Filled with juicy apples and topped with a delicious, buttery streusel topping, this dutch apple pie is easier to make than a classic double-crusted pie and makes the perfect fall dessert!
1 pie crust, chilled
1/2 cup granulated sugar
2 Tbsp all-purpose flour
1 Tbsp cornstarch
2 tsp ground cinnamon
1/4 tsp ground nutmeg
8 cups thinly sliced and peeled apples (about 7-8 medium)
2 Tbsp lemon juice
3/4 cup all-purpose flour
1/2 cup packed light brown sugar
1 tsp ground cinnamon
1/2 cup butter cut into little cubes and softened a little
- In a bowl combine white sugar, flour, cornstarch, cinnamon, and nutmeg.
- In a large bowl combine sliced apples and lemon juice, then add the mixed dried ingredients and using a spatula stir everything together until thoroughly combined. Set aside.
- Preheat oven to 400°F.
- Place pie crust in pie dish and tuck it in with your fingers. Trim excess dough if needed and flute the edges.
- Spoon the apple filling into the crust but leave most of the liquid in the bowl.
- To make the crumble topping, combine the flour, brown sugar, cinnamon, and butter cubes in a bowl and use a fork, pastry cutter, or your hands to combine until thick and crumbly. Sprinkle topping over apple filling.
- Place pie dish on a large enough baking sheet covered with parchment paper and bake for 20 minutes. Then turn the temperature down to 375°F (190°C) and bake for 30 more minutes until the topping is golden brown and the filling is bubbling up. If the edges brown to quickly cover them with a pie shield after 20 minutes.
- Let the pie cool completely before cutting into it to allow the filling to thicken up. Cover leftovers with plastic wrap and store in the fridge for up to 4 days.