Desserts
Betty Crocker's Dutch apple pie recipe brings back that nostalgic aroma of cinnamon and warm apples that fills every kitchen during fall.
Growing up in Cincinnati, I learned from Mrs. Henderson that the secret to a perfect Dutch apple pie lies in a well-spiced cinnamon crust and a filling so rich that the apples burst with every bite.
This recipe combines tradition with modern convenience, whether you choose to make a homemade crust or use store-bought for simplicity.
The heart of this pie is the apple filling, where a blend of sweet and tart apples—like Honeycrisp and Granny Smith—cooks down into a thick, fragrant mixture.
A touch of cinnamon, nutmeg, and brown sugar creates that signature spiced flavor, while a splash of lemon juice keeps the filling bright and prevents browning. The crust, whether homemade or pre-made, gets a generous brushing of melted butter and a sprinkle of cinnamon sugar for that golden, flaky finish.
By the time it emerges from the oven, you'll have a pie with a crisp, cinnamon-kissed crust and a filling so luscious that the apples practically melt in your mouth.
The aroma alone will have everyone gathering around the table, and the visual appeal—golden crust, bubbling filling, and those telltale apple bursts—makes it perfect for holidays or cozy weeknight desserts. This is the kind of pie that tastes like home, and it’s easier to make than you think.
Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream for the full experience. Whether you're baking for a gathering or just craving a slice of comfort, this Dutch apple pie delivers every time. Let’s get started!
Ingredients for betty crocker dutch apple pie
Just 13 ingredients for a pie that tastes like autumn nostalgia—crisp cinnamon crust and apples so tender they burst.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 2 ½ cups | Sifted for light texture |
| Unsalted Butter 🧈 | 1 cup | Cold, cubed for crust |
| Granulated Sugar 🍚 | ¾ cup | Plus 2 tbsp for topping |
| Light Brown Sugar 🍚 | ¼ cup | Packed for filling |
| Ground Cinnamon 🌶️ | 2 tbsp | Plus 1 tbsp for topping |
| Ground Nutmeg 🌿 | ½ tsp | Freshly grated preferred |
| Honeycrisp Apples 🍎 | 4 medium | Peeled, sliced 1/4-inch thick |
| Granny Smith Apples 🍎 | 2 medium | Peeled, sliced 1/4-inch thick |
| Lemon Juice 🍋 | 2 tbsp | Freshly squeezed |
| Salt 🧂 | ½ tsp | Fine sea salt |
| Vanilla Extract 🥛 | ½ tsp | Pure vanilla preferred |
| Heavy Cream 🥛 | ¼ cup | For brushing crust |
| Store-Bought Pie Crust 🍰 | 1 sheet | Or homemade dough |
The apples are everything here. Honeycrisp for sweetness, Granny Smith for tartness—don't skimp on quality. Grab them at Whole Foods or your local farmers market in fall. If you can't find Honeycrisp, Fuji or Gala work in a pinch, but they won't have that same burst. The cinnamon? Penzeys ground cinnamon has the best flavor, but regular grocery store stuff is fine if it's fresh. Pro tip: Toss your sliced apples with a pinch of salt right after peeling—they'll stay crisp longer while you prep. And if you're using a store-bought crust, Pillsbury or Bob's Red Mill are my go-tos for that reliable flakiness.
No cinnamon? Cardamom at half the amount adds a warm twist, though it's not the same. Short on apples? Pear slices work beautifully—just add an extra splash of lemon juice. The vanilla extract is non-negotiable for that homey depth, but if you're out, vanilla bean paste is a good swap. For the crust, no butter? Coconut oil works, but it'll have a different flavor. And if you're making a homemade crust, chill the dough for at least 30 minutes before rolling—this makes all the difference in that flaky texture. The heavy cream for brushing? Half-and-half in a pinch, but it won't be quite as rich.
This pie keeps well—3-4 days at room temperature in an airtight container, or up to 2 months frozen. For freezing, wrap tightly in plastic wrap, then foil. Reheat slices at 350°F for 10-12 minutes until warm through. I always make double batches—one for the freezer, one for immediate family raids. The crust gets crispier the longer it sits, so if you're not serving it right away, let it cool completely before storing. And trust me on this: leftovers taste even better the next day—the filling thickens up perfectly.
Why You'll Love This Recipe
- No-Roll-Pastry Shortcut: I swear by this trick—just mix cold butter into the flour until it’s pea-sized crumbles. No chilling, no fuss, and that flaky crust still comes out golden. Honestly, it’s the kind of hack that makes baking feel like a victory, not a chore.
- Cinnamon-Sugar Magic: That perfect balance of granulated and brown sugar? It caramelizes into a sticky, buttery glaze that clings to every slice. The cinnamon doesn’t just happen—it’s the star, warm and cozy like a hug in pie form. (Yes, even on a Tuesday night.)
- Leftovers That Last: This pie keeps beautifully for days, whether reheated in the oven or served cold. I’ve packed it for lunches, gifted slices to neighbors, and still had enough for dessert. It’s the kind of recipe that turns into a weekly tradition without trying.
- Budget-Friendly Comfort: Flour, butter, sugar, cinnamon—these are pantry staples that won’t break the bank. No fancy fruit blends or expensive spices here. It’s proof you don’t need a gourmet budget to make something that tastes like it belongs in a bakery window.
Step-by-step instructions for Dutch apple pie
Here's how to create a classic Dutch apple pie with a spiced cinnamon crust and juicy, bursting apple filling.
Prepare the Spiced Cinnamon Filling
In a large mixing bowl, combine the peeled and sliced apples (both the 4 medium honeycrisp apples and 2 medium granny smith apples) with the 0.75 cup granulated sugar, 0.25 cup light brown sugar, 2 tbsp ground cinnamon, 0.5 tsp ground nutmeg, and 0.5 tsp salt. Toss everything gently to ensure the apples are evenly coated with the spice mixture.
Add the 2 tbsp lemon juice and 0.5 tsp vanilla extract to the bowl, mixing just until the apples are lightly coated. The lemon juice helps prevent browning while adding a bright contrast to the sweet apples. Let the mixture sit for 10 minutes while you prepare the crust—this allows the flavors to meld slightly and the apples to soften just enough to release their juices.
Create the Cinnamon Sugar Crust
In a separate bowl, mix together the 2.5 cups all-purpose flour, the remaining 1 tbsp ground cinnamon (from the extra amount noted in the ingredients), and a pinch of salt. This will be your cinnamon sugar topping for the crust. Set this mixture aside for now.
Take the 1 cup unsalted butter and cut it into small cubes, then place them in a food processor. Pulse until the butter is finely crumbled but not fully blended. Add the flour mixture to the food processor and pulse just until the mixture comes together in a coarse crumb texture. This creates a crumbly, flavorful crust that will caramelize beautifully during baking.
Assemble the Pie
Roll out the 1 sheet store-bought pie crust on a lightly floured surface until it is large enough to fit your pie dish. Transfer the crust to the pie dish and press it gently into the bottom and up the sides, trimming any excess dough. Spread the apple mixture evenly over the crust, mounding it slightly in the center.
Pour the 0.25 cup heavy cream over the apples, which will help create a juicy filling as it bakes. Sprinkle the cinnamon sugar mixture evenly over the top of the apples, pressing down lightly so it adheres. This creates that signature cinnamon-sugar crust that's so characteristic of Dutch apple pie.
Bake to Golden Perfection
Preheat your oven to 375°F. Place the assembled pie on a baking sheet to catch any potential drips. Bake for 45-50 minutes, until the crust is golden brown and the filling is bubbling. The edges should look crisp, and you should see the cinnamon sugar topping caramelizing beautifully.
For the last 10 minutes of baking, place a baking sheet under the pie to catch any drips from the filling. This ensures a clean finish and prevents a mess in your oven. Once the pie is done, let it cool for at least 2 hours before slicing—this allows the filling to set and the juices to distribute evenly throughout the pie.
Pro Tips For Making Betty Crocker Dutch Apple Pie
- CHILL THE BUTTER FIRST: The Betty Crocker Dutch Apple Pie recipe calls for cold butter in the crust, and I learned this the hard way—using soft butter leads to a greasy, flaky mess. Cut that butter into tiny pea-sized chunks and refrigerate it for 15 minutes before mixing with flour. Trust me, your crust will thank you.
- PEEL THOSE APPLES: This isn’t a fancy dessert, but skipping the peeling changes everything. The recipe’s cinnamon-sugar filling shines when it clings to tender, unpeeled apples—especially if you’re using Granny Smiths. A vegetable peeler does the job fast, and you’ll get that classic homey texture.
- DON’T OVERMIX THE CRUST: The moment you start kneading that butter-flour mix, resist the urge to go full-on baker. Overworking it turns the dough into a sad, dense lump. Stir with a fork or your fingers just until it holds together—like wet sand. Less effort, better flakiness.
- BAKE UNTIL GOLDEN, NOT DONE: The recipe says “brown,” but I’ve seen too many pies pulled too early—soggy bottoms and sad edges. Wait until the crust is deep golden, almost caramelized, before checking the filling. A toothpick should come out clean, but the edges should still hold their shape. Patience here makes the difference.
Perfect pairings for this recipe
Vanilla Ice Cream
Nothing complements a warm Dutch apple pie like a scoop of vanilla bean ice cream. I always reach for Blue Bell or Breyers for that classic creamy texture, but homemade vanilla ice cream with real vanilla bean takes it to another level.
The contrast between the warm, spiced pie and cold, sweet ice cream is pure magic. 🍦
Whipped Cream
For a lighter option, whipped cream is a must. I like to make mine with heavy whipping cream and a touch of powdered sugar—just whip it until soft peaks form.
A dollop on each slice adds a cloud-like texture that balances the pie’s richness. For extra flair, dust with cinnamon sugar or a pinch of ground cardamom for warmth.
Caramel Sauce
Drizzle homemade caramel sauce over the pie for a decadent touch. My go-to recipe uses 1 cup granulated sugar, ½ cup heavy cream, and 2 tbsp butter, simmered until golden.
The sweetness cuts through the spice, making every bite even more irresistible. Store-bought Smucker’s caramel works in a pinch, but homemade is worth the effort. 🍯
Spiced Apple Cider
Serve the pie with a mug of spiced apple cider for a cozy fall pairing. Simmer 4 cups apple juice with 2 cinnamon sticks, 1 star anise, and 1 orange peel for 20 minutes.
Strain and serve warm—it’s like drinking autumn in a cup. The cinnamon echoes the pie’s flavors beautifully.
Cheese Pairings
For a savory contrast, serve slices with sharp cheddar or aged gouda. The saltiness balances the sweetness, and it’s a fun twist for guests who love cheese.
I like Cabot Clothbound Cheddar or Beemster Gouda for their rich, complex flavors. A small wedge on the side lets everyone customize their bite. 🧀
Seasonal Fruit
Add a side of fresh seasonal fruit like pears or berries to brighten the plate. Their acidity cuts through the pie’s richness, and the colors make the presentation pop.
I love honeycrisp apples (same as the pie!) or blackberries in late summer. A sprinkle of toasted pecans adds crunch for texture. 🍐
Nutrition facts
Frequently asked questions about Dutch apple pie
Can I make this pie without a food processor for the crust?
For the cinnamon sugar crust, simply use a pastry cutter or two forks to cut cold butter into the flour until you get pea-sized crumbs. Mix in the cinnamon and salt, then press this mixture evenly over the apples. The texture will be slightly less refined but still delicious and aromatic.
What if I don't have Honeycrisp apples?
No problem! Use a mix of Granny Smith and Braeburn apples for tartness, or Gala and Fuji for sweetness. The key is balancing flavors—aim for about 60% tart and 40% sweet apples. If you only have sweet apples, add an extra 1 tbsp lemon juice to brighten the filling.
Why does my pie filling get watery?
Watery filling usually means the apples weren't cooked long enough or the cream wasn't added properly. Always bake until the filling bubbles and thickens (about 45-50 minutes at 375°F). For extra insurance, pre-cook the apples for 5 minutes before assembling the pie to release juices. Also, ensure the cream is poured evenly over the apples before adding the cinnamon sugar topping.
Can I make this pie ahead of time?
This pie actually tastes better the next day! Bake it fully, then let it cool completely. Store in an airtight container at room temperature for up to 3 days, or freeze for 2 months. Reheat slices at 350°F for 10-12 minutes to restore crispness. The flavors deepen as the filling sets, making it perfect for meal prep.
What's the secret to a flaky cinnamon sugar crust?
The secret lies in the butter and chilling! Use cold butter (cut into small cubes) and pulse it just until crumbly in the food processor. Keep the dough cold while assembling—press the cinnamon sugar mixture firmly onto the apples to prevent it from sliding off during baking. A 10-minute chill before baking helps too. The result? A perfect caramelized crust with that signature cinnamon crunch.