Pennsylvania Dutch Apple Pie

As much as a I love a double crust apple pie, sometimes, I want to whip up a pie with my favorite fall fruit without having to fuss around with pie crust! The Pennsylvania Dutch Apple Pie (also known simply as a “Dutch Apple Pie”) is due for a comeback! And it’s just as easy to prepare as those frozen Dutch apple pies you’ll find in your grocery store aisle 😉

A store bought pie crust makes this a breeze to prepare (though of course, you can always make your own pie crust!). Then, all you’ll need to do is peel and cut the apples into 1/4” wedges, then make a simple crumble topping. This pie has homemade all over it (even with a bit of help from the bottom crust!))

Pennsylvania Dutch Apple Pie Recipe

Crust & Filling Ingredients:

1 pie crust (store bought works fine here!)
5 large apples
1/2 lemon (zest and juice)
1/4 cup light or dark brown sugar (packed)
3 tablespoons all purpose flour
2 tablespoons unsalted butter, melted
1/2 teaspoon ground cinnamon
dash of salt

Dutch Apple Pie Crumble Topping:

1/2 cup all purpose flour
1/2 cup rolled oats OR almond flour
1/2 cup light or dark brown sugar (packed)
1/4 teaspoon ground cinnamon
dash of salt
4 tablespoons unsalted butter, melted

1. Preheat the oven to 350 degrees and place a rack in the center of the oven.

2. Line a 9-inch pie plate with crust, or set aside a store bought pie crust.

3. Peel, core, and slice the apples into 1/4-inch wedges.

4. Toss the apple wedges with the lemon zest and juice, 1/4 cup brown sugar, 3 tablespoons flour, 2 tablespoons melted butter, 1/2 teaspoon cinnamon and salt.

5. Prepare the crumble topping. Add the 1/2 cup all purpose flour, 1/2 cup almond flour, 1/2 cup brown sugar, 1/4 teaspoon ground cinnamon, and salt to a medium bowl and mix to combine. Pour in the melted butter and use a fork to mix until you have large clumps.

6. Add the prepared apple wedges to the pie crust. Sprinkle the crumble topping on top. Transfer to the oven and bake until the juices from the apples are bubbling and the crust is golden brown, 45-55 minutes.

7. Remove from the oven and transfer to a cooling rack. Allow to cool before serving (the longer it cools, the more the filling will set and will be easier to slice).