A Holiday Favorite: Dutch Apple Pie

One of my favorite contributions to holiday dinners, this Dutch Apple Pie is irresistible! A classic apple pie on the bottom, it’s sweet, crumbly topping is just the twist needed for a mouth-watering dessert. I did not come up with this one on my own, but sadly can’t remember its original source. A lot of the recipes you’ll find online are quite similar, with only slight variations on the ingredient measurements. Whether you follow my recipe or another, may this pie bring you & your stomach lots of joy!

Base:

1 store-bought pie crust

Filling:

8 cups of apples (recommended: Honeycrisp, Braeburn, or Golden Delicious)
1 tbsp of lemon juice
¾ cup of white granulated sugar
¼ cup of light brown sugar
¼ cup of all-purpose flour
1 tsp of cinnamon
¼ tsp of nutmeg

Topping:

1 cup of all-purpose flour
½ cup of light brown sugar
½ cup of white granulated sugar
1 tsp of cinnamon
½ cup of room-temperature butter

Directions:

Preheat the oven to 375 degrees fahrenheit.
In a large bowl, mix filling ingredients.
After apples have been cored, peeled, & sliced, add them to the bowl & mix until fully coated.
Pour the apples & filling into the prepared pie crust. If the apples begin to pile up too much, mound them toward the center.
In a separate bowl, mix topping ingredients with a fork or pastry blender until crumbly. Sprinkle evenly over apples.
Bake for 50-55 minutes until until pie crust & crumb topping are deep golden brown & filling begins to bubble.
Transfer to a cooling rack to cool.

Notes (Read Before Baking!):

You may need to blind-bake the pie crust first. Read the packaging to make sure the crust is properly prepared!
- Feel free to make the pie crust from scratch if you are so inclined!
This pie can get very juicy & bubbly. I recommend placing the pie pan on a baking sheet covered in tinfoil to catch any spillage.
Highly recommend serving warm with a scoop of vanilla ice cream!

If you try this recipe, let me know how it goes in the comments below!