Dutch Apple Pie recipe with single pie crust, rich filling of apples and spices topped with crunchy and flavorful crumb topping.
Sometimes our trusted old fashioned recipes need to be changed just a little, enough to become interesting again, but not too much so that they do lose their essence.
Good old apple pie is combined with streusel topping in this Dutch Apple Pie recipe. Bottom layer is still a regular single pie crust, whether homemade or store bought. Filling is rich with sliced apples, butter, brown sugar and spices like cinnamon, nutmeg, lemon zest and vanilla. Then everything is topped with delicious crumb topping that I borrowed from my Blueberry Crumb Cake (love it!). Besides standard ingredients like oatmeal, flour, brown sugar, butter and cinnamon, there is addition of ground almonds which give the topping wonderful yet subtle taste as well as a nice crunch. When I think of it, I like the topping so much that I will probably double it next time when I make this pie.
If you like apple pies, you might also like my Apple Pie Bars:
- 1 pie crust homemade or bought, 9"
- 3 lbs apples peeled, cored and cut into slices
- 4 Tbsp butter 50 g
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 2 Tbsp water
- 2 Tbsp flour
- 1 Tbsp cornstarch
- 1 tsp cinnamon
- a pinch of nutmeg
- zest of 1/4 lemon
- 1 tsp vanilla extract
- CRUMB TOPPING:
- 1/2 cup ground almonds
- 1/2 cup rolled oats
- 2/3 cup brown sugar
- 2/3 cup flour
- 1/2 tsp cinnamon
- 6 Tbsp butter 80 g
Melt butter in a large pot. Add brown and white sugar and water and stir to combine.
Add flour, cornstarch, cinnamon, nutmeg, lemon zest and vanilla and mix until incorporated.
Add apple slices and mix carefully until apples are coated with the sauce. Pour into the pie crust.
Put almonds, rolled oats, brown sugar, flour and cinnamon in a food processor. Process until you get fine crumbs. Add butter and pulse a few times. Sprinkle evenly over pie filling. (To get larger crumbs, squeeze topping with your fingers.)
Bake for 45 minutes in preheated 350 F (175 C) oven.
This recipe was first published on: November 21, 2015