Dutch Apple Pie



  • 1 deep dish pie crust, prepared and unbaked 
  • 7 cups granny smith apples, ~6 medium apples
  • 3/4 tsp cinnamon
  • 8 Tbsp unsalted butter
  • 3 Tbsp all-purpose flour
  • 1/4 cup water
  • 3/4 cup granulated sugar

Crumb Topping: 
  • 8 Tbsp unsalted butter, chilled and diced
  • 3/4 cup all-purpose flour
  • 3/4 cup rolled oats
  • 1/4 cup packed brown sugar
  • 1 tsp cinnamon
  • 1/2 tsp salt 

Prepare crust in pie plate. 
Peel, core, and very thinly slice apples. Stir in cinnamon.

Melt butter in a medium saucepan over medium heat. Whisk in flour then simmer for 1 minute, whisking constantly. Whisk in water and sugar and bring to a boil. Reduce heat and continue simmering for 3 minutes, whisking frequently then remove from heat. Pour the sauce over the apples and stir to coat. Spoon apples over the crust.

Preheat oven to 425˚F degrees. In a separate medium bowl prepare the crumb topping, place chilled butter cubes in bottom of bowl. Add in remaining ingredients and work in the butter with your hands until pea-size crumbs form throughout the mixture. Spread the crumb topping evenly over your apples.
Place pie on metal sheet pan to catch any drips. Bake uncovered at for 15 minutes, then reduce oven to 350˚F and bake for 40-50 minutes) or until the center of the pie registers 175˚F). If topping is browning too much, cover loosely with a sheet of foil. Remove from oven and cool 1 hour to allow the filling to set so it’s easier to slice. Can set at room temperature for two days or to prolong place in the fridge for up to five.


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