Easy Dutch Apple Pie

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Our Easy Dutch Apple Pie is an apple recipe that really delivers what it advertises. You need only make the crumb mixture once because a cup of it is reserved for the topping, but the rest is patted into a pie pan to be used as the crust...pretty easy I'd say.

What else can I say about our Dutch Apple Pie? It uses nice, fresh apples for its filling, with a sweet sauce that's akin to making gravy because it contains no lumps and is a nice, smooth, mixture that happens to be sweet instead of savory.

The rest of the crumb mixture is sprinkled evenly over the top of the pie that when baked, produces a nicely-browned, delicious crust. Of all the Dutch Apple Pie Recipes, I would definitely rate this one 5 apples...it's delicious on its own, but topped off with some ice cream makes it even more decadent.

I hope you try this great recipe for Easy Dutch Apple Pie and that your family and friends enjoy it as much as mine did.

Ingredients

2 cups flour

1/2 cup quick-cooking oats

1 cup packed brown sugar

3/4 cup (1-1/2 sticks) butter, softened

2/3 cup granulated sugar

3 tablespoons cornstarch

1-1/4 cups water

3 cups apples peeled, cored, and sliced tart apples (I used Granny Smith)

1 teaspoon vanilla extract





Method

• Preheat oven to 350°F
• You'll make the crumb topping/crust by combining the flour, oats, brown sugar and butter. I just used a table fork to do this.
• Set aside 1 cup for the topping and press the rest into a 9-inch pie pan.






• In a saucepan, mix together the sugar, cornstarch, and water and bring to a boil,stirring very frequently, if not constantly.
• When a boil is reached, stir constantly until mixture is thick and almost transparent.This transparency is reached because we used cornstarch instead of flour or other thickener.
• Remove this mixture from the heat and add in your apple slices and vanilla extract. Mix well, to be sure all the apples are coated. You'll notice that you can see the apples very well through this sweet mixture.
• Pour this apple mixture evenly into prepared pie shell.







• Sprinkle the reserved 1 cup of crumb mixture evenly over the top of the pie.



• Bake in the preheated oven for about 45 minutes...apples should be cooked and the crust golden.
• Cool pie on a wire rack. After that, I would suggest chilling the pie because that makes cleaner slices. You can reheat and top the pie afterwards if you wish. If you're like us, and you don't particularly care what the slices look like, just let the pie cool down at bit and dig in.