Pie

December 3, 2021

Dutch Apple Pie

 

I heard you loud and clear, lets get an apple pie recipe up! Here you go, this is my favorite apple pie recipe! It’s a Dutch Apple Pie, soinstead of a traditional pie crust on top, it has a streusel topping. And let me tell you, it’s amazing. It is so delicious! You will want this at every family gathering, or just for a weekend treat!

 

We will start with making the pie filling first. I use a combination of Honeycrisp Apples and Granny Smith Apples. I like the sweetness that the Honeycrisp adds, but it isn’t too much. Honeycrisp is still a more sour apple, like a Granny Smith, so it works really well in a pie where sweetness is added.

 

Honeycrisp is basically the national apple of Michigan (my home state). If you haven’t had Honeycrisp Apple Cider, you are missing out.

 

Peel and cut up the apples into thin slices. Add the water and lemon juice to them, then add to a skillet and cook them over medium heat. Cook them long enough where they become soft. You should be able to easily pierce them with a fork. Don’t overcook them and make them mushy though, so keep a close eye on them.

 

In a large bowl, combine the sugar, brown sugar, flour, cinnamon, nutmeg, ginger, and salt. Once the apples are cooked, add the applesto this mixture and stir it until it is combined well. Set it aside while you prepare the pie crust and the topping.

 

For your pie crust, whether its store bought or homemade, put it in your pie tun. Use a fork to poke holes in the bottom of the crust, then trim and fold the edge to create that thick crust edge that we all know and love.

 

For the topping, put all of the ingredients in a bowl: the flour, brown sugar, sugar, cinnamon, and cold butter cut into small cubes. Use your hands or a pastry blender and the cut the butter into the dry ingredients so that it becomes a crumbly texture.

 

Pour the apples into the pie crust then add the topping.

 

Bake at 450 degrees F for 10 minutes, then lower the heat to 350 degrees F and bake for another 35-45 minutes. The edges of the pie crust should be golden brown, and the so should the topping.

 

I place a foil lined sheet tray on the rack below my pie. One too many times has my pie bubbled and juices dripped over, making my oven very messy. The sheet tray will catch that juice.

 

You can serve your pie with whipped cream, or with my personal favorite, vanilla ice cream.

 

 

Dutch Apple Pie

This All American dessert is perfect year round! It is made with 2 different apples, and topped with a cinnamon streusel.

Author:

Sydney Delong

Prep:

15

min

cook:

45

min

total:

60

min

Ingredients

  • 3 cups Honeycrisp apples, peeled and sliced
  • 3 cups Granny Smith apples, peeled and sliced
  • 2 Tablespoons water
  • 1 Tablespoon lemon juice
  • 1/2 cup sugar
  • 1/2 cup brown sugar, packed
  • 3 Tablespoons flour
  • 1 1/2 teaspoons cinnamon
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon ginger
  • 1/8 teaspoon salt
  • 1 pie crust

Streusel Topping

  • 1 cup flour
  • 1/2 cup brown sugar, packed
  • 1/2 cup sugar
  • 1 1/2 teaspoons cinnamon
  • 1/2 cup butter, cold and cut into cubes

Instructions

  1. Cut the peeled apples into slices. Combine with the water and lemon juice and put into a large frying pan. Cook over low-medium heat until the apples are tender (you can test this by piercing them with a fork). Set aside to cool.
  2. In a large bowl, combine the sugar, brown sugar, flour, cinnamon, nutmeg, ginger, and salt. Add the apples and stir to combine.
  3. Put your pie crust into your pie plate. Use a fork and poke holes in the bottom of the crust. Trim and fold any extra crust that hangs over the pie plate.
  4. Fill with the apple mixture.
  5. To make the topping, combine all of the ingredients. Use your hands or a pastry blender and cut the butter into the dry ingredients until it forms a crumbley mixture. Sprinkle on top of the pie.
  6. Bake at 450 degrees F for 10 minutes. Lower the heat to 350 degrees F and bake for 35-45 minutes. You may want to have a foil lined sheet tray on the rack below your pie. Sometimes the juices drop over and can make for a dirty oven! The edges of the pie crust should be golden brown, as well as the topping.
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