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PA Dutch Apple Crumb Pie

  • Author: Melissa | My Homemade Roots


This Apple Crumb Pie is a classic pie that hails from Amish and Pennsylvania Dutch country. With a single flaky bottom crust, a rich and velvety apple filling, and a buttery crumb topping, this may just become your favorite apple pie.


Units Scale

For the Filling

  • 3 pounds of apples, peeled and sliced into 1/4-1/2 inch wedges (about 9 medium-sized apples)
  • 2/3 cup brown sugar
  • 2/3 cup apple cider or apple juice (water will work, too, but will be a little bit less flavorful)
  • 2 tablespoons salted butter (if using unsalted butter, add a pinch of salt to the pie filling mixture)
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 3 tablespoons instant tapioca

For the Crumb Topping

  • 1 cup of brown sugar, loosely packed
  • 1 cup old-fashioned rolled oats
  • 1/2 cup all-purpose flour
  • 3 tablespoons of butter
  • You will also need a 10-inch unbaked pie shell (you can use a 9-inch shell but I prefer the roomier 10-inch crust)


  1. Preheat your oven to 425 degrees Fahrenheit.
  2. Prepare your pie shell. Keep in the refrigerator until ready to fill.
  3. Place all the filling ingredients into a heavy-bottomed pan and heat over medium heat. Bring to a slight bubble and heat slowly, while stirring occasionally, until the mixture thickens and the apples are soft (but not mushy). Remove from the heat and allow to cool for a few minutes, while you prepare the crumb topping.
  4. Prepare the crumb topping by combining all of the ingredients in a mixing bowl. Use a pastry blender, two forks, or your fingers to mix the ingredients until they form a coarse, crumbly mixture.
  5. Pour the filling into the pie shell. Top evenly with the crumb topping mixture.
  6. Bake the pie for 10 minutes, then reduce the oven temperature to 350 degrees Fahrenheit. Bake for another 35-40 minutes, or until the crumb topping is golden brown.
  7. Cool for at least 30 minutes, preferably an hour, or until the pie is set. If you prefer a cold pie, chill in the refrigerator before serving.