Dutch Streusel Apple Pie

Dutch Streusel Apple Pie Submitted by rjwright
Dutch Streusel Apple Pie Submitted by rjwright
Delicious Dutch Streusel with pecans top this decadent sweet apple pie and baked until golden brown. The tartness of the Granny Smith Apples will make your mouth water for more.




1 – 9” Single Pie Crust: •1 cup flour •⅓ cup room temperature margarine or butter •¼ teaspoon. salt •2 to 3 Tbsp. water, adjust as needed Streusel Topping: • ⅔ cup room temperature margarine or butter • ½ cup brown sugar • 2 cups flour, adjust as needed • ½ cup chopped pecans • 2 teaspoon. cinnamon Apple Pie Filling: • 6 Medium Granny Smith Apples • ½ cup flour • 3 Tbsp. cornstarch • 2 Tbsp. melted margarine or butter • ½ cup brown sugar • ⅔ cup granulated sugar • 2 teaspoon. cinnamon • ½ teaspoon. nutmeg • ¼ teaspoon. mace • ¼ teaspoon. allspice • 2 Tbsp. water

Nutritional information

No nutrition information available


Preheat Oven to 350F Pie Crust Directions: In a small bowl combine flour, margarine (or) butter, salt and water. Mix well until all ingredients form a dough ball; should be slightly sticky to touch. Scoop dough onto floured surface and cover top of dough with flour. With rolling pin spread dough into a circle approximately 3/16 inch thick, dust lightly with flour and carefully fold into quarters. Place rolled dough into deep 9” inch pie dish, being careful to not tear dough and make sure all sides are well covered. Trim any excess from edges, press side of rolled dough firmly to sides of pie dish and with fork press down edge of dough. Apple Pie Filling Directions: In a large bowl add 3 cups of water with 2 Tbsp. lemon juice; this will help prevent the apples from turning brown while preparing them for the filling. To prepare apples wash well and remove any stems. With peeling tool, remove outside skin from apples, then with coring and wedging tool press firmly to cut apple into wedges. If there is any part of core left on wedges trim centers and optionally, you can cut down wedge sizes for fast cooking and settling into pie dish form. After all cutting is done, drain water with lemon juice from bowl and do not pat dry apples. Add remaining ingredients to apples and mix thoroughly, making a sure there are no lumps of flour and a thick, syrupy, brown sauce is made with the apples. Pour filling into pie dish and arrange the apples so they lay as flat as possible in the dish. With spatula, scrap the bowl for all remnants of sauce to pour over the top of the apples, as this will thicken as it cooks. Streusel Topping Directions: In a large bowl, combine margarine (or) butter with brown sugar, cinnamon and pecans. Begin adding flour ½ cup at a time, mixing well each time until mixture becomes the appearance of small pebbles. By the handful sprinkle to cover entire top of pie and lightly pack Streusel edge to edge of pie, until all Streusel is used up; ensure that all apples are covered. To prevent edges from cooking to fast cover edges with aluminum foil or pie ring and remove for the last 10 minutes of cooking. Pie will look as it is overflowing, but will settle as it cooks. In the oven, place a sheet of aluminum foil or cookie sheet on the shelf below when you place the pie on the center rack to evenly distribute heat around pie. Cook for 40 to 45 minutes or until golden brown and bubbling on the sides.