This Dutch apple pie features a homemade pie crust, a cinnamon apple filling, and a brown sugar and butter streusel topping.
Total Time:1 hour 25 minutes
For the filling:
1 recipe for homemade pie dough (see below) or 1 refrigerated deep-dish single pie crust
8 cups peeled, ¼” thick apple slices (I use Golden Delicious apples)
2 tablespoons fresh-squeeze lemon juice
¼ cup light brown sugar
¼ cup sugar
¼ cup all-purpose flour
2 teaspoons apple pie spice
For the crumble:
1 cup all-purpose flour
2/3 cup light brown sugar
1 teaspoon cinnamon
¼ teaspoon salt
½ cup unsalted butter, at room temperature
Move one rack to the bottom third of the oven and preheat to 400 degrees Farenheit. If possible, preheat a baking steel or heavy bottomed sheet pan on that lower rack.
Use a lightly floured rolling pin to roll the dough out on a well-floured surface into a 1/8-1/4” thick circle about an inch larger than your deep-dish pie plate on all sides. Roll the dough loosely back onto the rolling pin and lift it into the pie dish. Gently fit the dough into the pie plate and trim off any excess dough leaving a 1” border around the edge of the dish. Fold the lip of the dough under so that it extends just over the edge of the pie plate and crimp the edges as you prefer. Place the dish in the freezer while you mix up your remaining elements.
In a large bowl, toss to combine the apple slices, brown sugar, sugar, flour, and apple pie spice. Pour the mixture evenly into your prepared pie crust and place in the fridge while you prepare your crumble.
In the same bowl that you tossed together your filling, combine the crumble flour, brown sugar, cinnamon, and salt. Use a pastry cutter or the backs of two forks to cut the butter into the flour until the butter is integrated a sandy mixture with pea-sized clumps for. Sprinkle the topping onto the apple filling. Bake the pie on the preheated baking steel or sheet pan until the crust is brown and the filling in the center of the pie is bubbling, about 60-70 minutes. If you notice your crust gets too brown before the filling is bubbling, you can use a pie crust shield or a ring of aluminum foil to careful cover that outer edge to prevent burning. Allow the pie to cool completely, at least 4 hours, prior to cutting and serving with ice cream, if desired.