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?
Easy As Pie
What Kind of Apples Should I use in Dutch Apple Pie
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
Ingredients
For the Apple Filling:
Instructions
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.
Equipment
- Conventional Oven
Tiffany says
I stumbled upon your recipe recently and it is definitely a winner!! We love it so much, I’ve made it several times. That brown paper bag does amazing things! Thank you for sharing! I did want to ask if you think this recipe can still be used with a normal lattice top as opposed to the crumb topping? I absolutely love the crumb topping but am teaching a youth group how to make pies and thought teaching a lattice top would be fun for them. Thank you!!
Favorite Family Recipes says
We haven’t tried this with a lattice top – we just love the crumb topping too much! But let us know how it goes if you do try it!
Billie S. Alost says
This looks great! I am wondering, would it work to substitute berries for the apples? If so, how many cups of berries would you recommend?
Favorite Family Recipes says
We haven’t tried it with berries. Berries have a lot more liquid in them, so I wouldn’t recommend using them in this recipe.
Heidi says
I made this recipe a few times and I love it. The only thing I would change would be to have the top brown a little. Is there some way to do that?
Favorite Family Recipes says
You could remove it from the bag after cooking and place it back in the oven for a few minutes to brown the top. I haven’t tried it that way before, but that’s what I would do.
Julie says
This Dutch Apple pie was delicious, but my six Granny Smith apples disappeared into the filling. I followed the recipe closely with the exception of using 2 tsp lemon juice and 1 tsp sugar free almond syrup instead of 2 tsp almond extract (since I was out). It was a large pie pan so the apples weren’t stacked up. Could that have caused the apples to be mush?
Thank you.
Favorite Family Recipes says
We used a pie pan that is 9 inches in diameter and 1-1/4 inches deep. If your pan was larger it definitely could have affected the recipe. The acid in the lemon juice could have also contributed to the apples breaking down. I am sorry it didn’t turn out the way you were expecting, but I am glad to hear you still thought it was delicious!
Julie says
It really was and I plan to make it for Thanksgiving.
Axel says
Delicious! Using the crust recipe for most of my pies. It’s a favorite.
Alicia Atwater says
How do you cook this in a Dutch oven?
Favorite Family Recipes says
We haven’t tried it in a dutch oven before, so I’m not sure! Let us know how it goes if you try it!
Lisa says
If I don’t have a paper bag and bake it anyway— what will happen????
Favorite Family Recipes says
The crust top will cook faster than the rest of the pie and burn before the pie filling is done. You could also cover it with tinfoil for a similar effect.
Jennifer says
The crust was so hard we had to chip it out with a bolster! And such a lot of sugar.
Favorite Family Recipes says
I just made this again last night and didn’t have this problem. Did you bake it in the brown bag? The crust should be flaky.
Shadi Hasanzadenemati says
This is such a delicious recipe! Can’t wait to try it!
wilhelmina says
This is one super delicious pie! My whole family loved it, it was a huge hit!
Erin says
Such a classic pie! It turns out perfectly every time and is great with a scoop of vanilla ice cream.
Jen says
Love, love, love this dessert! It’s one my family always asks me to make especially during the holidays.
Beth says
Yummy! My family is going to love this recipe! I can’t wait to make this! Looks so delicious and scrumptious!
Dejon Mejia says
In the ingredients you just say sugar, but in the picture I see it looks to be brown sugar and if so do I need to pack it? Thx so much! Looks absolutely delicious!
Favorite Family Recipes says
It is white sugar. It just looks brown because it is mixed with the cinnamon. Hope this helps!