Dutch apple pie is a pie I smile about.
If you find yourself secretly plucking streusel crumbles from muffin tops and adore the down-home comforting flavors of tart apples basking in the glow of warm cinnamon, then this pie is for you.
You all know how much I heart Apple Pie Cheesecake. In a sense, this is the streusel covered pie version of that fantastic cheesecake.
This Dutch apple pie’s buttery, molasses flavored struesel crumbles are out of this world fabulous. So fab, in fact, that I generally pick a few off the pie before it even makes it to the oven.
This pie is quick to put together. We’re not going to peel the apples, but let’s keep that between us. Baked apples soften so the peel isn’t even noticeable. We’ll also use a fast trick to roll out the pie crust.
While we’re on the subject- does anyone else dread rolling pastry crusts?
Sure, there are press-in crusts, but let’s go the whole nine yards. Any pie I share with you must be pretty awesomely noteworthy or I wouldn’t even bother making it.
[Tweet “Minutes shaved off pie prep are minutes saved for pie eating!”]
- Crust (makes 2)
- 2 c. flour
- 1 t. salt
- ½ t. baking powder
- ⅔ c. shortening
- 1 T. oil
- 4-5 T milk
- Filling
- 1 c. sugar
- 4 T. cornstarch (or all purpose flour)
- ½ t. nutmeg
- ½ t. cinnamon
- ¼ t. salt
- 4 ½ c. sliced apples ( I don't peel)
- 1 T. lemon or orange zest
- 2 T. butter, cut into small bits
- Streusel:
- 1 c. flour
- ⅓ c. butter, melted
- ⅓ c. brown sugar
- pinch salt
- 1 t. cinnamon
- Crust: Mix dry ingredients. Add shortening with fork. Add oil and toss lightly. Add milk and form into a ball. Divide in half, place each half in a plastic bag and chill 30 minutes. You may freeze the extra half. Roll out to fit on floured surface or between 2 sheets of cellophane.
- Filling: Mix dry ingredients in a large bowl and add apple. Place in pastry crust and top with butter bits.
- Streusel: Blend all ingredients together and crumble over top of filling.
- Bake 350 for 1 hour on a cookie sheet to avoid spillover. Alt: bake 10 minutes at 425, then drop temperature to 350 for 35 min. Cool and serve alongside creamy vanilla ice cream.
Roll that pastry crust with joy for both of us, okay?
This apple pie looks delicious– and it looks so cozy and comforting with that warm cup of coffee!
Visiting from Mom’s Monday Mingle! This looks so yummy-puts me in the mood for Thanksgiving food!
Mmm… Thanksgiving food! I can’t wait. Honestly, if our trusty friends invite us over this year, I will be taking this pie for sure. It’s a hit with them and certainly with my own family as well. Thank you so much for stopping by, Jessica!
Yummm!!!! Even after 2 yrs living in the Netherlands, I still have no idea why this type of apple pie is ‘Dutch’. I used to always order it out – soooo tasty, but I’m yet to try and make one myself!!!
Luana, as far as apple pies go, this type is one of the easiest since it doesn’t have a double crust. I’m not a big fan of pie crust and huge fan of streusel, so this is by far my favorite apple pie. Thanks for your input on the “Dutch” origins. Still a mystery.
How fun, I click on a very yummy looking pin at a link party and it brought me to you! Pinning this. I love apple pie but haven’t tried baking one yet.
Lucy, that same thing happens to me all the time. I click on a great kids project or tasty looking dessert and find myself at a bloggy friend’s website. Isn’t that funny? If you’re looking for an apple pie to bake, this one is pretty easy since it doesn’t require a top crust. In my opinion, buttery brown sugar streusel is SO much tastier anyway. Thank you for visiting!
Mmmmm, now I want pie… THIS pie!! Drooling a bit! 🙂
Let’s make a deal. I’ll bake you this pie if you make me your recent pumpkin streusel cake, okay ? 😉 Thanks for lovin’ on my recipe, Jocelyn. I think it’s great that you make the rounds from your linky party. Not enough hosts do that!
What kind of apples did you use? I can never remember the best to use while baking. And how many pounds would you say the 4 1/2 cups were.