If you’re searching for the easiest Dutch apple pie recipe, you found it. My dad who is in his late 80’s makes this sweet, yet tart apple pie several times a year, and doesn’t even need to look at the recipe anymore. We make it all right in the pie plate, including the crust, filling, and topping. It turns out every single time.
Simple 10-Minute Dutch Apple Pie Crust
I use this simple 10-minute pie crust for all of may “open pie” pie recipes including my “Cranberry Pecan” and my delicious pumpkin. This pie crust does not make a mess because it’s done in the pie plate with no rolling out. You just can’t beat that. Here’s a video on how simple it is:
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3 Quick Tips for the Perfect Dutch Apple Pie
- -Use the tartest apples you can get such as Granny Smith, or I also like Honeycrisp.
- -Use a “PIE CRUST PROTECTOR” to help the crust not get too brown. I use one from the beginning to the end of baking time with this pie.
- -Let your pie rest for 30 minutes before serving. It will be warm still, but thick enough not to be runny.
Easy Dutch Apple Pie Recipe
- Pie Crust:
- 1/2 cup canola oil (or vegetable oil)
- 1/4 cup skim milk (any milk works)
- 1/2 teaspoon salt
- 1 1/2 cups all purpose flour (this is the only flour I have tried)
- Pie Filling:
- 7-8 tart apples pealed and sliced (I used Granny Smith or Honeycrisp)
- 1/2 teaspoon grated lemon zest (a key ingredient)
- 1 teaspoon lemon juice
- 2 tablespoons flour
- 3/4 cup sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon ground nutmeg
- dash of salt
- Pie Topping:
- 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 light version in a tub)
*Preheat oven to 400.
Combine all "crust" ingredients together into pie plate.
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-see product above in post.)
Set aside raw crust and add your desired pie filling when ready to bake.
Peel your apples and slice them to desired thickness. I do mine at about 1/8 of an inch. Mix with remaining ingredients listed above for pie filling. Add to uncooked crust.
Mix all ingredients for pie topping together with a fork or pastry cutter until it is nice and crumbly. Scatter crumbly topping over apples in pie crust and then use a pie protector to keep that crust from over baking. I use one from the beginning of baking to the end of baking. Carefully remove pie protector at the end of baking.
Bake for for approximately 50 minutes, but keep an eye on it. I sometimes go a full hour to get it the right color I desire.
Serve warm after cooling for about 30 minutes. Goes beautifully with whipped topping or vanilla ice cream. You will also need a glass of milk!