The pie is intended for a regular 9-inch pie plate and is definitely meant to be piled high! I liked that the recipe calls for two different types of apples – it makes for a more interesting texture. That looks delicious! Your email address will not be published. So glad you loved this recipe. I know that I can premake the dough and store for up to 2 days, but is it possible to fully bake the base and transport that ready to fill? I have a hard time eating canned apple pie filling when fresh apple pie just tastes so much … Fabulous!! This was really amazing, and I’ll be making it for Thanksgiving. The crust here can be made ahead of time, wrapped tightly in plastic wrap, and put inside of a freezer bag. Fold the overhang under itself; flute the dough or press the tines of a fork against the dough to flatten it against the rim of the pie plate. Is there any part that I could freeze? Trim the dough edges to extend about ½ inch beyond the rim of the pan. It doesn’t run at all. Is this correct? Oh, those crumbs! I may just have to give it a go during an upcoming October weekend! Thanks for the recipe! I took extra cooked apples and added an extra half cup of cream and used an immersion blender to puree it as I cooked it down. Quite simply, a very, very good apple pie. We all agreed that it was the best apple pie/crisp ever. Thank you so much for this fabulous recipe! :). I’ve always had a hard time with pie crusts. Shake the colander and toss the apples to drain off as much juice as possible. Give me useful advice. I also wanted to make the Dutch Apple Pie Bars, but the link took me to a different recipe. A food processor is preferred for making the crust, but if you don’t have one, a fork and some elbow grease will do! Develop your techniques, and enjoy your style and discoveries. I don’t recommend substitutions other than you could replace the heavy cream with evaporated milk and you can choose between light or dark corn syrup. I want to make this pie!! Your help would be appreciated. Transfer the dough to a 9-inch pie plate. What does chilling and freezing the pie crust do? Can this be made a day ahead? this is my first pie! Use the Help Forum for that. Yours looks absolutely beautiful! I remember trying this pie when I was in The States during the Summer and I loved it. Do you make this with the pie crust in the recipe or do you use the one with vodka? Shouldn’t it be stored in the refrigerator? LOVE your site! Thanks. Reviewed by millions of home cooks. Spread on pie and bake about 20 to 25 minutes at 350 degrees. :). I don’t remember what I had substituted it for but worked. Hi Katie, No, you will get way more than that. Brown Eyed Baker. Absolutely beautiful pie. But I get enough for a couple of good dishes (OK, desserts) and this sounds right up my alley; I love an crumb topping on my apple pie! It was definitely time consuming and my crust shrank a bit (anyone know why that might have been?) Dutch Apple Pie is the best version of apple pie! Transfer the apples to the prebaked pie shell; pour the reduced juice mixture over and smooth with a rubber spatula. I just finished coring and slicing the apples and … do you have a deep dish pie plate or something?? Apple picking has begun, and my pie-loving heart is so happy! Looks great, I have a 10″ pie plate to use for this. Do you think it’s okay if I half the recipe? I added imitation brandy and vanilla to my apples and it was SO good. Making this and your pumpkin cheesecake recipe for tomorrow! This Dutch Apple Pie is my all-time favorite apple pie! Ehow recommends freezing without the topping then adding it before you bake it. we are hosting christmas and i would like to plan ahead and make the desserts a week ahead. I asked for the apple pie pictured above and the recipe that went with it. I ended up with a glob. I have no excuse now not to make any of your beautiful pie recipes. If so, will any of the time requirements change? Hi Michelle! I’ve been visiting ‘The Brown Eyed Baker’ on a daily basis and cannot stop drooling over the gorgeous photos and scrumptious-sounding recipes! Basically, I baked an apology pie for the kids at the foster home who … but the real gift is a pie that I will gladly make and share with friends and family for the rest of my life. Apple pie prep tips I made it exactly like you said. I decided to make mini pies because im giving them away to be frozen and didnt want them to have to worry about eatting a whole pie quickly. Home > Recipes by Category > Pies and Tarts > The Best Dutch Apple Pie Recipe. Arrange in pastry shell. I made this last night for our Sunday family dinner. Made this on a chilly day. When I first read the recipe it seemed a little time consuming,but it wasn’t. I have read the recipe about 4 times. I think this pie will go smashingly with my red wine…Yum! It tastes like Apple pie ALA Mode. I love apple pie. So I thought after 6 years it was finally time to post my homemade dutch caramel apple pie recipe. If so, store in the fridge and then warm it up when ready to serve? The only change I make to the recipe is that I use a vodka pie crust, which is the flakiest pie crust ever. Repetition and attention to details is where you develop intuitive technique. Get in Touch Take Note We will not respond to member emails. Prepare crust in 9-inch pie plate as directed on package for one-crust filled pie. Liz, so happy you finally had pie crust success! I assume, it is after you coat the apples and are cooking them down until tender. You’re slicing them crosswise into ¼-inch thick slices. From the pictures it looks like it does, but I want to check before making it! *Updated photos added October 7th, 2019. Easy Dutch Apple Pie Recipe. Bake the crust and fill with the apples, then freeze. Or really should I just nix the idea of making the apple pie in advance and just make the pie the day of Thanksgiving? That is a beautiful apple pie. I think I could increase by %25 easily enough. Thank you Browneyedbaker for sharing this! :) Thanks in advance for the advice! Hi Tasha, You can use dried beans or even rice in place of the pie weights. Only going to get better. i wish i had that waiting for me in my kitchen right now! This recipe is perfect. I can’t tell you how much I love your recipes. Heat the butter in a large Dutch oven (or pot) over high heat until foaming subsides; add the apples and toss to coat. Lila Ferraro. Nutrition Facts Serving Size: 1 Serving Calories 390 Calories from Fat 150 % Daily Value Total I might have to make more crust and go to the 24-hour grocery store to get temporary pie plates ’cause I don’t want to waste these apples :o, (won’t complain about accidentally having too much pie, though), lol put an “I am” between “OHMIGOSH” and “halfway” please :). Storing at room temperature is fine. The best I ever ate. Made as written. This is exactly how she makes it, with the crust on the bottom and a streusel on top. They are my favorite. Thanks for all you do. I divided the ingredients among two 9 inch pies shells. I so want a slice right now. Awesome recipe! I'm Michelle and I believe anyone can learn to confidently make recipes worthy of celebration. Oh, happy day!” I had already thought of preparing an entire menu of dishes containing cram…then came bitter realization! Seems like it’s well worth the extra time in the kitchen. Instead we added melted vanilla ice cream to the apple filling for extra creaminess and a rich vanilla flavor that nicely complements apple pie. Hi Sarah, Yes, that is correct. You may need to add some extra minutes to the bake time. Thanks! Your site will always be my go to recipe site. Transfer to a wire rack and increase the oven temperature to 425 degrees F. Make the Apple Filling: Peel, quarter, and core the apples; slice each quarter crosswise into pieces ¼ inch thick. Thank you so much for this recipe. Thanks for sharing! I make a French apple with thinly sliced Granny Smith and similar crumb topping which is my signature pie but yout Dutch Apple loos too good not to try. Turn the filling into the chilled pie shell; smooth the top with your hands, laying the apple slices down flat. The pie crust was flaky and the filling was the perfect consistency! It depends on what you’re measuring, as volume measurements can vary depending on the ingredient. It was everything I ever wanted from an apple pie: a thin, crunchy crust (but a firm one that doesn’t fall apart during cutting! Pour over apples. The difference is technique, not just “recipe” instructions. Hi Michelle, Thanks. This looks divine. I don’t usually add cream to mine, but I’m really liking that idea…. I was a little concerned about the cream/apple liquid part of this when I read the recipe thinking it might be custard like (not a fan of custardy desserts)…  After making – I’m not so concerned. It's like a combination of classic apple pie and apple crisp. I was able to get 2 really pretty pyrex pie plates for a great price. Thanks for sharing this great treat❣️. I love fall. Everyone will … I’ve never made apple pie like this before, but there’s no better time than fall to try! This looks amazing! 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