Dutch Apple Pie

This Dutch Apple Pie dessert was published in the Fall 2025 Taste of Home Magazine, submitted by Brenda DuFresne, Midland MI.  I have made it twice now and it is fabulous.  Rather than a traditional pie crust, you use an oatmeal based mixture for the crust and the crumble.  YUM!

Crust/crumble Ingredients

2 cups AP flour

1 cup packed brown sugar

1/2 cup quick-cooking oats

3/4 cup butter, melted

Filling Ingredients

2/3 cup sugar

3 TBSP cornstarch

1-1/4 cups cold water

4 cups chopped peeled tart apples (2 large or 3 medium)

1 tsp vanilla extract

Instructions

1. Preheat the oven to 350 degrees.  Mix flour, brown sugar, oats and butter; reserve 3/4 cup mixture for topping.  Press the remaining mixture onto the bottom and up the sides of an ungreased 9-in pie pan.

2. In a large saucepan, mix the sugar, cornstarch and water until smooth; bring to a boil.  Cook and stir until thickened, about 2 minutes.  Remove from the heat; stir in apples and vanilla.  Pour into crust.  Crumble topping over filling.

3. Bake until crust is golden brown and filling is bubbly, 40-45 minutes.  Cover edges with foil during the last 20 minutes to prevent over browning if necessary.  Cool on a wire rack.  If desired, serve with ice cream and caramel.