Dutch Apple Pie
Dutch Apple Pie is a combination of two of my favorite desserts: Apple Pie, and Apple Crisp. It’s basically apple crisp in a pie shell. And it’s so yummy! Here’s how:
Start with an unbaked deep dish pie crust. I prefer to make my own. If you want, you can use my recipe for Easy Flakey Pastry or if you prefer, you can use a grocery store pre-made pie crust. However, if you use one of these, know that they don’t hold as much as a home-made deep dish crust. So, you either have to cut the recipe down, or easier is to just make two pies.
You can see that I didn’t peel the apples, and that makes it so much easier. Core and slice 5 medium Mackintosh apples. If you don’t have apples where you are, use your favorite cooking apples. They should be a little tart, a little sweet, and they should get nice and soft when they are cooked. Peel or not – it’s your choice. Toss them with a couple of teaspoons of lemon juice and one half a teaspoon of cinnamon, then pile them into the pie crust. You can see that you pile them high. Macs cook down quite a lot, so this will result in the perfect pie height – don’t skimp! If you are making 2 pies with the pre-made pie crust, you may need an extra apple to get both pies piled up like this. Go ahead and add the additional apple if you need it.
I decided to add oats to the topping this time. Mix together the brown sugar, flour, oats, and cinnamon until all mixed together. Then use a pastry blender to cut in the butter or hard margarine until the pieces of butter are about the size of peas.
Sprinkle the topping evenly over the top of the apples in the pie. Preheat oven and cook as directed.
A combination of two favorite desserts: apple pie, and apple crisp. This is like apple crisp in a pie crust. Yum!
- 1 uncooked deep dish pie crust (large)
- 5 large Mackintosh apples
- 2 tsp lemon juice (use if apples aren’t tart enough)
- ½ tsp cinnamon
- 1 cup brown sugar, packed
- 1/2 cup all purpose flour
- 1/2 cup quick cooking oats
- 1 1/2 teaspoons cinnamon
- 1/3 cup butter or hard margarine
- Pre-heat the oven to 425 degrees F.
- Peel, core, and slice the apples. Toss the apple slices with the lemon juice and cinnamon, and pile them into the unbaked pie crust.
- In a separate bowl, mix together the brown sugar, flour and cinnamon. Use your hands to make sure there are no lumps of brown sugar. Cut in the butter or margarine with a pastry blender, till the butter disappears and clumps of the mixture start to form.
- Spoon the crisp topping evenly over the apples, leaving large clumps here and there.
- Cook in preheated 425 F oven for 10 minutes, then turn down the oven to 375 F and continue cooking for 30 to 35 minutes, or until you can see the apple filling bubbling up through the topping.
- Remove from oven and set on a rack to cool. Wait at least 20 minutes before cutting.
- Serve warm, and may be topped with ice cream.
If you use pre-made grocery store deep dish pie shells, they won't be large enough to hold all of the filling. Just divide the filling between the two crusts that you get in a box, and make two pies. Add an additional apple if needed to make the apples pile up high enough in the pie crust. Enjoy!