Dutch Apple Pie
Spring isn’t necessarily what I would consider “prime” apple season in Michigan. Usually that’s fall with all the apple picking and cider making and apple cider donut eating. Mostly apple cider donut eating. But spring does include pi day (3.14…). Math dorks, are you with me? Okay, FINE. You caught me. 3/14 is technically still winter. But I think pie can be good any season because…well, it’s pie. And pie in my mouth in any season is A-OK.
Apple pie is one of my favorites. And *especially* Dutch apple pie with it’s sweet, crumbly, and crunchy topping. My, OH MY! To be fair, I’d eat pretty much any kind of pie. I can’t really think of a bad one off the top of my head and there are SO MANY choices. Everything from fruit, to chocolate, to savory. Oh wait…Banana cream pie. That’s a pie I’m not so sure about. How can you really be sure with the typically fake banana flavor? UGHH. If I ever find a good banana cream pie recipe I will be sure to share.
I’m going to chat more about apple pie to get my thoughts off of banana cream pie. First of all, apple pie is one of the (in my opinion) most American of pies. 4th of July? Apple pie. Thanksgiving? Apple pie. Memorial Day? Apple pie. Today? Apple pie. You really can’t go wrong and people who don’t like apple pie are few and far between. Second, what can be easier than throwing some sliced apples with a few ingredients you probably already have in your pantry to whip up a scrumptious treat? Done. and. done.
By the way, did you notice my super cool apple slicer above? These things are old school but work like magic. I remember my grandma slicing apples for pies with one of these many years ago. This isn’t the same one but it makes apple slicing and peeling so much fun! You should get your hands on one and try it. Slicing apples will no longer seem tedious!
- 1 refrigerated pie crust
- 6 cups thinly sliced baking apples (about 6-8 apples)
- 3/4 cup sugar
- 2 tablespoons flour
- 1 tablespoon lemon juice
- 3/4 teaspoon cinnamon
- 1 stick butter, softened
- 3/4 cup flour
- 1/2 cup old-fashioned rolled oats
- 1/4 cup brown sugar
- 1/4 teaspoon cinnamon
- pinch of salt
- Preheat oven to 425 degrees Fahrenheit.
- Unroll the pie crust into pie dish, making sure to push to the bottom of the pan. Pinch the excess dough into the edges and crimp edges, if desired.
- Mix the sliced apples, 3/4 cup sugar, 2 tablespoons flour, lemon juice, and 3/4 teaspoon cinnamon together in a large bowl.
- In a small mixing bowl, mix together the butter, flour, oats, brown sugar, cinnamon, and salt for the crumble topping. Break apart the butter until it becomes about pea-sized pieces.
- Pour the apple mixture into the pie crust. Top with crumble topping.
- Bake on bottom rack of the oven until golden brown and bubbly, about 40-45 minutes.
- You can choose which kind of apples you want to use but some apples hold up better than others for pie. You can even mix a couple kinds of apples...Granny Smith, Honeycrisps, and Braeburn apples are all great for pie making!