Easy Dutch Apple Pie

Ingredients

• 1 none unbaked 9" pie crust

Ingredients

• 1 C all-purpose flour
• 1/2 C granulated sugar
• 1/2 C brown sugar (lightly packed)
• 1 tsp ground cinnamon
• 1/2 C salted butter (softened)

Instructions

1. Preheat oven to 425°F.
2. In a large bowl, combine all topping ingredients and use a fork or clean hands to mix ingredients until well-mixed and crumbles form. Place in the refrigerator.

Ingredients

• 7 C Granny Smith apples (peeled and finely sliced (about 2.5 lbs))
• 1 Tbsp lemon juice
• 1/4 C granulated sugar
• 1/4 C brown sugar (lightly packed)
• 3 Tbsp all-purpose flour
• 1 tsp ground cinnamon
• 1/4 tsp salt
• 1 pn ground nutmeg

Instructions

1. In a large bowl, combine apples, lemon juice, both sugars, flour, cinnamon, salt, and pinch of nutmeg. Toss until well-mixed.
2. Layer apples in the prepared pie crust. Slices don’t need to lie completely flat, but the more evenly they’re layered, without any air pockets, the nicer your layers will look when cooked and the less likely your pie is to sink in places.
3. If using a shallow pie pan, you may have slightly too many apples. Fill crust until gently mounded.
4. Top apples with crumble topping, fitting as much of the crumble into the pan as possible.
5. Line a baking sheet with foil for easy cleanup. If using a metal pie pan, set your pie on the baking sheet and place on the center rack in the oven. If using a glass, ceramic, or pyrex dish, place your pie on the center rack and the sheet on the bottom rack.

Instructions

1. Bake at 425°F for 15 minutes. Keep an eye on your crumble and tent the top with a small piece of foil if the sugar begins to burn. Turn heat down to 350°F and bake for 45-55 minutes. Cover the top of the pie with foil if at any time it begins to brown too quickly. The pie is done when you can insert a knife into the center and feel that the apples are cooked through.
2. Cool for 30 minutes and enjoy or cool completely and store covered at room temperature. To reheat, bake at 325°F until heated through (20-30 min).