World Famous Dutch Apple Pie2012-11-29
- Serves: 8
- Prep Time: 30m
- Cook Time: 1:30 h
- Ready In: 2:0 h
There is nothing like warm apple pie fresh out of the oven on a cool fall day. With apple season upon us now’s a great time to give this recipe a try. Use your favorite cooking apple. I like using Cortland and Spy apples. I find MacIntosh apples are great, but they can sometimes be overly sweet! What’s your favorite cooking apple?
- 4 Cups Apples, peeled and sliced
- 3/4 Cup Sugar
- 1/4 Cup Brown Sugar
- 3 Tablespoons Flour
- 1/2 Teaspoon Cinnamon
- 1 Beaten Egg
- 1 Cup Light Cream (half and half)
- 1 Teaspoon Vanilla Extract
- 1/3 Cup Flour
- 1/3 Cup Sugar
- 3/4 Teaspoon Cinnamon
- 1/4 Teaspoon Nutmeg
- 1 Dash Salt
- 1/4 Cup Butter
- 1 Whole Pie Crust
Peel and slice the apples, and place them into the pie crust.
Combine the 3/4 cup sugar, 1/4 cup brown sugar, 3 Tbsp flour, 1/2 tsp cinnamon and mix together. Stir in the beaten egg, cream, and 1 tsp vanilla extract. Pour this mixture over the apples, and toss.
Cover with foil and bake for 60 minutes at 350º.
To make the pie topping combine the remaining ingredients, 1/3 cup flour, 1/3 cup sugar, 3/4 tsp cinnamon, 1/4 tsp nutmeg, dash of salt. Cut in the butter to form a coarse crumb.
Sprinkle the topping mixture over the pie and bake uncovered for an additional 25 minutes.
Serve warm with vanilla ice cream!
If you prefer nutmeg to cinnamon, replace cinnamon in the filling with nutmeg. Also, depending on the sweetness of you apples, you might want to add some lemon juice to them before mixing them with the filling.