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  • Writer's pictureJessica

Dutch Apple Pie

Tools + Supplies

  • pie dish

  • sauce pan

  • stand mixer with whisk attachment and metal bowl

  • apple peeler

  • foil


  • pillsbury refrigerated pie crust (or you can make your own if you're feeling ambitious)

  • 6-8 gala apples

  • 1 stick room temp butter + 5 tbsp cold butter

  • 7 tbsp flour

  • .25 cup water

  • .5 cup white sugar

  • .5 cup brown sugar + 4 tbsp brown sugar

  • 1.5 tsp cinnamon

  • .5 tsp nutmeg

  • 1 tsp vanilla

  • 4 tbsp quick cook oats

  • .25 cup chopped walnuts


  • Preheat oven to 425

  • set out refrigerated pie crust and let come to room temp. then set it in pie dish.

  • peel and thinly slice apples. I used a the spiralizer attachment for my kitchenmaid mixer, and that made this step go much faster than doing it by hand.

  • fill pie dish with apple slices.

  • in a sauce pan, melt butter over medium heat. then add 3 tbsp of flour and mix until it forms a paste. then add water, white sugar, .5 cup of brown sugar, cinnamon, nutmeg, and vanilla. bring to a bowl and then simmer for one minute. then pour over apples, and mix carefully.

  • prepare the topping: in a kitchenmaid stand mixer with the whist attachment, mix 5 tbsp cold butter sliced into small cubes, 4 tbsp flour, 4 tbsp brown sugar, 4 tbsp quick cook oats, and walnuts until it reaches a crumbly texture. spread on top of pie.

  • cover pie dish loosely with foil. bake on 425 for ten minutes, then reduce temperature to 350. bake for 50 more minutes, removing foil for last 5-10 minutes. cool before serving.

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