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Dutch Apple Pie

Finally, the long awaited homemade dutch apple pie!  This is an amazing pie!  I’m not much of a pie person, but I’ll eat this any time.  It’s like apple pie and apple crisp combined.
 

 I got this recipe from my mom.  I think she got it from one of my grandmas.  A great recipe handed down through the generations!

If you like apple desserts you will LOVE Dutch apple pie.

Dutch Apple Pie

Filling:
 
5 large tart apples, pared, cored and cut into thin slices
1/2 cup light brown sugar (orgainc cane brown sugar or sucanat)
1 tsp. cinnamon
 
Topping:
 
1/2 cup organic cane sugar or sucanat
3/4 cup flour (all purpose, whole wheat or a combination of tapioca and white rice to make it gluten free)
1/3 cup butter, chilled (or lard, tallow or palm shortening)
 
Single pie crust:
 
1 1/4 cups all purpose flour (or whole wheat)
1/2 tsp. salt
1/3 cup + 1 Tbsp. palm shortening, cold butter, lard or tallow
1/8 cup + 2 Tbsp. water w/ 1/2 tsp. vinegar
 
Pie Crust:
 
Sift the flour and salt. Cut in half of the shortening until it resembles corn meal. Cut in other half until it looks like small peas.
 
Add the water + vinegar and mix well. (You can do this all in a food processor for a very quick dough).
 
Roll out the dough and place in 9″ pie plate.You can use a gluten free pie crust as well.
 
Pie:
Heat oven to 400*F.
 
Arrange the apple slices in the pastry lined 9″ pie pan.
 
Combine the brown sugar and cinnamon. Sprinkle over the apples.
 
Combine the white sugar and flour.
 
Cut in the butter until the mixture is crumbly. Sprinkle over the apples.
 
Bake 40-45 min.

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2 comments

  1. Marisa says:

    I can’t wait to try this recipe this week. Do you not peel your apples? I’ve always peeled them for pies, but not peeling would be way faster!

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