If you love apple pie, then you need to try this Dutch apple pie. Instead of having a traditional pie crust topping, this is topped with a streusel!
We still have lots of apples from our apple-picking adventure a few weeks ago. I asked my husband what he wanted me to make with the remaining loot, and he mentioned apple pie. Now, I’ve made several apple pies before, but not a Dutch apple pie.
The main difference between a classic apple pie and a Dutch was is in the topping. A traditional apple pie is covered in a crust. A Dutch one, however, uses a crumb topping that is similar to streusel. When I told my family about the streusel topping, they started chanting, “Apple pie! Apple pie!” Clearly, we are fans of streusel around here.
I was able to construct this pie in about half an hour. I started with an easy single crust that is made from shortening rather than butter. As a result, I didn’t have to chill my dough before baking. The filling took no time to toss together, and the crumb topping took about 5 minutes to assemble.
We liked this Dutch apple pie better than the traditional one. The streusel topping was heavenly, and we didn’t miss the top crusty (which tends to get soggy after a day or so). Honestly, I think I may be making this type of apple pie in the future since it only requires one crust. And STREUSEL.
Dutch apple pie
- 1 and ¼ cups all-purpose flour
- ½ teaspoon salt
- ⅓ cups shortening
- 4-5 Tablespoons cold water
- 5 and ½ cups apples peeled, cored, sliced
- 1 Tablespoon lemon juice
- ½ cup granulated sugar
- ¼ cup brown sugar packed
- 3 Tablespoons flour
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¾ cup all-purpose flour
- ¼ cup granulated sugar
- ¼ cup brown sugar packed
- ⅓ cup butter or margarine room temperature
- Preheat your oven to 375 degrees F. Grease a standard pie pan and set aside.
Make the pie crust
- In a large bowl, mix together the flour and salt. Using a pastry cutter or two forks, cut the shortening in until you achieve pea-sized crumbs. Slowly add the water until you are able to form the dough into a ball.
- Roll the dough ball out onto a lightly floured surface. Place the rolled out dough into the pie plate, leaving about ½ inch of overhang. Tuck it under itself and crimp or flute the edges.
Make the filling
- In a large bowl, toss the apples with the lemon juice, sugars, flour, cinnamon, and nutmeg. Transfer it to your pie crust.
Make the topping
- In a medium sized bowl, mix together the flour sugars, and butter with a pastry cutter or two forks until you achieve pea-sized crumbs. Sprinkle this over the apple filling.
Bake the pie
- Bake the pie in your preheated oven for 50 minutes or until golden. Allow it to cool before serving.