Tested till perfect Dutch Apple Pie

Dutch Apple Pie

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Kitchen

Recipe4 out of 5 based on 11 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 8


  • 1 1Pastry for deep 10-inch single crust pie
  • 5 5large appleapples, (about 2lbs/1 kg total)
  • 1/4 cup 1/4cupwhipping cream
  • 3/4 cup 3/4cuppacked brown sugar
  • 2 tbsp 2tbspall-purpose flour
  • 3 tbsp 3tbspcold butter
  • 1/2 tsp 1/2tspcinnamon
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On a lightly floured surface, roll out pastry and fit into 10-inch (25 cm) pie plate; trim and flute edges. Peel and core apples; cut each into 6 wedges. Arrange wedges snugly in single layer in pie shell; drizzle with half of the cream.

In a small bowl, combine sugar and flour; cut in butter until crumbly. Sprinkle over apples; dust with cinnamon. Drizzle with remaining cream.

Bake in 450°F (230°C) oven for 15 minutes; reduce heat to 350°F (180°C) and bake for 30 to 35 minutes longer for until apples are tender, shielding edges of pastry with foil if browning too much. Let cool.

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