Dutch Apple Pie Recipe

So you love dessert, but insist on splitting the bill? This is the pie for you.

I may have that wrong. “Dutch” in this case does not refer to making a date awkward by calculating who owes money for dinner, but rather the simple, yet amazingly effective streusel topping that separates this pie from the pack.

An abbreviation for “Pennsylvania Dutch” apple pie, this classic style forgoes the top crust or lattice found on typical apple pies. Instead, a simple streusel of flour, brown sugar and butter is sprinkled over the sweet apple filling before baking. The result is a sweet, crunchy and crumbly topping that adds tantalizing texture to fall favorite.

Our Dutch recipe embraces the simplicity of this traditional pie. Using sparse seasonal spices and a light touch with the sugar, the seasonal apples are the star of the show. Accented to perfection by the sweet, crunchy and downright irresistible topping that gives this pie its unique character, we are reminded why we like pie so much in the first place.

A note on selecting apples: Avoid varieties that are overly sweet or mushy (they may make a good hand fruit, but softer apples tend to fall apart when baked into a pie). Granny Smith, Braeburn, Fuji and Cameo apples are all popular choices and a relative newcomer, the Honeycrisp, has become a favorite for many bakers.

Dutch Apple Pie

• 1/3 cup sugar
• 1/3 cup brown sugar
• 1/4 cup flour
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 6 apples
• 1/2 lemon, juiced
• 9” or 10" pie shell
• 3/4 cup flour
• 1/3 cup brown sugar
• 5 tablespoons cold butter, cubed

Combine sugar, 1/3 cup brown sugar, 1/4 cup flour, cinnamon, nutmeg and salt in a bowl and set aside.

Peel, core and slice apples, place in a large bowl and sprinkle with lemon juice.

Stir dry mix into apples and pour into pie shell.

Combine 3/4 cup flour, 1/3 cup brown sugar and butter in food processor and pulse just until crumbs form.  Sprinkle evenly over top of apples in shell.

Bake 55-60 minutes in 375 degree oven. If crust browns too deeply, cover edges with foil for the last few minutes of baking.