Dutch apple pie from Cook's Illustrated Annual Edition 2000 by Cook's Illustrated Magazine

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ashallen on November 23, 2019

    The flavors in this pie were very good and the crumb topping had nice crunch. However, I found the amount of apples called for (4.5 pounds) to be way too many for a standard (i.e., not deep dish) 9-inch pie plate. I could barely get the apples to perch in the plate without some tumbling out. I thought that the mound would settle down after baking, but even after baking there was a big mound of apples that the crumb topping was only just able to cover. The recipe photo in the magazine did *not* show a highly mounded pie slice and the ratio of apples to crust/crumbs was higher than I prefer. Perhaps there was a typo in the recipe ingredient list. Next time I'd cut back the apple quantity to the 3-4 pound range. The crumb topping ingredients resisted coming together into crumbs - I ended up adding some water to get them to form properly - that worked fine. My 3.5 star rating is for the recipe as written - with tweaking it'd be great! [Cross-post for Annual Edition/Magazine.]

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