Homemade Apple Pie is the best! And this Dutch Apple Pie Recipe is perfect for Beginner Bakers! You build the pie in layers, a bottom crust, the apple filling, and the top is really like the top of an Apple Crisp, sweet and crunchy full of brown sugar and butter. Yum! Yum!
When I bake apple desserts, I like to mix it up a bit, and will often use 2 or 3 different varieties of apples. I’ve included a really cool graphic here for you, that shows a sample of some of the wonderful varieties there are.
I went into the grocery store the other day to buy my apples, and I thought I was picking up a bag of McIntosh – but when I went to bake my pie, discovered they were Jersey Macs. Bon Appetit says the three best apples to bake with are Honeycrisp, Pink Lady and Mutsu – but I think it’s all personal choice and besides its fun to experiment!
Now I like a tart taste to my apple pies, so I always include fresh lemon juice and a little lemon zest. I also put in about half of the sugar that other recipes ask for. The reason for this is that apples are very sweet on their own and you want that flavour to come through in your dutch apple pie.
When slicing up your apples, try to cut the slices fairly thin and pile them up! I use 4 cups of peeled and sliced apples for only a 9” pie plate. That’s because the apples will cook down and you will still end up with a glorious mile high apple pie!
For this Dutch Apple Pie Recipe I decided to make a cinnamon pastry pie crust – like the ones you see on all the food blogs these days.
My daughter made one the other day – I was so proud! A lot of the recipes call for using Pillsbury cinnamon rolls and that’s great because they are so easy to use. However I had a batch of fresh buttery pastry made (just whipped it up in my little food processor) so I was all set. You can make some too, here is the recipe. I call it my Insanely Easy Pie Crust. Honestly it takes about 10 minutes. Promise!
The whole cinnamon pastry thing is very nostalgic for me too. When we were kids, my Mom would take the leftover pastry from her pie baking and make us a cinnamon pastry roll for us. And this pie crust tastes just as good!
If you loved this Dutch Apple Pie recipe,
then check out my other apple recipes!
- Pastry for a two-crust pie
- 1/2 cup brown sugar
- 2 tsp. cinnamon
- 9 " pie plate
- 4 cups of peeled cored & sliced apples
- 1 tsp fresh lemon juice
- 1 tsp fresh lemon zest
- 2 tbsp. corn starch
- 1/2 cup white sugar
- 1 cup brown sugar
- 1 cup all purpose flour
- 1/3 cup unsalted butter
spread one side with 1/4 c brown sugar
spring 1 tsp of cinnamon on top of the brown sugar
Carefully roll the pastry along the long side and quite tightly
slice evenly - about 3/4" (don't measure!) and place each slice in the bottom of a 9" pie plate, pressing them in as you go to fill the sides and bottom.
Repeat with the second pie crust - you may not need all of it.
In a separate bowl mix the brown sugar, flour, and butter - I use a pastry blender to evenly mix the butter.
Build the pie by placing the apple mixture in the bottom of the pie crust, pile it high in the centre, leaving room around the edges.
Spoon the brown sugar mixture all over it, again piling it high. The apples will cook down, so don't worry if it looks like too much topping.
Bake at 350F for 50 minutes or until golden and you can see the apples bubbling.