There’s something deeply comforting about a slice of Pennsylvania Dutch Apple Pie. This pie is the kind of dessert that instantly fills your kitchen with the warm aroma of cinnamon apples and sweet crumbly topping. Between its tender, buttery crust, juicy spiced apple filling, and golden brown sugar crumb, every bite feels like coming home. Whether you’re celebrating the holidays or simply craving a classic treat, Pennsylvania Dutch Apple Pie deserves a spot at your table.
Ingredients You’ll Need
One of the most wonderful things about Pennsylvania Dutch Apple Pie is how it brings together simple, honest ingredients. Nothing fancy—just the right combination of staple pantry items and fresh apples working in harmony to create magic. Each ingredient plays a crucial role in the texture, color, and that deeply nostalgic flavor.
- All-purpose flour: This forms the backbone of both the crust and the crumb topping, ensuring a structure that’s tender but holds everything together beautifully.
- Salt: Just a bit sharpens all the sweet flavors and keeps the crust from tasting flat.
- Unsalted butter: Cold cubes give the crust its flaky texture and make the crumb topping so satisfyingly crunchy.
- Ice water: Drizzling this into your crust dough keeps everything cold for the flakiest possible texture.
- Apples (Granny Smith or Honeycrisp): Thinly sliced for the perfect mix of tartness and sweetness with just the right bite.
- Granulated sugar: This sweetens the filling and draws lovely juices from the apples as they bake.
- Brown sugar: Adds a rich, caramel depth to both the filling and crumb topping.
- Cinnamon: Brings comforting warmth to every layer of the pie.
- Nutmeg: Just a trace, for that old-fashioned pie flavor you only experience in homemade recipes.
- Lemon juice: Keeps the apples bright and prevents them from browning, while adding a hint of freshness.
How to Make Pennsylvania Dutch Apple Pie
Step 1: Prepare the Pie Crust
Start by making your crust, which sets the foundation for the entire Pennsylvania Dutch Apple Pie. In a large bowl, whisk together the flour and salt. Using a pastry blender or your fingers, quickly work in the chilled butter cubes until the mix looks like coarse, sandy crumbs—some pea-sized bits of butter are perfect. Gradually add ice water, one tablespoon at a time, tossing gently with a fork. Once the dough just comes together, turn it out onto a lightly floured surface and gently shape into a disk. Wrap it in plastic and chill for about 15 minutes.
Step 2: Roll Out and Fit the Crust
Once your dough is chilled, roll it out to about a 12-inch circle. Carefully transfer it to your 9-inch pie dish, gently pressing it in and letting excess hang over the sides. Trim any extra dough, turning the edges under, then crimp for a pretty finish. Pop the crust into the fridge while you prepare the filling—this ensures it stays tender and flaky.
Step 3: Prepare the Apple Filling
Nothing brings a Pennsylvania Dutch Apple Pie to life like a perfectly seasoned apple filling. Thinly slice your apples (peeling is optional, but recommended for the silkiest texture) and toss them in a large bowl. Add granulated sugar, brown sugar, flour, cinnamon, nutmeg, and lemon juice. Stir until every apple slice glistens and is evenly coated with sweet spice. Pour the apples into your prepared crust, spreading them into an even mound.
Step 4: Make the Crumb Topping
The iconic crumb topping gives this classic its “Dutch” character. Stir together flour, brown sugar, and cinnamon in a medium bowl. Add the cold, cubed butter and use your fingers or a pastry cutter to rub it into the dry ingredients until the mix forms shaggy, buttery crumbs (it’s totally fine if some are bigger than others). Sprinkle this mixture generously and evenly over your waiting apples.
Step 5: Bake the Pie
Move your pie onto a baking sheet (trust me—juices can bubble over) and bake in a preheated 375°F (190°C) oven for 50 to 60 minutes. You’re looking for a golden, crisp topping and an apple filling that’s bubbling gently around the edges. Tent the pie with foil for the last 15 minutes if the crumb topping starts looking too dark. Once baked, let the pie cool at least 30 minutes before slicing so the filling can set.
How to Serve Pennsylvania Dutch Apple Pie
Garnishes
A slice of Pennsylvania Dutch Apple Pie is already a star performer, but a few simple garnishes can turn it into something spectacular. Try a big scoop of vanilla ice cream that slowly melts over the warm filling, or a dollop of barely-sweetened whipped cream on the side. For something extra-special, a light dusting of powdered sugar or a sprinkling of toasted chopped nuts is sure to impress.
Side Dishes
This pie sings on its own but pairs beautifully with dishes that bring balance. Consider serving alongside simple treats like a sharp white cheddar for an old-fashioned pairing, or a cup of hot mulled cider if you’re chasing true autumn coziness. Even a small bowl of macerated berries or fresh berries can bring a bright, tart contrast.
Creative Ways to Present
You can serve Pennsylvania Dutch Apple Pie in classic wedges, or try baking in mini pie tins for adorable individual servings at gatherings. If you have leftovers, layer slices in jars with whipped cream for a rustic apple pie parfait. And don’t be afraid to get playful with drizzles of caramel or a scoop of cinnamon ice cream to surprise your guests.
Make Ahead and Storage
Storing Leftovers
To keep any extra Pennsylvania Dutch Apple Pie at its best, simply cover loosely with aluminum foil or plastic wrap and store at room temperature for up to two days. For longer storage, pop the pie in the fridge where it’ll keep nicely for up to five days. The crumb topping retains a bit of crispness, though a quick reheat can bring it back to life.
Freezing
Pennsylvania Dutch Apple Pie freezes wonderfully. Let it cool completely, then wrap the entire pie or individual slices tightly in plastic wrap and an outer layer of foil. Freeze for up to three months. When you’re ready for a treat, thaw overnight in the refrigerator or on the counter for a few hours.
Reheating
If you want that “just baked” warmth, place slices (or the whole pie) in a 325°F (160°C) oven for about 10–15 minutes, or until warmed through. For best results, avoid microwaving, as it can make the bottom crust soggy. A little heat revives both the scent and flavor, making every slice feel freshly baked.
FAQs
Can I use a store-bought pie crust instead of homemade?
Absolutely! If you’re short on time or simply prefer the convenience, a store-bought crust works just fine for Pennsylvania Dutch Apple Pie. The crumb topping and apple filling will deliver plenty of homemade flavor.
What type of apples are best for Pennsylvania Dutch Apple Pie?
Granny Smith and Honeycrisp apples are both excellent choices—they hold their shape while baking and have a lovely sweet-tart balance. Feel free to mix apple varieties for even more depth of flavor and texture.
Can I prepare the pie in advance?
Yes, you can make the pie ahead! Assemble Pennsylvania Dutch Apple Pie, cover, and store in the refrigerator for a day before baking. This helps the flavors meld and makes entertaining a breeze.
How can I prevent the crumb topping from browning too much?
If the crumb topping starts to darken before the pie is done, loosely tent the pie with foil during the last 15 minutes of baking. This shields the topping while allowing the apples to finish cooking through.
What’s the difference between Pennsylvania Dutch Apple Pie and regular apple pie?
The signature difference is the sweet, buttery crumb topping replacing a traditional top crust. This crumb adds texture and acts like a crunchy layer of brown sugar magic atop the soft, gently spiced apple filling.
Final Thoughts
Pennsylvania Dutch Apple Pie is proof that the most memorable desserts are often the simplest, made with love and just a handful of staple ingredients. If you haven’t tried it yet, gather your apples and bake up some tradition—your friends and family will thank you!
