Dutch Apple Pie

While I love cheese on my regular apple pie, nothing beats a dollop of good vanilla ice cream on a piece of homemade Dutch Apple pie. I’m not sure what earns this pie the Dutch moniker, but it’s one of our favorites.

Dutch Apple Pie

Press a pie crust into a 9 or 10 inch pie plate.

Toss together:

  • 6 c. sliced, peeled apples
  • 2 T. flour
  • 1/2 c. sugar

Pour apples into pie crust.

In a separate bowl (I do this step in my kitchenaid mixer) cut together

  • 1/4 c. cold butter
  • 1/2 c. flour
  • 1/2 c. brown sugar
  • 1/2 t. cinnamon
  • 1/4 t. ginger
  • 1/4 t. cloves
  • 1/4 t. allspice

Mix together until crumbly. Don’t overmix this topping or you will end up with a wad of cookie dough. That’s not what you want! Spread the crumbly mixture over the top of the apples.

Cover the edges of the pie with foil and bake for 30 minutes at 375°. Take the foil off of the edges and continue to bake for another 30 minutes.

Serve warm with a spoonful of vanilla ice cream. MMMMMMMmmmmmm. (Sound of lips smacking!)


PS You can use your apple pie kits in the freezer to make this pie in a hurry, but it will end up quite a bit sweeter than this recipe because the apples will have 1/2 c. additional sugar in them. Most people don’t mind that though!

8 thoughts on “Dutch Apple Pie

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  2. to me, the “real” dutch apple pie that i always had in Holland (usually at a cafe with coffee in the afternoon) is the appelgebak or appeltaart… it’s absolutely massive, baked in a 9 or 10″ springform pan, standing about 3″ tall. if you do a google image search for “appeltaart” you will see what i mean. have you had apple pie like that before? i like it best with raisins and sometimes hazelnuts in the filling.

    so far, this is the best recipe i’ve found:

    hope you like it!

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