Mom's Dutch Apple Pie Recipe

One of the pies I really loved warm or cold is Dutch Apple Pie.

I just love the soft but slightly crunchy topping on the apples it reminds me of cobblers more than pie.

Either way with a scoop of ice cream you got one heck of a pie alamode.

Mom uses to make this with a graham cracker crust and by brushing egg yolk on the bottom so it wouldn't get soggy from the apples but through the years I adapted this one as I prefer regular homemade pie crust.

You can do either one.

Mom's Dutch Apple Pie Recipe adapted

1 - 9-inch unbaked pie crust (Note: in the original recipe my mom made she used graham cracker crust I prefer regular pie crust if you like graham cracker crust brush the bottom with 1 beaten egg yolk and bake for 5 minutes at 350 degrees before adding the apples) homemade or store-bought

5 cups sliced apples I used either McIntosh or Rome Apples

1 tablespoon lemon juice

1/2 cup sugar

1/4 cup brown sugar

3 tablespoons flour

pinch of salt

1/2 teaspoon each cinnamon and nutmeg


Mix all together in a bowl and add to the raw pie crust.


Heat oven to 375 degrees.

Dutch Apple Topping for Pie:

In another bowl add:


3/4 cup flour

1/4 cup each white sugar and brown sugar

1/3 cup softened butter

1/2 teaspoon cinnamon


Mix until crumbly and add to the top of the raw apples in the pie plate.


Bake until golden brown and bubbly around 50 minutes. Cool before serving.