4cupsgolden delicious applespeeled, cored, and sliced into ¼ inch thick slices (about 4 small apples)
4cupsgranny smith applespeeled, cored, and sliced into ¼ inch thick slices (about 4 small apples)
1tablespoonlemon juicefresh is best
⅛teaspoonfreshly grated nutmeg
For the Crumb Topping:
½cuplight brown sugar
¼teaspoonfreshly grated nutmeg
Preheat the oven to 375 degrees F and position an oven rack to be in the bottom third of the oven.
Roll out the pie dough into a 12-inch circle. Transfer to a 9-inch pie plate and fold under the overhanging crust so that the edge is even. Flute the edges if desired.
Place the pie crust into the freezer for 15 minutes, or refrigerate for an hour, to chill the crust thoroughly.
In a large bowl, combine the sliced apples, lemon juice, sugar, flour, cinnamon, nutmeg, and salt until the flour, spices, and sugar evenly coat the apples. Set aside to prepare the crumb topping.
In a medium bowl, combine the brown sugar, flour, cinnamon, and nutmeg together until evenly mixed. Add in the cold butter and use your fingers to mix the mixture together, until crumbs form and the butter is well distributed through the flour and sugar.
Remove the pie crust from the freezer or the refrigerator and spoon the apple mixture into the pie crust. If there is excess liquid the apples released while sitting, discard that liquid. Adding it to the pie crust could result in a soggy crust. Sprinkle the crumb topping evenly on the apple mixture.
Bake for 50 to 60 minutes, or until the filling is bubbly and the crumb topping is golden. I highly suggest checking on the pie crust after 35-40 minutes of bake time. If the crust or crumb begins to brown too quickly cover the pie loosely with foil.
Remove the pie from the oven and allow it to cool to room temperature before slicing and serving.
Pie Crust: I highly recommend using my recipe for homemade pie crust. If you do opt for a store-bought crust, use a refrigerated pie dough sheet and shape as directed OR use a frozen 9-inch deep pie crust, and allow the crust to thaw for 15 minutes before proceeding with the recipe.Nutmeg: I always recommend using a Microplane and freshly grating nutmeg versus using jarred grated nutmeg. The flavor is superior. Pie Plate: This apple pie recipe is designed to be baked in a deep-dish 9-inch pie plate. That will give room for the apple pie filling and streusel topping.Storage: Dutch Apple Pie can be stored in an airtight container for 2 days at room temperature or up to 5 days if stored in the refrigerator.