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A classic and easy Dutch apple pie is my go-to fall dessert. This delicious pie comes together in under an hour, including bake time! If you’ve never attempted homemade apple pie before, this easy apple pie recipe will be your forever favorite.

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Easy Apple Pie Recipe

This recipe is straightforward without unnecessary extra steps of pre-cooking the apples or preparing pie crusts.

When you need a delicious homemade dessert in a hurry, this dutch apple pie will be sure to impress.

What I Love About This Pie

While this pie (my mother’s recipe!) is nostalgic for me, there are a few key things I love about it.

1. The apples are always perfectly soft without becoming mushy.
2. The crust does not get soggy on the bottom.
3. No pre-cooking of the crust or apples required.
4. Crumb topping is quick to whip together and the perfect buttery compliment to the filling.
5. The perfect hint of cinnamon without being overwhelming.

Apple Pie Ingredients

1 Refrigerated Pie Crust (or your own favorite home made crust recipe)

FILLING

6-8 Peeled and sliced apples (Jonathan are my favorite)
2/3 c. Sugar
2 Tbs. Flour
3/4 Tbs. Cinnamon

TOPPING

3/4 c. Flour
1/4 c. + 2 Tbs. Sugar
6 Tbs. Butter, chilled

Recipe Instructions

Preheat the oven to 400 degrees Fahrenheit.

Peel and slice your apples, then mix the remaining filling ingredients in a medium bowl.

Evenly coat the apples with filling ingredients.

Place your thawed pie crust in a 9 inch pie plate and form edges to your desired appearance. Fill the crust with combined filling ingredients.

Shake the ingredients down so they are evenly distributed. They will settle more as they cook, so it’s ok if the apples are heaped.

Next, mix together the topping ingredients in a medium bowl.

Either use a fork, pastry blender, or your fingers to combine dry ingredients with the butter chunks. Combined ingredients should form crumbs. Place topping evenly over filling.

Place your pie plate on top of a foil covered baking sheet for easy clean up. This will catch any filling that bubbles over during the baking period.

Bake at 400 degrees for 45-55 minutes.

At 25 minutes check to ensure the crust isn’t over-browning. To protect the crust from burning you can place tin foil around the edges for the remainder of the baking period.

A butter knife inserted into the center of the pie should give to softened apples.

Let cool completely so all of the juices can absorb and settle. Slice and enjoy!

Refrigerate leftovers.

Recipe Notes

What Are the Best Apples for Apple Pie?

The key to the right flavoring, consistency and texture in apple pie always comes down to the apples.

The best apples for apple pie are slightly tart and will not become mushy. I recommend:

• Jonathan
• Braeburn
• Granny Smith
• Honeycrisp
• Cortland

I would avoid:

• Red delicious
• Gala
• Fuji

How Thick Should You Slice Apples for Apple Pie?

Slice your apples to about 1/4″ thick. This allows them to soften easily in the cooking timeframe without becoming mushy.

Any thicker, and you will end up with slightly crunchy apples.

Why Did My Apple Pie Turn Out Mushy?

Apple pie that turns out mushy or more like applesauce is likely due to baking with the wrong type of apple. (See above for what apple varieties to avoid.)

Similarly, if you use over ripened apples, then the sugars can break down too quickly and result in a mushy filling.

More Delicious Desserts

Desserts happen to be my specialty.

Main dish, side dish….yeah I have those too. But, give me a dessert any day and I’m a happy girl.

So I hope you enjoy all my desserts, and more!

You can check out all my recipes here.

Thanks so much for stopping by the blog today!

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~ Sarah