"Embrace the apple season with this delicious, just like grandma used to make apple pie. Mmmm.. can you smell is sitting on the windowsill to cool???"
Dutch Apple Pie
Prep Time: 20 Minutes
Cook Time: 50 Minutes
Cooling Time: 2 Hours - Over Night
Ingredients:
Crust
1 Refrigerated rolled pie crust or frozen pie shell, or my pie crust/pastry dough
Filling
8 cups Apples (Combination of sweet and tart) cored, and sliced
1/2 cup Granulated sugar
1/4 cup Brown sugar packed
1/4 cup All-purpose flour
1/4 tsp Ground cinnamon
2 tbsp Lemon juice
Topping
1/2 cup Unsalted butter softened
1 cup All-purpose flour
2/3 cup Brown sugar packed
1 tbsp Granulated sugar
1 tsp Vanilla
1/4 cup Rolled Oats
Instructions:
Heat oven to 400°F. Roll out pie crust over pie pan. (If you purchased a frozen shell, skip this step and use according to directions on package.) Ease crust into plate, pressing firmly against bottom and side and being careful not to stretch pastry to much.
Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute with fingers or fork tongs as desired.
In large bowl, toss filling ingredients. Mix until combined well.
Pour into pie plate, mounding apples toward center.
In medium bowl, use pastry blender or fingers to mix butter, 1 cup flour, brown sugar, oats, and vanilla until a crumb forms.
Sprinkle evenly over top of pie. Sprinkle 1 tablespoon granulated sugar on top.
Bake 45 to 55 minutes or until pie crust and crumb topping are deep golden brown and filling begins to bubble. Transfer to cooling rack to cool.
Notes:
Add a large scoop of vanilla ice cream on top for an A la mode or slices of sharp white cheddar cheese on the side for East Coast flare.
"My husbands favorite apple pie for the holidays."
CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.