Cindy's Mom's Dutch Apple Pie
A Dutch style apple pie with a crumb topping and Jonathon apples.
Servings 8
Cost 5
Ingredients
Crust (see notes)
- 9 inch pie dish lined with pastry dough
Topping
- ½ cup brown sugar (100 grams)
- ¾ cup flour (100 grams)
- 1 tsp cinnamon
- ⅓ cup butter (75 grams)
Filling
- 4-6 large apples, Granny Smith mixed with Jonathans or others Little under 2 pounds
- ½ cup sugar (100 grams)
- 1 teaspoon cinnamon (optional)
Instructions
- You will need either a 7 inch (slightly deep dish) or a 9 inch (shallow) for the pie. If you use a deep dish glass Pyrex that measures 9.5 to 10, you'll probably want to increase the apples to 8 apples and just keep the amount of sugar the same.
- Prepare the topping first. Mix the dry ingredients together in a bowl and cut in the butter with a pastry cutter. Keep refrigerated while you make the filling.
- Peel, core and cut the apples into very thin slices. Put them in a large bowl and toss with sugar and cinnamon. Lay flat in the dough lined pie dish.
- Arrange crumb topping evenly across the apples.
- Bake at 450 degrees (425 for glass or Pyrex pan) for 10 minutes, then 350 degrees for 40 minutes.
- Let the pie cool completely before you slice it.
Notes
7 Inch Pie -- I sometimes make small versions in a 7 inch dish. For the 7 inch version, keep the topping amount the same and use 4 to 6 apples.
9 Inch Pie -- 6 apples or about 2 pounds should be enough for a regular 9 inch pie dish. For a deeper dish or a glass pie dish that measures 9.5 to 10, you might want to increase to 8 apples.
Oil Crust: Cindy says "Mom made the traditional Crisco crust. I could never get it to roll, plus we like to use less transfats. So I always make an oil pastry crust. For an 8 or 9 inch regular pie plate, stir together 1 1 /3 cups flour and ½ tsp salt. Stir in ⅓ cup canola oil. Sprinkle with 2-3 tablespoons cold water, one tablespoon at a time. Shape into a ball and roll between two sheets of waxed paper."
