This Deep Dish Dutch Apple Pie taste scrumptious
A trip to the grocery store a couple of weekends ago lead me to make the most delicious Deep Dish Dutch Apple Pie I’ve ever made.
The local grocery had four packs of Red Delicious apples on sale. Each pack contained four beautiful apples that were just starting to mellow. I planned to take the apples home and make a pie that night but one thing lead to another and I didn’t.
Before I knew it the week had slipped by, it was the weekend again and I still hadn’t made a pie. Looking at the apples I knew I had to make one now or lose the apples completely if I waited another day.
I peeled the apples, cored and quartered them. I lost about a third of the apples to bad spots since I had waited so long. But I still had about 6 cups of apple quarters when I finished. I put half the apples in a bag and froze them for a later project.
Looking on the internet and through my cookbooks, I had come across a recipe for a Dutch Apple Pie but it seemed a little plain to me. I decided to perk it up a bit by using the Red Delicious instead of tart apples, adding cinnamon and making a few more tweaks that suited my taste buds.
This dessert is mouth-watering delicious
Here’s the way I made my Deep Dish Dutch Apple Pie. The original recipes hadn’t called for a deep dish, but I’m glad I decided to use one. It turned out to be a good-size pie. You may already make a pie similar to this one, but give it a try anyway … it’s so delicious you won’t be disappointed.
Preheat the oven to 350 degrees. Peel, core and quarter enough Red Delicious apples to make 3 cups (about 6-8 apples depending on size).
Combine 2 cups all-purpose flour, 1 cup (packed) dark brown sugar, 1/2 cup quick-cooking oats and 3/4 cup melted butter in a large bowl. When completely mixed, take out 1 cup of the mixture to use later as part of the topping. Press the remaining mixture into a deep 9-inch pie pan and place in the refrigerator to set while you prepare the filling.
Using a 3-quart saucepan, combine 2/3 cup sugar, 3 tablespoons corn starch, 1 1/4 cup cold water and 1 teaspoon ground cinnamon mixing until smooth. Bring the ingredients to a boil and cook for 2 minutes or until the mixture becomes thick. Stir constantly. Once it thickens, remove from heat and take the pie crust out of the fridge.
While the cinnamon mixture is hot add 4 tablespoons of imitation vanilla flavoring and 3 cups of quartered apples. Make sure the apples are completely coated and then pour everything into the pie crust.
Take the cup of reserved crust mixture and mix with 1/3 cup of chopped pecans. Combine well and then completely cover the pie. Place the pie in a preheated 350 degree oven for 40 minutes. You can place the pie on a baking sheet just in case any excess filling runs over. When done, remove from oven and place on cooling rack for at least 30 minutes.
The crust will be firm and easy to cut into wedges. However, the pie slices won’t be easy to remove while still warm because the filling is so full and slightly juicy. You may need to use a spoon to help get the pieces out or put the pie in the fridge to chill before cutting.
This Deep Dish Dutch Apple Pie will be so delectable you won’t need any extra topping like ice cream, just a huge appetite.
Thanks for stopping by today. Do you have a favorite apple pie recipes? Is it anything like this Deep Dish Dutch Apple Pie recipe? Be sure to let me know if you try this recipe.
Cucina Felice!
Prep time:
Cook time:
Total time:
Serves: 6-8 servings
- CRUST:
- 2 Cups all-purpose flour
- 1 Cup (packed) dark brown sugar
- ½ Cup quick-cooking oats
- ¾ Cup melted butter
- (Reserve 1 cup of mixture for topping)
- FILLING:
- ⅔ Cup Sugar
- 3 Tablespoons corn starch
- 1¼ Cup cold water
- 1 Teaspoon ground cinnamon
- 4 Tablespoons imitation vanilla flavoring
- 3 Cups peeled, cored, quartered Red Delicious apples
- TOPPING:
- 1 Cup reserved crust mixture
- ⅓ Cup chopped pecans
- Preheat the oven to 350 degrees. Peel, core and quarter enough Red Delicious apples to make 3 cups (about 6-8 apples depending on size).
- Combine 2 cups all-purpose flour, 1 cup (packed) dark brown sugar, ½ cup quick-cooking oats and ¾ cup melted butter in a large bowl. When completely mixed, take out 1 cup of the mixture to use later as part of the topping. Press the remaining mixture into a deep 9-inch pie pan and place in the refrigerator to set while you prepare the filling.
- Using a 3-quart saucepan, combine ⅔ cup sugar, 3 tablespoons corn starch, 1¼ cup cold water and 1 teaspoon ground cinnamon mixing until smooth. Bring the ingredients to a boil and cook for 2 minutes or until the mixture becomes thick. Stir constantly. Once it thickens, remove from heat and take the pie crust out of the fridge.
- While the cinnamon mixture is hot add 4 tablespoons of imitation vanilla flavoring and 3 cups of quartered apples. Make sure the apples are completely coated and then pour everything into the pie crust.
- Take the cup of reserved crust mixture and mix with ⅓ cup of chopped pecans. Combine well and then completely cover the pie. Place the pie in a preheated 350 degree oven for 40 minutes. You can place the pie on a baking sheet just in case any excess filling runs over. When done, remove from oven and place on cooling rack for at least 30 minutes.
