Dutch Apple Pie

1 9" deep dish pie shellFilling 7 c apples (6-7)—peeled and sliced thin1/2 c sugar1 tbsp lemon juice1/2 tsp ground cinnamon1/2 tsp ground allspice1/4 tsp ground nutmeg1 pinch cayenne pepper2/3 c all purpose flour2 tbsp butterStreusel Topping 1 c packed brown sugar1 c quick cooking oatmeal3/4 c all-purpose flour1/4 tsp salt1 tbsp fresh lemon zest1 stick chilled unsalted butter, cut into little chunksHeat oven to 425F.

1 9" deep dish pie shell

Filling
7 c apples (6-7)—peeled and sliced thin
1/2 c sugar
1 tbsp lemon juice
1/2 tsp ground cinnamon
1/2 tsp ground allspice
1/4 tsp ground nutmeg
1 pinch cayenne pepper
2/3 c all purpose flour
2 tbsp butter

Streusel Topping
1 c packed brown sugar
1 c quick cooking oatmeal
3/4 c all-purpose flour
1/4 tsp salt
1 tbsp fresh lemon zest
1 stick chilled unsalted butter, cut into little chunks

Heat oven to 425F. Mix all filling ingredients, except butter, together in a large bowl and toss to coat until no dry ingredients are left in bottom of bowl.
Add all topping ingredients to a food processor and pulse several times until mixture just begins to clump into pea-size lumps.
Pour filling into pie shell and dot with butter. Bake for ten minutes in center of oven. Sprinkle topping over pie, reduce heat to 350F, and continue baking for 35 minutes.

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