Dutch Apple Pie

by | Jan 2, 2018 | Desserts

Do you remember the wonderful smell of an apple pie baking in the oven when you came home from school? This pie also fills the house with the aroma of toasted nuts and coconut – an experience that will make homecoming a top priority to your family. The coconut in this crust makes it light – in both color and texture



6 cups sliced cooking apples

1 rounded teaspoon coriander

½ teaspoon ginger (optional)

½ teaspoon salt

1 teaspoon vanilla

¼ cup apple juice concentrate

¼ cup pure maple syrup or honey

2 tablespoons fructose (optional) (may need more if some apples are tart)

3 tablespoons cornstarch dissolved in ¼ cup water


½ cup quick oats

½ cup whole wheat pastry or unbleached white flour

1 cup raw almonds

½ cup unsweetened coconut

1 teaspoon salt

⅓ cup water

½ cup quick oats

2 tablespoons honey, warmed


Make apple filling by placing the sliced apples in a kettle, except the dissolved cornstarch. Bring to a boil, cover, and simmer for 10 minutes, until apples begin to soften. When apples have simmered for 10 minutes, slowly stir in the dissolved cornstarch. Let it gently boil a minute or so until it is thickened. Don’t let it burn on the bottom.

While apples are simmering, make crust by placing oats, flour, almonds, coconut, and salt in food processor. Blend with the steel blade for about 1½ minutes until fine. Add water and whiz briefly to mix.

Remove half the dough from food processor and form into a ball with hands.

Place ball of dough between two sheets of plastic and roll into a circle to fit a 9-inch pie plate. Maneuver the crust into the pie pan. Trim pastry along the edge of pie pan and flute edges.

Place hot filling in the unbaked piecrust.

Add oats and honey to the rest of the dough in the food processor, and whiz a few seconds, just to mix together. Sprinkle crumb topping over the top, and bake at 350ºF for about 40 minutes until crust and topping are golden brown and filling is bubbling at the edges of the pie.

Check after it has baked 25 minutes and cover loosely with foil for the last 15 minutes to keep from getting too brown.

Pin It on Pinterest