Happy Fall to you and your family! Fall is such a beautiful time of year in Michigan. Every September my husband and I take our girls apple picking. This year was no exception, although when we arrived at the orchard, there were signs that warned us of the shortage this year due to the drought. We didn’t let they stop us. We still ventured out to see if we could find our favorite “Empire” apples, and we were pleasantly surprised by a huge abundance of Empire (other apples were not so fortunate). You can see in this picture how bountiful these trees were.
Apple picking is a great way to spend some quality time together.
Not to mention a tasty one!
We always end up picking way too many apples so we usually share them with family and friends.That brings me to this apple pie recipe…This recipe is my recipe that I have tweaked over the years and my family & friend’s often ask me to make them one, or they have made several themselves because it is such an easy pie recipe. What makes this pie so easy is the crust which is made in the pie plate, and there is no rolling involved. I think my Dad has already made one this year, and we shared this pie with some special neighbor friend’s last night.
Don’t miss out on “Tom’s apple pie review” at the end of this post (he is hilarious).
One more thing…this is a “Dutch Apple Pie”…I have always preferred the crumbled topping rather than another crust on top. If you prefer the double crust, just double the crust recipe 🙂
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1/2 cup canola oil
1/4 cup skim milk
1/2 teaspoon salt
1 1/2 cups all purpose flour
(I use a pie crust protector found HERE)
7-8 tart apples pealed and sliced (I used Granny Smith & Empire for this pie)
1/2 teaspoon grated lemon zest (a key ingredient)
1 teaspoon lemon juice
2 tablespoons flour
3/4 cup sugar
1 teaspoon cinnamon
dash of salt
(most recipes call for nutmeg…I purposely leave it out)
1/8 cup sugar
1/2 teaspoon cinnamon
1/2 cup flour
1/4 teaspoon ground ginger
1/4 cup butter (1/2 stick, cold)
Cool Whip (my favorite is the fat free version in a tub)
*Preheat oven to 400.
Mix all “crust” ingredients together into pie plate. You can double it (I did not) for an extra thick crust.
Mix with spoon until you can shape it into a ball with your hands (happens pretty easily and quickly).
Press dough out and up sides of plate with fingers to desired thickness.
Make a pretty crust top with a fork, or pinching it with your fingers.
(I use a pie crust protector when baking my pie.)
Set aside and mix together “filling” ingredients from above in a large bowl.
Pour onto crust…it’s okay if it over flows. (try the apples here…soooo good!)
Prepare topping by combining together the “topping” ingredients from above. You can use a fork if you don’t have a pastry blender.
When mixture is crumbly enough for you…load up that pie!
Pop that beauty into the oven for 50-60 minutes.
Mine took 50 minutes. (watch closely…put tin foil on edges if they are getting too brown)
Your house will smell like Autumn the entire day afterwards…
Serve warm, with a big dollop of Cool Whip. (some people enjoy a chunk of sharp cheddar cheese on the side as well…they go quite well together. Don’t forget the milk.
Our dear friend’s Tom & Karen came over for a visit last night and had a piece of pie…
they are such wonderful folks and we are blessed by their friendship.
Tom makes us all laugh and Karen is a doll. Tom enjoys the pie so much, that he offered to write a review. Great idea Tom!
“Had apple pie at Julie’s and it was fantastic. It was hot out of the oven and had a big dollop of whipped cream. It was really good, love it. I was thinking of pie jacking what was left, but Rick had his guns close, so I thought better of that idea. All you people out there. Just ask Julie and she will make you a delicious apple pie and deliver it to you.” ~ Tom
See what I mean? He’s a funny guy. He’s joking of course about the delivery service, but if you really want me to make you one, sure! Just let me know! 🙂
Click HERE for my favorite pie crust protector.
My friend, Sue from high school contacted me and told me she made my pie crust with a cherry pie!
(see her recipe below)
Here’s what she shared with me:
[first make pie crust recipe from above]
For the filling, 1 cup water, 3/4 cup sugar, 1/4 cup cornstarch, 6 cups sour cherries, pitted. In a large saucepan, combine water,sugar, and cornstarch. Stir over medium heat until thickened and bubbly. Cook for 2 minutes, constantly stirring. Remove from heat and stir in pitted cherries. Cool to room temperature then use right away or store in the refrigerator.
For the crumb topping, I took about a half cup of flour, about 1/3 cup of sugar, half cup of oats and 1/4 stick of softened butter, combined and sprinkled over the top. (I threw it together so the measurements are approximate.)
Bake 350 for 55 minutes or until crust and topping is golden.
Little did I know, Sue has her very own blog.
You can find more info on the cherry pie from Sue here:
Tags: apple pie, Autumn, best pie crust, dutch apple pie, easiest pie crust, easy apple pie, easy crust, easy pie, easy pie crust, Fall, flakiest pie crust, flaky, no roll crust, no roll pie crust, no rolling, pie, pie crust, pie crust recipe, pie plate crust
This was published the day before I started blogging. 🙂 Seems a little celebratory to me and looks just YUMMMMY! My Dad loves apple pie – might have to make it for him! XOXO
Oh this looks so yummy!
That is my kind of crust!! Can’t wait to try to make it.
Nummers! I love the easy crust. It definitely is apple pie season. Thanks for sharing. Pinning 🙂
Hi Julie. This is the 1st time I clicked on a pic on pinterest and it took me to a blogger from my neck of the woods…WNY. I love to make pies; I learned many years ago from my mom. Your pie looks delish!! I will leave this comment and take a journey thru your blog…..Good Luck.
This pie is incredible! The crust is so easy, yet so good. I have made it 2x in the past week, due to family
demand! This pie will be a regular guest at my house!
I’ve been looking for an easy pie crust to go with my homemade baked pies and this looks like it could be a winner. Can’t wait to try it! I’m thinking pumpkin pie tonight….thank you and I’ll you know how it turns out!
Sounds like a wonderful easy pie crust, i have one question, is that all purpose (plain) flour, or self rising flour? I can’t wait to do a pecan pie with this, as soon as i hear back from you, Iwill be baking many, just in time for the holidays….Thanks and God Bless.
I saved this recipe, I can’t make pie crust if my life depended on it!!!
Can you bake this crust by itself for a cream pie?
Yes, but I’ve never done it. Try 350 10 minutes, and leave in longer if necessary.
Do I add the cool whip in the topping stuff or is that for after the pie is done
The cool whip is for after it’s baked, and cooled a bit.
I love the pie crust recipe, and will definitely be trying it out. Love your blog also and look forward to following it.
This looks so easy! I am not much of a cook or baker but I get the urge to mess around in the kitchen now and then. Just wondering if it has to be canola oil. I’ve got sunflower oil at the moment, but can you use regular vegetable oil?
Looks so yummy! One question, does it have to be skim milk?
No Maria…any milk will work!
Can u freeze this pie crust? With or without filling?
How would you use this recipe to make a top crust – let’s say for cherry pie?
You would have to double it Martha, then roll out the top crust on wax paper. I’ve never done it, but worth a shot!
I’m totally wanting to try you pie crust..amazing! Merry Christmas!
I found this recipe, courtesy of The Road to Domestication, and I’ve got to say that I’m jumping for joy! I’ve failed miserably at pie crusts so for years now I’ve been using store bought. But this is so simple! Thanks for posting this!! And Happy Holidays!!!!
This looks delicious! All of the step-by-step photos really help.
My mother has won blue ribbons at her State Fair for this pie crust. She has always used corn oil, but any rather flavorless oil will work. Yes, it can be frozen. Yes, you can bake it for a cold filling pie. Yes, you can roll it out on waxed paper for a top crust, but I would respectfully suggest using an extra couple of tablespoons of flour.
My friends just don’t believe me when I tell them that it’s the best and easiest thing in the world. Some people’s kids, right?
This is the first pie recipe that made me Want to bake. No cutting, rolling, chilling, a crust that would fail for me anyway. I’ll be picking up a large bag of organic apples and using coconut oil for my crust. Thank you for the recipe.
your apple pie is the best. crust is so yummy. we all love it.
Best compliment ever Gaynell! Thank you!
Just made a gluten and dairy free version of your pie. Used Trader Joe’s Gluten Free Flour in the crust, filling & topping and Earth Balance Vegan Buttery Sticks in the topping. Also subbed rice milk in the crust. It looks divine and is baking now…can’t wait to see/taste how the finished product turns out!
That sounds so good, Shelly!! Let us know how it turns out!
pie and crust look wonderful. Can you make the top layer the same way but roll it out instead of using crumbled topping or would the dough be too soft to roll out? Thanks
You could try it, just add a little more flour?
This looks fabulous! I’ll be right here….waiting….feel free to whip up another one and head on over….I’ll put on a pot of coffee (or tea!) and we can delicately eat it (DEVOUR). Yummy!
YUM!! That sounds so amazing Julie and the crust sounds so easy to make!
This is awesome Julie! Thanks for helping me get over my fear of pie crust. This looks totally doable!
Thanks so much for the post…in all my yrs…I have yet to find an easy pie crust recipe….gonna do this tomorrow I am originly from Mich…..what part do you live in. I was born and raised in the “Thumb” area…Port Huron to be exact.
I found this on Pinterest and had to check it out. It looks amazing and I love that it can be made with cherry as well.
I have this pie in the oven and I can’t wait for it to be done. My two year old helped make it with me. Thanks for sharing.
this recipe is great! I love how simple and delicious this pie crust is, and the rest of the pie was fantastic as well. This makes creating an apple pie so much more feasible and not nearly as time consuming as other recipes. I also love the crumble topping! Great ratio of spices and lemon juice. Thanks for sharing!
I find it really funny that you would call this a dutch apple pie! Here in Holland we would make it completely different. My mother would have made it the old tradional dutch way with a lattice covering (hope that is the right word?) .
Loved reading your recipe though!
That’s so funny, Mieke! In the US, a Dutch Apple Pie doesn’t have a top crust, and we make the crumbly topping. Other way…yum yum!
Yep, send me an apple pie Julie!….ok ok, I will try it myself ~ I have never been much of a baker but this sounds soooo easy & I want to heat the house up! We are getting rain out here in sunny California, & the winter is creepin’ in…. Thanx for the recipe, & have a relaxing Sunday!
would this pie crust work for a quiche? Would I need to prebake it first or could I just pour in my filling and then bake?
Love your style, your recipes and all!
I believe it will, Linda. The pie recipe cooks for 55 minutes at 400, so make sure it gets that long total!
Good morning – I just happened across your apple pie crust recipe. I am NOT a pie baker (have never had luck with crusts. Perhaps your recipe is the solution. My husband loves rhubarb pie. If this crust can be used for that, would you be willing to give me some pointers? Much appreciated if you have some ideas – and the time.
Hi Lois! Yes, this will work. Just follow my directions and you should be fine. Good luck, & Happy Thanksgiving! ~ Julie
Thank you and Happy Thanksgiving to you and your family.
May you and your family have blessed thanksgiving.
I want to thank you for all your ideas for crafts they have been a big help to me for the Holidays.
Hi Pauline! Thanks so much for your kind words! Happy Thanksgiving!! ~ Julie
Looks Fantastic. For some of my pie crust; depending on flavor of pie, I like to add just a bit of almond extract to my crust mixture.
I also prefer a crumb topping on apple pie in place of top crust.
Thanks for sharing the crust recipe. Will be making for Christmas.
Enjoy your day and have a wonderful Thanksgiving
I need to try almond extract, Colleen! Happy Thanksgiving!~ Julie
Can not wait to try this only we melt cheese on top of our apple pies ( use a good cheddar like Cabot) !!!
Will give this a try for sure thank you for sharing. Happy Thanksgiving
Oh nooooo, I missed this to add to my thanksgiving table. That’s ok, because I still plan to bake one for my family. Never fear, because I had a few of your pies and Styrofoam fruit tree, which was the talk of my dinner. My family was very impressed, and loved everything. Your tree was the, “talk of the dinner”. Thank you. We had fifty people here, and because everyone started eating off it I forgot to take a picture of it. This thanksgiving I was so busy, tired, and in lot of pain, that not only did I forget to take pictures of my prepared meals, I also forgot to take pictures of the family. Everything I baked from your post turned out perfect. This was largely due to your recipes being so yummy, post are lovely, pictures breathing beautiful, and the simple step by step instructions are the best! Thank you Julie for help making my thanksgiving dinner the best ever.
Hi Ivory, I am so sorry to know you were in pain on TG. I suffer from a little arthritis so I know a little, but my Mom has it really bad. She is actually doing good right now. I hope you rest up now, that is a lot of people!!! XO ~ Julie
Just made one Dad in NY
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This just sounds wonderful. Hubs LOVES Dutch apple so I am trying this one over the weekend. Do you ever have problems with the bottom crust being soggy? That often happens with me. Love the pie rimmer — I have several and can’t bake a pie without them. Thanks for including them as important tip in your recipe. Love the blog!
No soggy issues!
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