Dutch Apple Pie

"One of the best dutch apple pies you'll eat!"
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by Beth G photo by Beth G
photo by cinephil17 photo by cinephil17
photo by Steve S. photo by Steve S.
photo by glen3257_12254982 photo by glen3257_12254982
Ready In:
1 Pie




  • 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

  1. Does this pie freeze well? Cook first or after thawing if it freezes well?
  2. Do you need 2 pie crusts, one for the bottom and one to place over the apple ingredients?
  3. what kind apples do you suggest for this?
  4. Do you pre-bake the crust? Also, how many of you use 50 minutes as a start? I find I have to bake a bit longer (having checked temp accuracy)
  5. Where can I find a good pie crust to go on the bottom?


  1. This is the most AMAZING apple pie recipe in the world! I've made it for three different groups of people so far, and it was gone in hours. I decided to use part Fuji apples (sweet) and part Granny smith apples (tart). The combination was perfect!
  2. 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.
  3. 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!!
  4. 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.
  5. WOW!!!! I used honey crisp apples (my personal favorite) and it was DELISH!!


  1. I added a little more cinnamon in the apples and with the topping bc my family are cinnamon lovers!
  2. Do Not use frozen crust with this recipe it will make the pie runny other than that it's perfect
  3. 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.
  4. 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!
  5. Added vanilla and prebaked pie crust to avoid soggy crust. Made extra topping gave it a little crunch on top. Came out fabulous.



Find More Recipes