My new favorite apple pie recipe!
This Dutch apple pie is so easy to make and it turns out perfectly delicious every time! My neighbor made this pie recently and brought over a slice for me to try out, like the good neighbor that she is. 
Anyway, I instantly loved it even before I knew just how quick and easy it is to make.
Next time you go to the grocery store make sure you get a brown paper grocery bag. This apple pie is baked inside a brown paper bag. I do not know why this works, but it does, and very well.
The no-roll pie crust is one reason why this pie is so easy. Simply mix the crust ingredients together and press the dough into the pie plate! No rolling, trimming, or fluting needed.
You can use either vanilla or almond extract in this apple pie filling. I’ve tried both and they are both excellent. Vanilla will be a little more of a traditional flavor, while the almond is a slightly different and delicious twist on it.
Granny Smith are great apples to use in this pie, with the sugary crumb topping and all that, but you can use any apple that works well in baked pies. Mix it up and use a few different varieties in one pie if you want!
Once all of those sugar-and-cinnamon-coated apples are mounded into the pie shell, it is time to turn your attention to the crumb topping. Sugary and buttery and perfect on this pie.
That is quite the mound of apples on this pie! Don’t worry, it does bake down quite nicely, as you can see from the photos.
Yes, you really do put the pie into a paper grocery bag. I staple the open end of the bag shut, but you can use large metal paper clips or something similar (and still oven-safe) to seal it.
I have a double oven gas range, so my main oven is a bit smaller than the usual oven. Even still the bag does not catch on fire. Hooray! There may be a cooking-paper-bag-smell during the first while of baking, but it will go away and the pie will be perfect. You can just turn on the oven light and peek through the door glass to check on it if that brings you peace.
Check out that crusty, buttery, sweet topping! Mmm.
Ingredients
- 1 1/2 cup all-purpose flour
- 3/4 teaspoon salt
- 1 1/2 teaspoons sugar
- 1/2 cup high quality oil (olive or vegetable)
- 2 tablespoons milk
- 6-7 Granny Smith apples (almost 3 pounds)
- 1 teaspoon cinnamon
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 2 tablespoons flour
- 1 teaspoon vanilla or almond extract
- 1/2 cup all-purpose flour
- 3/4 cup sugar
- 1/2 cup salted butter
Instructions
- Adjust oven rack to the lowest position and preheat oven to 350.
- In a 9-inch pie pan, mix together the flour, sugar, and salt with a fork. Mix the milk into the oil. Make a well in the center of the dry ingredients and pour in the oil mixture. Mix with a fork until the dough come together and ingredients are evenly combined. Flatten and press the dough into the pie pan to form a pie shell. Set aside.
- In a large bowl, mix together the cinnamon, sugars, flour, and extract. Set aside.
- Peel, core, and cut the apples into thin slices. Then add the apple slices to the bowl with the cinnamon mixture and toss to coat. Dump the apples, mounding in the center, into the unbaked pie crust.
- For the crumb topping, add flour and sugar to a medium bowl, then use a pastry blender to cut the cold butter in until the mixture is crumbly. Cover the pie filling with the crumb topping.
- Place the pie in a large brown paper bag (like one you would get from the grocery store). Roll up the open end of the bag and staple it shut. Place the bagged pie in the oven and bake for 90 minutes. Remove from oven and let cool for 5 minutes. Then open the bag and remove the perfect pie!
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Recipe adapted from Food.com and Favorite Family Recipes.
If you feel like you could use a pie server, I would consider this OXO Steel Pie Server. America’s Test Kitchen rates it as one of the best!
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