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Favorite Dutch Apple Pie Recipe
Favorite Dutch Apple Pie Recipe photo by Taste of Home

Favorite Dutch Apple Pie Recipe

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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
TOTAL TIME: Prep: 20 min. Bake: 40 min. + cooling
MAKES:6-8 servings
TOTAL TIME: Prep: 20 min. Bake: 40 min. + cooling
MAKES: 6-8 servings


  • 2 cups all-purpose flour
  • 1 cup packed brown sugar
  • 1/2 cup quick-cooking oats
  • 3/4 cup butter, melted
  • 2/3 cup sugar
  • 3 tablespoons cornstarch
  • 1-1/4 cups cold water
  • 3 cups diced peeled tart apples
  • 1 teaspoon vanilla extract

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.


  1. In a large bowl, combine the flour, brown sugar, oats and butter; set aside 1 cup for topping. Press remaining crumb mixture into an ungreased 9-in. pie plate; set aside.
  2. For filling, combine the sugar, cornstarch and water in a large saucepan until smooth; bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from the heat; stir in apples and vanilla.
  3. Pour into crust; top with reserved crumb mixture. Bake at 350° for 40-45 minutes or until crust is golden brown. Cool on a wire rack. Yield: 6-8 servings.
Originally published as Dutch Apple Pie in Taste of Home August/September 1998, p35

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.

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Reviewed Jun. 18, 2014

This is a great easy recipe for people on the go, or who have never done an apple pie before. I have to agree with the other folks. Make your pie filling with spices or it will be bland. I didn't cook my filling. I went old school and dumped the raw apples, cornstarch, and everything in a bowl, mixed it together, and it baked up just fine. One tip I think you may find useful is you can also use instant oatmeal packets. Just cut back on the brown sugar for the topping (I used 1/2 cup packed brown sugar). Also, I doubled the recipe for the crust and the topping using 2 packets of Apple Cinnamon oatmeal for each, for a deep dish pie. I just found that saving a cup wasn't enough for the topping, but boy was it delicious! I used a combination of 3 each Jonathan and granny smith apples and it turned out mighty tasty. Great starter recipe to build on or to make on the fly.

Reviewed Jun. 15, 2014

As a pie lover, it is difficult for a pie to really impress me. This recipe not only impressed me, it changed me. I added a little cinnamon and nutmeg to the glaze as other reviewers suggested. Other than that, everything was perfect. The glaze was just the right amount to perfectly coat the apples with no excess remaining.

Reviewed Apr. 30, 2014

Very tasty and good. It didn't last long at my table

Reviewed Apr. 22, 2014

Definitely would add cinnamon, nutmeg and pumpkin pie spice to jazz it up. Tastes a lot like a apple pie crumble.

Reviewed Apr. 17, 2014

This recipe is wonderful! I used the crust and topping part of the recipe with the apple pie filling I had frozen ( and the two recipes complimented each other perfectly! I will definitely make it again and am also anxious to try the whole recipe when our apple tree bears again this fall.

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