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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 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!
Reviewed on Jan. 19, 2012 by pooperpea
OMG!!! This was so good! Hubby doesn't want any other apple pie.
Reviewed on Dec. 12, 2011 by sflg
I love the pie crust so much that I used it with another recipe, but I didn't like the filling.
Reviewed on Dec. 10, 2011 by Chococatgirl
I have made this pie several times over the years, and people actually request it. If you love fruit crisps, you will like this pie. It is best eaten fairly soon after you make it, as the topping starts to draw moisture from the fruit.
Reviewed on Nov. 27, 2011 by mcucinella
Great recipe, I did change it up some, I used 1/2 cup brown sugar blend (splenda) and 1/2 splenda in place of the sugar in the filling.and I used about 6-8 cups apple> I love more filling in my pie. also added cinnamon and nutmeg. with the pie filling. It was so goood that it never had a chance to cool off.
Reviewed on Nov. 25, 2011 by delowenstein
Come to think of it, I believe that I did make adaptations on this recipe to suit my tastes!
When this particular recipe did come out, I had prepared it and it was really good! Dawn E. Lowenstein
Reviewed on Nov. 25, 2011 by mimirita
Very good. I increased the receipe ingredients to make it deep disn. Of course I increased the cooking time. I also added 1 tsp cinnamon to the syrup mix for a more thanksgiving/fall flavor.
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