Dutch Apple Pie Recipe
Ooey-gooey RubyFrost apples coated in cinnamon and brown sugar baked in a tender, flaky crust and topped with crumbly streusel topping – this will bring the family together!
Ingredients
- RubyFrost apples, peeled and sliced - 6-8
- Fresh lemon juice - 1 Tbsp
- Light brown sugar - 2/3 Cup
- Flour - 1/4 Cup
- Unsalted butter - 4 Tbsp
- Ground cinnamon - 1 Tsp
- Ground allspice - 1/4 Tsp
- Nutmeg - 1/8 Tsp
- Salt - A pinch
- Streusel Topping -
- Flour - 1 Cup
- Light brown sugar - 1/2 Cup
- Unsalted butter (room temp) - 6 Tbsp
- Walnuts (chopped) optional - 1/2 Cup
Instructions
- Preheat oven to 375 degrees.
- For the filling: Combine the peeled and sliced apples in a large pot with the lemon juice, brown sugar, flour, butter, allspice, nutmeg, and salt. Cook on medium heat, covered and stirring frequently, until the apples soften and release most of their juices (7-10 mins).
- For the streusel topping: Combine the flour and brown sugar in a bowl. Add the butter, and rub it into the flour mixture with your fingers until it becomes mealy. Stir in the walnuts.
- To assemble and bake the pie: Roll out your favorite pie crust dough into a 12” circle and then place into a 9” pie pan. Fold and crimp the edges as desired. Spread the filling into the uncooked pie shell. Sprinkle streusel topping over the apple filling until it is complete covered. Bake until crust and streusel are golden brown (50-60 mins).