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Nutrition Facts
Serving Size 1 (168g) Recipe makes 8 servings
Calories 419
Calories from Fat 142		(33%)
Amount Per Serving		%DV
	Total Fat 15.8g	24%
	Saturated Fat 3.1g	15%
	Monounsaturated Fat 7.3g
	Polyunsaturated Fat 4.5g
	Trans Fat 0.0g
Cholesterol 23mg		7%
Sodium 339mg		14%
Potassium 188mg		5%
Total Carbohydrate 68.7g		22%
	Dietary Fiber 3.0g	11%
	Sugars 46.1g
Protein 3.4g		6%
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Christmas 2006

Jessie MacMillan

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Dutch Apple Pie

Recipe #52524 | 1¼ hours | 15 min prep | add private note

⁽¹⁰⁾ RATE IT NOW Print Recipe

By: beckas
Jan 28, 2003

This recipe is my version of another Dutch apple pie recipe that I've baked many times. My husband and daughter just love this pie and ask me to make it for them all of the time. I have also had to give this recipe out to many of my friends.

SERVES 8 (change servings and units)

Ingredients

1 prepared graham cracker crust
1 egg yolk, slightly beaten
5 1/2-6 cups granny smith apples (fresh, peeled, sliced apples)
1/4 cup sugar
1/4 cup brown sugar, firmly packed
3 tablespoons flour
1/4 teaspoon salt
1/2 teaspoon cinnamon

Topping

3/4 cup flour
1/4 cup sugar
1/4 cup brown sugar, firmly packed
1/3 cup margarine (you can use butter if you like but I like the topping better using margarine)

Directions

1
Preheat oven to 375°F.
2
Brush the bottom and sides of the crust evenly with egg yolk.
3
Bake on a baking sheet until light brown, about 5 minutes.
4
Remove the crust from oven.
5
Combine the sliced apples, 1/4 cup sugar, 1/4 cup brown sugar, 3 Tbs flour, 1/4 tsp salt, and 1/2 tsp cinnamon.
6
Mix well and mound into crust.
7
Mix remaining flour, sugar, brown sugar and margarine with fingers until crumbly.
8
Sprinkle the topping mixture evenly over apples.
9
Bake on baking sheet until topping is golden and filling is bubbling; about 50 minutes.
10
Cool thoroughly (at least 3 hours).
11
Serve at room temperature.
12
Note: This pie is best when it is eaten the same day or the next day that it is baked.
13
If it sits for a long time, the crust and topping aren't as crunchy.

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Featured Reviews for This Recipe

From: Chef #430236

On Jan 14, 2007

I'm not an expert at making pies, so I was pretty skeptical. But the pie turned out AWESOME. I had to have seconds! The only change I made was to use all white sugar in the filling and all brown sugar in the topping, plus I added some oatmeal to the topping. Superb!!!

0 people found this review helpful

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From: Jessie MacMillan

On Dec 26, 2006

I took this to Christmas dinner (along with a can of whipped cream) and it was a huge hit. I made it Christmas morning and it really can't be beaten for baking ease on a day when so many other things are going on.

1 person found this review helpful

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From: SJG3483

On Feb 8, 2003

I made this pie yesterday around 5. It is now noon, and the pie is gone, need I say more? I used a little bit more apple than was called for the increase the fruity taste of it, and cut back the margerine to 4 T.

5 people found this review helpful

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From: KRB

On Sep 22, 2003

I love this pie! It actually caused me to wake up early on Sunday morning so that I could have a piece for breakfast. The only thing that went wrong is that I didn't watch it toward the end and the edges of the crust got kind of burnt. That's my fault though so I'm still going to give it 5 stars. Next time I'll put a little foil around the edges and that should keep it from getting too brown.