An old family recipe, it’s different from most Dutch apple pies because this one has a top crust and then the crumbly topping on top of that. You’ll love it!
Preheat oven to 425F. Line a 9-inch pie pan with the pie crust. Combine all the remaining pie ingredients and place in the pan. Put on the top pastry, seal edges and cut vent holes on top.
Mix ingredients for crunch topping with a fork until crumbly. Sprinkle topping on the pie.
Bake at 425F for 10 minutes, then reduce heat to 350F and bake for 30-35 minutes or until nicely browned. Cool slightly and serve. I’ve heard it’s also good cooled all the way, but in my house it never makes it that far; we wait till it’s slightly cooler than lava and dig in.
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This is one of the best apple pies I’ve ever had! Easy recipe and fantastic pie. We liked the crunchy topping as well. I baked it for about 10 minutes longer than suggested in the recipe, but other than that no tweaking was necessary. It was a huge hit here. Thank you, iloveafarmer, for sharing! I am already planning on baking another one soon.
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