Baking · Desserts

Dutch Apple Pie

My husband is not really a fan of sweets. Which is probably good since I’m baking all the time. However, he loves pie. So, on top of all my baking for going away this weekend – I made him an apple pie. I’m one of those people who views the crust as simply something that gets the pie into my mouth – but Zack loves crust. Dutch apple pie is a nice compromise. Delicious flaky crust for Zack plus a yummy sweet and crunchy topping for me. Last year my MOPS group made this pie and I used up the leftover ingredients to make 10 more to sell (profiting MOPS) to Zack’s co-workers. They were a HUGE hit at all their Thanksgiving dinners. I love that you mix up the ingredients in a Ziploc baggie – kids love helping with that part and it’s one less bowl to clean!

Dutch Apple Pie

Dutch Apple Pie

1 Pie Crust (my recipe below)


4-5 tart apples peeled and sliced (I like to use granny smiths cause I’m a fan of the tart, but using 3 tart apples and 2 sweet ones works well too)
3/4 C granulated sugar
1/2 C flour
1/2 tsp nutmeg
1/2 tsp cinnamon
1/2 tsp pumpkin pie spice

Crumble Topping:

1 C flour
1/2 C brown sugar
1/2 C butter (room temperature)

Roll out pie crust and place in pie plate. For lots of ideas on decorative pie crust edges, click here. Place all filling ingredients and apples into a large Ziploc bag and shake to mix. Pour apple mixture into pie crust. Cut crumble ingredients together and crumble over apples. I have found that it helps if my hands are fairly cold when doing this, so if you tend to have warm hands – try running them under cold water, drying them and then crumbling the topping. Bake at 375° for 40-50 minutes. Foil the edges for last 15 minutes if crust begins to brown too much.

Flaky Pie Crust — This recipe makes three pie crusts – enough for one dutch apple plus one two crust pie. Or, half the recipe and use it in a deep dish pie plate. You’ll have  a little extra for your munchkins to play with and roll out for themselves. 🙂 Or, make the whole recipe and freeze (wrapped in plastic wrap) any remaining dough. Then you’ll have instant pie crust the next time you want to make a pie!

4 cups all-purpose flour
1 3/4 cups shortening
3 tablespoons white sugar
2 teaspoons salt
1 egg
1/2 cup ice water

I like to just put all the ingredients (except water and egg) into my food processor. Pulse until crumbs form. Then pour in the egg and water, pulse some more to combine. Then remove, press into a ball and chill in the refrigerator until ready to use. Roll out on slightly floured surface.

If you don’t have a food processor, then follow these directions. In a large mixing bowl, combine all-purpose flour, shortening, sugar, and salt. Blend together with a pastry cutter until crumbly. In a small bowl, mix egg with water. Blend into flour mixture. Chill in refrigerator until ready to use. Roll out on slightly floured surface.


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