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Dutch Apple Pie

Dutch Apple Pie

I can’t think of a better way to welcome fall with open arms than with a piled-high-to-the-sky apple pie. When it comes to apple pie, I’ve always fallen sort of in the middle when choosing between double-crust and Dutch crumb. It’s no secret that I love crust, so the more crust the better (which was my goal with the Peach Pie Tartlets – huge crust to filling ratio!). Sort of akin to the “go big or go home” mantra. BUT… I also looooove crumb and streusel toppings. It’s the reason that New York-style crumb cake is one of my favorite things, ever. So far the best Dutch apple pie I have tried comes from a small Italian grocery store in the Pittsburgh suburbs, and I love it, but this one blows it out of the water. The flaky, buttery crust, all of the apples, the creamy filling, and all of those crumbs! It’s a pie-lovers dream, and I’m happy to give you an awesome new pie to tuck away into your arsenal of fall recipes. If you make a trip to a local orchard, you’ll definitely want to keep this in the back of your mind while you’re picking apples!

Dutch Apple Pie

Now, this is an amazing recipe, but quick it is not. Buckle up for some kitchen time when you decide to make this. There is quite a bit of inactive and baking time, but if you plan to make it start-to-finish all at once then plan on at least 4 hours of time. But I promise, for any pie lover, it is well worth the effort and love you’ll put into it.

My personal serving suggestion: Have it with a big scoop of Cinnamon Ice Cream on top!

Dutch Apple Pie

One year ago: Chewy, Fudgy Triple-Chocolate Brownies
Two years ago: Chocolate Biscotti

Dutch Apple Pie

Yield: 8 servings

Prep Time: 1 hour (active), 2 hours (inactive)

Cook Time: 1 hour

Total Time: 2 hours

Ingredients:

Pie Crust
1¼ cups all-purpose flour, plus more for rolling out the dough
½ teaspoon salt
1 tablespoon sugar
3 tablespoons vegetable shortening, chilled
4 tablespoons cold unsalted butter, cubed
4-5 tablespoons ice water

Apple Filling
5 large Granny Smith apples (about 2½ pounds)
4 large McIntosh apples (about 2 pounds)
¼ cup granulated sugar
½ teaspoon ground cinnamon
Pinch of salt
2 tablespoons unsalted butter
½ cup heavy cream

Streusel Topping
1¼ cups all-purpose flour
1/3 cup light brown sugar
1/3 cup granulated sugar
7 tablespoons unsalted butter, melted

Directions:

1. For the pie crust: Process the flour, salt and sugar in a food processor until combined. Add the shortening and process until the mixture has the texture of coarse sand, about 10 seconds. Scatter the butter pieces over the flour mixture; cut the butter into the flour until the mixture is pale yellow and resembles coarse crumbs, with butter bits no larger than small peas, about ten 1-second pulses. Sprinkle 4 tablespoons of the ice water over the mixture. Continue to pulse until the mixture comes together in a loose ball. Flatten the dough into a disk, wrap in plastic and refrigerate for at least 1 hour, or up to 2 days.

Note: If you do not have a food processor, use this method to make the pie dough: In a large bowl, whisk together the flour, sugar and salt. Scatter the shortening and butter over the dry ingredients and, using a pastry blender or your fingers, work the fat into the flour mixture until it looks like coarse sand. Then sprinkle the water over the mixture and use a fork to incorporate until it is evenly moistened and the dough will hold together when pinched between your fingers.

2. Remove the dough from the refrigerator. Roll the dough on a lightly floured work surface to a 12-inch circle. Transfer the dough to a 9-inch pie plate. Ease the dough into the pan corners. Trim the dough edges to extend about ½ inch beyond the rim of the pan. Fold the overhang under itself; flute the dough or press the tines of a fork against the dough to flatten it against the rim of the pie plate. Refrigerate the dough-lined pie plate until firm, about 40 minutes, then freeze until very cold, about 20 minutes.

3. Adjust an oven rack to the lower-middle position and hat the oven to 375 degrees F. Remove the dough-lined pie plate from the freeze, press a doubled 12-inch piece of heavy-duty foil inside the pie shell, and fold the edges of the foil to shield the fluted edge; distribute 2 cups ceramic or metal pie weights over the foil. Bake, leaving the foil and weights in place until the dough looks dry and is light in color, 25 to 30 minutes. Carefully remove the foil and weights. Continue baking until deep golden brown, about 12 minutes more. Transfer to a wire rack and increase the oven temperature to 425 degrees F.

4. For the apple filling: Peel, quarter, and core the apples; slice each quarter crosswise into pieces ¼ inch thick. Toss the apples, sugar, cinnamon, and salt in a large bowl to combine. Heat the butter in a large Dutch oven (or pot) over high heat until foaming subsides; add the apples and toss to coat. Reduce the hat to medium-high and cook, covered, stirring occasionally, until the Granny Smith apple slices are tender and the McIntosh apple slices are softened and beginning to break down, about 10 minutes.

5. Set a large colander over a large bowl; transfer the cooked apples to the colander. Shake the colander and toss the apples to drain off as much juice as possible. Bring the drained juice and the cream to a boil in the now-empty Dutch oven over high heat; cook, stirring occasionally, until thickened and a wooden spoon leaves a trail in the mixture, about 5 minutes. Transfer the apples to the prebaked pie shell; pour the reduced juice mixture over and smooth with a rubber spatula.

6. For the streusel topping: Combine the flour and sugars in a medium bowl; drizzle with the melted butter and toss with a fork until evenly moistened and the mixture forms many large chunks with pea-sized pieces mixed throughout. Sprinkle the streusel evenly over the pie filling. Set the pie plate on a baking sheet and bake until the streusel topping is deep golden brown, 10 to 20 minutes. Cool on a wire rack to room temperature and serve.

(Recipe adapted from Baking Illustrated)

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122 Responses to “Dutch Apple Pie”

  1. Lisa on September 15, 2010 at 2:53 am

    What beautiful pictures. Dutch apple pie is one of my favorites.

    Reply

  2. notyet100 on September 15, 2010 at 3:31 am

    looks so yum with the icecream,..

    Reply

  3. Liz @ Blog is the New Black on September 15, 2010 at 6:06 am

    Must make these immediately! :)

    Reply

  4. Lori on September 15, 2010 at 7:08 am

    This is going on the absolutely must try list. I love this blog…I visit every morning with my cup of coffee. Thanks so much for all your hardwork.

    Reply

  5. Rodzilla on September 15, 2010 at 7:52 am

    I ‘ve been through foodgawker and all of those sites, but that is by far the most appetizing apple pie I’ve seen.

    Reply

  6. Katrina on September 15, 2010 at 8:15 am

    This pie looks amazing. It’s perfect for fall. YUM!

    Reply

  7. Aidan on September 15, 2010 at 8:24 am

    I can’t tell you how much I love your recipes. Thank you so much.

    btw — you probably meant for people to “Bring the drained juice and the cream to a boil”, and not “the cram”! When I first read it, I thought “Cram? Is that some new, exotic ingredient I’ve never heard of? Oh, happy day!” I had already thought of preparing an entire menu of dishes containing cram…then came bitter realization!

    Have a great day.

    Reply

    • Mary on April 29th, 2014 at 12:18 am

      Lol, that’s hilarious!

      Reply

  8. Lila Ferraro on September 15, 2010 at 9:19 am

    I love my mom’s apple pie. This is exactly how she makes it, with the crust on the bottom and a streusel on top. Delicious!
    xoxo
    Lila Ferraro

    Reply

  9. Maria63303 on September 15, 2010 at 9:48 am

    This pie looks absolutely incredible! Love apple pie

    Reply

  10. Heather @ The Single Dish on September 15, 2010 at 9:56 am

    This pie is getting me so ready for fall baked goods! They are my favorite. I can smell that baking through my computer! Yum.

    Reply

  11. Jenny Flake on September 15, 2010 at 9:58 am

    Oh baby this is so calling my name! Gorgeous!

    Reply

  12. amanda @ fake ginger on September 15, 2010 at 10:32 am

    That looks delicious! I’m so excited that it’s finally time for pies filled with cinnamon! YUM!

    Reply

  13. DessertForTwo on September 15, 2010 at 10:37 am

    I need a piece of this right now for breakfast! It looks divine! :)

    Reply

  14. Michelle on September 15, 2010 at 10:38 am

    Dutch Apple Pie is one of our favorites! Wonderful Photo!!

    Reply

  15. Paula on September 15, 2010 at 10:53 am

    Absolutely beautiful pie. I always like a nice chunk of cheddar cheese with my pie and your post has got me craving for both :)

    Reply

  16. Heather (Heather's Dish) on September 15, 2010 at 10:54 am

    oh.
    my.
    gosh.

    i need this now.

    Reply

  17. Lauren at KeepItSweet on September 15, 2010 at 11:14 am

    i wish i had that waiting for me in my kitchen right now!

    Reply

  18. Erin on September 15, 2010 at 11:21 am

    Dutch apple pie has always been my favorite! Can’t wait to try this.

    Reply

  19. Georgia @ The Comfort of Cooking on September 15, 2010 at 11:52 am

    I’ve never made apple pie like this before, but there’s no better time than fall to try! Awesome recipe and beautiful photos, Michelle. Thanks for sharing!

    Reply

  20. Emily (The Culinary Couple) on September 15, 2010 at 12:26 pm

    Oh, wow. This looks divine. Seems like it’s well worth the extra time in the kitchen. I may just have to give it a go during an upcoming October weekend!

    Reply

  21. joudie's Mood Food on September 15, 2010 at 12:27 pm

    This looks dangerous… I think i owuld eat the whole thing on my own. WOW! I wish you lived near me!!!!

    Reply

  22. Mollie on September 15, 2010 at 12:30 pm

    That looks awesome! I just made something very similar, but in tart form!

    http://eatrunread.blogspot.com/2010/09/cake-of-week-caramel-apple-tart-with.html

    Great minds think alike, huh?

    Reply

    • Michelle on September 15th, 2010 at 10:12 pm

      Mollie – That looks fabulous! Your crust looks perfect!

      Reply

  23. Barbara | VinoLuciStyle on September 15, 2010 at 12:46 pm

    I have an apple tree that I threaten to remove EVERY fall. The squirrels ruin most of the applies; one bite and then thrown to the ground. But I get enough for a couple of good dishes (OK, desserts) and this sounds right up my alley; I love an crumb topping on my apple pie!

    Reply

  24. Jen on September 15, 2010 at 12:54 pm

    I want to make this pie!! But making pie crust gives me the willies! I’ve never had luck in the past. Any chance you can provide a pie crust post?
    LOVE your site!

    Reply

    • Michelle on September 15th, 2010 at 10:17 pm

      Hi Jen, Yes, absolutely! I will put that on the list for next week or the week after! Great idea!

      Reply

  25. Cherine on September 15, 2010 at 1:11 pm

    Looks mouthwatering!!!

    Reply

  26. torviewtoronto on September 15, 2010 at 1:42 pm

    delicious we make similar

    Reply

  27. Kim (Liv Life) on September 15, 2010 at 2:01 pm

    Mmmm! You’ve hit upon my all time favorite pie! I used to ask my mom to make this for my July Birthday when I was little and she always did. Gorgeous shots! Gorgeous pie! I don’t usually add cream to mine, but I’m really liking that idea…

    Reply

  28. Keeley on September 15, 2010 at 2:42 pm

    Sounds like a weekend project to me! I want that pie… NOW!

    Reply

  29. Julie Sparks on September 15, 2010 at 2:52 pm

    That pie is gorgeous. My husband asked for apple pie on Labor Day, so I made him an apple-almond tart that tasted great, but I’m pretty sure this is more like what he had in mind. :)

    Reply

  30. Liz @ LBBakes on September 15, 2010 at 3:56 pm

    Do you deliver? ;)

    Reply

  31. Emily on September 15, 2010 at 4:07 pm

    Any tips on how to make pie crust without a food processor? I only have a mini one and really want to try one this week with a pie crust from scratch. :)

    Reply

    • Michelle on September 15th, 2010 at 10:23 pm

      Hi Emily, To make crust without a food processor follow this method: In a large bowl, whisk together the flour, sugar and salt. Scatter the shortening and butter over the dry ingredients and, using a pastry blender or your fingers, work the fat into the flour mixture until it looks like coarse sand. Then sprinkle the water over and use a fork to incorporate until it is evenly moistened and the dough will hold together when pinched between your fingers.

      I will add this to the recipe above!

      Reply

      • Emily on September 16th, 2010 at 4:08 pm

        Thanks Michelle! I am making another version of an apple pie tonight for my boss’ bday tomorrow. He found me his favorite crust recipe that has been adapted from his mom so hope it turns out ok. Somehow I smell a pie disaster on my hands…

        Reply

  32. Aidan on September 15, 2010 at 4:12 pm

    For those bemoaning pastry crusts, America’s Test Kitchen developed a recipe for Never Fail Pie Crust that substitutes water and vodka in equal amounts and in a greater volume than normal. The vodka doesn’t activate the gluten protiens like water, so you can add more liquid without it resulting in a tough crust; the vodka evaporates when baking, so the crust is flaky. I’ve always felt my pastry crusts were the worst things I made. This recipe changed that.

    Reply

  33. Jillyann on September 15, 2010 at 4:42 pm

    That is a beautiful apple pie. The crumb top looks so crunchy and good too!

    Reply

  34. Eliana on September 15, 2010 at 4:45 pm

    Hmmmm – awesome recipe Michelle. This looks like the perfect Fall apple pie. (and I love the pic with ice cream on top)

    Reply

  35. Alisa on September 15, 2010 at 4:47 pm

    I was just searching for Dutch apple pie recipes last night – it’s like you read my mind! I’m actually not a crust fan, but love crumble toppings. My husband loves crust, so I was thinking of compromising :)

    Reply

  36. erinsgobragh on September 15, 2010 at 5:12 pm

    That looks awesome! I love fall. All the apples and pumpkins and fall spices! It’s my favorite time of the year!

    Reply

  37. Katy@BlueEyedBakers on September 15, 2010 at 8:35 pm

    Um, hi. Can I have two pieces? For dinner? I think this pie will go smashingly with my red wine…Yum! These pics are divine too!!!

    Reply

  38. Skylar on September 15, 2010 at 9:13 pm

    I’m so excited for apple season! This looks fantastic

    Reply

  39. Evan @swEEts on September 15, 2010 at 9:42 pm

    Now this is my kind of pie! I love the dutch crumb variety of apple pies.. there’s just something about that crumb topping that gets me every time! Yours looks to die for!

    Reply

  40. Betty @ scrambled hen fruit on September 15, 2010 at 10:45 pm

    I’d really like a slice of that with my coffee please. Please?

    Reply

  41. Becky on September 16, 2010 at 9:07 am

    I’ve always made Apple Crisp at my Son’s request, but I’ll have to make this one for him.
    Wonderful!

    Reply

  42. Jen @ How To: Simplify on September 16, 2010 at 12:13 pm

    It is because of things like this that fall is my absolute favorite season! This looks amazing!

    Reply

  43. Tracy on September 16, 2010 at 12:35 pm

    Dutch apple pie is mine and hubby’s favorite kind of apple pie! I definitely want to give your recipe a try…I’ll keep it in mind when I go apple picking next week! :-)

    Reply

  44. Ginger on September 16, 2010 at 2:31 pm

    My husband loves this type of pie, so I am in process as we speak! Just put the crust in the refrigerator.

    I do have a quick question though… is it going to be okay to stick the cold pie plate (mine is glass) into the heated oven? Doesn’t glass crack when you do that?

    Reply

    • Michelle on September 16th, 2010 at 2:39 pm

      Hi Ginger, I have always done the cold pie dish (also use glass Pyrex) into the hot oven thing (it helps make it super flaky!), and have never had one crack on me. If you’re nervous about it though, then I would just leave it in the refrigerator for a full hour and skip the freezer. It will still be delicious :)

      Reply

      • Ginger on September 16th, 2010 at 3:19 pm

        Okay, I’ll try it. Thanks!

        Reply

  45. Brooke on September 16, 2010 at 10:06 pm

    The more streusel topping the better!! Apple Pie is my all time favorite.

    Reply

  46. Jen @ My Kitchen Addiction on September 17, 2010 at 7:53 pm

    Ooh… This apple pie looks amazing. I almost always make a double crust apple pie, but now I’m craving one with a streusel topping. Yours looks absolutely beautiful!

    Reply

  47. Sevgi on September 19, 2010 at 7:48 pm

    Dutch apple pie is one of my favorite pies of all time. Your version looks so delicious. I hope mine will come out just as good as yours. Thanks for sharing this wonderful recipe!

    Reply

  48. Lavonne on September 20, 2010 at 10:22 am

    I made this last night for our Sunday family dinner. The crust was crispy – even this morning. We all agreed that it was the best apple pie/crisp ever. I didn’t use brown sugar in the topping, and I used Gravenstein Apples. Yum, yum, yum!

    Reply

    • Michelle on September 20th, 2010 at 10:25 am

      Hi Lavonne, Yay! So happy you loved this as much as I did!

      Reply

  49. Liz on September 20, 2010 at 12:08 pm

    I’ve always had a hard time with pie crusts. They always turn out too tough or they fall apart or both. In fact, the day before this recipe was posted, I had another disaster! Then I saw this recipe and I knew I had to try it again. It was a success! In fact, it was by far the best pie I’ve ever made. The only changes I would make in the future would be to add more spices to the apple mixture; more cinnamon, nutmeg, maybe clove. But that’s just because I love spices. Thanks for the amazing recipe!

    Reply

    • Michelle on September 20th, 2010 at 12:11 pm

      Liz, so happy you finally had pie crust success! It’s such a great feeling! So glad you loved this recipe.

      Reply

  50. Avanika (Yumsilicious Bakes) on September 21, 2010 at 3:02 pm

    That crumb looks gorgeous, Michelle. Lovely pie :)

    Reply

  51. miranda on September 21, 2010 at 4:04 pm

    I totally made this yesterday. I decided to make mini pies because im giving them away to be frozen and didnt want them to have to worry about eatting a whole pie quickly. I added imitation brandy and vanilla to my apples and it was SO good. I apparently didnt put enough of the sauce in the pie as mine didnt look that that but were apparently tasty anyways.
    I bottled the left over sauce and its SO GOOD! I poured in on some cinnamon buns.

    Reply

    • Michelle on September 22nd, 2010 at 7:27 pm

      Miranda, so glad you liked the pie… I *LOVE* the idea of the brandy/vanilla addition to the sauce. Super yum!

      Reply

  52. Cookin' Canuck on September 23, 2010 at 11:30 pm

    Oh yes – this is a fantastic way to usher in fall. The streusel topping is so appealing.

    Reply

  53. Tasha on October 1, 2010 at 12:05 pm

    I am making your pie and was wondering about step number 3…i dont have pie weights or anything …is there something i can use in place? this is my first pie! Thanks so much!

    Reply

    • Michelle on October 1st, 2010 at 12:20 pm

      Hi Tasha, You can use dried beans or even rice in place of the pie weights.

      Reply

  54. Siunna on October 19, 2010 at 8:46 pm

    Hi Michelle! I’ve been visiting ‘The Brown Eyed Baker’ on a daily basis and cannot stop drooling over the gorgeous photos and scrumptious-sounding recipes! I’ve made the Quintuple Chocolate Brownies which gave Ina’s a run for the money. I baked this pie an hour ago and am patiently waiting for my kids to come home so we can dig in together. I’ve always been a wee intimidated by pie crusts but this one was a no-brainer. Thanks so much for the detailed instructions and tips, and for generously sharing all these wonderful recipes!!

    Reply

    • Michelle on October 24th, 2010 at 3:22 pm

      Hi Siunna, Thank you very much for the kind comment! I’m so happy to hear you’ve been loving the recipes; I hope you enjoyed the pie!

      Reply

  55. Claudine on November 9, 2010 at 8:21 am

    Just want to know if I can substitute fresh apples for tinned pie apples ? Not sure what those apples are in your recipe as we don’t have them here.

    Reply

    • Michelle on November 10th, 2010 at 2:46 pm

      Hi Claudine, Yes, definitely fresh! The apples in the recipe are fresh apples, you can just substitute whatever is in season and available where you live.

      Reply

  56. Num Num on January 11, 2011 at 1:57 am

    I wanted to make this but am opposed to shortening. Could I make the whole thing with butter? Will it still taste as good? Thanks!

    Reply

    • Michelle on January 13th, 2011 at 9:36 pm

      Yes, you can definitely use all butter!

      Reply

  57. Kaitlin on July 3, 2011 at 11:04 pm

    OHMIGOSH halfway through making this recipe. I just finished coring and slicing the apples and … do you have a deep dish pie plate or something?? This many apples could fill like three of my pie plates! I might have to make more crust and go to the 24-hour grocery store to get temporary pie plates ’cause I don’t want to waste these apples :o

    (won’t complain about accidentally having too much pie, though)

    Reply

    • Kaitlin on July 3rd, 2011 at 11:04 pm

      lol put an “I am” between “OHMIGOSH” and “halfway” please :)

      Reply

    • Michelle on July 6th, 2011 at 12:57 pm

      The pie is intended for a regular 9-inch pie plate and is definitely meant to be piled high!

      Reply

  58. Inge on July 27, 2011 at 2:39 pm

    Haha I’m Dutch and these apple pie looks like nothing the Apple Pies in de the Netherlands, wondering why you call it a dutch apple pie??

    Reply

    • Michelle on July 27th, 2011 at 3:26 pm

      Hi Inge, Dutch apple pie is the common term used to describe an apple pie with a crumb topping in place of a double crust.

      Reply

      • Benthe on September 8th, 2011 at 8:57 am

        Maybe you could do a ‘real’ dutch apple pie this fall? I could translate one for you as I’m from Holland too.

        Reply

  59. Maria on September 17, 2011 at 10:51 pm

    This recipe is perfect. Typically in a good pie recipe there is one good thing: great filling and mediocre crust or vice versa, but in this recipe I only have good things to say. The crust was easy to work with and after baking was flaky and buttery, the filling was absolutely delicious (I made it with Antonavka apples-they’re the best apples for pies, I assure you) with the heavy cream addition working wonderfully with the other contents, and the struesel topping was the perfect texture, not too floury and tasted just the way a struesel should. Absolutely fantastic, thank you so much!

    Reply

  60. Meg on September 24, 2011 at 6:40 am

    Hey there!
    I remember trying this pie when I was in The States during the Summer and I loved it. Thanks for the recipe!

    I have a question about the vegetable shortening – I live in Europe and I think I’ve never seen vegetable shortening in my life here… what can I add instead of the shortening? xx

    Reply

    • Maria on September 24th, 2011 at 10:47 am

      I used all butter and it turned out just fine.

      Reply

      • Meg on September 24th, 2011 at 12:30 pm

        Thank you! xx

        Reply

    • Michelle on September 26th, 2011 at 3:50 pm

      Hi Meg, You can use all butter. The use of shortening creates a slightly tender crust, but I have done all-butter crusts and they are just as fabulous – very flaky.

      Reply

  61. nicole on September 27, 2011 at 11:16 pm

    Made this on a chilly day. It came out amazing!!! It was my first go at a homemade pie crust but not to shabby if you ask me. Only going to get better. Looking at more of your recipes that have homemade pie crust – can’t wait to try the pumpkin pie. Also you are 100% correct – it may take extra prep time (the crust) but it’s all worth it!!!

    Reply

  62. Kinjal on November 8, 2011 at 9:40 am

    Thanksgiving is such a crazy time and I’d love to prepare some items ahead of time. One of the items I am making is apple pie and I was wondering if the apples would spoil if I made the pie 2 nights ahead of time. If I make my pie ahead of time, should I go ahead and bake the pie 2 days ahead and then just warm it up the day we are serving? Or, should I make the pie and then freeze it, and bake it the day we are serving. Or really should I just nix the idea of making the apple pie in advance and just make the pie the day of Thanksgiving? :) Thanks in advance for the advice!

    Reply

    • Michelle on November 10th, 2011 at 1:27 am

      I haven’t tried assembling this ahead of time, but I feel like the topping could get soggy. If you google freezing pies you might find some suggestions, but I’ve never done it so I couldn’t say for sure what the results would be.

      Reply

      • Jennifer on January 4th, 2013 at 7:05 pm

        Ehow recommends freezing without the topping then adding it before you bake it.

        Reply

    • christa on November 11th, 2012 at 6:40 pm

      Bake the crust and fill with the apples, then freeze. When you’re ready to bake, let thaw for a couple hours, then top with the streusel, then bake. Depending on how cold the pie is, you might have to bake it a little longer. Or make the pie a couple of days ahead and refrigerate, then top and bake on Thanksgiving. It will keep fine in the fridge for a few days.

      Reply

  63. Louise on November 24, 2011 at 8:42 pm

    Made this for Thanksgiving this year, and it was a huge hit. Thank you so much for this fabulous recipe!

    Reply

  64. Mira8 on December 1, 2011 at 1:13 pm

    I’d love to know the name of that Italian bakery. Do they use fresh cram? ;)

    Reply

    • Michelle on December 1st, 2011 at 6:34 pm

      Hi Mira, the name of the bakery is Labriola’s.

      Reply

  65. Elisha on December 28, 2011 at 8:19 am

    I made this pie for an in- law gathering and everyone couldn’t stop saying how good it was! Thanks for the recipe! …and some “points” with the in-laws for a fantastic dessert!

    Reply

  66. kath on March 22, 2012 at 8:02 am

    I don’t have a 9 inch deep dish pie plate and I think those are too much apples for the pie plate I have here. Do you think it’s okay if I half the recipe? for a 9 inch pie plate that isn’t deep dish?

    Reply

    • Michelle on March 31st, 2012 at 10:31 pm

      Hi Kath, I would not cut it in half, I think you would be left with a pretty slight pie. I would make the whole recipe, but just pile on as much of the apple filling as you can fit. It should be a bit of a higher pie.

      Reply

  67. Lisa kanegae on April 1, 2012 at 8:14 am

    Can i make this without the pie crust? Would the cream moxture set enough to be able to cut or scoop it out? Im just not a fan of pies but love everything else about this dish :)

    Reply

    • Michelle on April 4th, 2012 at 12:26 pm

      Hi Lisa, Hmm, I suppose you could try it, but I don’t know how it would turn out! It sounds like you might want to look for a Dutch apple crumble or crisp recipe, if you you are opposed to using a bottom pie crust.

      Reply

  68. Laura on August 1, 2012 at 12:46 pm

    What does chilling and freezing the pie crust do? I just made this, but, as you said, it took forever. So, I was wondering what would happen if I skipped those steps next time.

    Reply

    • Michelle on August 3rd, 2012 at 12:13 pm

      Hi Laura, Chilling and freezing the crust allows the butter to become ice cold, which is what creates the flaky and tender texture when it’s baked. If the butter is warm or room temperature when it goes into the oven, there is no steam created and you could end up with a tough dough in the end.

      Reply

  69. Megan's Cookin' on August 13, 2012 at 11:24 am

    Looking for a killer Dutch Apple Pie recipe for Labor Day. Bookmarking! :)

    Reply

  70. morri on September 10, 2012 at 3:01 pm

    After the pumpkin granola bar disaster this recipe restored all my faith in you, and more :) It’s probably the most time-consuming apple pie recipe I ever used, but it was worth every minute. It was everything I ever wanted from an apple pie: a thin, crunchy crust (but a firm one that doesn’t fall apart during cutting!), a plethora of apples and the crumbs… oh boy, the crumbs. My family, who have already eaten quite a number of my pies couldn’t stop praising it. At first I was a bit afraid that a 23 cm tin wouldn’t hold 2 kilograms of apples, but cooking them in butter compressed them nicely. I increased the amount of cinnamon to a heaping teaspoon (come on – two kilograms of fruit! Them apples need their spices), and it still wasn’t nowhere near too much. I liked that the recipe calls for two different types of apples – it makes for a more interesting texture. All in all, it was an absolutely wonderful recipe, one that’ll definitely bear repeating.

    Reply

  71. Jan on October 10, 2012 at 4:33 pm

    Awesome recipe! I made it last month but could find mcintosh apples. I don’t remember what I had substituted it for but worked. I am going apple picking this weekend and am planning on making it again. Thank you!

    Reply

  72. Aubrey on November 19, 2012 at 6:30 pm

    i’m making this pie for thanksgiving… can i premake it and refridgerate it until thursday then reheat?

    Reply

    • Michelle on November 20th, 2012 at 12:28 pm

      Hi Aubrey, I’m not sure how far ahead you plan to make it, but you could definitely make it on Wednesday and then just leave it at room temperature until you serve it Thursday; no need to refrigerate and re-heat.

      Reply

  73. Sonya on November 21, 2012 at 1:16 pm

    Making this and your pumpkin cheesecake recipe for tomorrow! Can’t wait! so far they both smell delicious! So excited to try them both :)

    Reply

  74. Sara on November 24, 2012 at 12:16 pm

    Oh wow! Just made this for Thanksgiving. It was worth the extra time. Amazing recipe!

    Reply

  75. Pru on December 9, 2012 at 7:23 pm

    Hi Michelle! I am planning on making this recipe for christmas…the problem is that we have to travel 5 hours away a few days before chrisy for the festivities! I know that I can premake the dough and store for up to 2 days, but is it possible to fully bake the base and transport that ready to fill? Also, how long will the pie last for once its fully preapred? Not that i anticipate any leftovers! Sorry if these questions have already been answered by yourself during previous comments…

    Reply

    • Michelle on December 10th, 2012 at 12:27 am

      Hi Pru, I don’t see why you couldn’t pre-bake the crust, but you might want to warm it up first before you fill it. Once the pie is assembled, it needs to be baked immediately, but leftovers should last a good 2 to 3 days.

      Reply

  76. Jennifer on January 4, 2013 at 7:07 pm

    I made 3 of these at once. Toooooo much work but well worth it. Next time I would only make one at a time.
    Fabulous!! Thanks for the recipe!!

    Reply

  77. Cristin on February 9, 2013 at 8:08 pm

    I made this tonight and it was FANTASTIC!! I used Pillsbury Ready-Made Pie Crust to cut down on time and I used 10 medium sized Honeycrisp apples (got a ton of them from a friend and needed to use them up). Very simple recipe (using a ready-made crust), and very delicious! Will definitely be keeping this one!

    Reply

  78. Livonet on March 28, 2013 at 3:50 am

    Hello, if I dont have what you called vegetable shortening, what could I use?

    Reply

    • Michelle on March 28th, 2013 at 3:37 pm

      You can substitute butter.

      Reply

  79. Livonet on March 29, 2013 at 8:04 am

    Hello, I have another issue with your ingredients, all are in cups and tbsp, and in europe we are use to grams at least where I live. What is the ratio? because in google some says: 1 cup : 130 grams, other 128, 200, I get so confused. Thanks so much.

    Reply

  80. Lauren on September 22, 2013 at 7:42 am

    This is the best apple pie I have ever eaten! It was definitely time consuming and my crust shrank a bit (anyone know why that might have been?) – but totally worth it. I can’t recommend it enough. Another winning recipe Michelle!

    Reply

  81. Rachel J. on November 28, 2013 at 9:59 pm

    A perfect pie. Very easy with little time commitment… Definitely a recipe to keep – bookmark on iPad.

    Reply

  82. adam a on November 29, 2013 at 10:30 am

    Hi. Just wanted to say that I made this pie yesterday for thanksgiving and everyone loved it. I made it exactly like you said. Your site will always be my go to recipe site. Thanks for all you do.

    Reply

  83. Janet on November 29, 2013 at 8:06 pm

    I made this for Thanksgiving and it was a hit! I will definetely make this again, delicious!

    Reply

  84. Marina on December 14, 2013 at 11:35 am

    hi
    i love this recipe. we are hosting christmas and i would like to plan ahead and make the desserts a week ahead. have you tried freezing a week before? any suggestions?
    thanks

    Reply

    • Michelle on December 14th, 2013 at 10:23 pm

      Hi Marina, I have not tried freezing this. I think you could set the assembled pie on a baking sheet in the freezer until completely frozen (maybe 1-2 hours). Remove and wrap well in plastic wrap and foil, then when ready to bake, remove them. You may need to add some extra minutes to the bake time.

      Reply

  85. Mónica on December 14, 2013 at 3:36 pm

    Hello Michelle,
    could you tell me when I have to add the heavy cream? I have read the directions and I don´t find any mention to the heavy cream.
    Thank you very much

    Reply

    • Michelle on December 14th, 2013 at 10:23 pm

      Hi Monica, It is in step #5.

      Reply

      • Mónica on December 15th, 2013 at 2:35 pm

        Sorry. I´ve missed it.

        Reply

  86. Nicole on December 20, 2013 at 11:03 pm

    Hi Michelle,
    Thank you so much for this recipe. I’m planning on making it next week. Quick question: can I use the recipe for your Perfect Pie Crust which contains only butter and no shortening? If so, will any of the time requirements change?

    Happy holidays!

    Reply

    • Michelle on December 22nd, 2013 at 11:10 am

      Hi Nicole, Yes, you can substitute any pie crust you would like. No changes are necessary for the rest of the pie. Enjoy!

      Reply

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