Dutch Apple Pie

This Dutch Apple Pie recipe is so easy to make! Instead of a double crust like a traditional apple pie, it has a fabulous streusel on top.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 395kcal

Author Tonia Larson

Equipment

Ingredients

1 pie pastry
2 ⅓ cups apple pie filling or use a 15 oz can
1 cup flour
⅔ cup brown sugar
½ teaspoon ground cinnamon
½ cup cold butter cut into small cubes

Instructions

Preheat oven to 425˚F.
Roll the pie pastry out on a floured surface. Then, transfer it to a 9-inch pie plate and crimp the edges.
Spread apple pie filling out over the pie crust in an even layer.
In a medium sized bowl, combine flour, brown sugar, and ground cinnamon. Cut in the butter until crumbly. Spread over the apple pie filling.
Bake at 425˚F for 30-35 minutes, until the crumble topping is evenly golden brown and the apple pie filling is bubbly.

Video

Notes

One: Freeze Uncooked Pie

Assemble the pie in a METAL pie pan. Wrap the pie tightly in plastic wrap, place it in a freezer bag, and label the bag. When ready to bake, unwrap the pie and bake at 400˚F for 60-65 minutes, until the crumble is evenly golden brown and the apple pie filling is bubbly. Cover the edges of the pie only with foil after 45 minutes, if they are getting too done.

Two: Storage

Cover the cooled pie and store it in the fridge for 3-4 days.

Nutrition