Everyone needs their go-to recipe for apple pie and here is mine. It is simple, sweet and needs only 1 pastry crust! If you want to use 2 pastry crusts, simply add a 1/4 cup of brown sugar into the apple mixture and leave off the crumb topping because you’ll be putting a crust on top instead. I love my apple/corer/slicer for this. My 4 year old likes to help and then eat the apples too! Great use of apple-picking apples.
Dutch Apple Pie
yield 1 – 9″ pie
1 – 9″ pastry crust
7 cups of sliced, cored and peeled apples (I use Granny Smith or Jonathons)
1 Tbs. lemon juice
1/2 cup sugar
1/4 cup brown sugar
3 Tbs. flour
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/2 cup flour
1/2 cup brown sugar
3 Tbs. butter, cold and cut into pieces
1. Preheat oven to 375 degrees. In a large bowl, combine the apples, lemon juice, sugar, 1/4 cup brown sugar, 3 Tbs. flour, cinnamon and nutmeg.
2. While the apples are getting all juicy, prepare your pastry crust. Line your 9″ pie pan with the pastry crust.
3. In a small bowl, mix the topping 1/2 cup flour and1/2 cup brown sugar together. Add the cold butter and cut in with a pastry cutter or your fingers until the mixture resembles coarse crumbs.
4. Pour the apple mixture into the crust. You may need to take a spatula to even out the apple filling and make it more flat.
5. Sprinkle the topping onto to the apple pie to cover all the apples.
6. Place pie pan onto a cookie sheet if you want to safeguard against spillage. I also always use a pie shield. (Or use foil to wrap around the crust edges) Bake 40-50 minutes. Allow to cool 2-3 hours to set. If you are in a hurry like me, I put it in the fridge after 1 hour on a hotpad and this seems to cool the pie faster.
“I’m partying at the Pi Day Pie Party at Crazy for Crust today. Come party with us!”
Jessica Allen Stewart says
YUM! It’s like having pie and crumble all at the same time! One of our local places has a Dutch Apple Pie with caramel on top…