Description
A comforting Dutch apple pie with a buttery crumb topping, blending tart and sweet flavors for a delightful dessert.
Ingredients
- 1 (9-inch) deep-dish pie shell (homemade or store-bought)
- 6–7 medium Granny Smith and Honeycrisp apples, peeled, cored, sliced ¼-inch
- ¾ cup granulated sugar
- ¼ cup packed brown sugar
- 2 tbsp flour (or cornstarch/tapioca for a gluten-free option)
- 1 tbsp fresh lemon juice
- 1½ tsp ground cinnamon
- ¼ tsp freshly grated nutmeg
- Pinch of salt
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- ½ cup packed brown sugar
- ¼ cup granulated sugar
- ½ cup (1 stick) cold unsalted butter, cubed
- ½ tsp cinnamon
- Pinch of salt
- Optional: ¼ cup chopped pecans or old-fashioned oats
Instructions
- Preheat the oven to 375°F (190°C) and place the pie shell on a baking sheet.
- In a large bowl, combine the sliced apples, granulated sugar, brown sugar, flour, lemon juice, cinnamon, nutmeg, salt, and vanilla. Let it sit for 10–15 minutes.
- In a separate bowl, mix together the flour, sugars, cinnamon, and salt for the crumb topping. Cut in the cold butter until it resembles pea-sized crumbs. Optionally, stir in chopped pecans or oats.
- Pour the apple filling into the pie shell and sprinkle the crumb topping evenly over the apples.
- Bake in the preheated oven for 50–60 minutes, watching for the topping to turn golden brown. If edges brown too quickly, cover with foil.
- Allow the pie to cool on a wire rack for 2–3 hours before serving.
Notes
Serve warm with vanilla ice cream or caramel drizzle. Store leftovers covered at room temperature for up to two days, or refrigerate for longer storage.
