Dutch Apple Pie
User Reviews
5
Dutch Apple Pie
Description
The Dutch Apple Pie starts with a standard pie crust, topped with a filling of thinly sliced Granny Smith apples tossed with lemon juice, coconut sugar, cinnamon, cornstarch, and salt. This combination creates a tart and slightly sweet interior that holds together through baking. The topping combines whole wheat pastry flour, all-purpose flour, oats, coconut sugar, cinnamon, and softened butter, forming a crumbly layer that contrasts with the tender baked apples.
During baking, the crust browns and the apple mixture bubbles, signaling doneness. The flavor is a balance of tartness from the apples and warmth from the cinnamon-spiced topping. The oats provide a rustic texture on top.
The pie is best served after cooling to allow the filling to set, often paired with vanilla ice cream or whipped cream for richness. It can be stored covered at room temperature or refrigerated and also freezes well when wrapped tightly.
Variations include using vegan butter or a gluten-free crust and flours as needed.
Ingredients
- 1 ” pie crust store-bought or homemade
Filling
- 8 cups apple peeled and sliced ¼-inch thick, Granny Smith variety
- 1 Tablespoon lemon juice fresh
- ¼ cup coconut sugar
- 1 teaspoon ground cinnamon
- 2 Tablespoons corn starch or arrowroot flour
- ¼ teaspoon salt
Topping
- ½ cup all-purpose flour or gluten-free all-purpose flour
- ½ cup whole wheat pastry flour or gluten-free all-purpose flour
- ½ cup rolled oats
- ½ cup coconut sugar
- ½ teaspoon ground cinnamon
- 6 Tablespoons butter softened or coconut oil
- vanilla ice cream for serving, or whipped cream
Instructions
- Preheat oven to 375ºF and grease a 9-inch pie pan.
- Fit pie crust in pie plate, crimping the edges. Set aside.
- In a large bowl toss apple slices with lemon juice, coconut sugar, cinnamon, cornstarch (or arrowroot flour) and salt until evenly coated.
- In a medium mixing bowl stir together flour, rolled oats, coconut sugar and cinnamon. Add softened butter and use your hands or a fork to mix together until a crumble consistency forms.
- Pour apples into the pie crust, mounding them towards the center.
- Sprinkle the crumble topping evenly over apples.
- Place pie pan on a baking sheet to help prevent any spillage that may happen. Bake for 45-60 minutes or until crust is browned and apples are bubbling. Check the pie a few times while baking to make sure that the crust and topping aren’t browning too much. If that happens cover with tin foil.
- Remove from oven and let pie cool to room temperature before cutting so the filling has time to set.
- Serve with a scoop of vanilla ice cream or dollop of whipped cream and enjoy!
Notes
- Store Dutch Apple Pie covered at room temperature for up to 2 days or refrigerate for 4-5 days to maintain freshness.
- To freeze, cool the pie completely, wrap tightly in foil, and freeze for up to 3 months; thaw overnight in the fridge and warm in the oven before serving.
- Use vegan butter or coconut oil to make the pie vegan-friendly.
- Substitute a gluten-free pie crust and gluten-free flours to accommodate gluten-free diets.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 340 kcal
% Daily Value*
| Serving | 1/8 slice | |
| Calories | 340kcal | 17% |
| Carbohydrates | 60g | 20% |
| Protein | 4g | 8% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 23mg | 8% |
| Sodium | 169mg | 7% |
| Potassium | 226mg | 5% |
| Fiber | 6g | 24% |
| Sugar | 29g | 58% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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