Dutch Apple Pie (Apple Crumb Pie)

Growing up there weren't an abundance of pies on our table. It was one of two really, apple or pumpkin. Double crusted apple pie lightly seasoned with cinnamon and ordinary yet delicious pumpkin slices with a nice flaky crust. With the world of baking competitions, blogging, food television and of course the explosion of cookbooks on the scene, pie is not just pie anymore. Theres a spectrum well beyond the pie I grew up with, its a whole other world really. Which leads me to the age old saying "easy as pie", although I've made this complaint before it still applies. How can anyone say that pie is just simple and easy? Its extremely NOT simple now days and who's to say that its not best when simple? What actually separates simple from easy because I'll tell you I HATE making pie crust. I suck at it, thoroughly. (which is why I don't post pie crust recipes.) I refuse to buy a frozen or pre-packaged one and although I can not share with you my words of wisdom I can say that without a doubt to me the crust is the love put into the pie.  I could go the pre-packaged route but I don't, am I sometimes tempted... maybe, however I am a firm believer in love being the only additive in my food so I don't.

With Stevie the pie addict lurking around theres a deal we make every single year. There is no picking without the promise of pie...at least one. (this applies to cherries, strawberries and blueberries too of course) Although I could back out on  my end of the deal why would I? I hate making pies yes, but boy do I love eating it! I've ventured into the double crusted all American Apple or the gorgeously weaved lattice weaved pies but this is the classic I always refer to. I guess the primary reason is that anything else comes out pretty darn ugly but honestly I do prefer crumby, crispy topped pies. Struesel is a really popular ingredient in almost a great deal of German and Pennsylvania dutch recipes. Originally the streusels were made from left over bread crumbs or stale cookie which insured nothing was wasted. Pies being a very popular Pennsylvania dutch food I think this apple crumb pie is one that I've seen around for many years. Its really a great combination of flavors yet simple, its very true to most Amish recipes  its basic, not over done but absolutely remarkable. Sometimes I heavily season my streusel with allspice, cardamom, cloves and ginger but its this is the pie that really is a home made masterpiece. The simplicity makes the restraint well worth it. Its definitely what I find the most simple yet pleasing. Theres no overwhelming crusts (or work) and its just delightfully flavorful and textured. Its the very best balance of slightly sweet, perfectly tart apples, a hint of cinnamon and of course the soft nutmeg scented topping. Its no far cry from a regular pie yet its become the staple of pie perfection in my home. For me its surely the best slice of home made American comfort food you can find. 

Dutch Apple Pie (Apple Crumb Pie):
1 single pie crust- *see note

Crumb topping:
1 cup flour
6 tablespoons butter (cubed and chilled)
1/4 cup brown sugar
1/4 teaspoon salt
1/4-1/2 teaspoon nutmeg and/or cinnamon.

Combine flour, brown sugar, salt and nutmeg/cinnamon. Using a fork or your fingertips combine the butter into the dry mixture until you've got a sandy mostly combined mixture. Its important you do not over mix this though, you want to have pea sized balls of butter remaining. Place this  mixture into the freezer until needed.

***You can also use stale cookies, cookie crumbs or bread crumbs. Zwieback cookies are incredibly popular for this recipe. I tend to favor gingersnaps.

Apple Filling:
8-10 large apples (I used Cortland) peeled, cored and sliced into slices about 1/2" thick.
2 tablespoons lemon juice
cold water

1 cup sugar
1/4 cup flour
1/2 teaspoon salt
1 teaspoon cinnamon

Preheat oven to 375 degrees.
Roll out your pie crust and arrange it into your pie dish. (About 9-10") Place in the refrigerator until your apple filling is prepared.

Peel, core and slice apples. Place them into a large bowl thats been filled about 1/2 way with cold water and 2 tablespoons of lemon juice. Once you've finished peeling the apples thoroughly drain the apples and combine them with the sugar, flour, salt and cinnamon. Place the combined mixture into your prepared pie crust. Bake 35 minutes and remove from the oven, place the crumb topping on top and press down to flatten the apples. Place back in the oven and bake an additional 30-45 minutes. Cover with foil if it begins to over brown.

Allow to rest at least 4 hours before serving.

 *I use a dough made with primarily butter, its why my crust is darker but it has a richer flavor which I enjoy. You can use any recipe you like. I like to make two or three crusts at a time and stash some in the freezer, divided by wax paper and closed in an air tight package. Its the convenience of ready made without resorting to store bought. Simply place frozen dough in the refrigerator the night before you plan to use it. I like doing this because it allows me to make the crust when I'm most patient and calm, its crucial that I don't feel like throwing the dough out the window.