Before adding my homemade apple pie filling to the pie crust, I add about 2-3 teaspoons of flour to the bottom.  My great-grandma always did and so do I.  I believe it helps to take some of the extra juices from the apples and thickens them to allow the bottom crust to cook completely.  I do this trick for every single pie I make!

If crust is browning too much, cover with foil during the baking process.

How do you know when your pie is done?  Every oven can be a little different.  I bake mine for about 5 minutes less than what the directions say.  I then check the pie two ways.  One, I look for just the slightest little bubble coming from the pie filling.  Two, I take my pie and very carefully, lift it up to see the bottom crust.  (I use these pot holders for maximum grip.)  The bottom crust should be a nice golden brown.  If the pie is not met these two goals, then I put it back into the oven for five more minutes and check again.  I check every five minutes until the pie is done!

Make sure to let your dutch apple pie cool on a wire rack.  It will need to cool about one hour before serving.

Make sure to pick a tart apple for your pie.  I prefer Jonagold apples but Granny Smith apples also work well with this recipe.