Dutch Apple Pie

Preparation info

  • 6 to 8

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • Unbaked Pie Pastry, 1-crust
  • 3 pounds tart apples
  • cup all-purpose flour
  • ¾ cup sugar
  • Pinch of salt
  • 1 cup heavy cream
  • ¼ teaspoon grated nutmeg
  • ½ teaspoon ground cinnamon


    1. Preheat oven to hot (450°F.). Cover center of oven with a piece of aluminum foil in case the pie drips.

    2. Line a nine-inch pie plate with the pastry. Pare and core the apples. Slice them and arrange the slices symmetrically in the pastry-lined plate.

    3. Mix together the flour, sugar and salt. Add the cream and beat until thick. Mix in the nutmeg and cinnamon, using more to taste if desired. Pour over the apple slices.

    4. Bake for twenty to twenty-five minutes, or until the edge of the custard begins to brown.

    5. Cover the top of the pie with aluminum foil. Reduce the oven to moderate (350°F.) and continue to bake for about forty-five minutes, until the filling thickens and becomes glossy. Serve warm.