dutch apple pie

My husband will tell you he didn’t like pie until he tasted this. I make it all year round. It is beautiful for hosting and just as good for breakfast as it is dessert. Pair it with warm caramel and ice cream and you’ve got yourself a real treat.


Serves: 8 guests // one 9′ deep dish pie plate


3 mixing bowls

9″ deep dish pie plate

pastry blender


2 kilos or 8 cups apples peeled and sliced. A variety of apples makes a well balanced pie.

For the filling:

1 cup fine white sugar

1/3 cup white flour – sifted

1 tsp fresh ground nutmeg

2-3 tsp cinnamon

pinch of salt

For the crumb topping:

1 cup flour – sifted

1/2 cup cold butter – cut into small pieces

1/2 cup brown sugar

For the pie:

Start by making the filling. Mix all the ingredients in a bowl and set aside.

Then using a larger bowl peel and chop up the apples in to bite size pieces. Discard the peels and cores. After every cup of chopped apples or so pour some of the filling into the bowl. Use a large spoon or rubber spatula mix the apples and filling. Keep this cycle going until all the apples are peeled and chopped and all the filling is mixed in. Set aside.

Make the pie crust. Set aside.

Preheat the oven to 218 degrees Celsius or 425 degrees Fahrenheit.

Next put together the crumb topping. Mix the flour and brown sugar in a smaller bowl. Slowly adding the butter, use a pastry blender to combine until the mixture forms into tiny balls.

Pour the apple filling in to the pie crust. Make sure the filling is spread evenly in the crust. Pour the crumb topping over the filling and evenly distribute.

Bake the pie for 15 minutes only at the higher temperature. After 15 minutes lower the oven temperate to 175 degrees Celsius or 350 degrees Fahrenheit and bake for an additional 45 minutes. The crust should be golden brown.

Take the pie out of the oven and let cool.

Serve with caramel drizzle and ice cream. A cup of hot coffee and a house full of loved ones makes it all the sweeter.






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