Dutch Apple Pie Tips
What kind of apples should you use to make Dutch Apple Pie?
For baked goods in general, go for a firm, crisp apple that will keep its structural integrity when in the oven. The best, most readily available apples for pies are Granny Smith, Braeburn, Crispin, Cortland, Empire, Jonathan and Rome Beauty. If you can find rarer types, such as Northern Spy or Winesap, you’re in for a treat.
Find out more about heirloom varieties that make great pie.
What can you serve with Dutch Apple Pie?
The crumb topping on a Dutch apple pie makes it an ideal platform for something creamy and delicious that will melt down into the crevices and make flavor magic happen. You can’t go wrong with a scoop of premium vanilla ice cream! If you want to try something new, lean into the creaminess with a dollop of mascarpone cheese, a drizzle of heavy cream, or even a pour-over of homemade custard sauce or
caramel sauce.
Can you make this Dutch Apple Pie recipe ahead of time?
Yes, you can make Dutch Apple pie in advance. Fruit pies such as this one keep for 2 days at room temperature and then an additional 2 days in the refrigerator. Use a pie keeper, or cover the pie completely with plastic or foil. You can also freeze this pie for up to 4 months; place it in the freezer, uncovered, until it’s completely frozen, then wrap it tightly in plastic or foil. To use, thaw at room temperature. To serve, you’ll want to use the oven, as a microwave will make the crumb topping soggy. For more about storing apple pies,
see our guide.
—Hazel Wheaton, Taste of Home Book Editor
Nutrition Facts
1 piece: 494 calories, 18g fat (11g saturated fat), 46mg cholesterol, 146mg sodium, 81g carbohydrate (49g sugars, 2g fiber), 4g protein.
Total Time
Makes
