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Auntie Willie's Dutch Apple Pie

Auntie Willie's Dutch Apple Pie

  • Prep

    10 m
  • Cook

    45 m
  • Ready In

    55 m
ELSE

ELSE

The easiest Dutch apple pie and the scrummiest. This is THE traditional Dutch treat for birthdays or visitors. Preparation very quick and you can't go wrong! Add a cup of raisins to apples if desired.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 16 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 274 kcal
  • 14%
  • Fat:
  • 12.2 g
  • 19%
  • Carbs:
  • 41.1g
  • 13%
  • Protein:
  • 2.3 g
  • 5%
  • Cholesterol:
  • 44 mg
  • 15%
  • Sodium:
  • 88 mg
  • 4%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium bowl, combine butter, sugar, egg and flour. Stir with spoon for a few moments until mixture hangs together a bit. Then use hands to form dough. Pat a bit more than 1/2 of the dough on the bottom and sides of 9 inch pie dish.
  3. Fill pie shell with apples and dust them with cinnamon. Crumble the rest of the dough over top of apples until they are more or less covered evenly. If desired, sprinkle a handful of sugar over the top for a sugary top crust. Bake in preheated oven for 45 minutes.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

HEATHER GRAHAM
13

HEATHER GRAHAM

3/9/2003

I halved this recipe in order to make a single 9" pie. Either the measurements given were wrong or the dough is meant to be very wet. It was difficult to work with and was very greasy. I will not make this recipe again.

KK
10

KK

1/10/2011

Here's a huge hint with this recipe. The Dutch don't really use a pie plate for this style of pie. They use a springform pan. You just simply pat the dough into the greased and floured pan and then add your apples. It's quick and delicious. You might have to place a piece of aluminum foil on the top to keep it from burning.

MIEK
10

MIEK

2/8/2006

I've made this recipe many times either in a 9" x 9" dish or as individual tarts and it has always turned out great.

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