This recipe for Dutch Apple Pie is my new favorite pie recipe! And I can’t wait for you to try it! Here are 4 tips to help ensure a beautiful and delicious result:
Freeze the pie crust once it’s in the pie plate. Freezing the crust will help the crust hold its shape while baking. Freezing the crust also allows you to pre-make the crust. Store the crust in the pie plate, wrapped in plastic wrap, in the freezer for up to one month.
Cook the pie until the filling is thick and bubbling. When you see the filling bubbling, slide a toothpick into the center of the pie and confirm that the apples are soft, too. Then you’ll know the pie is done.
Protect the crust if needed. If the crust starts to get too dark, lay a large piece of aluminum foil over top of the pie. This will protect the crust from burning while the filling continues to cook.
Hope these tips help with your Dutch Apple Pie! And please do comment or email if you have questions — I’d love to troubleshoot with ya! For other pie options, check out our Bourbon Pecan, Key Lime, Peach & Blueberry, or Dulce de Leche pies. They’re all so delicious!