The Best Dutch Apple Pie!

The Best Dutch Apple Pie!

I love all things fall, but especially apple pie…or to be more specific, DUTCH apple pie.  Pie crust is fine for the bottom, but crumbly-cinnamonny-sugary deliciousness on top!?! Give me it all.  I’ve modified this recipe from Betty Crocker and am sure you’ll agree, it’s the best!

The Best Dutch Apple Pie!


  • 1 refrigerated pie crust dough


  • 8 cups apples (about 6 large apples; I like to use half gala and half golden delicious) cored, peeled, diced
  • 1/8 c lemon juice
  • 1/2 c white sugar
  • 1/4 c white flour
  • 2 T cinnamon


  • 1/2 c butter unsalted, softened
  • 1 c white flour
  • 2/3 c brown sugar
  • 2 T white sugar


  1. Preheat oven to 400F degrees
  2. Following instructions on the pie crust, soften and roll into a pie plate. Press crust firmly against the bottom and sides.
  3. In a large bowl, toss filling ingredients. I recommend sprinkling apples with juice while you cut them up to prevent browning. Pour filling into pie plate.
  4. In a medium bowl, mix butter, flour, and brown sugar with a pastry blender until crumbs form. Sprinkle on top of filling. Sprinkle white sugar on top.
  5. Bake for 45 minutes, or until crust and topping are a deep brown.

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