Dutch Apple Pie

Difficulty: Moderate

Prep Time: 1 hour

Cooking Time: 1 hour + 30 minutes


Apple Pie Filling

5 Granny Smith Apples, peeled & sliced

3 Honeycrisp Apples, peeled & sliced

1 cup dark brown sugar

1 cup white sugar

1 tbsp vanilla extract

2 tsp. pumpkin or apple pie spice

1/2 tsp salt

2 tbsp of cornstarch

1/2 stick cold butter, cubed

Cooking Tools

Le Crueset pie dish

Kitchen Aid Food Processor

1 Stainless mixing bowls

1 medium mixing bowl

Rolling pin

Parchment paper


Preheat oven to 350 Degrees F.  Prepare pie dough, roll out to fit pie dish, Prepare crumble topping. Place all the filling ingredients in a mixing bowl and toss well until every piece of apple is coated.

Cook’s Notes: I give my sliced apple a vinegar or (lemon) & water bath to prevent apple from browning. Drain from water and dry completely before adding in ingredients.  Place apple in the prepared pie dish and top with crumble, bake in the oven for 1 hour and 30 minutes. Remove apple pie from oven and let completely cool 5-6 hours so it has time to set up.

Serves 8

Butter Pie Crust


2 1/2 cups flour + dusting

1 tsp salt

1 tbsp sugar

2 cold stick butter, cubed

8 tbsp ice water


Place dry ingredients in a food processor, add cubed butter.  Pulse flour and butter, drizzle in water until ingredients combine.  Remove and place on floured surface, combine to form a disc.  Wrap in plastic wrap and place in refrigerator for 30 minutes to chill. Place dough on a lightly floured parchment paper and roll out your dough to fit the pie dish, trim off excess dough and pinch the edges.

Crumble Topping


2 1/2 cup flour

1 cup sugar

1 tsp vanilla extract

1 stick cold butter, cubed


Place all ingredients in a food processor and pulse to create crumbles.

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