Grandma’s Dutch Apple Pie

November 25, 2021
This classic apple pie has a flaky crust, thick apple filling and a crumbling topping that's perfect for your holiday table.

Grandma’s Dutch Apple Pie

Make a classic Dutch Apple Pie with a flaky and buttery crust, sliced crisp apples, and buttery cinnamon crumble topping for the holidays, and you’ll be sure to please every guest at your party.  

Grandma’s Dutch Apple Pie

This show-stopping apple pie is a family tradition at my house. I’m thrilled to share my grandma’s traditional recipe for a thick and hearty Dutch apple pie with you this year. With a stacked layer of Granny Smith apples, plenty of warming spices, and a crust and crumble topping, there’s no going wrong with a good old-fashioned Dutch apple pie. I can’t wait to hear what you and your family think of the recipe! 

What is Dutch Apple Pie?

The difference between regular apple pie and Dutch apple pie is the crust. A traditional apple pie has two crusts. But a Dutch pie has one pie crust on the bottom and a crisp crumbling topping on top. Some Dutch apple pie recipes call for sour cream in the filling to add some tang. However, this recipe has a dairy-free filling that’s heavy on the apples. ‘Tis the season, after all!

Grandma’s Dutch Apple Pie


You’ll make three components for this holiday pie: the crust, the apple filling, and the crumble topping. 

Pie Crust

Here’s what you need for a flaky and buttery classic pie crust:

  • All-purpose flour. I use organic flour from Bob’s Red Mill
  • Cane sure. Choose organic, if possible.
  • Cinnamon
  • Butter. Make sure your butter is very cold and cut into cubes so your pie gets really flaky. 
  • Almond milk. You can use regular milk or another dairy-free option. 

Grandma’s Dutch Apple Pie

Apple Filling

While the pie crust is chilling, you can make the simple apple filling using these ingredients:

  • Apples. I recommend a firm, tart apple like Granny Smith. 
  • Brown sugar. For an extra caramelized flavor. 
  • Arrowroot starch. This is a gluten-free thickener. You can also use cornstarch or all-purpose flour. 
  • Spices. I like to flavor this Dutch pie with cinnamon, nutmeg, cloves and allspice. 
  • Vanilla extract

Grandma’s Dutch Apple Pie

Dutch Apple Pie Crumble Topping

Finally, make the crumbly topping for your pie. You’ll need:

  • All purpose flour
  • Brown sugar
  • Butter. This time, the butter should be soft and a bit melty. 
  • Cinnamon

Grandma’s Dutch Apple Pie

Making Apple Pie Crust

You can make this crust super quickly by using a food processor. Just remember not to overwork the dough. Pulse the dough just a few times, until it comes together and you can pinch pieces together. 

If your pie crust is too dry, add ice-cold water, a tablespoon at a time, until it comes together. 

Grandma’s Dutch Apple Pie

How to Serve Dutch Apple Pie

Serve generous slices of your homemade pie with a scoop of vanilla ice cream or a dollop of whipped cream on top. Some people even like their pie with a slice of cheddar cheese for a sweet and savory combination. 

Grandma’s Dutch Apple Pie

Storing Leftover Pie

Store any leftovers in an airtight container in the firdge for up to four days. For longer storage, keep the pie in the freezer for up to three months. Defrost the pie overnight in the fridge, then serve at room temperature or reheat in the microwave in 30-second intervals to serve warm. You can also reheat the entire pie in a 350°F oven for 10 to 15 minutes, until warmed through. 

Grandma’s Dutch Apple Pie

More Pie Recipes to Try

Grandma’s Dutch Apple Pie


If you make this Dutch Apple Pie, tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea


Grandma’s Dutch Apple Pie

Grandma’s Dutch Apple Pie

Prep Time: 30 mins
Cook Time: 1 hr
Chill Time: 5 hrs
Total Time: 1 hr 30 mins
Serves: 8 servings
Print It Pin It



  • 1 1/2 cups organic all-purpose flour
  • 2 Tbsps organic cane sugar
  • 1 tsp ground cinnamon
  • 1/2 tsp sea salt
  • 1/2 cup unsalted butter, cold + cubed
  • 1/2 cup Almond milk + 2 Tbsps, very cold 


  • 7-8 Granny Smith Apples, peeled + sliced
  • 1 cup organic brown sugar
  • 1/4 cup Arrowroot starch  (See Notes!)
  • 1 1/2 tsps ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/8 tsp ground allspice
  • 1 tsp vanilla extract


  • 3/4 cup organic all-purpose flour
  • 3/4 cup organic brown sugar
  • 1/4 cup unsalted butter, partially melted + 1 Tbsp!
  • 1 tsp ground cinnamon
  • Pinch of sea salt



  • In a large bowl, add the all-purpose flour, cinnamon, cane sugar, and salt, whisking them all together until combined.
  • Add the cubed butter sticks and using a pastry blender, blend butter into dry ingredients until the mixture becomes “peas-like” and crumbly.
  • Pour in the cold milk mixture (slowly) and stir (working it together with one hand) until the dry ingredients are moistened. NOTE: If the ingredients feels a little too dry, add 1 Tbsp of milk at a time, until it’s moistened BUT not too wet!
  • Once you’re able to form it into a ball and wrap it in plastic wrap and refrigerate for 1 hour (minimum), up to 1 and a half hours or of course overnight.
  • In the meantime, make the Pie Filling.


  • In a bowl, add the sliced apples, brown sugar, vanilla, Arrowroot starch, cinnamon, nutmeg, cloves, and allspice, stirring everything together until combined and apples are coated.


  • Preheat the oven to 375 degrees Fahrenheit and lightly grease a standard pie dish with butter.
  • Remove dough ball from the refrigerator and place it onto a lightly floured surface. Roll out dough ball using a rolling pin (not making it too thin), about 1/2-inch thick and gently placing it in your pie dish; working it around evenly. Be sure to do any folding or tucking of any excess pie crust.
  • Pour pie filling mixture over crust and lightly brush the top of pie crust with melted butter.


  • Add the flour, brown sugar, cinnamon, and salt into a medium bowl, stirring them together until combined.
  • Add the partially melted vegan butter and using a spatula, mix until well combined and 'crumbly-like'.
  • Now, evenly sprinkle the crumble topping atop the apple filling or until fully covered and place it in the oven.
  • Bake for 60-65 minutes, until crust becomes golden brown and the filling is bubbly. NOTE: If the crust begins to get too dark quickly, cover around the pie’s crust with foil paper, leaving the middle opened and exposed.
  • Once done, remove from the the oven and let cool completely, about 30-45 minutes. When cooled, place pie in the refrigerator for at least 4 hours before serving and slicing.
  • To serve, add whipped cream or ice cream atop a slice of apple pie and enjoy!
  • Bon Appetit!

Tips & Tricks

  • STORAGE: Keep leftover pie tightly wrapped with heavy duty plastic wrap or foil and refrigerated for 3-4 days. Re-heat each slice when serving.
  • FLOUR: If you don’t have Pastry Flour available, simply substitute for All-Purpose Flour.
  • FOOD PROCESSOR FOR CRUST: If using a food processor to incorporate water to flour/butter mixture, ONLY ADD 1/4 cup of water AT A TIME to your dough, keeping it on “pulse” to avoid the dough from breaking down too much and it becoming “watery”. With this method, you may not need the entire 1 cup of water.
  • GLUTEN-FREE VERSION: To make these GF, simply substitute All-Purpose Flour with 2 cups Gluten-Free Flour (Bob’s Red Mill has a great one!) and the Pastry Flour with 1/2 cup coconut flour. If your GF Flour doesn’t have Xanthan Gum included, add 1 tsp in recipe. Also, reduce butter to 1 3/4 sticks instead of 2. Continue all other steps!
  • ARROWROOT: If you don’t have arrowroot starch, feel free to substitute with regular starch or all-purpose flour, which both act as a thickening agent.


Tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea

Dutch Apple Pie


Love this Post? SHARE!



Your email address will not be published. Required fields are marked *

Love this Recipe?