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Cheri's Dutch Apple Pie

9 inch


6 cups cored, peeled, thinly sliced tart apples (I use Granny Smith)

OPT.: If apples are not tart enough you can add 2 tsp. lemon juice

1/2 cup sugar

1/4 cup brown sugar

3 Tbsp. flour

dash salt

1/4 tsp. freshly ground nutmeg

1/2 tsp. cinnamon

One unbaked pastry crust*


Crumb Topping:

3/4 cup flour

1/2 cup brown sugar (or white, depending on your preference)

1/2 tsp. cinnamon

1/3 cup butter, at room temperature


Preheat oven to 425 degrees. Line your pie pan with pastry crust. In a large bowl: toss apples with sugar, brown sugar, flour, salt, nutmeg and cinnamon. Pour into your pie pan. Combine crumb topping ingredients and spread evenly over the top of apple filling. 


Bake 10 minutes at 425, then reduce the temperature to 350 degrees. Bake an additional 45-50 minutes. Crumb topping should be browned and apples softened. If the top crust is getting too dark you can cover it lightly with a piece of foil.



*Here is the pastry recipe (one crust pie) I use in my food processor:


1 cup flour

1/4 tsp. salt

1/4 cup shortening

1 Tbsp. cold butter

2-4 Tbsp. ice water


Process the flour and salt 3 pulses. Add the shortening and butter—cutting into small pieces while adding. Pulse until mixture looks like coarse crumbs. Add 1 Tbsp. of ice water and pulse a few times after each addition until dough sticks together. 








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