Here’s tasty, tart and sweet dutch apple pie recipe that is a family favorite. It’s really the only pie I liked growing up. I think the topping is the key.
I’m really not a big fan of pie. So many of them have this gooey filling, and the crust can be dry, however, my mother used to make a dutch apple pie that I loved.
Instead of an upper crust, she used a crumble topping like strudel or somewhat like apple crisp. It was a family favorite. To this day we still joke about the memory of my mother’s dutch apple pie, because we knew that if she made it, chances were good that our Uncle Bill was going to visit.
Sadly, my mother’s specific recipe went to the grave with her, so I’ve had to come up with my own version. Luckily one of my best girlfriends shared with me some of her secrets for her Dutch apple pie, which is pretty close to mom’s original.
Tips for a tasty Dutch Apple Pie
Apples: I like to use Granny Smith apples because they are crisp and tart. You can really use any apple you like but I think the crisp and tart apples work best. Honeycrisp apples are good but pricey. Other good ones are Braeburn and Empire which are also great for snacking.
Crust: I also confess to using frozen pie shells, because when you’re making three pies for a holiday dinner you need 18 apples and that is a lot of cutting, peeling and chopping. Making your own pie crust takes just that much longer.
Dutch Apple Pie tips to share.
- When filling the pie shell make sure that you mound up the apples in the center, then do your best to spread on the crumble topping. As the pie cooks the apples will shrink down and settle into place.
- Make sure you have a cookie sheet under the pie. Chances are good that juices from the apples will bubble over, and onto the bottom of the oven if you don’t.
- Check on the pie about 2/3 of the way through the cooking time. If the pie crust is brown but the topping is not, cover it with a bit of foil to prevent burning.
P.S. Another great recipe you may want to try is my apple dumpling recipe. My husband likes to eat them warm in the morning with milk.
- 6 large Granny Smith Apples, cored, peeled and sliced thin
- 1 cup of flour
- 3/4 cup sugar
- 1 teaspoon of ground cinnamon
- 1 frozen deep dish pie shell
- 1 cup flour
- 1 stick of butter melted, 1/2 cup
- 1/2 cup brown sugar firmly packed
- 1/2 teaspoon ground cinnamon
- Preheat oven to 375
- Toss the apples with flour, sugar, and cinnamon in a large bowl.
- Transfer to the pie shell, mounding the apples in the center.
- In a separate bowl combine flour, melted butter, brown sugar and cinnamon.
- Carefully spread on top of the apples.
- Cook for 1 hour or until the topping and crust are golden brown.
Keep an eye on the pie about 1/2 - 3/4 of the way through. Sometimes the crust cooks faster and will need to be protected with foil to prevent burning.
Also, place pies on a cookie sheet to catch any overflow of juice bubbling from the pie as it cooks.
Amount Per Serving Calories 480 Total Fat 14g Saturated Fat 8g Trans Fat 0g Unsaturated Fat 5g Cholesterol 31mg Sodium 128mg Carbohydrates 85g Fiber 6g Sugar 47g Protein 5g