Dutch Apple Pie

5 from 33 votes

This Dutch Apple Pie is our favorite Fall pie. It is filled with tart apples and baked with a sweet and buttery crumb topping.

Prep Time20

Cook Time1 30

Total Time1 50

Course: Dessert

Cuisine: Dutch

Keyword: Apple Pie

Servings:

Calories: 554kcal

Author: Emily Walker

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.

Use a pastry blender to cut the butter into the flour and sugar, and mix until crumbly. Set aside.

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.
Place the pie inside a brown paper bag. Once the pie is inside, roll up 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.
Allow the pie to cool to room temperature.
Serve with vanilla ice cream.

Best apples for this pie: Granny Smith apples, Honeycrisp apples, Jonagold apples, or Pink Lady apples. You can also do a mix of a couple of varieties of apples.
Let the brown paper bag do its job. Once you close the pie inside the bag, staple it shut, and don't peek until the timer goes off! Let the pie sit inside the bag for about five minutes, then take it out and cool before slicing.
To store leftovers, cover slices of pie with plastic wrap and store in the refrigerator for up to five days. Any longer than that and the crust can get soggy. Remove the plastic wrap before warming slices of pie in the microwave, or eat it cold for breakfast!