Dutch Apple Pie With Oatmeal Topping Recipe

This recipe is inspired by Ginny. I modified the recipe to make it my own version. I used my favorite apples, Gala, Granny Smith and Cortland, to give different textures and flavors.

Ingredients for filling:

5 cups of apples (Gala, Granny Smith and Cortland recommended)- peeled, cored and sliced thinly you can almost see through; 2 tbs all-purpose flour, 2/3 cups white sugar, 1 tbs butter, 0.5 tsp ground cinnamon, 0.25 tsp ground nutmeg and 0.25 tsp ground allspice

Ingredients for oatmeal topping:

0.75 cup all-purpose flour, 0.5 tsp ground cinnamon, 0.5 cup packed brown sugar, 0.5 cup butter and 0.75 cup rolled oats

Other ingredients:

1 store-bought 9-inch pie shell. Or use these pie crust recipes


Pie pan and aluminum foil


1. Preheat oven to 425 F. Fit pastry shell into pie pan and place in freezer

2. To Make Apple Filling: Place apples in a large bowl. In a separate bowl combine and mix dry ingredients. Then add mixture to apples and toss until apples are evenly coated

3. Remove pie shell from freezer. Place apple mixture in pie shell. Break butter over apple filling. Lay a sheet of aluminum foil lightly on top of filling, but do not seal

4. Bake in preheated oven for 10 minutes

5. While filling is baking, make Oatmeal Topping: In a medium bowl, combine and mix well the dry ingredients. Then cut in the butter until mixture is crumbly. Remove filling from oven and sprinkle topping on top

6. Reduce heat to 375F. Bake an additional 30 to 35 minutes, until topping is browned and apples are tender. Cover loosely with aluminum foil to prevent excess browning

7. Cool for 30 mins before cutting into it

(Top to bottom) Sliced apples, pies dotted with butter before first baking (step 4) and the final product- Dutch apple pie with crisp oatmeal topping


1. I like and use Pillsbury's deep dish pie crust

2. To prevent the apple slices from browning, soak the slices in water with 1 tsp of lemon juice. Pat them dry before mixing with dry ingredients

3. Prior to baking, I line a baking sheet with aluminum foil before I place the pie pan on it . This helps to collect any juices that ooze out during baking and minimize cleaning

4. To check for done-ness, gently pierce the apple slices through the topping. The apple slices should be tender. If you like thick apple slices, slice the apples thicker and bake a little longer (step 4) before you sprinkle on the topping

5. You can substitute butter with margarine