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The crunchy streusel topping on this apple pie adds an extra flavor dimension to this delicious dessert. Try using Golden Delicious, Jonagold, or Granny Smith apples for this pie.
Ingredients
Streusel Topping
- ¾ cup all-purpose flour
- ¾ cup rolled oats
- ½ cup packed brown sugar
- 1 teaspoon lemon zest
- ½ teaspoon ground cinnamon
- ½ cup butter
Apple Pie
- 5 cups apples – peeled, cored and sliced
- 2/3 cup white sugar
- 2 tablespoons all-purpose flour
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- 1 (9 inch) frozen pie crust
- 2 tablespoons butter
- aluminum foil
Directions
Step 1
Preheat the oven to 425 degrees F (220 degrees C).
Step 2
Make the apple pie: Place apple slices in a large bowl. Mix white sugar, flour, cinnamon, nutmeg, and allspice together in a separate bowl until combined; sprinkle over apples and toss until evenly coated.
Step 3
Remove pie shell from freezer; pour apple mixture into pie shell and dot with butter. Lay a sheet of aluminum foil lightly on top of filling, but do not seal.
Step 4
Bake pie in the preheated oven for 10 minutes.
Step 5
Meanwhile, make the streusel topping: Mix flour, oats, brown sugar, lemon zest, and cinnamon in a medium bowl until combined. Cut in butter until mixture is crumbly. Remove pie from oven and sprinkle streusel on top.
Step 6
Reduce heat to 375 degrees F (190 degrees C). Return pie to oven and bake until streusel is browned and apples are tender, 30 to 35 minutes more. Cover loosely with aluminum foil to prevent excess browning.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 441 | |
| % Daily Value * | |
| Total Fat20g | 26% |
| Saturated Fat10g | 50% |
| Cholesterol38mg | 13% |
| Sodium210mg | 9% |
| Total Carbohydrate63g | 23% |
| Dietary Fiber3g | 11% |
| Total Sugars38g | |
| Protein4g | |
| Vitamin C4mg | 18% |
| Calcium33mg | 3% |
| Iron2mg | 8% |
| Potassium159mg | 3% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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Turned out great, it was really delicious – but I used half the sugar called for with the apples.
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this makes a wonderful pie, very tasty, I highly recommend it … however when I make it again I think I will cut the streusel topping down by almost half, there was almost more topping than pie!
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Pretty good pie – I liked all the streusel. I think I might omit the lemon zest next time.
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Everyone loves this pie! I like to use a variety of apples for really great texture and taste. The topping…Divine! The kids really gobbled it up, even my husband liked it and he doesn’t like sweets too much.
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The taste of the pie and streusel topping very really good, however, after the pie was all cooled and we cut it there was approximately 1 cup of liquid on the bottom and the crust didn’t cook on the bottom. I followed the recipe exactly.
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Everyone at work loved it! The second time I made it, I cut down the amount of streusel topping and added more apples to the filling. To me it was better that way.
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Everyone loves this recipe! The topping is very good, but it does make a lot. I use 1/4 cup of flour instead of the 2tbsp suggested in the recipe, and omit the lemon zest.
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Pie tasted great, but i couldn’t actually cut it without it falling apart. So, it ended up being an apple crumble instead of a pie..It was all eaten anyway! thanks
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I used a pillsbury frozen pie crust on the bottom but followed all the other directions closely. The pie hardly browned at all; I ended up removing the tinfoil completely and letting it bake 5 minutes longer. It came out runny! It tastes fine, but it just doesn’t look that great. I’m hoping that it will firm up a little by tomorrow morning. I like the flavor and this is definitely easier than making a two crust pie, so I may try this again baking it a little longer and maybe taking the tinfoil off half-way through. Thanks for sharing the recipe! 🙂
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Nice but very very sweet
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Blend of spices for filling ..perfect. However too juicy thus soggy bottom crust. Much to much topping for recipe. I doubt I make it again.
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After reading the reviews, I was nervous. I didn’t want it to be too soggy. I used 6 apples, 4 granny smiths & 2 donagold. All were pretty dry so I didn’t have to drain the mix like one of the reviews said. I used the whole oatmeal mix and loved it. Also, omitted the lemon zest. This was a great mix of tart and sweet and mine turned out GREAT!! We will be making this next holiday.
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I thought this pie was wonderful. It is now my standard streusel pie recipe. Try it with other fruits.
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have been looking for this recipe for quite awhile…everyone loves it..and best of all my husband even helped to get the pie ready. easy instructions and great results!!
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I added 1/4 cup flour instead of the 2 tbsp, reduced the sugar slightly, and drained the apples after sprinkling them with sugar. The pie was rather soupy right after I took it out of the oven, but perfect after it cooled. Next time, I’ll cut the amount of streusel by half.
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With a scoop of icecream…MMM, YUM! I loved the cruncy topping and not too sweet apple filling. This is better than any Dutch apple pie you can buy from a grocery store.
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Like the other reviewers, I drained the excess liquid off of the apples. It was fabulous, but next time I’d leave a little of the liquid…apples were a little firmer than I’d like. Definitely a recipe that has made it in to my “forever” recipe box.
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The easiest and best dutch apple pie I’ve ever had. The filling wasn’t runny and there was the perfect amount of streusel. The streusel formed sort of a crust on top. Served warm with some vanilla ice cream and everyone will be smiles!
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After reading the reviews, I made some revisions to the recipe, and made THE BEST APPLE PIE ever! For the apples, increased flour to 3 healthy tablespoons, reduced sugar to 1/2 cup. Subbed Chinese 5-spice for the nutmeg and allspice. For the crumb topping, reduced the flour and oats to 1/2 cup, and the sugar and butter to 1/3 cup. This pie was incredible, my husband couldn’t stop raving!! (Note: only used the tinfoil for the first 10 minutes) Thanks Ginny.
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This recipe was great! Everybody loved it, but I did need to bake it a bit longer. Also, I would bake the crust longer before i put the filling in next time. I used jonagold & granny smith and it was awesome! Thanks!
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Made this tonight, first time, family loved it.
Agree that next time will probably drain excess juice.Thanks!
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This was the best apple pie I have ever made! It was so easy and everyone at work loved it! They said that I had outdone myself!
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My second apple pie recipe to use from here. I like this one best. Its great. It’s also my wifes favorite so obviously I will be making it again. Turned out perfect and I didnt “tweak” the recipe any. Thanks, its great.
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I just made this tonight and it turned out great! The topping really adds a nice touch to it, not to mention makes it easier and tastier than another crust. I did up the flour in the apple mix to 1/4 cup as others suggested, but that was the only change. I had Fujis and Goldens on hand and they worked great. With the upcoming apple season, this will definitely be a staple in our home! Thank you!!
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This is an excellent Dutch Apple Pie recipe that will make your Grandma proud! Very east to make. I made a few minor changes: I didn’t freeze the pie shell – couldn’t see the advantage. And I didn’t have allspice, so I found on a website a perfect substitute: 1/4 teaspoon ground cinnamon, 1/2 teaspoon ground cloves and 1/4 teaspoon ground nutmeg, mixed together. This will make more than the 1/4 teaspoon called for, so I just saved the extra, put it in a little jar and labeled it “allspice” for my next recipe that calls for it. This pie is scrumptious – especially with a little scoop of vanilla ice cream!
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The only thing I did was omit the lemon zest. It didn’t turn out out runny, just sweet perfection! My husband went crazy for this! It’s a keeper!
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!!Great!!! I took the advise of someone else and used the French Pastry Pie Crust(reduced for one crust). I also exchaned one fourth of white sugar with Brown and used three tbsp. of flour for thickening instead of two. It was absolutely outstanding and it cut perfectly. Not runny, thick with apples(I used golden del.) and perfectly sweet. I have only made three pies in my life, I am a cake person, but whew, I have found a winner! Thanks.
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This is my favorite apple pie yet, I really don’t like the typical pie crust topping and this is a yummy alternative (better I think!)
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This is a terrific apple pie. I was scared at first because the apples were piled up so high I though everything would run over. Not the case. I did increase flour to 3 heaping Tablespoons. This is a keeper!
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This is fabulous. My family loves anything with baked apples and this disappeared at one sitting. I made this in a 10″ deep dish pan, so I just put in more apples and more spices. Unfortunately, I only made the smaller amount of streusel that others had recommended. I won’t make that mistake again! It was all delicious, and sadly, all gone.
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Very Good! I really loved the topping! I didn’t use any sugar, subed honey, in this and it tasted really good! Will be making again!
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I don’t usually follow a recipe to make pie…just a bit of this & that. But I followed this recipe exactly, only changing to 3T of flour instead of 2T (and a home-made crust). It was wonderful! Just the right thickening, just the right sweetness, & the topping was just what I was looking for. Thanks for sharing!
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This was absolutely delicious!
Apple pie & apple crisp in one!
Satisified my husband and myself in one recipe!
Thanks!
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Great recipe! I actually made 4 of these last year throughout apple season, and forgot to review. Well it’s apple season again and every function I go to they all remember this pie, so I am and will be making many more. I highly recommend you try this, you’ll get raves from family & friends! Thanks for a great recipe!
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My family really loved this pie. It was made with easy to find ingredients and even here in Penang, Malaysia we had a bit of good old American apple pie flavor. I think it tasted better after one day in the fridge.
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This pie was good except I thought it had too much allspice and nutmeg for my tasting. Next time I might use half the allspice and nutmeg and add more cinnamon. This pie is very good with vanilla ice cream.
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This was okay to pretty good. Not the best I’ve had though — but it is the first pie I’ve ever made, so I’m not complaining!
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I made this pie for my husband and he loved it!!! He doesn’t like pies with 2 crusts so this was great.I’m making it to take to my mom’s for Thanksgiving.
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Nice pie, but the streusel topping didn’t really stand out.
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Very good, the crust was a little soggy in the middle. I will cook it shortly next time before I add the filling.
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This is an excellent pie. I made it tonight for all of my friends. If you don’t have the responsibility of kids or dogs I would recommend you make this pie every night. Enjoy!
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This was a great pie! I made mine with Golden Delicious apples forThanksgiving and it had rave reviews. We all liked it so much it was requested again for Christmas. GREAT RECIPE!
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Very good! I loved the topping. Just don’t pat it down so much and level it up. It looks better all bumpy.
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This was a delicious pie! If I were to change anything I would maybe decrease the spices a bit.
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Use the revisions from 12/18/03, user Lypeaches.
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I read the reviews for this pie and saw that it got great reviews so I decided to give it a shot. It tasted somewhat good, however the pie was so runny, it was more like apple pie soup. I cooked the pie according to directions and when I took the pie out of the oven the apples were still very hard. I tried to make this pie again. This time I cooked the apples before I put them into the pie, it turned out a little better and a little less runny, also the oatmeal streusel isn’t the greatest. This certainly is not the greatest or easiest recipe available. Sorry.
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This a great alternative to your standard apple pie and it is more fun than dutch apple! Easy to make and I still had time to do laundry!
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I made this pie about 5 months ago as a birthday gift for a friend(i know i’m a little late with my review!) I didn’t have any of the pie, but I was over at his house the next day and the pie plate was licked clean! He said it was the best apple pie he’d ever had and he’s very picky! So try this pie, it’s a definite crowd pleaser!!
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This pie is awesome! Just for kicks, I added some caramels (cut in half) under the topping. Also, I used one packet of Apples & Cinnamon and one packet of Maple & Brown Sugar oatmeal instead of regular for the topping. Very yummy!!!
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I’m not a fan of apple pie. Give me apple cobbler or apple crisp. This recipe was outstanding and eliminates the need for a double crust.
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The flavor was quite good, but it was very runny. I will add more flour next time I make this. I also added chopped pecans to the topping for a bit more texture. My household really enjoyed this.
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Wow, wow, WOW! Fantastic pie! I’m extremely fussy about apple pie and this is the best one I’ve ever made in thirty years! I did tweak the recipe slightly, taking into consideration all of the previous comments. Here’s what I did:
1. Used a good homemade all butter crust and a glass pie plate 2. Used half Fuji and half Granny Smith apples, totalling 3 pounds (a little more than five cups) 3. Increased the flour to a rounded quarter cup 4. Omitted the lemon zest (don’t like lemon and apple together) and the allspice (didn’t have any) and substitued quick oats for rolled ones.
I also discovered that you can do the initial baking of the apples and crust ahead of time. I had to leave, so I just took it out of the oven, lightly covered with foil and when I returned 3 hours later to finish baking it, it worked out great.
With the full three pounds of apples I used, and all that streusel topping, it looks HUGE before it bakes but it comes out the perfect size.
With a glass pie plate I dropped the oven temp to 360 degrees and I ended up baking it much longer (at least ten or fifteen minutes longer) until I could view the browned crust on the bottom (easy with a glass pan) This is crucial because otherwise you get a soggy crust on the bottom.
We ate the pie after it had totally cooled and the slices held together perfectly. Delicious! Give it a try!
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Very good! No problems at all. I love a recipe that works.
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Wow, this is great! I incorporated a number of suggestions. I used a whole wheat pie shell (my suggestion!), 5 granny smith apples (just under 3 lbs), 3 heaping tablespoons of flour, only 1/2 cup sugar with the apples, and I omitted nutmeg and added 1/4 teaspoon each clove and ginger. I was sure when I tried to pile the apples into the shell that this recipe would fail! I had to carefully stack them into the shell and it just seemed wrong. Then, oh my goodness, trying to add the topping was even more difficult. I gingerly packed it around the side and sprinkled the top. I had to bake for an HOUR! Taking the foil off for the last 15 minutes. So, too many apples perhaps? or maybe granny smith are too dense? Regardless, it came out soooo delicious and I will defintely make it again. I will try a combination of apples and perhaps cut down to 4 apples/2 lbs. But maybe not, because this is the best apple pie I have ever made!!!
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Tasted great. I made 2 pies out of all that though!
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My husband is an apple pie FANATIC, and I have been looking for a yummy and easy Dutch Apple Pie recipe, and I have found it! I made a few changes; no lemon zest (don’t like it), added a bit extra flour (per previous reviews), and I ground the oatmeal to a fine powder in my coffee grinder (didn’t want whole oats in there). I’ve made it three times and gotten it almost perfect! I say almost because I can’t seem to get the apples tender enough. I’ve added to the cooking time by about 15-20 minutes and experimented w/ different apple types (tried Jonathan and Jonagold), and still a little too chewy. No complaints though that I will have to keep on experimenting! My husband says it’s the best he’s had!!
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OMGosh!!! This was fabulous. I am not big on apples, but I LOVE pie; but have never made a good apple pie until now! My husband, who is an apple pie connoisseur also LOVED this. I made this pie to serve tonight for our second night of Sukkot (The biblical Feast of Booths/Tabernacles). Many of our neighbors came to fellowship with us and EVERYONE raved about this pie. There was none left. THe plate was licked clean!!! This one goes in the recipe box and will be used often. The only alteration I made was to omit the lemon zest, just did not sound good to me. Anyway, this is a must try!!! We love it. Thank you and God bless!
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This is just a fantastic recipe. I used a combination of sweet and tart apples, and it was a good balance. After slicing the apples, I cut them into smaller pieces. I used the “Shortbread Crust” from this website, and it was a great combination. I didn’t use the lemon either. My only problem is that after the designated cooking time, my apples were still pretty crisp. We still ate it that way and it was delicious, but I’d like to try maybe steaming the apples until slightly soft in the microwave before mixing them with the sugar and flour mixture. I will be making this recipe again.
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Very yummy pie! I used a deep dish pie pan, so I used about 6 c apples (and would probably use even more next time) with the same amount of sugar mixture and it was awesome. I also added some cut up caramels to the filling. Mmmmm. Definitely a keeper.
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I only bake pies once or twice a year, but I like to make many of the same kind at once. Having said that, I found a few things with my second batch of pies that I would like to share. The crust does indeed go soggy and tends not to bake at the bottom, so for the second batch of 3 pies, I first brushed the frozen pie shells with lightly beaten egg whites before filling (it acts as a barrier and prevents the sogginess) and I also baked the pies at the lowest rack setting of my oven for 20 minutes at 425 degrees. Once I lowered the oven temperature to 375 degrees, I placed the pies back on the middle rack. I also used three LEVEL tablespoons of flour in the filling…I found the three heaping tablespoons recommended by other reviewers to be too pasty and two tablespoons to be too runny. I didn’t have any problems with the apples not cooking through, but I sliced them very thinly because the lower sugar/water content in granny smiths tends to make them hold their shape and stay firm otherwise. It is a very good recipe and definitely worth a try.
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I had a bag of small MacIntosh apples to use up. I love apple pie but I also love apple crisp. So when I found this recipe that combines the 2 I was in heaven…and even moreso after eating it!! I made it for company and everyone wanted the recipe! I tweaked it according to previous reviews – increased the first amount of flour to a heaping 1/4 cup, reduced the Allspice to 1/8 tsp and omitted the nutmeg and lemon – but that is just according to our taste. Reduced temp to 360 and cooked for 50 minutes. It cut well and stayed together wonderfully. Warmed and served it with vanilla ice cream! Excellent!
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This is the BEST apple pie I’ve ever had! The streusel topping is perfect. I used two packets of Maple and Brown Sugar oatmeal (per another reveiwer’s comments) for the topping and it was delicious. I thought it might be too sweet, so I slightly decreased the amount of sugar and it turned out just right. I also increased the amount flour in the topping to 3 level tbsp. and the filling was the right consistency. I also didn’t use the lemon zest. This is THE apple pie recipe I will be using all of the time. I can’t wait to make it for my family on Thanksgiving. Thanks for a great recipe!
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This pie reminds me of an oatmeal cookie with apples! It is wonderfully flavorful, but for my son I will omit the nutmeg and allspice next time. I increased the flour to a heaping 1/4 cup and baked the pie at 360 degrees for 50 minutes. I used cameo apples also and they were the perfect sweetness. I didn’t use the lemon zest and used Pillsbury’s roll out dough. I will definitely make this again and again!
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I had planned on making my usual 2 crust apple pie and a sweet potato pie for Thanksgiving only to discover I only had two pie crusts. I chose this without any hopes it would turn out and so I threw it together as directed but w/o the lemon and allspice (had none)and sliced the apples thin and broke them up with my hands when tossing. This was gone within minutes of serving it and everyone raved, personally I’ll never try any other Apple crumb pie…EXCELLENT!!!
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My family loved this recipe! I made two of these (and one pumpkin pie) for 9 people and these two DISAPPEARED before I could blink. Sorry, pumpkin! I used Jonagold in one, Granny Smith in the other. I used some of the suggestions in the reviews (no lemon zest, 3 T. flour). I find Granny Smiths will stay too firm for my family’s liking at only 40 min. baking, so for that pie I cooked the apple mixture for about 5 min. in a saute pan with 1 T. unsalted butter. Softened them just slightly enough to come out perfect after baking. YUM!
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My family was fighting over who got more of this pie. Next year I will have to make two. It turned out great.
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EXCELLENT! Came out perfect! I’ll use this recipe again and again!
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I made this for Thanksgiving this year, and my whole family loved it. In fact, I’ve been asked to bring it again for Christmas!!
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I had a few minor problems with this pie, but once I got them resolved, it was wonderful. I used granny smith apples, and the first time I made it, the filling was super runny and the apples were still way too crunchy for my taste. Still, my family liked it, so I made it again. The 2nd time, I mixed up the filling, adding a little more flour to the mix, and threw it in a covered baking dish and baked it until the apples were soft. Then I put it in the pie shell and followed the directions the rest of the way. It turned out awesome! I will make it again with golden delicious and I think it will be even better. Thanks for a great recipe!
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This was good, but not perfect. I really liked the seasoning in the pie, as I like a lot of flavor. Some may find the allspice a little strong, however. I felt like the topping was a little “much,” and it seemed to overwhelm the pie. When I make it again I will reduce all the topping ingredients (especially the sugar) so that the apples are better highlighted.
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OK, I can only really rate the oatmeal streusel part of this recipe. I seriously cheat and use a frozen crust, canned apples (dressed up with more cinnamon, nutmeg and butter) and the topping. It makes a really tasty pie and somehow nobody ever knows that it’s not fully homemade! Even my family (two are professional bakers) was fooled! I did make this pie fully according to the recipe once and the filling came out way too runny. Extra flour would have done the trick.
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I really liked it, but husband said it was no better than we could buy for $2 at the grocery store bakery, and I hate to admit it, he was right.
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I used a deep dish pie crust and made 1-1/2 times the amount including topping and it was delicious! I also added a little vanilla to the apples.
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I used home jarred apples I had on my shelf instead of fresh. I did not add allspice, but used a little extra cinnamon and nutmeg. The crumb topping turned out great although I had about 1/4 cup too much. I wll make this pie again and reduce the topping.
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This pie was really good in flavor, but it made my crust and topping alittle soggy. Really good though!!!
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LOVED it! I jazed it up a little by adding about 1/2 cup of sour cream to the apples. I then diluted and added a couple tblsp cornstartch, and a few extra tblsp flour, just so that it wouldn’t be too mushy. Very tasty! 🙂
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Easy to follow and delicious. Very fragrant and a hit at Thanksgiving!
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I receieved great compliments on this pie. I added extra flour as suggested, the filling turned out great. I didn’t have a lemon available, the pie tasted great without it.
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I wanted to make the apple pie recipe on the Splenda bag but didn’t have two crusts. I used that recipe for the Splenda pie and substituted top crust with this oatmeal topping using 1/4 c. of Splenda brown sugar blend instead of regular brown sugar. It was delicious!
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I didn’t have any nutmeg on hand, so I substituted ground clove (and also omitted the lemon zest). This pie was a huge hit with my family!
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Great, but needs more apples and less sugar
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Very very good dutch apple pie! My family absolutely loved it too! Next time that I fix this pie, I will use less oats though and leave it in the oven for about 10 minutes longer.
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Delicious! I brushed the bottom of the frozen crust with egg whites and baked it on the bottom rack for the first ten minutes per the suggestion of others. Thanks for a wonderful recipe!
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I make many apple pies in the fall to freeze for winter use. My husband picked up a bushel of Cortland apples for me…and I decided to try a new recipe. Am I glad I did. This was a great alternative to the traditional two-crust pies I freeze. The Cortland apples held up well and had a great flavor. I liked the topping as directed; next time I may add some pecans for a little more flavor, though.
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This is the best!!!! My husband makes it for my birthday every year! YUM-YUM
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This was a very good recipe. I think that baking the apples in the crust before adding the topping is a good idea. It prevents the topping from getting over done! I was missing two ingredients, but it turned out very good. I did not have the nutmeg, so I used more cinnamon. I also was missing oats, so I added 3/4 of a cup more of flour to the topping. I had made dutch apple pies before with just a flour/sugar/butter/cinnamon topping…it was good! Thanks for your recipe.
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This was incredible! But I actually made this as an apple crisp rather than an apple pie. I made 1 1/2 times the apple filling, and kept the amount of topping the same. The spices in the filling are outstanding, and the lemon zest in the topping really makes it taste special. This is going to replace all of my apple recipes.
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If I could give this a 10 I would! I made two pies at the same time, and both were gone in a matter of a few days! I omitted the allspice and lemon zest b/c I just didn’t have it. I brushed egg white on the bottom of the piecrust, and instead of freezing, baked for about 5 minutes. Followed the directions in the recipe for the filling and the topping. EXCELLENT! Better than my regular apple pie!
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I loved the topping, it was more like an oatmeal cookie topping than streusel to me! Awesome and easy recipe!
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I have made this pie so many times and every time it is a hit! HIGHLY RECOMMENDED!!
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Very good pie! Skipped lemon zest, otherwise followed recipe. Thanks.. Lekker!
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This was delicious! I used a variety of apples from my tree. Followed the recipe except that I forgot the lemon zest. I used the buttermilk pie crust recipe from allrecipes
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Yummy pie and my father-in-law said it was “superb”. I was actually able to make two pies in normal frozen pie shells from this one recipe. The streusel topping did not come out as crunchy as I would have liked – not sure why, but the flavors overall were fantastic – don’t skip the lemon zest – it does add a bit of something to the taste!
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I followed most of the tips from JCAFELD dated 7/30/05 (“wow, wow, wow”). Pie turned out great — will definitely make this one again! Hubby was impressed too!
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Delicious pie recipe!! It was a big hit for Thanksgiving when I froze one and thawed it that I had made during apple picking season. Just used splenda instead of sugar. Lemon zest was my favorite part!
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this was great for thanksgiving, big hit!
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Hubby absolutely loved it and had me make it twice in one week. It was very tasty. I made both the same exact way (followed the directions)but for some reason the second one was a little more runny.
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Delicious! I added some chopped walnuts to it, but otherwise followed the recipe verbatim. Absolutely delicious – this was my first “real” apple pie and everyone was thoroughly impressed. Used 1/2 granny smith and 1/2 fugi, as another user suggested. Tart and sweet (but not too sweet) – loved it!
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Made this for family Christmas dinner and everyone loved it. Personally thought it tasted a little doughy. I used half Granny Smith & 1/2 Rome apples, and frozen pie crust from grocery store. Overall very tasty. Next time I will decrease amount of flour in filling.
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This is my 3rd year making this pie. I make it every thanksgiving or when i got a sweet tooth. I LOVE this pie…i never expected it to taste so good! My family loves it so much i dont even get a chance to eat it LOL. One hint is to cover the edges of the pie with tin foil bout 10 minutes into baking cause they have a tenancy to burn over time in the oven. make sure you have a cookie sheet below cuase if its cooking right…it will start to leak a bit. also wait a hour or two before eating cuase if you cut it hot the filling from the rest of the pie will seep into the space you cut out. I find adding 1/4 a teaspoon more of nutmeg/cinnimon/cloves into the apples and the streusel makes it a bit more flavorful..and adding a few more chunks of butter to the apples never hurt no one either ^_^
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