Steph's Fantastic Dutch Apple Pie. Its oat crust reminds me of a cookie, and the tart apple filling just can't be beat during harvest time. We lay in the grass with full bellies and piles of apples all around. This classic Dutch Apple Pie Recipe with crisp buttery crust and crunchy almond oat topping is bursting Fantastic!!

Fit pie crust into pie plate. In a large bowl, mix sliced apples, lemon juice, both sugars,flour, cinnamon and nutmeg. The difference between classic apple pie and Dutch apple pie is all in the delicious crumb topping. You can cook Steph's Fantastic Dutch Apple Pie using 11 ingredients and 16 steps. Here is how you achieve it.

Ingredients of Steph's Fantastic Dutch Apple Pie

1. It's 1 of Frozen Pie crust (deep dish 9").
2. Prepare of FILLING.
3. You need 6 of large Granny Smith Apples (5 if apples are extra large- pictured).
4. It's 3/4 Cup of sugar.
5. You need 1/4 Cup of flour.
6. It's 1/2 tsp of Cinnamon.
7. You need Dash of salt.
8. You need of CRUMB TOPPING.
9. You need 1/2 Cup of butter.
10. You need 1/2 Cup of firmly packed brown sugar.
11. Prepare 1 Cup of flour.

Instead of a pie-crust, Dutch apple pie features a generous blanket of sweet streusel crumbs made with a simple mixture of sugar, butter and flour-sprinkled over a tender spiced apple filling and what. This is an excellent Dutch Apple Pie recipe that will make your Grandma proud! I made a few minor changes: I didn't freeze the pie shell - couldn't see the advantage. The difference between classic apple pie and Dutch apple pie is all in the delicious crumb topping.

Steph's Fantastic Dutch Apple Pie step by step

1. Pre-heat oven to 425 F.
2. Peel, core and slice apples..
3. As you cut the apples put them in a big bowel of water (to prevent browning).
4. Add other filling ingredients directly to freezer bag.
5. Drain apples in colander. Add them to the plastic bag with filler ingredients. And shake bag till apples are coated..
6. In a separate bowl, cut together all the crumb topping ingredients (if you don't have a pastry cutter, you can use 2 butter knives in a cross slicing motion).
7. Cut butter and topping together until pea-sized.
8. Put the pie shell on a cookie sheet.
9. Flip the bag of Apple filling into the pie shell. It will be overflowing with apples (your going to have to pile them in the center and make a mound).
10. pull plastic bag off, keeping the apples from falling- don't worry they will cook drown.
11. Then press the topping onto the pile of apples (easiest way is to grab a hand full and press it on) making sure all the apples are covered. It's going to make a mess and fall off, you'll have to wipe the topping off the cookie sheet and add it back to the pie. (Wipe cookie sheet with paper towel when done - keeps butter from burning in the pan).
12. Put the cookie sheet and the pie into the oven. (Don't just pick up the pie. It's so full you will loose apples if you do).
13. Bake on 425 for 40 minutes.
14. Cover pie with tin foil (doesn't have to be sealed to pie just place it on top) and bake another 10 min - stops the topping from over cooking.
15. Put a butter knife into the pie, if you feel the apples are still uncooked, cover and cook in 5 minute intervals till done..
16. Serve warm with real whip cream! (Or al la mode).

Instead of a pie-crust, Dutch If your pie comes from powder in a box, STOP! A fantastic homemade lemon meringue pie, completely from scratch, is better & actually. Dutch Apple Pie is by far my husband's favorite pie, we actually call it Beau's Dutch Apple Pie. He feels that he owns it, and I don't argue because it comes from his side of the family. I originally got this recipe from Beau's mom and she was the one who first taught.