Dutch Apple Pie

Total Time Prep: 20 min. Bake: 40 min. + cooling
Yield 8 servings
Test Kitchen Approved
The streusel topping on Dutch apple pie means you can cut out all the time you'd typically need to chill and roll dough for a classic double crust.

Ingredients

  • 2 cups all-purpose flour
  • 1 cup packed brown sugar
  • 1/2 cup quick-cooking oats
  • 3/4 cup butter, melted
  • FILLING:
  • 2/3 cup sugar
  • 3 tablespoons cornstarch
  • 1-1/4 cups apple juice or water
  • 4 cups chopped peeled tart apples (about 2 large)
  • 1 teaspoon vanilla extract
  • Optional: Vanilla ice cream and caramel sundae syrup

Directions

  1. Preheat oven to 350°. Mix flour, brown sugar, oats and butter; reserve 1 cup mixture for topping. Press remaining mixture onto bottom and up side of an ungreased 9-in. pie plate.
  2. In a large saucepan, mix sugar, cornstarch and apple juice until smooth; bring to a boil. Cook and stir until thickened, about 2 minutes. Remove from heat; stir in apples and vanilla. Pour into crust. Crumble reserved topping over filling.
  3. Bake until crust is golden brown and filling is bubbly, 40-45 minutes. Cover edge with foil during the last 20 minutes to prevent overbrowning if necessary. Cool on a wire rack. If desired, serve with ice cream and caramel.

Nutrition Facts

1 piece: 513 calories, 18g fat (11g saturated fat), 46mg cholesterol, 150mg sodium, 86g carbohydrate (53g sugars, 2g fiber), 4g protein.

Everything about this Dutch apple pie recipe (especially the crumble!) makes it the top request at our family gatherings. The oat crust reminds me of a cookie, and the tart apple filling just can't be beat during harvest time. —Brenda DuFresne, Midland, Michigan
Recipe Creator

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