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Everything about this dessert makes it the top request for family gatherings and one of our favorite apple pie recipes. The delightful crust cuts beautifully to reveal a filling with pieces of diced apple. At harvesttime or any time, you cannot beat this delectable apple pie. —Brenda DuFresne, Midland, Michigan
Nutritional Facts 1 serving (1 slice) equals 488 calories, 18 g fat (11 g saturated fat), 46 mg cholesterol, 185 mg sodium, 79 g carbohydrate, 2 g fiber, 4 g protein.
Originally published as Dutch Apple Pie in Taste of Home August/September 1998, p35
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Reviewed on Nov. 05, 2012 by djed1261
While the pie was quick to put together, it just tasted sort of blah. I will make this again, but will add spices to the filling. As written, the filling has a strange sweet, jelly texture that lacks interest.
Reviewed on Oct. 29, 2012 by Babcia_PA
Since there was no cinnamon, nutmeg, or apple pie spice in this recipe there was really no flavor. Crust was good but if I make again I will be adding the spices.
Reviewed on Oct. 28, 2012 by krysatl
This my favorite apple pie recipe it is easy to put together and oh so delicious
Reviewed on Oct. 07, 2012 by Teacherloves2bake
When I find a recipe online, I always look at the comments to see what others said about it before I commit to making it. I agree with most comments that this was absolutely DELICIOUS! The only thing I changed was when making the filling, I added a little more than 1 tablespoon of cinnamon and 1/4 teaspoon of ground cloves. I added it as soon as I turned on the burner, and whisked it in, a little at a time. I will be making this often!
Reviewed on Sep. 25, 2012 by yramhtiek
I made this for the first time yesterday for after dinner and not a single crumb was left.Thank you, it was great!
I made this for the first time yesterday for after dinner and not a single crumb was left.
Thank you, it was great!
Reviewed on Aug. 01, 2012 by annedailey
I've made this twice so far, and everyone who has tasted it absolutely LOVED it! I added cinnamon to the filling.
Reviewed on Jul. 02, 2012 by puppysmom
The best pie of this type I have ever made. This will probably be my go to recipe for apple pie. I used Rome apples and added a few sprinkles of spices. I used pumpkin pie spices since I was out of apple pie spices ( they are basically the same ). The family loved this pie.
Reviewed on May. 26, 2012 by jewels82
something is off with the filling, wonderful crust and topping though
Reviewed on Apr. 01, 2012 by newwings
This is possible the best apple pie anyone I have ever served it to has eve had after making a few changes. For deep dish, I doubled the oats, used 1/1 4 cups butter and used alittle more flour for the crust and topping. I also omitted the water cornstrach method althogether, but added alittle lemon juice to the apples instead. I mixed same amount of tapioca, as cornstarch, into apples(which can be increased along with sugar depending on pan side) along with the sugar and put the vanilla in apples too; decreased the oven temp to 325-335 and baked until apples were done. I also covered the edges with tin foil from the start. Never stayed on the counter very long. Yum Yum
Reviewed on Mar. 08, 2012 by web_wench
I've made the pie many, many times and make these adjustments every time: I use brown sugar instead of white, add cinnamon, vanilla, butter and a dash of lemon juice to the filling after it's thickened. It's always a hit!
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