Dutch Apple Pie

Pennsylvania Dutch Dessert Recipes

pie crust for a 9-inch pie 6 c. apples 1/3 c. brown sugar 1/2 tsp. nutmeg 1 1/2 tsp. cinnamon 2 tsp. lemon juice streusel topping 1/2 c. flour 1/2 c. light brown sugar 1/2 c. quick-cook oats 4 Tbsp. butter (cold)

As American as apple pie! I love me a one-crust pie. A scoop of vanilla ice cream on top, anyone? Yield: 1 9-inch pie, about 8 big slices or 12 "just a smidgen" ones Preheat oven to 450°F. Prepare a 9-inch pie plate by laying a pie crust in the pie plate. Pleat the edges. Set aside. Core, peel, and slice apples. We used 4 large apples, and our corer-peeler-slicer that attaches to the counter (we call it the apple lathe). Place apples in a large bowl. Toss with lemon juice, 1/3 c. brown sugar, nutmeg, and cinnamon. Heap apples in waiting pie plate. In a medium bowl, make streusel topping. Combine flour, light brown sugar, butter and quick cook oats. Cut butter into small pieces. Combine with a pastry blender or forks until the mixture is well combined. Strew streusel over the top of the apples. Bake in the center of a 450°F oven about 10 minutes, then reduce heat to 350°F and continue to bake until apples are softened and the streusel topping is crispy golden brown, about 40 min. Featured at the Christmas 2010 table.

Submitted by Gretchen Grant
Contributed on: Tuesday December 28th, 2010 and modified on Monday March 14th, 2011