The first recipes of Dutch Apple Pie appeared in 1514 and have been largely unchanged in over 500 years. Probably because when you have something this delicious, there's no need for improvement. Dutch Apple Pie is filled with jammy, sweet, and tart apples and is blanketed by a crumbly, streusel-like crust and topping; every bite is a delightful balance of gooey and crunchy. This is a light and fruity treat that's sure to satisfy your craving for autumnal sweetness.
IngredientsFor the crust: • 2 cups all-purpose flour • 1 cup packed brown sugar • 1/2 cup quick-cooking oats • 3/4 cup butter, melted For the filling: • 2/3 cup sugar • 3 tablespoons cornstarch • 1 1/4 cups cold water • 4 cups tart apples, chopped and peeled • 1 teaspoon vanilla extract
Preheat the oven to 350 degrees F.
Mix the flour, brown sugar, oats, and butter in a large bowl. Reserve about 1 1/2 cups of the mixture for topping.
Press the remaining crust mixture into the bottom and up the sides of a 9-inch pie pan or pie plate.
In a large saucepan, combine the sugar, cornstarch, and cold water, mixing until smooth.
Bring the mixture to a boil on the stove-top over medium heat.
Cook, stirring frequently until thickened, for about 2 minutes. Then remove the mixture from the heat.
Stir in the apples and vanilla, mixing to combine.
Pour the apple mixture into the pie pan.
Top with the remaining crust mixture, crumbling it over the apples.
Bake the pie until golden brown and bubbly, about 40-45 minutes.
Remove the pie from the oven and let it cool on a wire rack.