Grandma’s Dutch Apple Pie

Grandma’s Dutch apple pie, or apple crumb pie, is a perfect bite of fall. Fresh apples are baked under a buttery crumble topping. Add a scoop of vanilla ice cream for a fabulous dessert.

This pie is filled with a mound of apple slices baked under a buttery streusel. The combination tastes wonderful and will make your whole house smell amazing while it bakes.

When life gives you apples, make apple pie! I am pretty sure that is how the saying goes.

We love my great-grandma’s classic apple pie with a top crust. My family also loves my great-great-grandma’s dutch apple cake.

This apple crumble pie recipe has hints of both. And the combination is delicious.

Why limit yourself to one kind of apple pie when you can enjoy them all?

What’s the Deal With the Lemon in Apple Pie?

This particular pie recipe uses both lemon juice and lemon zest. That may sound like a strange addition.

Tossing the apple slices in lemon juice keeps them from oxidizing. That way, they don’t get too brown while you are putting together the pie.

It also adds a little balance to the sweet apples and added sugar.

If you prefer not to use lemon, you can use my great-grandma’s trick and toss the apple slices in a couple of Tablespoons of orange juice instead. You will still slow the oxidation without the lemon tartness.

Tips for Getting the Perfect Apple Pie

Cutting your apples thin and uniformly is a key to making sure they cook evenly. You don’t want large chunks of undercooked apples in the pie.

Chill the crust while you prepare the filling. Cold pastry = flaky pastry.

Bake your pie on the bottom rack, especially if you are using a glass or ceramic pan. That will give plenty of heat to the bottom crust and help you avoid a soggy bottom.

You should be able to see the juices bubbling inside the pie before you pull it. If they aren’t really bubbling, the juices won’t be thickened enough. 

This is the hardest part, but wait for the pie to completely cool before you slice it. It will take several hours to get completely to room temperature, but if you cut it before that the juices won’t be set.

The pie will absolutely taste amazing, but you’ll wonder why the filling is soupy. It’s better to let it cool and then reheat your slice a bit before you top it with ice cream.

And of course, enjoy the process. The love you are putting into it is the super secret ingredient. 

Homemade Pie Crust Recipes

There is no shame in picking up some refrigerated pie crust at the grocery store. I do that quite a bit myself.

However, if you want to make your pie extra special, making your own crust takes it to the next level and it is easier to do than you might think. Here are a couple of our favorite recipes.

My great-grandma was known for her tender pie crusts. My mom was looking for her recipe for years, and we finally got her lard pie crust recipe.

If you don’t want to use lard, MiMi also has a super flaky pie crust recipe that uses butter and a splash of apple cider vinegar. Both recipes are delicious and will be perfect for your homemade pumpkin pie.

Can you freeze apple pie?

Yes, but it best to freeze it before it’s baked. Wrap the unbaked pie in plastic wrap and freeze for up to 2 months.

You can bake it directly from the freezer to your oven. There’s no need to thaw. Of course, it will take a little longer to bake.

Watch the top and tent the pie with aluminum foil when it reaches your desired level of darkness. That way, the top doesn’t get overbrowned while the apples are getting cooked through.

Serving Your Pie

As we discussed earlier, you want to let the pie cool completely before you serve it. That will give the juices a chance to set up.

We like to warm a slice up for a few seconds in the microwave and then add a scoop of vanilla ice cream. It is also great with whipped cream, cream cheese whipped cream, or a drizzle of caramel sauce.