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slice of dutch apple pie on a plate topped with ice cream

Tony’s Very Favorite Dutch Apple Pie

Incredible dutch apple pie made with an amazing perfectly spiced apple pie filling thanks to cinnamon, nutmeg, vanilla and a hint of bourbon. Topped with a traditional dutch apple crumb topping that gets golden brown and crunchy when baked. This homemade dutch apple pie recipe is my husband Tony's absolute favorite and will be yours, too!

Course Dessert, Nut Free, Pie, Thanksgiving
Cuisine American
Keyword apple pie, apple pie recipe, dutch apple pie, homemade apple pie
Prep Time 1 hour 30 minutes
Cook Time 1 hour 30 minutes
Total Time 3 hours
Servings 9 servings
Author Monique Volz of AmbitiousKitchen.com


  • For the crust:
  • 1 recipe for pie crust
  • For the filling:
  • 2 tablespoons butter
  • 3 ½ pounds sweet-tart, firm apples (honeycrisp, braeburn or pink lady are great), peeled and cut into 1/4th inch slices (about 10 cups sliced apples)
  • 1 teaspoon cinnamon
  • ¼ teaspoon allspice
  • ¼ teaspoon nutmeg
  • ½ cup packed brown sugar
  • ¼ cup granulated sugar
  • 1 tablespoon bourbon or amaretto
  • 2 teaspoons vanilla extract
  • ½ tablespoon apple cider vinegar
  • 2 tablespoons all purpose flour
  • 1 tablespoon cornstarch
  • For the dutch apple topping:
  • 1 cup all-purpose flour
  • ½ cup packed brown sugar
  • ¼ cup rolled oats
  • ¼ teaspoon cinnamon
  • 6 tablespoons butter, melted
  • For serving:
  • vanilla bean ice cream


  1. Make the pie dough and shape the crust in a pie pan ahead of time, then store covered in the fridge. You can follow my recipe for an all butter flaky pie crust, use your favorite recipe, or a store-bought crust.

  2. To make the apple pie filling: Melt butter in a large skillet or pot over medium heat. Add the sliced apples to the pan and stir to coat the apples with the butter. Sprinkle brown sugar, sugar, cinnamon, allspice, nutmeg over the apples and stir well to combine. Lower heat to medium low and cook for about 5 minutes or until apples soften. Next stir in bourbon, vanilla, apple cider vinegar, flour and cornstarch, and cook over low heat for 3-5 minutes so that the sauce thickens up. Remove from heat and allow to cool for at least 30 minutes.

  3. Preheat your oven to 375 degrees F.
  4. Make the dutch crumble topping: in a medium bowl, mix together the flour, brown sugar, oats and cinnamon. Add in the melted butter and stir together with a fork until it begins to form into crumbles and resembles wet sand. You may need to use your hands/fingers to form into nice crumbles. Cover the bowl with plastic wrap and place in the fridge until ready to use.
  5. Remove pie pan with pie crust from the refrigerator and place pie pan onto a large baking sheet. I do this to avoid any spillage that may happen as the pie filling bubbles and bakes. Pour cooled apple pie filling into the crust, then top apple pie filling with the dutch crumble topping.

  6. Bake for 50-65 minutes or until the filling is very bubbly and the crumble is slightly golden brown. Check pie after 30 minutes to make sure the crust isn’t burning. If it is getting too golden brown, simply cover pie edges with foil or pie shield.

  7. Allow pie to cool on a wire rack for at least 4 hours before cutting into (this is annoying, but if you cut into it before then the pie filling won't be set). The longer the pie rests, the easier it is to serve! Serves 9. Great with vanilla bean ice cream. Enjoy!

Recipe Notes

Feel free to make this pie with a store-bought crust instead of homemade. It will still be delicious.

To store: After baking, you can keep dutch apple pie covered at room temperature for up to 2 days, then it's best to transfer to the fridge and store for up to 3 extra days.

To freeze: You can freeze dutch apple pie after baking by wrapping the pie tightly with aluminum foil and placing in a heavy freezer bag. Pie can be frozen for up to 3 months. Once ready to eat, defrost the pie in the fridge and then reheat at 350 degrees F for 20-30 minutes or until warm.