I love all things fall, but especially apple pie…or to be more specific, DUTCH apple pie. Pie crust is fine for the bottom, but crumbly-cinnamonny-sugary deliciousness on top!?! Give me it all. I’ve modified this recipe from Betty Crocker and am sure you’ll agree, it’s the best!
The Best Dutch Apple Pie!
- 1 refrigerated pie crust dough
- 8 cups apples (about 6 large apples; I like to use half gala and half golden delicious) cored, peeled, diced
- 1/8 c lemon juice
- 1/2 c white sugar
- 1/4 c white flour
- 2 T cinnamon
- 1/2 c butter unsalted, softened
- 1 c white flour
- 2/3 c brown sugar
- 2 T white sugar
Preheat oven to 400F degrees
Following instructions on the pie crust, soften and roll into a pie plate. Press crust firmly against the bottom and sides.
In a large bowl, toss filling ingredients. I recommend sprinkling apples with juice while you cut them up to prevent browning. Pour filling into pie plate.
In a medium bowl, mix butter, flour, and brown sugar with a pastry blender until crumbs form. Sprinkle on top of filling. Sprinkle white sugar on top.
Bake for 45 minutes, or until crust and topping are a deep brown.