Fall weather arrived all over Michigan this week after we had an unusually warm September. Now that cooler temperatures are here, it’s time to turn on the ovens and do some fall baking. What better way to start than with an apple pie made from fresh Michigan apples?
First, go to your local orchard or farmer’s market and pick out good, quality baking apples. Granny Smith is my favorite, but many others work just as well: Gala, Cortland, Golden Delicious, Norther Spy (A Michigan specialty), Honeycrisp, Jonagold, Braeburn. You will need about four large apples or eight average size apples.
This Dutch Apple Pie recipe has a streusel topping which means you only need one pie crust. Prepare your pie crust, homemade or store-bought, and place it in your pie pan and set aside.
Pre-heat your oven to 350 while you make the pie filling.
Start by washing and drying your apples. Then peel, core and cut them into thin slices.
In a small bowl, stir together two tablespoons of flour and two tablespoons of sugar. Spread the mixture in the bottom of the pie crust. Add your apple slices to the pan. Now stir together 1/2 cup of the sugar, cinnamon and nutmeg. Sprinkle this over the apple slices, covering all of them.
The streusel topping is the final part of the process. Combine the remaining sugar and flour with the butter. Use a fork or pasty cutter to cut the butter into the dry ingredients until you have something that resembles course crumbs. Cover the entire top of the pie with the streusel and bake for 45 minutes.
Dutch Apple Pie Recipe
4-8 apples, depending on size, peeled, cored and sliced thin
1 uncooked pie shell
2 Tbsp flour
1/2 cup plus 2 Tbsp sugar
3/4 tsp cinnamon
1/4 tsp nutmeg
6 Tbsp butter
Pre-heat oven to 350.
Peel, core and slice apples thin. Mix together 2 Tbsp of sugar and 2 Tbsp of flour and spread in the bottom of an unbaked pie shell. Add apple slices. Mix together 1/2 cup of sugar, 3/4 tsp of cinnamon and 1/4 tsp of nutmeg and sprinkle all over the apple slices.
To make the streusel topping, mix together 3/4 cup of flour, 1/3 cup of sugar and cut in six Tbsp of butter. Cover the entire top of the pie with the streusel. Bake for 45 minutes or until the top is golden brown. Cool 20 minutes before serving.