Sunday, December 15, 2013

Dutch Apple Pie Recipe

Dutch apple pie

I generally don’t make pies. I like crisps, cobblers, buckles, brown bettys, anything that allows me to avoid making dough and creating a monstrosity of a crust that just gets soggy anyway. But once in awhile I go for it, if the pay off is going to be worth the effort. And by no means will you ever catch me making two discs of dough to strip and weave into an artful covering for my bubbling filling.

But, this is one of those times. The good thing is with this recipe I can forgo the top and focus on the bottom layer (or just get one of Essential Baking’s pre-made pie crusts). I get the crisp crust, the delicious apple filling and the crumbly sweet topping that somehow makes it okay to eat for breakfast! Although total baking time is about 50 minutes, it’s worth every minute to let everything brown and get gooey.

Feel free to mix in some pears or persimmons to give it your own twist.


  • You favorite pie crust or ready made pie crust

  • 5 1/2 cups peeled and cored sliced cooking apples

  • 1 Tbsp lemon juice

  • 1/2 cup granulated sugar

  • 1/4 cup brown sugar, packed

  • 3 Tbsp flour

  • 1/2 tsp ground cinnamon

  • 1/4 tsp nutmeg

  • For topping:

  • 3/4 cup flour

  • 1/4 cup granulated sugar

  • 1/4 cup brown sugar, packed

  • 1/3 cup butter, room temperature


  1. Preheat oven to 375 degrees.

  2. Fit pie crust into pie plate.

  3. In a large bowl mix apples, lemon juice, both sugars, flour, cinnamon and nutmeg.

  4. Pile into crust.

  5. Prepare topping: In a medium bowl, with a pastry blended or a fork, mix flour, both sugars, and butter until coarsely crumbled.

  6. Sprinkle evenly over apples.

  7. Bake at 375 F for 50 minutes.

  8. Let cool and serve!


12/09/13: The amount of sugar in the filling was adjusted down from the original recipe. It has been changed back to it's full amount, but can be adjusted by half for those that prefer a less sweet option without affecting the baking.

You may also have to cover the crust with foil to avoid over browning depending on the heat of your oven.

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photo credit: gtrwndr87 via photopin cc


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