How To: Making Mom’s Dutch Apple Pie

Ever since I was a young girl, my mom’s Dutch Apple Pie has my favorite.

It was always a treat for her to make it for us. It also meant we could have a piece with a big scoop of vanilla ice cream.


If I was a lucky, she’d let me help her make the streusel topping. This is now one of my favorite things to make with my own daughter.

Mom’s Dutch Apple Pie

Tip: use a deep, 9” pie plate.

Ingredients:
For Crust:
1 ½ cups all-purpose flour
1 ½ Tbsp. sugar
½ cup oil
2 Tbsp. cold milk

For Filling:
5 cups tart baking apples, peeled, cored, in small chunks (I used a combo of Golden Delicious and Granny Smith)
½ cup sugar
2 Tbsp. flour
½ tsp. nutmeg
½ tsp. cinnamon
juice of one lemon, freshly squeezed (or about 2 Tbsp. bottled juice)

For Topping:
1 stick cold butter, cut into tablespoons
1/2 cup all-purpose flour
1/2 cup granulated sugar

Instructions:

For Crust:
Mix the dry ingredients together in the pie plate.  Mix the milk and oil together.  Make a well in the center of the dry ingredients and add the oil/milk.  Mix with a fork until dough comes together.  Press evenly on the bottom and sides of plate.  Refrigerate while preparing filling.

For Filling:
Whisk dry ingredients together.  Add the apples and lemon juice. Toss to coat apples.  Spread apples evenly in pie plate. Place in fridge while preparing topping.

For Topping:
Mix flour and sugar together. Add cold butter.  Use a pastry blender, or two knives** to cut butter into the dry ingredients.  Be careful not to over do it. There should be small pieces of butter amid the flour and sugar.  Sprinkle topping evenly over filling.

Place completed pie in a large brown grocery bag. Fold the edge of the bag over and secure with staples, paper clips, or metal clamps.

Place on a baking sheet. Bake at 425 F for one hour. (No peeking!)

When done, remove from oven, but leave in bag to cool.

Serve warm with vanilla ice cream or whipped cream.
__________________________________________________________
How-To Pictures and Directions:

Mix the dry ingredients together in the pie plate.


Mix the milk and oil together.

Make a well in the center of the dry ingredients and add the oil/milk.


Mix with a fork until dough comes together.


Press evenly on the bottom and sides of plate.

Refrigerate while preparing filling.

Filling:

Whisk dry ingredients together.

Add the apples and lemon juice. Toss to coat apples.

Spread apples evenly in pie plate. Place in fridge while preparing topping.


Topping:

Mix flour and sugar together. Add cold butter.

Use a pastry blender, or two knives** to cut butter into the dry ingredients.

Be careful not to over do it. There should be small pieces of butter amid the flour and sugar.

Sprinkle topping evenly over filling.


Place completed pie in a large brown grocery bag. Fold the edge of the bag over and secure with staples, paper clips, or metal clamps.


Place on a baking sheet. Bake at 425 F for one hour. (No peeking!)

When done, remove from oven, but leave in bag to cool.

Serve warm with vanilla ice cream or whipped cream.

You may also like

10 Comments

  1. a hefty slab of apple pie with a hunk of vanilla ice cream is my all-time favorite dessert. i’m used to double-crust pies, but this is a stellar recipe and i know i’d love it!

Leave a Reply

Your email address will not be published. Required fields are marked *