Easy Pennsylvania Dutch Apple Crumb Pie Recipe

Why You’ll Love This Recipe

I love this apple pie because it’s the perfect mix of texture and flavor. The tart Granny Smith apples balance beautifully with the buttery crumb topping, while the spices make every bite taste like fall. I don’t need to fuss with a lattice crust or extra steps—just one crust and a simple crumb topping that comes together quickly. It’s also a great make-ahead dessert that I can easily reheat or serve at room temperature.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 9-inch pie crust

• 2 lbs baking apples (I like to use Granny Smith)

• 1/2 cup granulated white sugar

• 1/4 cup all-purpose flour

Apple Crumb Pie Seasoning

• 2 tsp ground cinnamon

• 1/2 tsp ground nutmeg

• 1/4 tsp ground cloves

Crumb Topping

• 1 cup all-purpose flour

• 1/2 cup light brown sugar

• 1/2 cup cold butter

• 2 dashes salt

Directions

1. I preheat the oven to 375°F and set out a 9-inch pie plate.

2. To make the seasoning, I mix together cinnamon, nutmeg, and cloves in a small bowl.

3. For the crumb topping, I combine flour, brown sugar, butter, salt, and 1½ tsp of the seasoning mixture in a medium bowl. Using a pastry cutter or fork, I work the butter into the mixture until it forms coarse crumbs.

4. To prepare the filling, I mix sugar, flour, and 1¼ tsp of the seasoning in a large bowl. I peel, core, and slice the apples as thinly as possible—about 1/16 inch—then toss them with the flour mixture until evenly coated.

5. I line the pie plate with the crust and spread the apple mixture evenly inside, making sure the slices lay flat to the edges.

6. I sprinkle the crumb topping evenly over the apples, spreading it to cover the surface completely.

7. I bake the pie at 375°F for 55–60 minutes, or until the topping is golden brown and the apples are tender when pierced with a knife.

8. Once done, I let the pie cool for about 40–45 minutes before slicing. It’s wonderful on its own, but I like to serve it warm with a scoop of vanilla ice cream.

Servings and Timing

This recipe serves 8 people. It takes about 25 minutes to prep, 55 minutes to bake, and 45 minutes to cool, for a total time of around 2 hours and 5 minutes.

Variations

• I sometimes use a mix of apples—Granny Smith for tartness and Honeycrisp for sweetness—for a more complex flavor.

• I like adding a handful of chopped walnuts or pecans to the crumb topping for extra crunch.

• When I want a richer pie, I drizzle a little caramel sauce over the top before serving.

• For a lighter version, I’ve replaced half of the butter in the topping with coconut oil—it adds a subtle, pleasant flavor.

Storage/Reheating

After the pie cools completely, I store it in the refrigerator for up to 3 days. When I want to enjoy it warm, I reheat individual slices in the oven at 300°F for about 10 minutes or microwave them briefly. For longer storage, I freeze the pie in an airtight container for up to 3 months. To reheat from frozen, I thaw it in the fridge overnight, then warm it in the oven before serving.

FAQs

Can I use store-bought pie crust?

Yes, I often do when I want to save time. A good-quality store-bought crust works perfectly for this recipe.

What are the best apples for this pie?

I prefer Granny Smith for their tartness, but I sometimes mix in sweeter apples like Fuji or Honeycrisp for balance.

How do I know when the pie is done?

I check that the crumb topping is golden and that the apple filling bubbles slightly around the edges. A knife should easily pierce the apples.

Can I make the pie ahead of time?

Yes, I bake it the day before serving, then reheat it briefly in the oven before serving. The flavors actually deepen overnight.

Can I add oats to the crumb topping?

Absolutely. Adding a few tablespoons of rolled oats gives the topping extra texture and a rustic touch.

Conclusion

This Easy Pennsylvania Dutch Apple Crumb Pie is one of my go-to desserts when I want something simple yet satisfying. The tender apples, warm spices, and crisp buttery crumb make it a comforting classic that everyone loves. I find it perfect for cozy gatherings or holiday dinners, and it’s a recipe I’ll always keep in my fall baking rotation.