Dutch apple pie is like a regular pie, but instead of a pie crust covering the top, it's lathered in a layer of streusel! Yes!!!
Author: Eva Bakes
1 and ¼cupsall-purpose flour
5 and ½cupsapplespeeled, cored, sliced
⅓cupbutter or margarineroom 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.
Leftover pie should come to me. Just kidding. You can store this, covered, in the refrigerator and it will last for several days.Sources: Crust from Taste of Home and pie from Food.com