Dutch Apple Pie Dutch Apple Pie

Author: Canadian Living

  • Portion size 8 servings


  • 1 Pastry for deep 10-inch single crust pie
  • 5 apples (about 2lbs/1 kg total)
  • 1/4 cup whipping cream
  • 3/4 cups packed brown sugar
  • 2 tablespoons all-purpose flour
  • 3 tablespoons cold butter
  • 1/2 teaspoon cinnamon


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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Dutch Apple Pie