Tuesday, November 17, 2015

The Dutch Do Pie so Well

Many of you know my love of apples in the fall, mostly because of all of the delicious baking I like to do with them.  You may remember the apple pie I made last year, but I couldn't help but share this Dutch apple pie recipe with you guys.  Just like your run of the mill apple pie, but with the most delicious cinnamon oatmeal crumble on top.  I've said it once and I'll say it again, the Dutch do pie so well.


1 pie crust
5 Granny Smith Apples
1/2 cup of sugar
1/2 cup of brown sugar
lemon juice 1-2 tsp
8 tbsp of flour
1 stick of butter
1 cup of rolled oats
2 tsp of cinnamon
1/2 tsp of nutmeg


1.  Preheat your oven to 400 degrees

2.  In a medium size mixing bowl, make the crumble topping by combining 1 cup rolled oats, 1/2 cup packed brown sugar and 8 tablespoons all-purpose flour. Toss the ingredients together to evenly combine, breaking up any chunks of brown sugar. Combine the cold butter into the dry ingredients by squeezing and breaking it up with your fingers until crumbs form. Cover with saran wrap and put in the freezer.

3. Peel and core the granny smith apples. Slice the apples into slices. In a large mixing bowl, toss the apple slices with the lemon juice. Then add in the 1/2 cup granulated sugar, 1/2 brown sugar, 2 tablespoons all-purpose flour, cinnamon and nutmeg. Toss to evenly combine.

4.  Take the pie crust out of the fridge and pour in the apple mixture.

5.  Take the crumb topping out of the freezer. Should be very cold and almost hard.  Use your fingers to break into smaller crumb pieces.  Pour over your pie filling.

6.  Bake at 400 degrees for 20 minutes, then lower the oven to 350 degrees and bake for another 35-40 until your crumble is golden brown.

7.  Allow to cool for at least 6 hours at room temperature uncovered.

8. cut and enjoy with vanilla ice cream!

Mollie Anna

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