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Rustic Dutch Apple Pie

Ingredients:
Zoomed Out Rustic Dutch Apple Pie.jpg

For the Crust

  • 1 premade pie crust or your favorite homemade 9-inch pie dough

For the Filling

  • 6–7 medium apples (Granny Smith, Honeycrisp, or a mix), peeled, cored, and sliced

  • ½ cup sugar (use brown sugar if you like deeper caramel notes)

  • 2 tbsp all-purpose flour (or arrowroot for gluten-free option)

  • 1 tsp cinnamon

  • ¼ tsp nutmeg

  • 1 tbsp lemon juice

  • Pinch of salt

For the Crumble Topping

  • 1 cup rolled oats

  • ½ cup sliced almonds (or chopped walnuts/pecans)

  • ½ cup brown sugar

  • ½ cup all-purpose flour

  • ½ tsp cinnamon

  • ½ cup unsalted butter or coconut oil, melted

A Cozy Twist on a Classic

This pie is the sweet spot between tradition and improvisation—crispy crust, tender apples, and a golden oat-almond topping that’s just the right mix of rustic and refined. Whether you use a store-bought crust for speed or roll out your own, the magic is in the crumble.

Directions:

  • Prep the crust:
    Roll out the premade or homemade dough and fit it into a 9-inch pie dish. Crimp the edges for that rustic look. Preheat oven to 375°F (190°C).

  • Make the filling:
    In a large bowl, toss the sliced apples with sugar, flour, cinnamon, nutmeg, lemon juice, and salt until coated. Pour into the prepared crust.

  • Mix the crumble:
    Combine oats, almonds, brown sugar, flour, and cinnamon in a bowl. Stir in melted butter until the mixture is evenly moistened and crumbly.

  • Assemble:
    Spread the crumble evenly over the apples, pressing lightly so it sticks.

  • Bake:
    Bake for 50–60 minutes, until the topping is golden brown and the filling is bubbling at the edges. If the topping browns too quickly, cover loosely with foil.

  • Cool and serve:
    Let the pie cool at least 30 minutes before slicing. Serve warm with vanilla ice cream, or at room temp with coffee/tea.

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