This Dutch Apple Pie is our favorite Fall pie. It is filled with tart apples and baked with a sweet and buttery crumb topping.
Dutch Apple Pie is by far my husband’s favorite pie, we actually call it Beau’s Dutch Apple Pie. He feels that he owns it, and I don’t argue because it comes from his side of the family. I originally got this recipe from Beau’s mom and she was the one who first taught me how to make it. I immediately fell in love with this pie and could understand what my husband had been raving about. Now we make it all the time, especially in the fall when we can get fresh off the tree apples from our local orchards. And of course, it is ALWAYS made for Thanksgiving.
I love how easy Dutch Apple Pie is to make, the crust is just a mix and press crust that is so much easier than traditional pie crusts that you have to roll out. Then you mix the apples with some cinnamon and nutmeg and sugar, but the best secret ingredient to the filling is the almond extract. It gives the apples the most amazing flavor, it is so yummy. The key is using tart and crisp apples, like granny smiths or pink ladies. Never make it with a really sweet and soft apple like a red delicious, it will not taste as good and get too mushy. Braeburn and Galas work great for this recipe too. Then the best part, the crumb topping! I prefer a crumb topping so much more over a traditional pie crust top. It gives the top of the pie a rich buttery sweet slightly crunchy taste. This pie is absolutely wonderful on its own, but is also really good served with a scoop of vanilla ice cream or whipped cream (and maybe even a little drizzle of some caramel topping).
The Brown Paper Bag
A lot of people get freaked out because you cook this Dutch Apple Pie in the oven in a brown paper bag. Don’t worry, the bag will not catch on fire, you will not open the oven to find flames. You just get a perfectly cooked, delicious apple pie. The brown bag is seriously magic, it makes the pie cook so perfectly and evenly without burning the crumb topping. 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.
Use a pastry blender to cut the butter into the four and sugar, mix until crumbly. Cover the apple filling with the 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. Serve with vanilla ice cream. So good!