Dutch Apple Pie

Preheat oven to 475 F.

Roll out your pie crust and place it in a 9-inch deep dish pie plate. Finish the edges however you prefer—I do a traditional fluted edge.

Peel, core, and slice your apples and put them in a large bowl. Add the flour, sugar, cinnamon and nutmeg and stir to combine.

Place apples in the pie shell, taking care to not have any over the edges of the pie crust. It will be a heaping pie—and this is OK in fact prefered!

Make the topping by mixing the flour and sugar together in a medium sized bowl. Then cut in the butter until you have a crumble texture. This can be fine or coarse it just depends on the butter temperature. Either is ok! I do this in my stand mixer with a paddle attachment. Just watch it and don’t let it get into a ball of dough!

Place the topping on top of the apples, pressing down to get it all on there!

Place pie on a cookie sheet in the preheated 475 F oven. Bake for 20 minutes. At this point, the crust should be slightly golden. Then reduce the oven to 325 F and cook for 45 minutes. The pie is done when the juice running out is caramel in color and thickened. If the juice is still clear and watery then bake for another 15 minutes and re-check!