Dutch Apple Pie

Heat oven to 350 degrees.

  1. Make apple filling 2. Make shortbread crust 3. Make crumble topping 4. Bake

Apple Pie Filling Ingredients and Instructions:

  • 8 - 10 apples; a variety for different texture and flavor, like Pink Lady, Granny Smith and Gala

  • 1 teaspoon mixed spices, cinnamon ginger and nutmeg (more if you like it). Pumpkin pie spice works great too.

  • The zest of half an orange plus the juice of 1/2 the orange. Lemon works well too.

  • 1 teaspoon vanilla

  • A pinch of salt

  • 3 tablespoons brown sugar (this is not a super sweet recipe so you can add more sugar if desired).

  • Optional, 1 ounce of either orange liqueur or sweet sherry

  • 3 tablespoons Butter 

  • 1 1/2 tbl cornstarch or 3 tbl flour 

Preparing the Filling:

  • Peel the apples.

  • Cut into 10 to 14 slices (read thin) depending on the size of the apple, removing the core and seeds. I use about 8 to 10  medium to large apples.

    • The more apples you have, the higher you can pile the pie, but note that as they cook, they will shrink.

  • Add butter to a hot Dutch oven then add apple mixture and toss to coat.

  • Add the spices, sugar, vanilla, orange zest, juice and liqueur. Cook all together, covered, on medium heat for about 15 - 20 minutes or until apples are al dente; soft but still have a bite and texture. They will continue to cook in the oven.

  • Sprinkle in the cornstarch or flour and toss gently. As the apples cool, the sauce will thicken.

  • If some of the apples get soft, it's OK, they'll form part of the sauce Let them cool while you make the crust (recipe below). 

Shortbread Pie Crust (single bottom crust)

Basic Recipe for 1- 9" pie:

  • 1 cup flour

  • 1 stick melted butter

  • 1/4 cup sugar

Heat oven to 350 degrees.

Add the melted butter to the flour and sugar blending with a fork until incorporated. It should have enough flour to hold together, but will also feel wetter than a normal pie pastry. Form it into a disk. Use immediately using the shortcut below or roll it out like a traditional pie crust. 

Shortcut Crust: Because this is really a cookie dough, at this point you avoid rolling the dough altogether.  Empty the dough mixture into the pie dish and gently press it into shape making sure it is even. Start from the center and press outward toward the edges, working your way up the sides of the pie dish. Once cooked, nobody will know it wasn't rolled. If it breaks or cracks while you are pressing it into place, just patch it up. I have used a false bottom/spring-form pan and regular pie dish. The false bottom dish delivers a great presentation.  

Note: If you double or triple the recipe, wrap the remaining dough in plastic wrap. If you refrigerate this dough it will be too hard to work with so before using it, bring it to room temperature until it softens and can be pressed out. It is ideal for cookies.

Crumble topping:

  • 5 tablespoons cold butter cut into small pieces

  • 1 cup flour

  • 4 tablespoons brown sugar

  • 4 tablespoons quick cooking oats

  • optional pumpkin pie spice

  • pinch of salt

Work the flour, sugar and spices into the butter until small pea size clumps form. Add oats in and blend.  Top the apples in the pie dish with the crumbles.


Bake for 40 - 45 minutes or until browned at 350 degrees.

Remove and let cool before cutting into.


Apple Crumble top view.jpg

Serve with whipped cream, ice cream or caramel sauce drizzled over the top.