Dutch Apple Pie with Oatmeal StreuselPrep: 10 min Cook: 60 min Servings: 8by myra byanka510 recipes>
Great recipe for Dutch apple pie fans. Use homemade pie dough or purchased. Like many fruit pies, this one will not produce perfect, stand-up slices when cut. Serve it with ice cream, Cool Whip, or Redi-Whip and enjoy. If you use high-water volume apples, expect too much juice when pie is baked.
- 9" pie shell, prepared or thawed.
- 5-7 Granny Smith or Jonagold apples, cored, peeled
- 1 tbs. cornstarch
- 2 tbs. butter
- 2 tbs. flour
- 2 tbs. water
- 2 tbs. lemon juice
- 1/2 tsb. vanilla
- 2/3 cup sugar
- 2 tbs. brown sugar
- 1 tsp. pumpkin pie spice, or 1/2 tsp. cinnamon, 1/4 tsp. each nutmeg and allspice
- 1/2 cup flour
- 1/2 tsp. cinnamon
- 1/3 cup brown sugar
- 1/3 cup rolled oats
- 1/2 cup butter, softened
- Heat oven to 425 F.
- Poke several holes in the pie crust with a fork.
- In a saucepan, melt 2 tbs. butter, add the flour, stir well, then add water, lemon, and vanilla, blend.
- Add the sugars and spices, bring to a boil, then turn down to simmer 20 seconds.
- Turn off heat.
- Peel and core the apples, toss with cornstarch, place in the pie pan, slightly mounded.
- Slowly pour the warm sugar mixture over the apples.
- Bake pie 15 minutes.
- While baking, make the streusel by combining the dry ingredients, then cut in the butter with a fork.
- Turn the oven down to 350F.
- Remove the pie and top it with the streusel.
- Return the pie to the oven and bake another 40-45 minutes. If apples aren't done yet, just leave the pie in the oven, and cut off the heat. This way the apples will continue to bake, but the streusel and pie crust will not over-brown.
- Note: if you are concerned the streusel is browning too much, cover the top with foil and continue.
- Let cool several hours before serving.
Leave a review or comment