Classic Dutch Apple Pie

 

Ingredients:

Crust:

• 1 pie crust (homemade or store-bought)

Apple Filling:

• 4 lbs. apples, peeled, cored, and sliced to 1/8 inch thickness
• 1 1/2 Tbsp fresh lemon juice
• 1/2 cup granulated sugar
• 1/3 cup packed light brown sugar
• 1/4 cup all purpose flour
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• Pinch of kosher salt
• 1/2 tsp vanilla extract

Streusel Topping:

• 1/2 cup packed light brown sugar
• 3/4 cup all purpose flour
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• Pinch of kosher salt
• 6 Tbsp unsalted butter, melted
• 1/4 tsp vanilla extract (optional)

Instructions:

1. Make the pie crust: If making homemade pie crust, follow the recipe and fit the crust into a pie pan. If using store-bought, lightly roll out the refrigerated crust and fit it into a pie pan. Flute the edges of the crust as desired. Cover the crust with foil and refrigerate until ready to use.
2. Cook the apple filling: Add the apple slices to a large pan with high sides and a lid. Heat the pan over medium heat. Add the lemon juice, granulated sugar, light brown sugar, flour, cinnamon, nutmeg, and salt. Stir gently to combine until no flour streaks remain. Cover the pan with the lid and cook for about 15-20 minutes, stirring every 3-4 minutes and replacing the lid after each stir. The apples should be fork tender, but still have their shape (not mushy). Taste one and see if you like the texture at the 15 minute mark. If you like a softer texture, cook a bit more. The texture of the apples is up to you. Stir in the vanilla extract and let the apple mixture cool to room temperature. This may take several hours at room temperature, but you can speed up the process by transferring the apple mixture to a shallow bowl/pan/container and placing it in the freezer or refrigerator for 20-30 minutes.
3. Make the streusel topping: While the apple mixture is cooling, make the streusel. Add the brown sugar, flour, cinnamon, nutmeg, and salt to a mixing bowl and stir to break up large pieces of the brown sugar. Add the melted butter and vanilla (if using) and stir into the dry ingredients. Crumble with your fingers, cover, and refrigerate until ready to use.
4. Assemble the pie: Preheat the oven to 425°F. Take the pie pan out of the refrigerator, as well as the chilled/cooled apple mixture and streusel. Transfer the apple mixture to the pie crust, then top with just enough of the streusel to cover the apples. Return the remaining streusel to the refrigerator for later.
5. Bake the pie: Place the pie pan on a rimmed baking sheet (this is to catch any potential filling bubbling out of the pan) and bake for 15 minutes. Then, reduce the oven temperature to 350°F without taking the pie out of the oven. Bake for an additional 15 minutes at 350°F, then remove the pie from the oven and close the oven door quickly.
6. Top with remaining streusel and bake again: Top the pie with the remaining streusel and quickly put the pie back in the oven. Bake for an additional 30 minutes. Keep an eye on the pie during this time to make sure the crust and crumble aren't browning too much. If they are, loosely cover with foil and continue baking. The pie is done baking when the crust and crumble are golden brown, and any visible juices are bubbling.
7. Cool and serve: Remove the pie from the oven and cool it on a wire rack for 3-4 hours, or until it has cooled to room temperature. Slice and serve.

Chef Tips:

• Prep time does not include making a homemade pie crust, since store-bought crust can be used for this recipe.
• Prep time does not include the time needed for the apple filling to cool down, since that will vary from person to person.
• Recipe makes 1 pie, with 8 being the estimated amount of slices.
• I like to use an equal mix of Granny Smith, golden delicious, and honeycrisp apples.
• Serve the pie with vanilla ice cream and a drizzle of caramel sauce for an extra special treat!