There is nothing quite as satisfying as a slice of homemade apple pie. Sweet and cinnamon-spiced apples stacked in a flaky crust. Yum! This recipe is for Dutch apple pie, which has a streusel or crumb topping rather than a top crust. It is a great alternative to a two-crust pie and adds an extra level of texture without being too heavy.
This crowd-pleasing recipe is easy to make and uses simple ingredients.
Do not be intimidated by the crust!
Homemade crusts have a reputation for being difficult to make. It is not true if you know the secret — do not over-mix! They are also more economical than store-bought crusts.
In this recipe, two varieties of apples add nuance to the pie’s taste and texture. Granny Smith apples keep their structure when cooked and Macintosh apples are a little softer and milder in flavor. Make sure to taste your apples. If they are very tart, you may need to add more sugar. If they are already sweet, then you will be good to go.
The apple pie recipe is broken into 3 steps: Apple Pie Filling, Streusel / Crumb Topping, and Assembling the Pie. Ingredients are listed in the Ingredients section above, and the detailed instructions are listed in the 3 steps below.
Apple Pie Crust Ingredient Directions:
In a medium bowl, combine the first three ingredients using a pastry blender or fork until it resembles sandy pebbles. Drizzle about half of the water over the mixture. With your hands, gently toss the mixture to get everything moist — the goal is to bring the dough into a ball. If it is too crumbly, then add more water until it is damp enough to come together. Place dough in a plastic bag, press it into a disk and let it rest in the refrigerator for at least an hour.
Apple Pie Filling Ingredient Directions:
In a large bowl, add apple slices followed by the sugar, cinnamon, flour and lemon juice. Toss together, making certain that the apples are coated.
Streusel / Crumb Topping Ingredient Directions:
In a medium bowl, add the dry ingredients. Using a pastry blender or a fork, cut the butter into the flour and brown sugar until the mixture resembles small pebbles.
Cool on the counter for at least two hours before serving. Serve by itself or with vanilla ice cream.
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