Delicious Dutch Apple Pie with Crumb Topping
Dutch Apple Pie
Ingredients:
- One 9-inch pie shell
- 8 (about 3 ½ pounds) Granny Smith and/or Honeycrisp apples; peeled, cored, and sliced
- ¼ c. water
- 1 Tbsp freshly squeezed orange juice
- 1 Tbsp freshly squeezed lemon juice
- 1 Tbsp melted butter
- ½ c. white sugar
- ½ c. packed light brown sugar
- ¼ c. flour
- 1 tsp. cinnamon
- 1⁄8 tsp. nutmeg
- ½ tsp. salt
Crumb Topping:
- 1 c. flour
- 1 c. light or dark brown sugar
- 1 stick cold butter, cut into small pieces.
Instructions:
- Preheat the oven to 425° Fahrenheit.
- Peel, core, and slice the apples into a large bowl, ensuring uniform small slices. If hand peeling, coring, and slicing, cut slices into 1/4 inch slices.
- In a separate bowl, whisk together the water, orange juice, lemon juice, melted butter, sugars, flour, salt, cinnamon, and nutmeg.
- Add the sugar mixture to the apples and toss until the apples are coated. Let it sit on the counter for about an hour to release juices and adjust sweetness and spices if needed.
- If the juice looks thin, pour it off into a saucepan and heat it to check the consistency. If it is too thin, add cornstarch, Ultra Gel, or more flour to thicken it.
- Make the crumb topping by combining the flour and brown sugar. Cut the butter into the flour/sugar mixture using a pastry blender or a fork until small crumbles form.
- Pour the apple mixture into the pie shell.
- Sprinkle the crumb topping evenly over the apples.
- Bake the pie in the preheated oven for 15 minutes at 425° Fahrenheit.
- Reduce the oven temperature to 350° Fahrenheit and continue baking for an additional 35-45 minutes or until the crust is golden brown and the apples are tender.
- Remove from the oven and let the pie cool before serving.
Enjoy your delicious Dutch Apple Pie with a delightful crumb topping!