While I enjoy making a classic apple pie and getting creative with the top crust, I have a special place in my heart (and my tummy!) for a delicious Dutch apple pie, with its sweet streusel crumble topping. So I thought I'd share my favorite Dutch apple pie recipe today.
Dutch Apple Pie Recipe
My OXO apple corer/slicer comes very much in handy for this recipe!
1 homemade or frozen pie crust
1 cup flour
1/2 cup packed brown sugar
1/2 cup white sugar
1 teaspoon ground cinnamon
1/2 cup unsalted butter, softened
Apple Pie Filling
8 Granny Smith apples
1/2 to 1 tablespoon lemon juice
1/2 teaspoon lemon rind (optional)
1/3 cup white sugar
3 tablespoons all-purpose flour
1 1/4 teaspoons pie spice
Preheat the oven to 450°F.
Combine all topping ingredients using a fork until completely mixed. It should have the consistency of wet sand. Set aside.
Apple Pie Filling:
Peel, core, and cut apples into thin slices (approximately 1/8 inch). Toss apple slices with sugar, lemon juice, cinnamon, nutmeg and flour.
Pour the apple slices into the pie shell, mounding apples toward the center. It will be really full. Layer apple slices in pie shell (it will be really full) and pour any leftover juice over the apples.
Top apple slices with the streusel topping and pat it down evenly over the apples.
Place pie pan on a cookie sheet (pies like this tend to drip over, and this step will save your oven, trust me on this one!).
Bake at 450°F for 15 minutes, then reduce heat to 350°F and bake for an additional 45-55 minutes. (It is done when the apples are soft all of the way through). Let cool.
Be sure to keep an eye on your streusel topping while in the oven. If it starts to brown too early, place a piece of foil on top to keep it from burning.
Serve the pie warm or room temperature. It goes especially well with a scoop of vanilla ice cream!