Dutch Apple Pie
Prep time
Cook time
Total time
You may wonder what makes a Dutch apple pie different from a regular apple pie, both amazing but Dutch apple has a buttery, nutty streusel top. I love this recipe! I put brandy soaked raisins in the filling and chopped pecans in the topping. Sometimes I make pie dough from scratch but when I'm really busy, I love store-bought crust. This pie is perfect every time, in fact, I'm making these for my daughter's wedding reception along with triple berry, I'll post that soon! Enjoy, I know you will!
Author: Ruth Guerri
Serves: 8
Ingredients
Filling
- 8 Granny Smith Apples, peeled and sliced
- ½ cup of granulated sugar
- ¼ cup of flour
- ½ tsp of cinnamon
- 2 tsp of fresh lemon juice
- ⅓ cup of raisins soaked in brandy for 10 minutes, then drained
- 1 store-bought pie crust
Topping
- 1 cup of flour
- ½ cup of brown sugar
- ½ tsp of baking powder
- ½ cup of butter, room temperature
- ½ cup of chopped pecans
- 1 Tbs of turbinado sugar, optional
Instructions
- Preheat the oven to 375 degrees. Place the dough in a 9" pie plate, trim off any excess dough around the top.
- In a large mixing bowl, combine the apples, sugar, flour, cinnamon, lemon juice and raisins. Mix until well combined.
- For the topping, mix together the flour, brown sugar and baking powder, then add in the butter and nuts, combine by rubbing the mixture with your fingers until you have peas sized pieces. Now just pile on top of the apple mixture and spread evenly to the edges. If using turbinado sugar, sprinkle it on now.
- Place the pie on a baking sheet and bake for 1 hour to 1 hour and 10 minutes, until the top is golden, if it browns too quickly, cover with foil.
- That all! Enjoy!
