Dutch Apple Pie

Apple picking season is upon us at last! I have enjoyed making many different desserts the past weekend with all of our delicious apples we picked on our outing to Tougas Farm. These apples made the perfect base for some delicious treats. This apple pie recipe I found off of Pinterest was to die for! I can definitely say I found a new favorite recipe.

Start out with 6 medium apples, a variety makes for a more complex taste! I used 7 apples for this recipe since most of our Courtland apples were easily twice the size of normal apples but our Galas were very small! I was able to make 3 mini pies and 1 large pie from this single recipe.

Look at that huge guy at the top! Yum!

 Next, gather the rest of the ingredients and mix as stated in the directions below.

The cider vinegar may seem like a weird addition, but I honestly believe that was the secret ingredient that made this pie so juicy and delicious!!

The crumb topping was absolutely delicious! But unless you like alot of topping, I wouldn't recommend using all of it. There was alot that blew right off the second I moved it around.

These mini apple pies were perfect for Kevin to take to work with him, or for us to split after dinner. And the large pie was just as delicious. I will probably either cook the pie crust a few minutes before adding the apples next time, or just make my own. The store bought crust didn't match the awesomeness of the filling!

A little too much crumb topping, still yummy!

Cut apple pieces smaller for smaller pies! The texture is better that way!

What are some of your favorite fall treats? Are the sweet or savory? Please feel free to send me links of recipes so I can try them soon!

Dutch Apple Pie

Ingredients

One store  bought pie crust

Filling:

1/2 cup Sugar

1/2 cup Brown Sugar
1/4 cup Flour
1 tsp Cinnamon
1/2 tsp Salt
1/4 tsp Nutmeg
3 lbs Granny Smith Apples (about 6 medium)
1 tbsp cider vinegar
Struesel:
1 tbsp Butter
1/2 cup Flour
1/2 cup Sugar
1/2 cup Brown Sugar
1/2 cup Uncooked Oats (not instant)
3/4 tsp Cinnamon
1/4 tsp Nutmeg
6 tbsp cold Butter, cut into small pieces 

DIRECTIONS
1. Combine dry struesel ingredients in a large bowl and whisk together.
2. Add cold butter, work with a pastry cutter until dry mixture is fully incorporated and crumble so pieces are no larger than pea sized. You may want to use your hands for this part like I did, it was much easier! Refrigerate until needed.
5. Roll out thawed pie crust and place in pie pan. *Be sure to leave store bough pie crusts out for at least 20 minutes to let them thaw and make it easier to unroll without cracking!
6. Preheat the oven to 425. Line a baking sheet with aluminum foil to catch any spillover during baking and place in bottom third of oven.
8. In a large bowl, combine sugar, brown sugar, flour and spices and mix well. Core, peel and slice apples into 1/4″ or less slices. Add apples and vinegar to bowl and toss to coat.
11. Put apples in crust and dot top with pieces of butter. Bake for 20 minutes.
13. Remove from oven and top pie with struesel mixture.
14. Reduce temperature to 375 return pie to oven to cook for about 50 minutes more (when crust is golden and filling is bubbling). *If struesel begins to get too brown, cover top loosely with aluminum foil.
15. Let cool for 30 minutes, serve with ice cream or milk!