Dutch Apple Pie

Dutch Apple Pie

This curious recipe is for a deep dish apple pie. Most Dutch Apple Pie recipes have a crumb crust on top and some have a top pastry crust. Not only is this recipe unusual for its lack of top crust or crumb topping, it also has no cinnamon. Finally, this recipe originated at a time when coffee cream – not creamer – was growing in popularity. Coffee cream is a milk product with 20-30% fat. Substitute light or heavy whipping cream but avoid the non-dairy creamers.Baked Dutch Apple Pie with several slices removed to show inside

  • 1 unbaked pie shell for 9-inch pie plate
  • 4 cups cubed apples
  • 1/2 teaspoon nutmeg
  • 1-3/4 cup granulated sugar
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 3 Tablespoons milk
  • 6 Tablespoons coffee cream (can substitute whipping cream)

Place cubed apples in pie shell and spread evenly.  Sprinkle nutmeg over apples.

Mix sugar, flour and salt, add milk and cream and beat 8 to 10 minutes at medium speed in an electric mixer. The long beat time helps fluff up the fat in the cream and distribute the sugar as it begins to dissolve.

Pour evenly over all apples.  Bake in a 375° F oven for 1 hour.  Allow to cool 15 minutes or overnight before serving.

This Dutch Apple Pie can be served warm but needs scooping out of the pan with a large spoon because the texture doesn’t firm up enough to lift out a triangular slice until it is completely cooled.

Serve plain or with ice cream.

1970’s original recipe for single crust pie by Marie Siebel Chambers

Carlyn’s Double Crust Dutch Apple Pie

  • 2 unbaked Flaky Pie Crusts
  • 4-5 cups peeled and sliced apples, divided into quarters
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cinnamon
  • 1-3/4 cup white sugar
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 9 Tablespoons Pet evaporated milk (1/2 Cup plus 1 Tablespoon)

Place one of the unbaked pie crusts in a 9-inch pie pan. In a large bowl, gently toss the apple slices, nutmeg and cinnamon.  Spread the spiced apples across bottom of pie crust in the pan.

Mix sugar, flour and salt, then add evaporated milk. Beat 8  minutes at medium speed with an electric mixer.  Your goal is a thick white sauce that will bake down around the apples.

Pour the milk sauce evenly over the top layer of apples.  Do not try to stir into the apples, the sauce will penetrate the apple layers during baking.

Place the second unbaked pie crust over the top of the apples.

Alternate “Fancy” top crust – Cut lattice strips (long 1/2-inch wide strips) from the second crust and layer them in parallel vertical lines about 1/4-inch apart across the entire pie.  With the remaining strips, layer them horizontally across the vertical strips. This is the fastest way to create a lattice-work top crust.  Some cooks spend more time layering first one vertical strip then a horizontal strip so the strips are more entwined.

Bake in a 375° F oven for 1  hour.  Serve warm.