Flying Dutchman Apple Pie

Recipe Rating:
 2 Ratings
Serves: 8
Prep Time:
Cook Time:

Ingredients

1 9" store bought roll out or frozen pie crust in a 9' pie pan
PIE FILLING
5-6 peeled and thinly sliced apples, your choice.
1/4 c white granulated sugar
1/4 c packed light brown sugar
1 1/2 tsp cinnamon or apple pie spice
2 1/2 Tbsp all purpose flour
TOPPING
1/2 stick cold butter cut in little pieces
2/3 c all purpose flour
1/2 c sugar
1/4 c rolled oats

The Cook

Laurie Lenartowicz Recipe
Well Seasoned
Livingston, TN (pop. 4,058)
llenartowicz
Member Since Jan 2011
Laurie's notes for this recipe:
You can make this quick and easy by using a store bought pie crust for the bottom of a 9" pie plate. A frozen 9" pie crust would also work quite well.
I use Granny Smith apples in most of my apple dishes as they bake so well. Jonathan, McIntosh, Rome Beauty and Winesap are also good in cooking. If using a very sweet apple, you may wish to decrease the sugar by 1/2 cup.
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Directions

1
Preheat the oven to 450 degrees.
2
Prepare the pie crust in your baking plate. Set aside.
3
Peel, core and thinly slice your apples. Place them in a large bowl and sprinkle them with sugars, flour and spices. Toss the apples well with clean fingers to completely coat with flour and spices.
4
Pour the apples into the prepared pie crust and try to arrange compactly.
5
In a medium bowl, combine all topping ingredients with a pastry cutter or your fingers until crumbly.
Sprinkle the topping evenly over the apples.
6
Place pie on an aluminum foil covered baking sheet. Bake in oven for 10 minutes. Reduce heat to 350 and bake for 50 minutes. Watch the pie carefully as not to let the crust get too brown. If this is happening, cover the edges of the pie with foil for the last 15 minutes.
7
Place pie on a cooling rack. Cool completely.
Store unused pieces tightly covered in the refrigerator.

About this Recipe

Comments

2 comments

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user Joyce Rachum jrachum - Mar 24, 2013
Yummy! We had this for dessert tonight and we really liked the topping. Thanks!
user Laurie Lenartowicz llenartowicz - Jun 16, 2013
Thanks!

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