Dutch Apple Pie
Apple-cream cheese filling with a wonderful blend of ‘Dutch’ spices, baked in a shortbread cookie crust.
Servings Prep Time
12-16 20minutes
Cook Time
50minutes
Servings Prep Time
12-16 20minutes
Cook Time
50minutes
Ingredients
Shortbread Crust
Filling
Streusel
Instructions
  1. Preheat oven to 375 F. In a food processor, combine flour, powdered sugar & cornstarch. Cover & process until combined; add butter. Pulse with on/off turns until mixture forms fine crumbs. Press mixture onto the bottom & 1 1/2″ up the sides of a 9″ spring form pan.
  2. Beat cream cheese & 1/4 cup sugar with mixer until well blended. Add egg & vanilla; mix well. Spread onto bottom of crust. Mix remaining sugar, 2 Tbsp flour, & spice blend. Add to apples in a large bowl; toss to coat. Spoon over cream cheese layer.
  3. Mix remaining flour, brown sugar & rolled oats in a medium bowl. Cut in butter until mixture resembles coarse crumbs; sprinkle over apple mixture. Lay a piece of foil loosely over pie to prevent over browning. Bake in bottom third of oven for 20 minutes, uncover & continue to bake for another 30 minutes or until apples are tender.
Recipe Notes

Spice Blend Mix:    4 tsp cinnamon, 1 tsp cloves, 1 tsp nutmeg, 1/4 tsp white pepper, 1 tsp anise seed, 1/2 tsp ginger, 1/4 tsp cardamom, 1/4 tsp mace

  • Grind the spices together in a coffee grinder or blender; place in a screw-top jar in the refrigerator.
  • Any extra spice mix can be used in recipes calling for ‘apple or pumpkin pie spice’.