Deep Dish Dutch Crumb Apple Pie

Deep Dish Dutch Crumb Apple Pie

I remember bits and pieces of family holidays growing up. I’m from a large family and as a child many of us would get together at my Grandparents farm for Thanksgiving. I remember my Uncles and Cousins playing football or  if the weather was really bad Trivial Pursuit. My Mom and Oma in the kitchen and my Aunt always arrived with delicious mini muffins from her bread machine. But the year I remember the most vividly was the first year I contributed to the meal. I was allowed to help set the table or stir things in the past but this year I was making a whole pie by myself.

It was a Cherry Pie with canned filling and a store bought crust but I rolled it out and wove my little lattice crust. I was so proud when I brought it to the table, my Grandfather must have known how nervous I was because he sang “Can she bake a Cherry Pie billy boy” to me and requested a giant slice. I honestly don’t even remember if the pie was good or even cooked properly but I remember being so proud of my little contribution to the table.

To this day I always make a pie (or two) on thanksgiving. The pie has evolved over time, from canned pie fillings to roasting my own pumpkin, slicing farmers market apples and scratch made dough, but my joy at contributing to the table has never diminished.

Now lets talk about Deep Dish Dutch Crumb Apple Pie with Cinnamon Streusel Topping since that is Jordan ‘s favorite. It has been one of my Thanksgiving contributions the last several years and is a much requested favorite with both sides of our family.

Tips for delicious apple pies

  • Blend the apples. I have had this argument with so many people, I’ve even been scolded by the lady at our Farmers Market yearly, but I promise you blending apples will give you so much more flavor. I like a mix of McIntosh, Jonagold or Winesap, Braeburn or Fuji and Granny Smith.
  • My next tip is to cut your apples into wedges instead of smaller chunks. It keeps the apples from breaking down too much and getting mushy.
  • The last thing is the pie crust. I have used a store bought pie crust for many years even though I knew how to make them myself. It saved me time and I still do it when I need to but If I have the time I make my own using my Basic Pie Crust Recipe. It makes three crusts per batch which I store in my freezer until I’m ready to use them.

This year will be by first year hosting a Thanksgiving dinner. It is going to be a small casual gathering with people whose fall has been as overwhelmingly busy as ours so I am keeping it really low key but I know this Deep Dish Dutch Crumb Apple Pie will be on the menu!

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Deep Dish Dutch Crumb Apple Pie

Print Recipe
Yield: 1 Pie
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hr 10 minutes
  • Filling
  • 1/2 cup sugar
  • 3 tablespoons flour
  • 1 tablespoon cinnamon
  • 1 teaspoon nutmeg
  • 1/2 teaspoon ginger
  • 1/4 teaspoon cloves
  • 1/4 teaspoon allspice
  • 1/4 teaspoon salt
  • 6 cups or 6-8 medium apples, peeled and cut into wedges
  • Cinnamon Streusel Topping
  • 3 tablespoons butter, melted
  • 1/3 cup sugar
  • 1/3 cup brown sugar
  • 1/3 cup flour
  • 1/4 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 1 deep dish pie crust

Preheat oven to 375.

Place peeled and chopped apples into a large bowl, set aside.

In a small bowl combine sugar, flour, cinnamon, nutmeg, ginger, cloves, all spice and salt. Mix until well combined.

Toss apples and spice mixture together until the apples are evenly coated, set aside.

In a small bowl, mix, sugar, brown sugar, flour, baking soda, cinnamon, and nutmeg. Gently stir in melted butter until large clumps form. Set aside.

Pour apple mixture into prepared pie crust. Evenly top with the cinnamon streusel topping.

Cover the edge of the crust with strips of foil.

Bake for 25 minutes, remove foil and bake for another 25-30 minutes or until the crust is golden brown and the apples are nice and soft.

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