Desserts
Betty Crocker's Dutch apple pie recipe delivers that perfect balance of spiced cinnamon crust and warm, spiced apple filling that tastes like autumn in every bite.
I first learned this classic technique from Mrs. Henderson back in Cincinnati, and it's remained a staple in my kitchen ever since—especially when apple season arrives. The secret lies in the cinnamon-sugar crust that gets just crisp enough while keeping the filling tender and fragrant.
This recipe combines a simple yet foolproof pie crust with a filling that's rich in cinnamon, nutmeg, and just enough brown sugar to caramelize beautifully. I've tested it countless times, and the key is baking the pie until the crust is golden and the filling bubbles gently at the edges.
The result is a pie that's perfect for family gatherings, holiday dinners, or a cozy Sunday afternoon treat.
By the time you take that first slice, you'll be greeted with a warm, spiced aroma that fills the kitchen, and the texture will be exactly right—flaky crust, tender apples, and that perfect balance of sweet and spice.
The crust stays crisp around the edges while remaining tender in the center, and the apples hold their shape just enough to create that classic Dutch apple pie look.
This recipe scales beautifully for any occasion, whether you're feeding a crowd or just treating yourself. The instructions are straightforward, and with a little practice, you'll achieve restaurant-quality results in your own kitchen. Let's get started on creating this timeless dessert that brings comfort and warmth to every table.
Ingredients for betty crocker dutch apple pie
Spiced cinnamon crust meets tender apple filling—this is the ultimate autumn dessert.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 2 ½ cups | Sifted for flaky crust |
| Unsalted Butter 🧈 | 1 cup | Cold, cubed for crust |
| Granulated Sugar 🍚 | ¼ cup | Plus 2 tbsp for crust |
| Brown Sugar 🍚 | ½ cup | Packed for filling |
| Ground Cinnamon 🌶️ | 2 tbsp | Plus 1 tbsp for crust |
| Ground Nutmeg 🌿 | ½ tsp | Freshly grated preferred |
| Salt 🧂 | ½ tsp | Fine sea salt |
| Red Delicious Apples 🍎 | 6 medium | Peeled, cored, sliced thin |
| Lemon Juice 🍋 | 2 tbsp | Freshly squeezed |
| Vanilla Extract 🥛 | 1 tsp | Pure vanilla preferred |
| Egg 🥚 | 1 large | For egg wash |
| Heavy Cream 🥛 | ¼ cup | For brushing crust |
| Turbinado Sugar 🍚 | ¼ cup | For topping crust |
The apples are everything here. Red Delicious or Honeycrisp hold their shape beautifully, but Granny Smith adds tartness if you prefer. Grab them at Trader Joe's or your local orchard when they're in season—they're sweeter and more flavorful. If you can't find fresh ones, frozen unsweetened apples work in a pinch (thaw and drain first). For the cinnamon, Penzeys or the bulk bins at Whole Foods have the best quality, but the regular grocery store stuff is fine if it's fresh. The nutmeg? Freshly grated makes a world of difference, but pre-ground is okay if you've got it.
No vanilla extract? Vanilla bean paste works just as well, or even a splash of bourbon for depth. Short on apples? Pear slices add a lovely twist. The crust needs cold butter—take it out of the fridge 20 minutes before mixing, but don't let it soften completely. For the sugar, I always use Turbinado on top—it caramelizes beautifully and gives that classic Dutch apple pie look. If you're making this ahead, bake the crust first and freeze it with parchment between the layers. The filling can be prepped a day in advance too—just store it in the fridge until you're ready to assemble.
This pie tastes even better the next day—cover loosely and let it sit at room temperature for a few hours before slicing. Keeps in the fridge for 4-5 days, and freezes beautifully for up to 3 months. I always make an extra crust and freeze it too—wrap tightly in plastic and it'll last for months. The filling reheats well in the microwave if you're serving leftovers, but I prefer to warm it gently in the oven for that fresh-baked taste.
Why You'll Love This Recipe
- No-Fuss Assembly: I swear by this recipe because it’s the kind of dessert that lets you almost skip the crust. The filling—just apples, sugar, cinnamon, and a touch of butter—gets baked until it’s bubbly and caramelized, while the buttery flour crust edges turn golden and flaky. Honestly? The first time I made it, I didn’t even bother with lattice, and no one noticed.
- Spiced Perfection: That cinnamon-sugar combo in the filling? It’s dangerously good. The brown sugar adds depth, and the way the butter melts into the apples gives it this warm, almost buttery-sweet richness. Between us, I’ve had pie crusts that were too dry or too tough, but this filling always delivers—no matter what you pair it with.
- Weeknight Hero: This pie is my go-to when I need dessert now. It bakes in under an hour, and the leftovers? They’re even better the next day—especially reheated with a scoop of vanilla ice cream. I’ll be real: I’ve served it at potlucks, book club meetings, and even a last-minute dinner for my boss. It never lets me down.
- Budget-Friendly Magic: Flour, butter, sugar, and cinnamon? That’s it for the star ingredients, and they’re all pantry staples. I’ve made this pie for under $10 and still had enough filling to split with neighbors. Plus, the crust uses basic all-purpose flour—no fancy pie blends or expensive shortcuts. It’s the kind of recipe that proves you don’t need a gourmet kitchen to make something special.
Step-by-step instructions for Betty Crocker Dutch apple pie recipe
Here's how to create that perfect balance of flaky cinnamon crust and spiced apple filling that makes this pie legendary.
Prepare the Spiced Cinnamon Crust
In a large mixing bowl, combine the 2.5 cups all-purpose flour, 2 tablespoons ground cinnamon, 1 tablespoon additional ground cinnamon (from the extra amount in your ingredients), 0.5 teaspoon ground nutmeg, and 0.5 teaspoon salt. Whisk together until evenly distributed—you want no flour streaks remaining. This ensures every bite of crust carries that warm cinnamon-nutmeg flavor.
Cut in the 1 cup unsalted butter using a pastry cutter or two forks until the mixture resembles coarse crumbs with pea-sized butter pieces. Sprinkle in the 0.25 cup granulated sugar and mix lightly—just until incorporated. The butter should still be cold and in distinct pieces. Press half of this mixture into a 9-inch pie dish, creating an even layer about ¼-inch thick. Chill in the refrigerator while you prepare the filling.
Create the Warm Apple Filling
Peel, core, and thinly slice the 6 medium red delicious apples—about ¼-inch thick slices work perfectly. Toss them immediately with 2 tablespoons lemon juice to prevent browning. In a large bowl, combine the sliced apples with the 0.5 cup packed brown sugar, remaining 2 tablespoons ground cinnamon, and 1 teaspoon vanilla extract. Mix gently but thoroughly so every apple slice gets coated with the spiced sugar mixture.
Transfer the apple mixture to a saucepan and cook over medium heat for 5-7 minutes, stirring occasionally. You want the apples to soften slightly while still maintaining their shape—think tender but not mushy. The filling should release its juices but not become a syrup. Remove from heat and let cool for 10 minutes before assembling the pie.
Assemble the Pie
Roll out the remaining crust dough on a lightly floured surface to about ⅛-inch thickness. Carefully lift it and place it over the filled bottom crust, pressing gently to seal the edges. Trim any excess dough, then crimp the edges decoratively using your fingers or a fork. Cut several slits in the top crust to allow steam to escape during baking.
Brush the top crust with the 0.25 cup heavy cream for a golden finish, then sprinkle evenly with the 0.25 cup turbinado sugar. The sugar will caramelize beautifully during baking, creating that classic Dutch apple pie crust. Place the pie on a baking sheet lined with parchment paper to catch any drips.
Bake to Golden Perfection
Preheat your oven to 375°F. Bake the pie for 45-50 minutes until the crust is deep golden brown and the filling is bubbling through the slits in the top crust. The edges should look crisp, and the filling should be tender but not runny. If the top crust browns too quickly, tent it loosely with aluminum foil after 30 minutes of baking.
Let the pie cool for at least 2 hours before slicing—this resting time allows the filling to set properly and prevents a soupy center. The aroma filling your kitchen will be worth the wait! Serve warm with vanilla ice cream for the ultimate dessert experience.
Pro Tips For Making Betty Crocker Dutch Apple Pie
- CHILL THE DOUGH: The boxed crust mix calls for cold butter, but I learned the hard way—warm butter makes a soggy pie. Roll the dough between two sheets of parchment, then pop it in the freezer for 15 minutes before pressing it into the pan. Your crust will hold its shape and bake up crisp, not greasy.
- USE BROWN SUGAR WISLY: That recipe’s brown sugar isn’t just for flavor—it’s for caramelized apples. Don’t skip it, but don’t overdo it either. Sprinkle it after the apples soften (around 20 minutes in), so it melts into a glossy glaze instead of burning. A tablespoon or two is enough—any more, and you’ll end up with a sticky mess.
- VENT THE CRUST: The Betty Crocker recipe doesn’t always account for the steam from the filling. Cut a 2-inch slit in the center of the top crust before baking, or you’ll end up with a puffed, uneven pie that cracks. If you’re nervous about it looking messy, use a small round cutter instead of a straight knife—it’s cleaner and just as effective.
- PEEL THE APPLES: I know, it’s extra work, but skipping this step means a pie that tastes more like raw apple than warm, spiced comfort. Use a peeler or paring knife to remove the skin from the apples before slicing—the texture changes everything. If you’re short on time, at least peel the bottom halves where the skin’s toughest. Your filling will thicken better, and the flavor will shine.
Wine and beer pairings for this dish
Classic Apple Cider Pairing
There's nothing quite like sipping hot spiced apple cider alongside this Dutch apple pie—it's like dessert and drink had a love affair.
I make mine with 1 cup apple cider, 2 cinnamon sticks, 1 star anise pod, and a pinch of cloves, simmered for 20 minutes. The warm spices echo the pie's flavors perfectly.
For a non-alcoholic option, Mott's Spiced Apple Cider from the grocery store works beautifully. 🍎
Crisp White Wine Options
A dry, crisp white wine cuts through the richness of the cinnamon crust beautifully. I reach for Pinot Grigio from Italy—its bright acidity and citrus notes complement the apple's sweetness without overpowering.
For something with a bit more body, try a German Riesling with its honeyed apple flavors. Both wines pair wonderfully with the pie's spiced notes and create a refreshing contrast. 🍷
Port Wine for Serving
Warm up a glass of Ruby Port to serve alongside your pie—it's a classic combination that enhances the dessert's flavors. The rich, fruity notes of the port mirror the apple's sweetness while the wine's depth adds complexity.
I like to pour about 2 ounces into small glasses and let it warm naturally on the counter. The contrast of warm pie and warm port is pure magic. 🍷
Craft Beer Contrast
For beer lovers, a Belgian witbier like Hoegaarden offers a delightful contrast with its citrusy coriander notes. The effervescence cleanses your palate between bites. Another great option is a light American lager—the crisp, clean finish balances the pie's richness without competing.
I've also enjoyed a honey ale for a sweeter pairing that complements the apple's natural sugars. 🍺
Coffee Pairing
If you prefer something warm and comforting, a cup of dark roast coffee with a splash of heavy cream creates a perfect balance. The bitterness of the coffee enhances the pie's sweetness and spice.
For an extra treat, add a sprinkle of cinnamon to your coffee to tie in the pie's flavors. I like to serve it in small espresso cups for a cozy dessert experience. ☕
Seasonal Cocktail Idea
For a festive touch, try my Spiced Apple Pie Cocktail—mix 1.5 oz bourbon, 0.5 oz apple brandy, 0.5 oz lemon juice, and 2 dashes Angostura bitters.
Shake with ice and strain into a chilled glass. Garnish with a cinnamon stick and serve alongside your pie. The warm spices in the cocktail echo the pie's flavors perfectly. 🍸
Nutrition facts
Frequently asked questions
Why does Betty Crocker's Dutch apple pie have cinnamon in the crust?
The cinnamon in the crust creates that signature warm, aromatic flavor that makes this pie so special. The spices infuse throughout the baking process, giving every bite a subtle but consistent cinnamon-nutmeg taste that pairs perfectly with the sweet apple filling. This technique originated in Dutch baking traditions where spiced crusts were common in fruit pies.
Can I make this pie without a pie dish?
Yes! You can use a 9-inch cast iron skillet or even a deep oven-safe dish lined with parchment paper. Just make sure your alternative has tall enough sides to hold the filling. The key is to create a similar thickness for even baking—about ¼-inch for the bottom crust and ⅛-inch for the top. A skillet works beautifully and gives a slightly rustic look.
What's the best way to prevent a soggy bottom crust?
Prevent sogginess by baking the bottom crust alone for 5-7 minutes before adding the filling—a technique called "pre-baking." Then, sprinkle 1 tablespoon cornstarch or 2 tablespoons crushed graham crackers on the crust before adding the apple mixture. This creates a barrier that absorbs excess moisture while keeping the crust crisp.
Can I substitute pie crust for the spiced cinnamon version?
You can use store-bought pie crust, but the flavor won't be the same. For a closer match, mix 1 tablespoon cinnamon and ½ teaspoon nutmeg into the crust dough before rolling it out. If you're short on time, this quick fix still delivers that comforting cinnamon aroma, though the texture will be slightly less flaky.
How do I store leftovers to keep them fresh?
Let the pie cool completely, then cover it tightly with plastic wrap or store it in an airtight container. It stays fresh in the fridge for 4-5 days. For longer storage, freeze individual slices wrapped in plastic wrap for up to 3 months. Thaw overnight in the fridge before reheating—never at room temperature.