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Friday, September 27, 2013

Dutch Apple Pie with Raisins and Sugar Glazed Top

I had a recent request for an old fashioned Dutch Apple Pie with raisins mixed in with the apples, and a top crust that was covered in sugar glaze.  The gentlemen that requested them said he had fond memories of this favorite pie but has not been able to find it in a long time.  I searched my library of pie books and scoured the internet for such a pie with little success.  The Dutch apple pies that I found all had a crumble topping, not a top crust or glaze and none of them included raisins.  I found only 2 recipes that were similar to the request from and, so I combined the elements from those recipes with my favorite crust and filling mixture and came up with this.  The filling tasted great, it smelled delightful while baking and the gentlemen that requested them was very pleased!  I'd love to hear your stories and recipes if you are familiar with this type of pie :)
2 2/3 cups all purpose flour
1 tsp salt
1 tsp sugar
1 stick chilled unsalted butter - 4 oz, cut into 1/2" cubes
1/2 cup frozen solid vegetable shortening, cut into 1/2" cubes
6 Tbsp or more ice water
1 tsp apple cider vinegar
1 beaten egg for brushing top of crust
2 1/2 lbs granny smith apples, peeled, cored and sliced
1/2 cup sugar
1 3/4 Tbsps all purpose flour
1 tsp cinnamon
1 1/2 Tbsps unsalted butter, melted
1/2 cup raisins and 1/3 cup water* - I used a combo of regular and golden - either could be used    *optional can be made without raisins
Sugar Glaze
3/4 cup unsifted confectioners sugar
3/4 tsp lemon juice
1-3 tsps. milk
Instructions:  For crust:  Mix flour, salt and sugar in a food processor.  Add butter and shortening and process until coarse meal forms.  Mix the water with the vinegar in a small bowl to blend.  Drizzle this mixture over flour mixture, and process until moist clumps form.  If dough looks too dry add a few more drops of water.  Gather the dough into a ball, divide in 1/2 and form each dough into a disk.  Wrap in plastic wrap and refrigerate 30  mins.  For filling:  In a med saucepan boil raisins in thewater until liquid is almost absorbed, about 5-7 mins, then drain and cool.  Meanwhile prepare your apples and mix together with sugar, flour, cinnamon, and melted butter in a large bowl.    Add raisins to apple mixture. 
Putting it together:  Preheat oven to 400 degrees.  Roll out your first dough to about 12" round, transfer to a 9" pie dish.  Trim overhang to 1/2" and turn edge under.  Stir apple mixture to redistribute juices, then transfer to crust.  Then roll out second dough to about 12 ",  with a small round cookie cutter cut a circle out in center to let steam escape.  Then transfer crust over apples.  Trim overhang to 1" and turn edges under, crimp as desired.  Brush top and edges of crust with beaten egg.  Bake pie at 400 degrees for 10 mins, then reduce oven to 350 degrees and bake for about 45 mins longer or until crust is golden brown.  Let pie cool on a wire rack.  Make glaze:  Mix confectioners sugar, lemon juice and 1 tsp milk, stir until smooth, continue adding more milk until you get a spreading consistency.  While pie is just slightly warm, spread over top. 


Time saving gadgets to make apple prep easier:

16 count apple slicer/corer
Available here:

Apple Peeler, Corer and Slicer, brand recommended by Cooks Illustrated
Available here:


  1. I loved Dutch Apple Pie with raisins mixed in with the apples, and a top crust that was covered in sugar glaze. It was widely available in the NY-NJ-CT area in the late 1950s and early 1960s. I remember eating it in the cafeteria at I.T.T Labs in Nutley, NJ in 1959, at the Red Apple Restaurant on Route 17 in New York State in late 1950s, and in the cafeteria at Sperry Rand Labs in Norwalk, CT in early 1960s.

  2. Rosie, if you wish to contact me, use my email address:
    I had given up on ever finding a Dutch Apple Pie with raisins mixed in with the apples, and a top crust that was covered in sugar glaze. Bakery shops and my friends had no idea that such a pie existed until I saw your website and recipe. Thanks for restoring lots of good memories.

    1. Nice! Thanks Anthony for your comments :)

  3. Michael. Yes this was widely available in NJ until the end of the 70's. I too have wonderful memories of this and was looking for the recipe. The one shown here has a heavy glaze. The norm was a lighter glaze and also deep dish.

  4. I have desperately been searching for this recipe! When I was small, we lived in Baltimore,MD. My family always went to a certain restaurant that serves Dutch Apple Pie that had raisins and a white icing. This looks the closest to it I can find. I want to make it for my older brother. He'll be thrilled!!

    1. I'm so happy Donna, hope you and your brother enjoy it!! If you have any tips to make it better, please share :)

  5. Looking for this recipe as I remember Ann Page pies my mother purchased from Maryland A&P stores. Fall is here and time to go for apples & cinnamon with raisins along with yummy glaze.