Johanneck Family Recipes

Anne’s Dutch Apple Pie

12 servings


30 minutes

active time

1 hour 30 minutes

total time


Pillsbury pie crust

6-8 large Honey Crisp apples (error on the side of more)

1 cup sugar

3-4 tablespoons flour

Cinnamon sprinkles

1 cup brown sugar

1 cup flour

1/2 cup butter


Place Pillsbury pie crust in a 9-inch pie plate. Gently press it into the broom and up the sides. Trim the dough to 1 inch beyond the lip of the pie plate, then tuck it under itself so it is flush with the edge of the pie plate. Flute the edges or press with the tines of a fork.

Preheat oven to 350 F and peel, quarter, and core the apples.

Layer the following on the pie crust:

  • 1/2 cup sugar + 3-4 tablespoons flour

  • Apples

  • 1/2 cup sugar

  • Sprinkle cinnamon

Combine brown sugar, 1 cup flour, and butter. Place large chunks of streusel on top of the filling by clumping mixture with your fingers.

Set the pie plate on a baking sheet and bake for 50 minutes at 350 F uncovered. Increase the temperature of the oven to 425 F and tent tinfoil over the pie for an additional 15 minutes.

Cool on a wire rack to room temperature and serve.


My family likes the apples within the pie to still be a bit firm. If you want your apples softer, use a baking apple such as a Granny Smith.


Serving Size



603 kcal

Total Fat

29 g

Saturated Fat

16 g

Unsaturated Fat


Trans Fat



69 mg


163 mg

Total Carbohydrate

83 g

Dietary Fiber

6 g

Total Sugars

46 g


5 g

12 servings


30 minutes

active time

1 hour 30 minutes

total time
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