This Dutch Apple Pie features a flaky bottom crust filled with a medley of tart and sweet apples, all topped with a buttery, crumbly streusel. It’s a delightful twist on the traditional apple pie, where the crunchy topping provides a wonderful textural contrast to the tender filling.

Dutch Apple Pie

Ingredients:

• 1 9-inch pie crust

For the topping:

For the filling:

Instructions:

1. Prepare the crust: Roll the pie dough out into a circle larger than your pie dish. Transfer it to a deep 9-inch pie plate and gently press the dough into the bottom and up the sides. Trim the dough overhang to 1 inch, then fold the excess under and crimp or flute the edges as desired. Chill in the refrigerator for 1 hour, or freeze for 15 minutes.
2. Preheat oven and blind bake crust: Preheat your oven to 400°F (200°C). Line the chilled pie crust with aluminum foil and fill it with pie weights, rice, or dried beans. Bake for 15 minutes, then remove the foil and pie weights. Prick the bottom of the crust with a fork, then return it to the oven for about 10 minutes more, until lightly golden. Remove from the oven and let it cool on a wire rack while you prepare the filling and topping.
3. Make the topping: In a medium bowl, stir together the all-purpose flour, brown sugar, granulated sugar, and salt until well combined. Pour in the melted butter (1/2 cup) and toss the mixture with a fork until it is evenly moistened and forms clumps. Transfer the topping to the refrigerator to chill while you work on the filling.
4. Prepare the apple filling: Peel, core, and slice the apples (both Granny Smith and sweet-crisp varieties) about 1/4-inch thick. Transfer the sliced apples to a large mixing bowl. Toss them gently with the melted butter (2 tablespoons) and fresh lemon juice. Add the granulated sugar (1/2 cup), all-purpose flour (3 tablespoons), cinnamon, and nutmeg. Toss everything together until the apples are evenly coated with the mixture.
5. Assemble the pie: Layer the prepared apple slices in the cooled, blind-baked pie crust, pressing them down gently to create an even layer. Spread the apples out evenly, turning the slices flat as you go to fill the crust.
6. Add the topping: Remove the chilled topping mixture from the refrigerator. Break it into small clumps with your fingers and sprinkle it evenly over the apple filling, covering the surface.
7. Bake the pie: Reduce the oven temperature to 350°F (175°C). Place the pie on a rimmed baking sheet (to catch any potential drips) and bake for 45-55 minutes, or until the topping is golden brown and the apples are tender but not mushy when pierced with a fork. If the topping starts to brown too quickly, you can loosely tent the top of the pie with aluminum foil.
8. Cool and serve: Remove the Dutch Apple Pie from the oven and let it cool on a wire rack for at least 2 hours before slicing and serving. This allows the filling to set slightly. Enjoy this delicious pie on its own or with a scoop of vanilla ice cream!