Dutch Apple Pie
This pie is packed full of juicy apples and lots of fall spice, then topped with an amazing crumble with a secret ingredient.
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Ingredients
Crust
- 1 roll Pillsbury refrigerated pie crust only need one of the rolls for bottom crust
Filling
- 6-8 apples, peeled, cored, and sliced I like a combination of honeycrisp and mcintosh or haralson
- ½ cup sugar
- ¼ cup flour
- ¼ cup brown sugar
- 1 tsp cinnamon (generous tsp)
- ¼ tsp nutmeg
- 1 tbsp butter cut into pieces
Topping
- 1 cup flour
- ½ cup sugar
- ½ cup brown sugar
- 1 tsp cinamon
- 1 tsp pure vanilla extract
- 5 tbsp butter, cold and cut into small cubes
Instructions
- Preheat oven to 350°F
- On lightly floured surface roll out your pie crust into a 10 inch circle and place into a 9 inch deep dish pie pan. Crimp the edges of the crust around the top of the pie pan.
- Topping - add your topping ingredients to a food processor with the chopping blade installed. Pulse the food processor until the topping starts to clump and form small little beads.
- Filling - Mix together the sugars, flour, cinnamon, and nutmeg in seperate bowl until well blended.
- Add the sugar/spice mixture to the bowl with sliced apples and toss until the apples are well coated.
- Transfer the apple mixture to your pastry lined pie pan.
- Cover the pie with foil sprayed with non-stick oil spray and bake for 25 minutes. Remove foil and sprinkle your topping all around the top of the pie and bake for another 25 minutes or until topping is golden.
Notes
- this can easily be made into an apple crisp by leaving out the bottom crust and adding a few more sliced apples.
- top with vanilla ice cream for a wonderful pie al le mode
Servings: 8 slices