I had my first Dutch Apple Pie when we were at our friends’ house over 10 years ago. It was so amazing, and my friend Piper immediately shared the recipe with me. She gave me permission to share this with you, and I thought this would be a great time to share it as you plan your menus for the holiday season.
We don’t keep pie around the house, so I only make this a couple of times every year. This Dutch Pie recipe is my absolute favorite pie recipe because the crust is super easy to make and the pie is topped with more crust. So if you are one that fears making your own crust, you can rest assured that this will be an easy crust to come together. And if you love to eat crust, you’ll love this recipe, too!
I actually prefer to make this recipe with peaches, though. In the past I’ve used commercially canned peaches and fresh peaches, so I know both work well. Also, the originally calls for butter or margarine, but now that I am dairy-free I adapted the recipe to be made vegan.
As far as the sugar is concerned, I did reduce the sugar amount in the filling from 2/3 cup to 1/2 cup. It makes me feel better feeding it to my family. Yes, it does! Their pallets get use to less sweet when I bake with less sugar. It makes foods that are naturally sweet like fruits, taste sweeter when you cut your sugar from your pallet. Also, the last time I made this Dutch Apple Pie I used organic coconut sugar, also known as coconut palm sugar. I found it at Trader Joe’s. It can be subbed for granulated sugar in a 1:1 ratio. The coconut sugar is a dark brown, is similar to brown sugar, and has a low glycemic index of 35. The darker sweetener made my pie darker as you can see in the first photograph. The pie still tasted sweet and wonderful! You can read more about coconut sugar here.
Have you tried an overnight breakfast cobbler in the crock-pot?