Community Pick
Dutch Apple Pie
photo by Jonathan Melendez
- Ready In:
- 1hr
- Ingredients:
- 12
- Yields:
-
1 Pie
- Serves:
- 8
ingredients
- 1 your favorite homemade pie crusts or 1 ready-made pie crust
- 5 1⁄2 cups peeled cored sliced cooking apples
- 1 tablespoon lemon juice
- 1⁄2 cup granulated sugar
- 1⁄4 cup brown sugar, packed
- 3 tablespoons flour
- 1⁄2 teaspoon ground cinnamon
- 1⁄4 teaspoon nutmeg
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Topping
- 3⁄4 cup flour
- 1⁄4 cup granulated sugar
- 1⁄4 cup brown sugar, packed
- 1⁄3 cup butter or 1/3 cup margarine, room temperature
directions
- Preheat oven to 375°F.
- Fit pie crust into pie plate.
- In a large bowl, mix sliced apples, lemon juice, both sugars,flour, cinnamon and nutmeg.
- Pile into crust.
-
Prepare topping:
- In a medium bowl, with a pastry blender or a fork, mix flour, both sugars, and butter until coarsely crumbled.
- Sprinkle evenly over apples.
- Bake at 375°F for 50 minutes.
Questions & Replies
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Reviews
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The ONLY Dutch Apple Pie recipe I will ever make from now on. Omit the pie crust and it becomes the best ever Apple Crisp. This amazingly wonderful pie also freezes well, uncooked, so when I make it, I usually make two -- one to pop in the oven and one wrapped in a double layer of plastic wrap to enjoy another day when I'm short on time.
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I bake quite a lot to share with my coworkers, we are some serious snackers. I always receive glowing reviews of my Tiramisu. My Baklava is another hit, especially made with honey from a coworker%u2019s hives. Even my addictive oatmeal peanut butter cookies vanish.<br/><br/>But this pie, OMG! You%u2019d think all that other stuff was awful compared to this pie. So far I%u2019ve made four of them in the last three weeks (Its apples season). Talk about people dropping everything the moment word spreads I%u2019ve brought pie. I%u2019ve been offered money to bake them for Christmas dinners. In case I wasn%u2019t clear, this pie is awesome!<br/><br/>Talk about easy, have no fear of being able to get great results, with very little effort.<br/><br/>Usually I like to make my own pastry and crusts but I was in a hurry the first time and just used a pillsbury refrigerated pie crust. They come two to a box and with eight apples you%u2019re all set to make two complete pies. People went so crazy over this with the store bought crust why make it more complicated and mess with perfection.<br/><br/>I mostly use Rome apples which hold up well, and the flavor develops when baked. The first time I made the exact recipe. While everyone went crazy I felt it was a little sweet for my taste, and in the subsequent pies I cut the granulated sugar for ? to ? cup in the pie and left the topping as is. I was happy with the result and everyone else agreed it was better with the sugar reduction, which lets more of the %u201Capple%u201D come through. If you like your pie sweeter or are using a tarter apple, like Granny Smith, more sugar might be appropriate.<br/><br/>I usually drop a crust shield on about 20 minutes in. Great recipe, thanks!!
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This is one of the best Dutch apple pie recipe`s I`ve ever came across. I`ve been making pies all my life. It was always the best thing I could make as a kid for my Dad. He was a hard working man that was holding down two jobs to make ends meet in the family. Until he died, he would always say that I made the best apple pies. Well I will stand aside for this recipe. It`s that good. Thank you Joy.
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Tweaks
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I did add a little salt to both the filling and the topping, as I always use unsalted butter for baking and most fillings always need a little salt. Having the butter for the topping be room temperature is a bad idea though, it makes it difficult to cut into the dry ingredients, butter for that should always be cold.
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This is an amazing apple pie. Can't get the family enough!! I tweaked by instead of adding 3 tbs flour, I used 2.5tbs, and 1 tb corn starch. I also cooked for 55 minutes. after 20 minutes of cooking added a crust rim protector. After 45 minutes, i added foil to the top of the whole pie. You know it's done when you get bubbling and oozing of the filling. I also used the bowl that contained the apple mixture, and brushed the crust with it, and made the crumbles in the same bowl, with a tiny bit of the fluid left. For rthe crust, I use the refrigerated pie crust, defrosted in the microwave for 15 seconds. OOOh it's SO good!
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RECIPE SUBMITTED BY
Joy1996
Pittsford, 0