This Dutch Apple Pie recipe is from my Granny, Marie Elizabeth Siebel Chambers.

The recipe came to me around the 1970s, hand-written on the back of an envelope. It is unlike any other Dutch Apple Pie recipe I’ve found. There is no top crust or crumb topping, and the creamy surrounding the apple chunks contains no eggs, so it is not a custard-style pie. Finally, the only spice is nutmeg, not cinnamon.

Note that coffee cream, a milk product with 20-30% fat, is not the same as coffee creamer, usually a non-dairy product. If you can’t find a package labeled “coffee cream” in the milk section of your grocery store, substitute light whipping cream. If light whipping cream is not available, use heavy whipping cream (40% fat or more).

Thanks to my Aunt Sandy’s research, comparing it to some other hand-written family recipes, we know the handwriting belongs to Granny. She was not an experimental cook, so she did probably did not create the recipe herself. She might have obtained it from a neighbor or a friend at church in Galena Park, Texas.