Dutch Apple Pie

Apple filling with a buttery brown-sugar crumb topping, baked in the creator's homemade puff pastry crust.

Pie crust

One pastry shell made from the creator's homemade puff pastry

Apple filling

4 cups apples, peeled
¾ cup sugar
½ teaspoon cinnamon
¼ teaspoon nutmeg

Crumb topping

¾ cup flour
½ cup brown sugar
½ cup butter
½ teaspoon cinnamon

Directions

Combine the apples, sugar, ½ teaspoon cinnamon, and nutmeg.
Pour the apple mixture into a pie pan lined with homemade puff pastry.
Blend flour, brown sugar, the remaining ½ teaspoon cinnamon, and butter with your fingers to form coarse crumbs.
Sprinkle the crumb mixture over the pie.
Bake at 425°F for approximately 45 minutes, according to the notebook.

Note: The original notebook does not specify pie-pan size, how the apples were cut beyond being peeled, or how the pastry shell was prepared for baking. Monitor browning and pastry doneness rather than relying on time alone.

From the creator's kitchen

The creator used her homemade puff pastry as the bottom shell for this Dutch apple pie, as she did for her other pies. After trying puff pastry in an apple pie and liking it much better than traditional pie shells, she replaced conventional pie crusts throughout her baking. The pie itself is a recipe the creator grew up with and continued making almost every year throughout her life until her diabetes diagnosis changed what she could eat. It is a longstanding, frequently made family favorite, not an untested recipe. The two cinnamon measures in the notebook serve different purposes: one in the apple filling and one in the crumb topping.

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