Dutch Apple Pie – Family Recipe

Dutch Apple Pie – Family Recipe

Course: DessertDifficulty: Intermediate


Prep time


Cooking time


Crust Prep


Total time





This is one of our favorite family recipes for holidays or really any day.


  • Filling
  • 6-7 tart apple like granny smith

  • 1/2-3/4 cup sugar

  • 1/4 tsp cinnamon

  • 2 tbsp flour

  • Topping
  • 1/2 cup sugar

  • 3/4 cup flour

  • 1/3 cup butter, softened

  • Single Crust
  • 1 1/3 cups flour

  • 1/2 tsp salt

  • 1/2 tsp cinnamon

  • 1/2 cup shortening, chilled

  • 3-6 tbsp cold water


  • Crust
  • Whisk the flour, salt, and cinnamon in a medium bowl. Blend the chilled shortening into the dry ingredients using a fork. This should resemble coarse crumbs.
  • Add 3 tbsp of the cold water. Mix the water in using a fork, pastry blender, or your hands. Add more water if necessary, just until the dough comes together. Form the dough into a disk shape, wrap with cling wrap, and place in the fridge for 15 minutes to chill.
  • Filling
  • Peel, core, and slice the apples into a large bowl.
  • Add the sugar, cinnamon, and flour then stir to combine.
  • Topping
  • Blend together the sugar, flour, and butter. This will look like large crumbs.
  • Dutch Apple Pie
  • Preheat the oven to 425*.
  • Roll out the chilled crust on a pastry mat to a little more than 1/8″ thick and big enough to line the bottom of your 9″ pie pan. (Sometimes I use one of my silicone baking mats.)
  • Lay the pie crust into the pie pan. Trim the excess crust from around the edges. (You can leave it like this, or add details around the edge with a spoon or fork.)
  • Fill the pie pan with the apple filling.
  • Carefully dump the topping over the filling. This will be mounded up quite a bit, but will cook down.
  • Place the pie pan into the middle rack of the oven. Slip a baking sheet on the rack below to catch any oozing that might occur while baking.
  • Bake at 425* for 15 minutes, then reduce the heat to 350* and bake for an additional 35-45 minutes. Check the pie after 30 minutes just in case your oven runs hot.
  • Once the topping is a beautiful golden brown, remove the pie from the oven. Allow it to set on the counter for 10-15 minutes before cutting. Enjoy!


  • This recipe has been in Josh’s family for over 4 decades. We all love it!
  • Save the extra crust to bake later. Roll it out between 1/8-1/4″ think. Sprinkle with cinnamon sugar (2T cinnamon:1/2c sugar ratio). Bake at 350* for 10-12 minutes or until golden. This is something I grew up doing with my grandma. ?
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