Here's a 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 crumb 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 crumb 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 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 apple pie 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 apple pie recipe, which is pretty close to mom's original.
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.
Best Dutch Apple Pie Tips
- 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.
Our Favorite Dutch Apple Pie Recipe
- 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.
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although attempts have been made to provide accurate nutritional information, these figures are only estimates.