Marty's Dutch Apple Pie


My mother-in-law is an amazing pie baker (and just an overall domestic queen in general). When we come over for dinner, we always save room for dessert, because we know she has a pie waiting on the counter. This is the pie she makes most often, and it's turned me into an apple pie convert. I usually find apple pies to be boring, but that heavenly sweet and crunchy streusel on top of this ensures it is anything but boring. 

Marty's Dutch Apple Pie

For the pie:

  • 1 prepared pie crust
  • 4-5 medium-large apples or 8 small apples (choose apples that are good for baking like Granny Smith, Cortland, or Fuji)
  • 3 tbsp all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 tsp ground cinnamon
  • 1/4 tsp salt
For the streusel:
  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • 1/2 cup all-purpose flour
  • 1/2 cup brown sugar, packed

  1. Preheat oven to 400 degrees F. Fit prepared pie crust in a pie plate and set pie plate on a sheet pan (to catch drips in case the pie bubbles over).
  2. Peel and slice apples 1/4-inch thick. Add to a large bowl and toss with 3 tbsp flour, granulated sugar, cinnamon, and salt until combined. Heap into prepared pie crust. 
  3. In a medium bowl, using your hands, mix together butter, 1/2 cup flour, and brown sugar until it forms a shaggy streusel. Crumble mixture on top of pie. 
  4. Bake pie for 30-40 minutes, or until streusel is golden brown on top and filling is bubbling. 

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