How to make classic homemade Dutch Apple Pie. Perfect for dessert on a cool fall evening, served warm with a scoop of vanilla ice cream…pure heaven! Watch to learn how I make this.
What you’ll need:
1 – 9″ pastry pie crust (see how I make mine here: http://youtu.be/elxxIXW35z4 )
3 lbs apples (I use Gala but traditionally use Golden Delicious or Granny Smith)
2-3 Tbsp lemon juice
6 Tbsp butter or margarine
1/2 cup white sugar
1/2 cup packed brown sugar
3 Tbsp flour
1 Tbsp corn starch
1 Tbsp water
1 tsp cinnamon
a pinch of nutmeg
1 tsp vanilla extract
Prepare a single pastry pie crust in a 9″ glass baking dish. You can either make your own or use a premade crust. Set aside.
Preheat your oven to 425*.
Peel, core and slice your apples and place in a large bowl filled with water and the lemon juice.
In a large pot, melt butter or margarine. Add in sugars and stir to combine. If the mixture is dry, add in 1 Tbsp water to make it a liquid. Add in remaining ingredients and mix well. Drain the apple slices and add to the butter and sugar mixture. Gently mix the apples with the sauce being sure not to break up the apple slices. Pour mixture into your prepared pie shell.
For the topping:
1 cup flour
1/2 cup packed brown sugar
1/4 cup quick cooking oats
1 tsp cinnamon
6 Tbsp butter or margarine, melted
Combine the dry ingredients. Add in melted butter or margarine and mix until mixture is crumbly and thoroughly combine.
Evenly spread the mixture onto the pie, making sure it is all the way to the edges.
Place pie in oven and bake for 15 minutes and turn heat down to 350* and bake for an additional 35-45 minutes.
**Alternatively you can skip the Dutch topping and make a traditional apple pie by placing a second pastry pie crust on the top. Roll out dough to 10″ diameter and place onto the top of the pie after filling with apple mixture. Crimp the edges and cut 4-8 vent holes in the top crust to let excess steam out. Brush with a beaten egg and sprinkle with additional sugar if you go this route. Bake as directed above.
