apple crumb pie, Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, brown sugar, cinnamon, Clabber Girl, College Inn, Cool Whip, domino sugar, eat, Eggland's Best eggs, food, Gold Medal flour, Granny Smith apples, granulated sugar, Green Giant, Hershey, Jell-O, Jif peanut butter, Johnsonville, kosher salt, Kraft, land o lakes butter, lemon juice, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Sargento, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
Dutch Apple Pie has been an American favorite for years. Oh, the irony! From its flaky crust to the crumbly topping that fills your mouth with flavor, this pie is a must-have at any holiday dinner, event, or as an after-supper treat. In fact, after your friends and family sample it, they’ll be begging you for the recipe. Maybe you’ll just keep as your little secret.
If you’ve got some extra apples laying around, grab those babies up and toss ‘em into a flaky pie shell. Our family likes to use a mixture of Granny smith and Macintosh apples. Dutch Apple Pie only takes about 60-minutes to throw together. Soon, you’ll have a delicious slice sitting on your plate waiting to make its way into your belly. Yum!
GO TO THE NEXT PAGE FOR A LIST OF INGREDIENTS AND DIRECTIONS.
Quick Tip: Serve this luscious pie up with a scoop of vanilla ice cream. Yum!