Dutch Apple Pie

A slice of Dutch Apple Pie in the process of being devoured.

I recently enjoyed a fun day of baking with my friend Cindy. She wanted to make some mini apple pies that she could share with friends.

One of the yet to be baked mini apple pies made by my friend Cindy.

With two people working, the task of peeling and chopping apples went by so fast that in the end we actually had four cups of surplus apples so we decided to also make a full-sized Dutch Apple Pie.

Because there is no top crust, the part I think is usually most stressful for novice pie makers, Dutch Apple is quick and easy to make. And, the topping,  made with rolled oats, flour, sugar and butter, adds a nice crunch and texture to the soft sweet filling. It really is comfort food at its best and the perfect antidote to blustery Fall weather. Who cares if it's rainy and cold outside when there's Dutch Apple Pie waiting inside?

Here's how to make it:

Dutch Apple Pie
(makes one 9-inch pie)

Crust: 
1 1/2 cups flour
2 /3 cups vegetable shortening
2 tablespoons sugar
1/2 teaspoon salt
1/2 cup water

In a large bowl, combine flour, salt and sugar. Add Crisco and using your fingers, break it into the flour mixture until it resembles coarse crumbs with some large pieces remaining.
Add the water, just a few tablespoons at a time until the dough is moist enough to pull together into a ball. Roll out on a floured surface for the bottom crust.

Place the dough in a pie pan and crimp the edges. Chill while preparing the filling and topping.

Filling:
4 cups peeled and chopped apples (I like a combination of Granny Smith and Golden Delicious)
1/3 cup sugar
1/2 teaspoon cinnamon
1/4 cup flour
1 teaspoon vanilla
pinch sea salt

Combine all of the ingredients in a large bowl and mix well. Set aside while preparing the topping.

Topping:
1 cup rolled oats
1/4 cup flour
1/2 cup brown sugar, lightly packed
1/3 cup butter, softened
1/2 teaspoon cinnamon

Combine all of the ingredients in a medium-sized bowl, using your fingers to break apart the butter. The mixture should resemble coarse crumbs.

To assemble and bake:

Preheat the oven to 400  degrees.

Fill the crust with the apples and sprinkle on the topping.

Place the pie on a sheetpan to catch any spills in the oven.

Bake for 5 minutes at 400 degrees, then reduce the temperature to 350 and continue baking for 40 to 50 minutes or until the topping and crust are golden brown and the juices are bubbling.

*Note: Cooking the pie at a higher temperature for the first five minutes helps set the crust and keep its shape in place. If you put a pie into a lower temperature oven, the crust will cook too slowly at first and droop.

Dutch apple pie before baking. The heart on top was made with a tiny piece of the dough and adds a nice touch.

Apple Pie Two Ways

My husband's birthday apple pie.

I had a catering job last Sunday on my husband's birthday. So as a peace offering, I asked him to name his dessert and I'd make it.

After a full week of thinking about it, he chose apple pie.

So here's the recipe for my husband's belated birthday treat, and a variation for making mini Dutch apple pies for a crowd.

I used to make individual hand pies for entertaining, but I find these pies made in cupcake papers much easier.


Happy Birthday Joe!

Mini Dutch apple pies are great for entertaining because they're easy to transport and serve.

Apple Pie Two Ways 
makes one 10-inch apple pie or 12 mini Dutch apple pies


Filling
4 large Golden Delicious Apples
3 large Granny Smith Apples
1/2 cup granulated sugar
1 teaspoons cinnamon
1/2 teaspoon vanilla
1 tablespoon lemon juice
1/3 cup flour

For the filling, I like a mixture of Golden Delicious and Granny Smith Apples

Peel and slice apples. For a single pie make larger slices, for the mini Dutch apple pies, make a smaller dice. Toss apple slices with lemon juice, vanilla, cinnamon, sugar and flour. Set aside.

The apple filling for a large single pie. For mini Dutch apple pies, cut the apples into smaller pieces.

Crust
3 cups flour
1 cup Crisco
1/2 teaspoon salt
1/4 cup sugar
1 cup ice water

In a large bowl, combine flour, salt and sugar. Add Crisco and using your fingers, break it into the flour mixture until it resembles coarse crumbs with some large pieces remaining.

Your hands are the best tools for mixing the Crisco into the flour mixture. When it's mixed enough, it should resemble coarse crumbs.

Add the water, just a few tablespoons at a time until the dough is moist enough to pull together into a ball. Divide dough in half and roll out on a floured surface for the bottom and top crusts. Or, for mini Dutch pies, use a 4-inch round cutter to cut multiple bottom crusts.

When rolling out the dough, keep moving it on your board to prevent sticking. Also, keep rounding up the edges so that you end up with an even sized circle.

To Assemble
Preheat oven to 375 degrees.

Single Pie

Fold bottom crust in half and lay in pie plate. Fill with apple filling and cover with top crust. Seal edges around pie and crimp with fingers.

Poke holes to allow steam to escape during baking. Bake for 20 minutes and reduce temperature to 350 degrees. Bake for another 20 to 30 minutes or until crust is golden brown.

A pie ready for it's top crust.

Ready for the oven.

Mini Dutch Apple Pies

Line muffin tins with cupcake papers. Gently lay 4-inch round pieces of dough into papers. Fill each with about 2 tablespoons of filling. Set in the fridge to chill while making crumb topping.

Crumb Topping
2/3 cup old fashioned oatmeal
1/3 cup brown sugar
4 tablespoons softened butter
1/2 teaspoon cinnamon
1/4 cup flour

In a bowl, combine oatmeal, cinnamon, flour and sugar. Using fingers, break butter into mixture until it resembles coarse crumbs.

Top each mini pie with crumb topping. Bake at 375 degrees for 16 to 20 minutes or until golden brown and bubbly.

A mini pie ready for it's crumb topping.