This Dutch apple pie recipe has the BEST apple flavor! Something about warm apples, brown sugar, and cinnamon with an amazing golden-crisp, buttery crumb streusel topping that pairs perfectly with whipped cream or ice cream.

Prep Time: 20 minutes

Cook Time: 60 minutes

Serves: 8 large pieces or 16 small pieces

Ingredients:

For the filling:

1 pie crust for the bottom, homemade or store bought

2 lbs (about) apples, 7 medium apples

2 tsp. Cinnamon

8 T. Butter

3 T. All-purpose flour

1/4 C. water

3/4 C Brown sugar

1 tsp. Vanilla extract

For the crumb topping:

1 C. All-purpose flour

1/3 C. Packed brown sugar

1 tsp. Cinnamon

1/4 tsp. Salt

1/2 C. Chopped walnuts or pecans

8 T. Butter

What to do:

Preheat the oven to 375°F (190°C).

Have your pie dish ready with your pie dough, whether you use a pre-made or homemade one.

Peel, core, and thinly slice the apples to about ¼” thickness. You should have about 7 cups of sliced apples. While you are slicing the apples, occasionally sprinkle with lemon juice and mix gently. This will prevent the apples from browning. Place them in a mixing bowl and stir in the cinnamon.

Melt butter in a medium saucepan over medium heat. Whisk in 3 tablespoons of flour, then stir until combined. Stir in water and sugar, ensuring the mixture is thoroughly mixed together. Next, pour in your apples and continue simmering for 2 minutes, stirring frequently. Remove from heat and add in your vanilla, mixing well. Pour the apples into your pie crust.

The Crumb Topping:

In a bowl, combine the flour, sugar, cinnamon, salt, and chopped nuts. Grate the butter, and occasionally, coat and mix it into the dry ingredients to prevent it from sticking together. Spread the crumb topping evenly over the apples.

Bake uncovered at 375°F for 50-60 minutes or until the center of the pie registers 175°F. Place the pie on a cookie sheet or baking dish to catch any drips. If the topping is browning too much, cover it with a sheet of foil. Remove from the oven and cool for 1 hour to allow the filling to set so that it’s easier to slice and the flavors can meld.