Dutch Apple Pie

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  • Prep 25 min
  • Total4 hr20 min
  • Ingredients12
  • Servings8

What to do with your apple orchard haul? Bake apple pie, of course! Our Dutch Apple Pie features a fresh apple filling and sweet crumb topping baked in a Pillsbury™ pie crust for a delicious dessert you’ll want to repeat all season long.



Pillsbury™ refrigerated pie crust, softened as directed on box


cups sliced cored peeled apples
cup granulated sugar
tablespoons all-purpose flour
teaspoon ground cinnamon
teaspoon salt
teaspoon ground nutmeg
tablespoon lemon juice


cup cold butter
cup all-purpose flour
cup packed brown sugar
teaspoon ground cinnamon


  • 1Place piece of foil on oven rack below middle rack to catch drips. Heat oven to 400°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie.
  • 2In large bowl, toss Filling ingredients until evenly coated. Spoon into crust-lined pie plate, mounding apples toward center.
  • 3In medium bowl, mix Topping ingredients, using pastry blender or fork until crumbs form. Sprinkle over apples.
  • 4Bake 45 to 55 minutes or until pie crust and crumb topping are deep golden brown and filling begins to bubble. After 15 minutes of baking, cover top of pie and crust loosely with foil to prevent excessive browning. Transfer to cooling rack. Cool at least 3 hours before serving.

Expert Tips

  • Choose an apple variety that works best for apple pie—one that is firm to the bite with a sweet-tart flavor. Our favorites include Granny Smith, Honeycrisp and Golden Delicious.
  • Serve with vanilla or cinnamon ice cream.
  • While warm, fresh-from-the-oven apple pie is tempting, it’s important to let the pie cool almost completely so the filling is set. Otherwise, you’ll end up with messy slices that, while still tasty, don’t hold together well.

More About This Recipe

  • For truly devoted Dutch apple pie fans, we also have recipes for Dutch Apple Pie Cookiesand Cinnamon Roll Dutch Apple Pie (with a cinnamon roll crust!) for you to enjoy.

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