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Crispy Dutch Apple Crumb Pie Recipe Easy Homemade Streusel Topping

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A crispy Dutch apple crumb pie with a buttery streusel topping that balances textures and flavors perfectly, featuring a pre-baked crust to prevent sogginess and a warm, spiced apple filling.

Ingredients

Scale
  • 1 1/4 cups (150 g) all-purpose flour (for crust)
  • 1/2 cup (115 g) unsalted butter, cold and cubed (for crust)
  • 1 tablespoon granulated sugar (for crust)
  • 1/4 teaspoon salt (for crust)
  • 3–4 tablespoons ice water (for crust)
  • 5 medium Granny Smith apples, peeled, cored, and thinly sliced
  • 1/2 cup (100 g) brown sugar (for filling)
  • 1 1/2 teaspoons ground cinnamon (for filling)
  • 1/2 teaspoon ground nutmeg (for filling)
  • 1 tablespoon fresh lemon juice (for filling)
  • 2 tablespoons all-purpose flour (for filling)
  • 3/4 cup (90 g) all-purpose flour (for streusel topping)
  • 1/2 cup packed light brown sugar (for streusel topping)
  • 6 tablespoons (85 g) unsalted butter, cold and cubed (for streusel topping)
  • 1 teaspoon ground cinnamon (for streusel topping)
  • Pinch of salt (for streusel topping)

Instructions

  1. Make the crust: In a medium bowl, whisk together 1 1/4 cups flour, 1 tablespoon sugar, and 1/4 teaspoon salt. Add 1/2 cup cold, cubed butter. Cut butter into flour until mixture resembles coarse crumbs with pea-sized pieces. Gradually add 3-4 tablespoons ice water, mixing gently until dough just comes together. Flatten into a disk, wrap in plastic, and chill for at least 30 minutes.
  2. Prepare the filling: In a large bowl, toss sliced Granny Smith apples with 1/2 cup brown sugar, 1 1/2 teaspoons cinnamon, 1/2 teaspoon nutmeg, 1 tablespoon lemon juice, and 2 tablespoons flour. Set aside.
  3. Make the streusel topping: Combine 3/4 cup flour, 1/2 cup packed brown sugar, 1 teaspoon cinnamon, and a pinch of salt in a bowl. Cut in 6 tablespoons cold, cubed butter until mixture forms crumbly clusters. Chill in fridge.
  4. Roll out the crust: On a lightly floured surface, roll chilled dough into a 12-inch circle. Transfer to 9-inch pie dish. Trim excess dough leaving about 1-inch overhang. Fold edge under and crimp. Chill crust-lined pie dish for 15 minutes.
  5. Blind bake the crust: Preheat oven to 375°F (190°C). Line crust with parchment paper and fill with pie weights or dried beans. Bake 15 minutes, remove weights and parchment, bake another 5 minutes until bottom starts to turn golden.
  6. Assemble the pie: Spoon apple filling evenly into pre-baked crust. Sprinkle chilled streusel topping generously over apples.
  7. Bake the pie: Place pie on baking sheet and bake at 375°F (190°C) for 45-55 minutes until topping is golden brown and crisp and filling bubbles at edges. Tent with foil after 30 minutes if streusel browns too quickly.
  8. Cool and serve: Let pie cool on wire rack for at least 2 hours before slicing to allow filling to set.

Notes

Use cold butter for both crust and streusel to achieve flaky and crunchy textures. Blind bake the crust to prevent sogginess. Slice apples uniformly about 1/8-inch thick for even cooking. Tent streusel with foil if browning too fast. Lemon juice brightens filling and prevents browning. The pie is best cooled for at least 2 hours before slicing. Can be adapted for gluten-free or vegan diets by substituting ingredients as noted.

Nutrition

Keywords: Dutch apple crumb pie, apple pie, streusel topping, crispy pie, autumn dessert, homemade pie, easy apple pie

Find it online: https://siennaspoon.com/crispy-dutch-apple-crumb-pie-recipe-easy-homemade-streusel-topping/