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 this recipe unusual for its single bottom crust, it has no cinnamon.

  • 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 Pet evaporated milk or half-and-half)

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.

Pour evenly over all apples.  Bake in a 375° F oven for 1 to 1 ¼ hours.  Serve warm.

1950’s original recipe for single crust pie by Marie Siebel Chambers

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
  • 3 Tablespoons milk
  • 6 Tablespoons Pet evaporated milk

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 milks. 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 white 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, or 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.  A final top crust design is to use the same 1/2-inch wide strips of crust but instead of a criss-cross lattice, layer them as minutes around a clock-face.  These strips cross in the middle of the pie.  To avoid a big lump of dough in the middle, cut the strips in half so they meet rather than cross in the middle of the circle.

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