Comments on: Dutch Apple Pie

By: Sam

Sam — Sun, 26 Nov 2023 02:23:55 +0000

In reply to Onnalee Iskander.

I’m so glad you enjoyed it, Onnalee! 🙂

By: Onnalee Iskander

Onnalee Iskander — Sat, 25 Nov 2023 14:01:31 +0000

In reply to Ines.

I made this for Thanksgiving, it came out perfectly delicious.

By: Sam

Sam — Mon, 16 Oct 2023 01:09:34 +0000

In reply to Sherry.

I’m so glad you enjoyed it so much, Sherry! 🙂

By: Sherry

Sherry — Sun, 15 Oct 2023 20:40:21 +0000

Absolutely wonderful, best pie I’ve made yet. I used Cortand apples, and sub in lime juice, cause I didn’t have lemon on hand.
And I used my own pastry, but the filling and topping was delightful. Thanks for sharing. It’s a keeper.

By: Sam

Sam — Wed, 11 Oct 2023 16:27:01 +0000

In reply to Ben.

Hi Ben! Any firm tart apple should work here, honeycrisp, braeburn or Jonagold. 🙂

By: Ben

Ben — Sun, 08 Oct 2023 01:11:05 +0000

Do you have any recommendations for other varieties of apples that would work for this recipe?

By: Sam

Sam — Mon, 11 Sep 2023 15:20:54 +0000

In reply to Linda VanS.

Thank you so much, Linda! I’m so glad you enjoyed it so much! I hope you love everything you try! 🙂

By: Sam

Sam — Mon, 11 Sep 2023 15:18:15 +0000

In reply to Debra.

I am so glad you enjoyed it so much, Debra! 🙂

By: Debra

Debra — Sat, 09 Sep 2023 06:04:14 +0000

In reply to Emily @ Sugar Spun Run.

This recipe is amazing the crust I’m in love what an amazing pie crust recipe. The sour cream was a great choice love a lot of your recipes all have been amazing Ty

By: Linda VanS

Linda VanS — Sat, 09 Sep 2023 01:46:09 +0000

OMG!!! I have been a baker and cook for 42 years and have tried many apple pie recipes. I’ve won red ribbons( here in Canada, that’s first place) for many of my baked creations including apple pie. I made this today with apples that I got from a friend’s tree. We aren’t sure what kind of apples they are but they turned out fabulous. Not too mushy, not too hard, not too sweet or too tart. I’ve not tried a crust in a food processor as I’ve always had good luck the old fashioned way, with two knives or a pastry blender by hand. I followed your method and instructions exactly. Perfection. One of the comments asked if she should increase the topping. Now, I have the sweet tooth of a six year old and even I couldn’t imagine it needing any more! This makes a very generous amount of topping compared to any that I’ve ever made before and it was perfection. Thank you so much for posting this. I will be following you (not in the creepy way lol) and checking out your site for other recipes to try. Happy baking everyone ❤️🇨🇦🥧🍰🥰

By: Emily @ Sugar Spun Run

Emily @ Sugar Spun Run — Mon, 05 Dec 2022 13:35:11 +0000

In reply to Miriam Rose Blanar.

Sounds delicious, Miriam! 😋

By: Miriam Rose Blanar

Miriam Rose Blanar — Mon, 05 Dec 2022 03:14:37 +0000

This pie was amazing! The only change I did was I used a sugar cookie crust from leftover cookie dough. (Your recipe of course.)

By: Sam

Sam — Sun, 27 Nov 2022 01:24:02 +0000

In reply to Allie P.

I’m so glad you enjoyed it so much, Allie! 🙂

By: Allie P

Allie P — Fri, 25 Nov 2022 17:45:04 +0000

In reply to Sam.

I made this for Thanksgiving and followed the recipe to a T (even making the pie crust) and it was great! The only thing I would personally change is that I needed to put foil around the pie crust because mine was very dark around the edges. Also, the Granny Smiths were a bit tart for my family’s liking (I loved it, I thought it cut the sweetness). So next time I may try a different apple that’s a little less tart.

By: Sam

Sam — Thu, 24 Nov 2022 03:02:11 +0000

In reply to Becky.

Hi Becky! I wouldn’t say it’s very thick so if you like a lot of topping you may want to increase it. 🙂

By: Becky

Becky — Wed, 23 Nov 2022 22:21:35 +0000

Is the crumble topping a thick coating of crumble or a thin coat? (If we like a lot of topping, should I increase the ingredients for the crumble by 50% or is it a lot of crumble topping as-is?)

By: Sam

Sam — Tue, 22 Nov 2022 01:44:18 +0000

In reply to Sarah.

Hi Sarah! If you do a lattice top I would skip the crumble topping. 🙂

By: Sarah

Sarah — Mon, 21 Nov 2022 22:03:12 +0000

If I were to do a lattice pie crust on top should I leave the filling off or still include it?

By: Sam

Sam — Thu, 10 Nov 2022 20:54:01 +0000

In reply to Frank.

Hi Frank, your feedback is welcome and I hope I didn’t come across as if it isn’t. There’s no angst and no problem, this is literally my job 😉. But an important part of that is fixing any errors with the recipe and troubleshooting any problems and clarifying where I need to. I have had a lot of success with this pie and make it often (it’s a decades old family recipe, so this one is pretty solidly tested) and I want to try and help troubleshoot any issues. I’d like to help anyone else have the same results and I want to clarify any concerns (ex: I wouldn’t want someone to think they should use a different apple like a Macintosh after reading the comments, so I want to reiterate that the apple listed is correct and recommended). I hope that helps clear things up, and I do want people to bring any problems they run into to my attention so that I can do my due diligence.

By: Frank

Frank — Thu, 10 Nov 2022 20:27:15 +0000

Thank you, I don’t know why I had a problem but all is ok. I’ve been baking apple pie for over fifty years and I have had my own issues now and then. It was probably something I did wrong. “You rock” and I’ll most certainly will try your recipe again. Sorry if I caused you any angst.

By: Sam

Sam — Thu, 10 Nov 2022 20:02:57 +0000

In reply to Frank.

Hi Frank, even with a classic pie topping you are supposed to vent it, it should be able to cook through. 15 minutes in the microwave would equate to a very long time in the oven, but my pie is always done within 40, 45 max minutes of the reduced temperature. A fork or skewer can of course pierce the apples, but you want the apples to feel tender, be easily pierced and have a softness and give to them that indicates they are tender and no crispness. I hope this is helpful and I am very, very glad that you were still able to enjoy the pie 🙂

By: Frank

Frank — Wed, 09 Nov 2022 20:57:11 +0000

It’s Me again, The apples were cut 1/8 inch thick with an apple slicer and corer and quarter. the problem is the walnut crumb filling. without a regular pie crust on the top, the pie couldn’t hold the heat in. It just escaped through the crumb topping. I had to microwave the pie for 15 minutes on high to complete cooking the apples. How much longer do you think it would have taken to bake the pie at your reduced heat of 350 degrees? No problem I was able to save it. I just wanted to let you know that fork or a skewer will always be able to pierce the apples but the real test is when you try to eat them. FYI. I will say that The pie was still good, what intrigued me was the sour cream cheese. I’ve never used that in a pie before, nice touch.

By: Sam

Sam — Wed, 09 Nov 2022 19:01:55 +0000

In reply to Frank.

Hi Frank! The directions include cooking until the apples are tender (you can check this with a fork or a skewer); it sounds like the pie just needed longer in the oven. I’m glad you found a way to salvage the pie, but I wouldn’t recommend a different apple nor would I recommend cooking them first. Next time I would just bake it a bit longer (cutting your apples into smaller pieces can also help speed up the process) 🙂

By: Frank

Frank — Wed, 09 Nov 2022 15:54:23 +0000

I made this pie and followed your directions exactly even using granny smith apples against my better judgment. The apples were so hard that I thought I was eating an uncooked apple. I almost threw it out but decided to try something to fix the problem. I put the whole pie in the microwave oven for 15 minutes. Surprisingly me, the apples were soft enough to eat. If you’re going to try this recipe I recommend cooking those Granny Smith or find a different apple to use.

By: Sam

Sam — Sat, 24 Sep 2022 01:24:07 +0000

In reply to John.

Hi John! Most nuts should work well here, pecans may be a good option. 🙂