Dutch Apple Pie

A dutch apple pie.

Take a trip back in time with Granny’s Dutch Apple Pie. This old-world delight combines oats and brown sugar into a flavorful crust that brings the warm apple filling to life. A streusel crumb topping is the icing on the cake, served in the traditional Limburg style.

There’s nothing more American than apple pie and for that you can thank an immigrant. Like many homestyle pies that we enjoy today, Granny’s Dutch Apple Pie recipe has been passed down the generations from someone settling in a new land. This pie is a cinch when compared to a standard butter crust since you don’t need to make two – the crumbly leftovers are simply sprinkled on top.


2 cups all-purpose flour
1 cup packed brown sugar
12 cup quick-cooking oats
34 cup butter, melted

23 cup granulated sugar
3 tablespoons cornstarch
1 14 cups cold water
3 cups diced peeled tart apples
1 teaspoon vanilla extract


  • 1. In a large bowl, combine the flour, brown sugar, oats and butter. Set aside 1 cup for topping. Press remaining crumb mixture into an ungreased 9-inch pie pan and set aside.

  • 2. For the filling, combine sugar, cornstarch and water in a large saucepan and mix until smooth. Bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from the heat. Then stir in apples and vanilla.

  • 3. Pour the mixture into the crust. Top with reserved crumb mixture. Bake at 350 F (175 C) for 40-45 minutes or until crust is golden brown. Cool on a wire rack.

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