Dutch Apple Pie

Dutch Apple Pie

My aunt always made this Dutch Apple Pie for our big family Thanksgiving dinner growing up.  It’s a delicious combination of an apple pie with an apple crisp topping.

You can use your favorite pie crust recipe or purchase a pre-made crust if you’re short on time.  We like Bon Appetit’s Flaky Pie Crust.  If you’re not familiar with the easiest way to crimp a crust, they also have this helpful tutorial.

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With a pie that has to cook a long time like this one, keeping the crust from getting too dark is always a concern.  Once the crust is nicely browned you can cover the edges with foil or a silicone pie crust shield for the remainder of the baking time.  It also helps to really thinly slice the apples to keep the baking time to a minimum.  

Dutch Apple Pie


  • 1 pie crust
  • 1/3 cup sugar
  • 1/3 cup packed brown sugar
  • 3 tablespoons flour
  • 1 teaspoon cinnamon
  • 6 large apples


  • 1 cup flour
  • 1/2 cup packed brown sugar
  • 1 teaspoon cinnamon
  • 1/2 cup butter, slightly softened


  • Preheat oven to 425◦.  Grease a 10-inch pie plate with non-stick cooking spray.  Place pie crust in bottom of pie plate and crimp edges.  
  • Mix sugar, brown sugar, flour, and cinnamon in a large bowl.  
  • Peel and core apples and cut into very thin slices.  Add to bowl with sugar mixture and gently stir.  Place in prepared pie crust.  
  • For topping, mix flour, brown sugar, and cinnamon.  Cut in butter with pastry blender or fork until mixture resembles coarse meal.  Spread over apple mixture in pie crust – the pan will be very full.  
  • Bake until the apples are soft, about 50 minutes.

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