Dutch Apple Pie is a twist on traditional Apple Pie. It is filled with tart apples and baked with a sweet and buttery crumb topping.
Dutch Apple Pie
This Dutch Apple Pie recipe comes from my husbands family. When they first told me about it, I was intrigued by an apple pie that had a crumble topping (or streusel topping) instead of a traditional lattice top. I was even MORE intrigued by the fact that you bake this pie inside of a brown paper bag. When my mother-in-law made it for us and I took my first bite, I immediately fell in love. This is now the only apple pie that I make, and it is a staple at Thanksgiving and Fourth of July.
A Brown Paper Bag?
Don’t skip this step!! A lot of people get freaked out by this recipe because you bake the pie in a brown paper bag. Don’t worry, the bag will not catch on fire, you will not open the oven to find flames. The flash point of paper is extremely high and won’t be reached in your oven. Just be sure to have it centered on the bottom rack and that the bag is at least a good six inches from the burners along the top of the oven. The brown bag is seriously magic. It helps the pie cook evenly and keeps the crumb topping from burning. If you absolutely can’t get your hands on a brown paper bag, you can cover the top of your Dutch Apple Pie with tin foil instead.
Easy As Pie
I love how easy Dutch Apple Pie is to make. The crust comes together by mixing flour, sugar, salt, olive oil, and milk. Then you simply press the mix into the pie pan. No rolling! Next you mix the peeled and sliced apples with cinnamon, nutmeg, flour, and sugar. Now for the secret ingredient that takes this pie to the next level – almond extract. Trust me – this is a must! Finally, you mix up the flour, sugar, and butter to make the crumb topping. Sprinkle it over the top and bake!
What Kind of Apples Should I use in Dutch Apple Pie
The key is using tart and crisp apples, like Granny Smiths or Pink Ladies. Never make this Dutch Apple Pie, or any apple pie with a really sweet and soft apple like a Red Delicious. It will not taste as good and it will get too mushy. Braeburn and Galas work great for this recipe too.
Serving and Storing Dutch Apple Pie
Once the pie is done baking, take it out of the oven and let it sit inside the bag for 5 minutes. Then take it out and let it cool to room temperature before slicing. Even though this delicious Dutch Apple Pie can totally stand on its own, who can resist the option of serving it up a la mode? Especially when you pair it with our fabulous homemade vanilla ice cream. If you have leftovers (I doubt it) store in an airtight container in the fridge. It should stay good for a few days.
How to make Dutch Apple Pie
For the Apple Filling:
For the Crust:
- Combine all the crust ingredients in a bowl. Mix well and pat into the bottom and sides of a pie pan. Don't roll the dough out.
For the Crumb Topping:
- Use a pastry blender to cut the butter into the four and sugar, mix until crumbly. Set aside.
For the Apple Filling:
- Combine all ingredients except the apples in a bowl. Mix well then toss the apples in the mixture. Put the apple filling into the unbaked pie crust.
- Top with crumb topping.
- Yes, you really do put the pie inside a brown paper bag. Once the pie is inside, roll up the the top of the bag and close it together with either staples or large paper clips. Place the bag on the lowest shelf in the oven. Bake at 350 for 90 minutes. Don't open the bag until the time is up and you have let it cool outside the oven for about 5 minutes.
- Let cool to room temperature. Serve with vanilla ice cream.
- Conventional Oven