I'ts National Pie Day ...hip,hip, hooray! (Like I need an excuse to bake Dutch apple pie. Or any pie for that matter.)
Let's face it. I don't need an excuse for baking—and eating—dessert.
I originally posted this recipe back in 2011 as "our favorite crunchy apple pie", but then I stumbled upon Mom's Dutch Apple Pie on Cafe Johnsonia and knew I had to incorporate her ingenious pie crust into my favorite Dutch apple pie recipe.
Mixing the crust in the pie plate? Done.
You can see step-by-step photos for this magical pie crust on Lindsay's site here. In the meantime, print out this recipe for Dutch apple pie and make it today. Don't forget to top it with a drizzle of caramel, chopped pecans and whip cream!
It IS National Pie Day after all.
Printable recipe for Dutch apple pie below. And below that is a super cool announcement about a fabulous Pinterest contest—don't miss it!
NOTE: I baked the pie in a larger deep dish pie pan and used 1 ½ times the the pie crust recipe.
- 1 ½ cups all-purpose flour
- 1 ½ T sugar
- ½ cup oil
- 2 T cold milk
- ½ cup sugar
- 3 T flour
- 1 tsp cinnamon
- ⅛ tsp salt
- 6 cups thinly sliced peeled apples (I use a combination of Granny Smith and Golden Delicious)
- 1 cup packed brown sugar
- ½ cup flour
- ½ cup quick-cooking oats
- ½ cup salted butter
- ½ cup chopped pecans
- ¼ cup caramel topping
- Whip cream
- Mix the dry ingredients together in the pie plate.
- In a small bowl, combine the milk and oil.
- Make a well in the center of the dry ingredients and add the oil and milk mixture. Mix with a fork until dough comes together.
- Press evenly on the bottom and sides of plate. Refrigerate while preparing filling and topping.
- Preheat oven to 375 degrees.
- In a large bowl combine sugar, flour, cinnamon and salt.
- Add apple slices and toss gently to coat. Spread apple mixture evenly in the pie crust.
- Stir together brown sugar, flour and oats.
- Cut in ½ cup butter with pastry blender or fork until it resembles coarse crumbs. Sprinkle evenly over pie filling.
- Place pie on a cookie sheet to catch any drippings. Cover edges with foil to keep them from burning.
- Bake for 25 minutes, remove foil and bake for another 25 to 30 minutes.
- Remove from oven and let cool. Serve topped with whip cream, pecans and caramel.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 633Total Fat: 31gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 21gCholesterol: 31mgSodium: 171mgCarbohydrates: 86gFiber: 4gSugar: 53gProtein: 5g