I love apple pie, honestly I love pie, but I hate making pie crust and I think it’s a waste of time. Its futzy and never turns out great for me – so…confession time…I buy pie crust. Pillsbury does a completely acceptable job, and it makes throwing a pie together pretty fast. Generally pie crusts come 2 in a package, so you could make 1 apple pie, or two “one crust pies” like a pumpkin pie and a ……. dutch apple pie!
I don’t eat pumpkin pie – it is too close to pudding consistency – and pudding is against The Food Rules! (capitals and punctuation required) So at holiday time, I have to make something besides pumpkin pie, but I don’t want an extra pie crust laying around – so I fiddled and faddled around until I came up with this dutch apple pie recipe. Enjoy!
Dutch Apple Pie
- 1 Package Pie Crust - I like the Pillsbury or Marie Callendars brand
- 6-7 C sliced cored peeled apples about 7 small to medium apples
- 1/2 C granulated sugar
- 1/4 C all-purpose flour
- 1 tsp ground cinnamon
- 1/4 tsp fresh ground nutmeg or already ground if that's what you have
- 1/2 C 1 Stick butter, softened
- 1 C all-purpose flour
- 2/3 C packed brown sugar
- 1 Tbsp granulated sugar
- 1/2 tsp cinnamon
Preheat oven to 400, roll out pie crust and lay on top of pie plate and let sit for a few minutes to soften
While crust softens start peeling and slicing apples
Mix sliced apples with rest of filling ingredients and set aside
Mix topping ingredients together and set aside
Situate crust into pie plate and flute edges
Pour apples into crust and top with topping, you might have a few apples and topping left over depending upon your pie plate - I use an 8" plate and have a tiny bit left over.
Bake in the middle of the oven for approx. 45 minutes until apples are soft. The thinner you slice your apples, the faster it will bake, I usually do about 1/4' slices.
Enjoy with whip cream or icecream!
Adapted from Betty Crocker