Dutch Apple Pie How to make a traditional Dutch Apple Pie with a buttery, flaky pie crust, topped with cinnamon-sugar apples, with a brown sugar streusel topping.
If you desire a flakier bottom crust, I suggest blind baking the pie crust ahead of time. This is an extra step and does require some type of pie weights (you can even use beans). You can find the instructions on how to blind bake a crust by clicking HERE.
Make a homemade pie crust by following the recipe HERE and press into 9-inch deep-dish pie plate.
Peel and slice the apples and place in a large bowl. Toss with fresh lemon juice. Sprinkle with sugar, flour, and cinnamon. Toss to coat.
Preheat oven to 350 degrees.
In a small bowl, cut butter into brown sugar and flour until coarse crumbs form.
Pour apples into pie crust. Press the apples down to fit into the pie plate. Top with the brown sugar crumble.
Place apple pie onto a baking sheet. Bake for 45-55 minutes or until apples are completely tender and cooked through. I suggest placing aluminum foil over the pie halfway through baking time to ensure the crumble and the crust doesn't become too brown.
Let cool for at least 2 hours to allow the apples to set-up. Serve with vanilla ice cream.
*I found that if you like a tart apple that is crunchy and not very sweet, reach for Granny Smith. If you want a sweet and crisp apple, reach for an Envy, Gala, or Fuji apple. A classic baking apple is a Golden Delicious, Jonagold, or Braeburn Apples.