A crispy crumble topping on a homemade apple pie filling make this dutch apple pie a family favorite!
Homemade Apple Pie Filling
Homemade Dutch Apple Crumble Topping
Before adding my homemade apple pie filling to the pie crust, I add about 2-3 teaspoons of flour to the bottom. My great-grandma always did and so do I. I believe it helps to take some of the extra juices from the apples and thickens them to allow the bottom crust to cook completely. I do this trick for every single pie I make!
If crust is browning too much, cover with foil during the baking process.
How do you know when your pie is done? Every oven can be a little different. I bake mine for about 5 minutes less than what the directions say. I then check the pie two ways. One, I look for just the slightest little bubble coming from the pie filling. Two, I take my pie and very carefully, lift it up to see the bottom crust. (I use these pot holders for maximum grip.) The bottom crust should be a nice golden brown. If the pie is not met these two goals, then I put it back into the oven for five more minutes and check again. I check every five minutes until the pie is done!
Make sure to let your dutch apple pie cool on a wire rack. It will need to cool about one hour before serving.
Make sure to pick a tart apple for your pie. I prefer Jonagold apples but Granny Smith apples also work well with this recipe.
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