Easy Dutch Apple Pie Recipe
My Favorite Apple Pie – Dutch Apple Pie!
This Dutch apple pie recipe is super easy to make! And it turns out perfectly every time in that brown bag! I’m pretty sure it is my favorite apple pie, although the caramel apple slab pie is pretty darn good too.
Two Easy Tips for Making the Best Apple Pie
This easy Dutch apple pie is baked inside of a brown paper bag! I honestly don’t know why this works, but it does. Trust me!
The no-roll pie crust is one reason why this Dutch apple pie recipe is so easy. Simply mix the crust ingredients together and press the dough into the pie pan! No rolling, trimming, or fluting needed. Tastes great too.
How to Make a Dutch Apple Pie
You can use either vanilla or almond extract in this apple pie filling. I’ve tried both and they are both excellent. In fact, I even do half almond and half vanilla sometimes. 😉 Vanilla is more of a traditional flavor, while the almond is a sweet twist.
The apple peeler corer slicer tool makes the apple prep super quick and easy! (I have this one.)
What Apples Should I Use for Apple Pie?
Granny Smith are great apples to use in this pie, with the sugary crumb topping and all that, but you can use any apple that works well in baked pies. Mix it up and use a few different varieties in one pie if you want!
Once all of those sugar-and-cinnamon-coated apples are mounded into the pie shell, it is time to turn your attention to the crumb topping. Sugary, buttery and perfect on this pie.
Easy Crust Dutch Apple Pie
That is quite the mound of apples on this pie! Don’t worry, it does bake down quite nicely. This particular mound is a bit on high side though, so definitely don’t go higher.
Brown Paper Bag Dutch Apple Pie
Yes, you really do put the Dutch apple pie into a paper grocery bag. Staple the open end of the bag shut, or you can use large metal paper clips or something similar (and still oven-safe) to seal it.
I have a double oven gas range, so my main oven is smaller than the usual oven, but the bag does not catch on fire! Hooray! Make sure it isn’t touching the heating elements in your oven.
Final Thoughts
FYI – There is usually a cooking-paper-bag-smell during the first while of baking, but it will go away and the pie will be perfect. I still get nervous sometimes in the beginning of baking and not being able to see the pie, but it always turns out!
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- Layered Cheesecake Pumpkin Pie
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Easy Dutch Apple Pie Recipe
Ingredients
Crust
- 1 ½ cup all-purpose flour
- ¾ teaspoon salt
- 1 ½ teaspoons sugar
- ½ cup high quality oil olive or vegetable
- 2 tablespoons milk
Filling
- 6 Granny Smith apples almost 3 pounds
- 1 teaspoon cinnamon
- ¼ cup granulated sugar
- ¼ cup brown sugar
- 2 tablespoons flour
- 1 teaspoon vanilla or almond extract
Topping
- ½ cup all-purpose flour
- ¾ cup sugar
- ½ cup salted butter
Instructions
- Adjust oven rack to the lowest position and preheat oven to 350°F/175°C.
- In a 9- or 9.5-inch pie pan, mix together the flour, sugar, and salt with a fork. Mix the milk into the oil. Make a well in the center of the dry ingredients and pour in the oil mixture. Mix with a fork until the dough come together and ingredients are evenly combined. Flatten and press the dough into the pie pan to form a pie shell. Set aside.
- In a large bowl, mix together the cinnamon, sugars, flour, and extract. Set aside.
- Peel, core, and cut the apples into thin slices. Then add the apple slices to the bowl with the cinnamon mixture and toss to coat. Dump the apples, mounding in the center, into the unbaked pie crust.
- For the crumb topping, add flour and sugar to a medium bowl, then use a pastry blender to cut the cold butter in until the mixture is crumbly. Cover the pie filling with the crumb topping.
- Place the pie in a large brown paper grocery bag. Fold the open end of the bag and staple it shut. Place the bagged pie in the oven and bake for 90 minutes.
- Remove from oven and let cool for 5 minutes. Then open the bag and remove the perfect pie!
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I was just wondering why you put it in the bag? This recipe looks amazing !
Honestly, I don’t know. But I do know that it won’t be the same if you skip it! There’s just something about the cooking environment inside the bag that works perfectly with this recipe. 🙂
I made this the other day. It was my first ever pie making experience. I made a few modifications to the original recipe.
-I used almond extract instead of vanilla which I thought added a nice flavor.
-I added a little allspice to the topping
-Also after removing the pie from the bag I broiled it for a few minutes. It toasted the top quite nicely and it was delicious!
Yum! Love your adaptations, Marcie! Thank you for commenting and sharing with us.
I have just bought an Air Fryer and I am a bit nervous about using it.
I do fancy trying to make this Easy Dutch Apple Pie. However I need to know why metric measurements are almost identical to US ones. What is the metric equivalent to the US cup sizes.
Also when I reduce the amount of servings to 4 instead of 8 does it still take the same time to bake because no adjustments were made?
Thank you in advance.
Betty
Hi Betty,
The best way to get using you air fryer is to just jump in and start. Thank you for letting us know that the metric conversion is not working. We have our team working on it. In the meantime, this is a fab converter: https://www.convertrecipe.com/
Reducing the servings will make it smaller in volume — so you will likely need to adjust the total time down. Let us know if you make it!