I chose this apple pie recipe for Thanksgiving because it was relatively simple and only required one pie crust. With the “need” to bake multiple pies for this holiday, dedicating two crusts to one pie is an inconvenience…

I ran into the same trouble that I usually run into when making pie crust… there’s never enough of it. I don’t know how these food bloggers get the right amount of pie crust with the recipes they provide because I’m always short. So, I’m just going to start increasing the amount of pie crust I make to ensure I have enough when it’s time to bake!

The apple filling was easy to put together. I thought the mix of apple varieties was good, and I will use these apples again.  I inadvertently used black walnuts for the crumb topping, which I didn’t know were materially different than regular walnuts. I didn’t really notice it too much, but the taste was more earthy and bitter than it otherwise would have been. In addition to providing a crunchy texture to offset the soft apple filling, it also offset the sweetness.

DUTCH APPLE PIE
Based on this recipe.

INGREDIENTS

Pie crust

Crumb Topping:
1/2 cup (125 g) all-purpose flour
1/2 cup (100 g) granulated sugar
1/2 cup (100 g) light brown sugar
1/4 cup (23 g) uncooked rolled oats
3/4 tsp. ground cinnamon
1/4 tsp. salt
6 tbsp. unsalted butter, cold and cut into small pieces
1/2 cup walnuts, chopped

Apple Filling:
1/2 cup (100 g) granulated sugar
1/2 cup (100 g) light brown sugar
1/4 cup + 2 tbsp. (47 g) all-purpose flour
1 tsp. ground cinnamon
1/2 tsp. salt
1/4 tsp. ground nutmeg
4 lbs. (~6 medium) mixed apples – Granny Smith, Gala, Honeycrisp
1 tbsp. cider vinegar
1 tbsp. butter, cut into small pieces

DIRECTIONS

1. Prepare crust in pie plate as desired.
2. For the streusel: In a large bowl, mix all topping ingredients, blending butter into the flour by hand, until combined. Place in refrigerator to chill while making the filling.
3. For the filling: Heat oven to 425 degrees.
4. In a large bowl, mix sugars, flour, and spices.
5. Peel and slice the apples, then toss with sugar/flour mixture.
6. Place the apples into the prepared crust, then top with small pieces of butter.
7. Bake for 20 minutes, then reduce heat to 375 degrees. Remove pie from oven to add the streusel topping, then bake for another 40-50 minutes.
8. Remove from oven to cool on wire rack for at least 3-5 hours until completely set, refrigerating as needed.