Dutch Apple Pie Recipe

Karen Brenden recipe


Article by Karen Brenden

Here in South-Central Minnesota we have access to several apple orchards. The orchards open for the public in September offering the early-ripening varieties, and remain open into late October. Many offer the option to pick your own apples. We did that when we first moved to southern Minnesota and our kids were in grade school. It was a fun family outing. Now that it’s just the two of us, we let the orchard employees pick our apples.

There is usually a small shop where samples are available for tasting so you can select the perfect apples for eating, baking, juicing or sauce-making. Other products are also available here, often locally produced jellies, honey, pies and so on. One orchard even makes cider donuts and they’re delicious! I’m always amazed at the difference in taste from one apple to the next. On our last visit, my husband selected one that has a strong hint of pear. In my humble opinion, the best apples ripen after the first frost. The cold temperature makes tart apples sweet and tasty.

I found this Dutch Apple Pie Recipe online about two years ago. Of course, there are several recipes to choose from, but I tend to stick with any recipe I can make easily and successfully! I hope you enjoy it as much as we have.

DUTCH APPLE PIE – from Genius Kitchen

Ingredients -

1 your favorite homemade pie crust or ready-made pie crust

5 1/2 cups peeled cored sliced cooking apples

1 tablespoon lemon juice

1/2 cup granulated sugar

1/4 cup brown sugar, packed

3 tablespoons flour

1/2 teaspoon ground cinnamon

1/4 teaspoon nutmeg

Topping -

3/4 cup flour

1/4 cup granulated sugar

1/4 cup brown sugar, packed

1/3 cup butter or margarine, room temperature

Directions -

Preheat oven to 375 degrees.

Fit pie crust into pie plate.

In a large bowl, mix sliced apples, lemon juice, both sugars, flour, cinnamon and nutmeg.

Pile into crust.

Prepare topping -

In a medium bowl, with a pastry blender or a fork, mix flour, both sugars, and butter until coarsely crumbled.

Sprinkle evenly over apples.

Bake at 375 degrees for 50 minutes.

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