RECIPE: Delicious Dutch Apple Pie

Lauren Catron
Nov 25, 2020
2 min read

Apple pie is one of my all time favorites. But yet, I don't think I have ever made one - at least without the help of my mom or grandma.

So this Thanksgiving, I decided to go out on a limb and try to bake my own Dutch apple pie. It seemed easy enough, so why not?

For me, a good pie is all about the crust. I found this particular crust recipe in a book that is filled with some of my great-grandma Rauth's recipes. (I plan to attempt her famous sweet rolls for Christmas - I'll share that recipe later!)

Crust for Pie Recipes (Double this recipe for a covered pie)

As written in the cook book, Grandma Rauth Recipes

Crust Ingredients

1 Cup Flour

1/4 Cup Shortening (Country Lard)

3 1/2 Tablespoons Cold Water

1/3 Teaspoon Salt

Sift and measure flour. (I finally got to use the flour sifter we bought last year!!)

Place shortening in bowl; add water and salt and stir with fork until shortening absorbs part of the water. Add flour all at once and stir until liquid is absorbed.

Press together into a ball.

Flour board lightly, place dough and roll from center to edge in all directions with slightly floured rolling pin. Roll lightly about 1/8 inch thick. Add to pie dish.

Filling Ingredients

6 Cups of Apples

1/2 Cup White Sugar

2 Tablespoons Brown Sugar

1/4 Cup Flour

3/4 Teaspoon Ground Cinnamon

Wash, peel and slice apples and add into a large bowl.

Add sugar, flour and cinnamon, and mix together.

Pull filling into pie crust.

Crumble Topping Ingredients

3/4 Cup Flour

1/4 Cup White Sugar

1/4 Sugar Brown Sugar

1/3 Cup Butter, Room Temperature

Combine flour, sugar, and butter in a bowl. Spread on top of filling and pat lightly with your hand.

Bake at 375 for 25 minutes. If crust is getting too brown too quickly, add a pie crust shield. Bake an additional 20 to 25 minutes or until crust is golden brown. If crumble topping is browning too quickly. cover with foil.