This Dutch apple pie recipe has the perfect, crumbly streusel topping over tender apples in a buttery crust. It's straight from Grandma’s handwritten index card, smudged with butter and confidence.
Pie
2 Heat oven to 400°F.
3 On a floured surface roll dough into a circle roughly 2 inches bigger than a 9-inch pie plate.
4 Place the pastry in the pie plate, pressing down slightly.
5 Put the pastry lined pie plate in the freezer while preparing apples.
6 Peel and core apples. Cut into 1/2-inch thick slices.
7 In a large bowl toss the apples and everything else that remains except the topping ingredients.
8 Remove the pie plate from the freezer. Spoon apple mixture into the pastry lined pie plate, mounding the apples up in the center.
Crumb Topping
11 Use your fingers to mix the butter, flour, brown sugar, and salt until it is a mass that holds together then crumbles when you squeeze it.
16 Freeze for 5-10 minutes before adding it to the top of the pie.
12 Sprinkle it on top of the filled pie.
13 Sprinkle with the 2 tablespoons of sugar. Once the crumble topping is on the pie bake it immediately.
14 Bake 40 to 55 minutes or until pie crust and crumb topping are deep golden brown and filling begins to bubble.
15 Transfer to cooling rack to cool before serving.
