DUTCH APPLE PIE - How to make DUTCH APPLE PIE recipe

This irresistible fruit pie dates back to the late medieval times. Today, in America, "Dutch Apple Pie" has evolved into an apple pie with a crunchy buttery streusel topping. Excellent for serving after your Thanksgiving and Christmas Day meals. I invite you to give this a go to impress your family and friends with a historical dessert....you just may impress yourself. Click on "Show more" below to get this recipe....

DUTCH APPLE PIE

Preheat oven to 450 degrees F.

1- 9 inch unbaked pie shell

For pie filling...

• 1/2 teaspoon cinnamon
• 4-5 cups green Granny Smith Apples, rinsed, peeled, cored and sliced
• 1/4 teaspoon salt, optional
• 1/2 cup sugar

1. In small mixing bowl whisk together sugar, cinnamon and salt. Set aside.
2. In large mixing bowl add sliced apples.
3. Pour sugar and cinnamon over apple. Toss well. Set aside.

Pie Topping:

• 1/2 cup sugar
• 3/4 cup self-rising flour
• 1/3 cup chilled butter, cubed

1. In medium size mixing bowl add flour and sugar, Whisk well together. Add cubed butter. Cut butter into flour and sugar with two knifes or a pasty tool until texture looks crumbly.
2. Add sugar and cinnamon coated apples to the unbaked pie shell. Arrange apple slices evenly into pie shell.
3. Cover apples evenly with crumbly butter mixture topping.
4. Add pie onto a baking sheet. Bake pie in 450 degree F oven for 10 minutes. Use timer. After 10 minute reduce oven temperature to 350 degrees F., bake an additional 40 minutes.
5. Remove pie from oven and cool for 2-3 hours before serving.

TIPS: If you want to make this pie and store it for later use, place it into a 1-gallon freezer bag and freeze before baking. Remove from freezer, allow to thaw and bake as directed.