Dutch Apple Pie

Dutch Apple PieCan you believe we’ve never made an apple pie before this weekend? Sarah found this recipe. I think it’s a keeper. I like the blend of elements from a traditional apple pie and apple crisp.

You’ll need

  • Crust and Filling
    • your favorite homemade pie crust — just the bottom
    • 5 1/2 cups peeled cored sliced cooking apples
    • 1 tablespoon lemon juice
    • 1/2 cup (105 g) granulated sugar
    • 1/4 cup (52 g) brown sugar, packed
    • 3 tablespoons flour
    • 1/2 teaspoon ground cinnamon
    • 1/4 teaspoon nutmeg
    • We added some raisins for a nice touch.
  • Topping
    • 3/4 cup (104 g) flour
    • 1/4 cup (52 g) granulated sugar
    • 1/4 cup (52 g) brown sugar, packed
    • 1/3 cup (73 g) butter or margarine, room temperature
  • 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.

Our normal source of brown sugar, the Hong Kong Store China-Laden on Obermünsterstraße didn’t have the usual Tate & Lyle brand brown sugar when we last stocked up. Instead, they had some Thai brand of brown sugar in a pinkish bag. Turns out, this stuff is much more strongly molasses-flavored, and I really like the effect that has one the topping.



7 thoughts on “Dutch Apple Pie”

  1. Kathy

    Sounds delicious ! Thanks for the recipe. Have a wonderful Sunday.

  2. an

    Sounds delicious. Was it easy to cut into slices?? I need a apple pie to make and yours sounds interesting.

  3. cliff1976

    @Kathy: Thanks! Sorry this is a week late (but it’s Sunday again, so it applies still).

    @an: It was easy to cut into slices, but not on the first day. You’re better off making it, and then hiding it for a day. Fresh out of the oven, it was still pretty runny.

  4. ian in hamburg

    We loved this pie. The crust is beautiful, the filling delicious. I’m going to make another one tomorrow. :)

  5. cliff1976

    Bon appetit, IIH! Glad you enjoyed.

  6. cliff1976

    Note to us (and any other interested parties): this pie does well as a traditional double-crust pie, too. Just skip the topping, and use your other crust. An eggwash brushed on after you’ve cut slits in the top to allow steam to escape yields a very nice golden brown color, too.

  7. […] too fast for what I need, but what the hell.  I still get the cheese, and maybe I can look up great apple pie recipes a little […]

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