
- Don’t add piping hot filling to the raw pie crust. Allow it to cool for a few minutes first.
- You probably won’t need to worry about the pie burning or getting too dark with this recipe, but it’s a good idea to keep an eye on your pie just in case. If it should look a little dark for your liking while in the oven, loosely cover the top of the pie with a piece of foil.
- I know it’s hard to resist, but allow the pie to cool for at least 30 minutes to an hour or so before eating. This will help the pie to set and hold together when sliced. If you like your pie cold, go ahead and chill it in the refrigerator before serving.
- And because this is a crumb pie, the first slice will likely be messy and not the prettiest. To help to avoid this, use an offset pie spatula for serving. But should this happen anyway, consider this piece the cook’s treat and enjoy!
- You can store the baked pie on the counter for a day or two, but it will keep in the fridge for 3-4 days.
If you try this Pa Dutch Apple Crumb Pie Recipe, I hope you love it. Follow me on Facebook, Pinterest, and Instagram so you don’t miss a post.
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