Dutch Apple Pie

Dutch Apple Pie | The Halfway HomemakerI have been making this pie for over 7 years. My husband only wants Apple Pie for the holidays, and this is his absolute favorite. The butter pastry is so much creamier than regular pie crust, and the topping is amazingly addictive. I also figured out how to make the crust without rolling it out, how awesome is that?!

To Make the Pastry:

  • 2 1/2 All Purpose Flour
  • 1/2 teaspoon salt
  • 1 cup salted butter
  • 1/4 to 1/2 cup ice water

Whisk together the flour and salt

Cut butter into small pieces. Work it into the flour until the butter and flour mixture resembles small peas and granules.

Slowly work in the water using your fingers. Stop adding water when the dough starts to come together, and grab it in your hands. If it holds together easily, without crumbling, it’s ready.

Gather the dough into a ball, and divide it in half. Create a flattened ball of the two pieces. Then, chill the dough for at least 30 minutes before working with the dough. Let sit out at room temperature for 10 minutes. Crumble one flattened piece of dough into the bottom of a pie tin. Using your fingers or a small roller, push the crust into the pie tin until thin and even throughout. Cut off excess dough and decorate edge as desired. The second dough circle can be used for another pie.

To Make the Pie


  • 7 Granny Smith apples peeled and sliced thin
  • ½ cup sugar
  • 1 tbs lemon juice
  • ½ tsp cinnamon
  • ¼ tsp nutmeg
  • ¼ tsp allspice
  • 1/8 tsp cayenne pepper
  • 2/3 cup all purpose flour
  • 2 tbs salted butter


  • 1 cup turbinado sugar
  • 1 cup uncooked plain oatmeal
  • ¾ cup all purpose flour
  • 1 tbs lemon zest
  • 1 stick salted butter, cut into pieces

Heat oven to 425F.

Mix filling ingredients, except butter in large bowl until all pieces of apple are covered. Placed into pie shell and place pieces of butter all over the pie. Bake for 12 minutes.

To make topping, place all ingredients into a food processor and work until mixture creates small clumps. Sprinkle topping all over pie, reduce oven temperature to 375F and cook for 40 minutes, until topping is browned and pastry is crisp.

Serve warm out of the oven with vanilla ice cream.


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