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Dutch Apple Pie with Oatmeal Streusel
SUBMITTED BY:
Ginny
PHOTO BY:
Shibanay
"The crunchy oat topping adds an extra dimension to this delicious apple pie. Try using Golden Delicious, Jonagold, or Granny Smith apples for this pie."
RECIPE RATING:
Read Reviews
(140)
Review/Rate This Recipe
Original recipe yield 1 pie
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 (9 inch) pie shell
5 cups apples - peeled, cored and sliced
2 tablespoons all-purpose flour
2/3 cup white sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
2 tablespoons butter
3/4 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/2 cup packed brown sugar
3/4 cup rolled oats
1 teaspoon lemon zest
1/2 cup butter
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DIRECTIONS
Preheat oven to 425 degrees F (220 degrees C). Fit pastry shell into pie pan and place in freezer.
To Make Apple Filling: Place apples in a large bowl. In a separate bowl combine 2 tablespoons flour, white sugar, 1/2 teaspoon cinnamon, nutmeg, and allspice. Mix well, then add to apples. Toss until apples are evenly coated.
Remove pie shell from freezer. Place apple mixture in pie shell and dot with 2 tablespoons butter or margarine. Lay a sheet of aluminum foil lightly on top of filling, but do not seal.
Bake in preheated oven for 10 minutes.
While filling is baking, make Streusel Topping: In a medium bowl combine 3/4 cup flour, 1/2 teaspoon cinnamon, brown sugar, oats, and lemon peel. Mix thoroughly, then cut in 1/2 cup butter or margarine until mixture is crumbly. Remove filling from oven and sprinkle streusel on top.
Reduce heat to 375 degrees F (190 degrees C). Bake an additional 30 to 35 minutes, until streusel is browned and apples are tender. Cover loosely with aluminum foil to prevent excess browning.
FOOTNOTE
Baking pie is a rather straightforward technique, but a few
tips
can only help to make your pies come out looking and tasting perfect!
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REVIEWS
Reviewed on Jun. 19, 2007 by
JCAFELD
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JCAFELD
Jun. 19, 2007
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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17 users found this review helpful
Wow, wow, WOW! Fantastic pie! I'm extremely fussy about apple pie and this is the best one...
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Reviewed on Apr. 14, 2004 by BARB MAXWELL
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BARB MAXWELL
Apr. 14, 2004
This is an excellent recipe. A couple little hints may help those that are having problems. I didn't freeze my pie crust. I lightly brushed the crust with a beaten egg white, let it dry (while I was peeling apples) then put it in the oven at 400 degrees for 5 minutes. Also, adding a heaping TLB of INSTANT TAPIOCA to the apples when you toss them will thicken any excess juice without adding additional flour. It won't change the taste. I do this to all my fruit pies whether the recipe calls for it or not.
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15 users found this review helpful
This is an excellent recipe. A couple little hints may help those that are having problems. ...
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Reviewed on Oct. 22, 2005 by
REDWINECHICK
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REDWINECHICK
Oct. 22, 2005
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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10 users found this review helpful
I only bake pies once or twice a year, but I like to make many of the same kind at once. ...
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Reviewed on Oct. 5, 2004 by AUNTTISH
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AUNTTISH
Oct. 5, 2004
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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7 users found this review helpful
This is an excellent Dutch Apple Pie recipe that will make your Grandma proud! Very east to...
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Reviewed on Nov. 14, 2002 by
SLIM!!!
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SLIM!!!
Nov. 14, 2002
This kicked a$$!!! to get rid of some of the moisture, mix apple mixture first and drain before putting into shell. This was the best topping ever! I had to patch up parts of the pie where I ate the top off while cooling.
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5 users found this review helpful
This kicked a$$!!! to get rid of some of the moisture, mix apple mixture first and drain...
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Reviewed on Feb. 28, 2006 by Saskia Valentine
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Saskia Valentine
Feb. 28, 2006
The ladies went nuts when I made this pie the other night. One gal said it was better than her mother's pies, and she's a professional baker! I used Granny Smith apples and piled them as high as they would go. Baked the pie for a total of about 50 minutes. The apples were cooked al dente and were bursting with flavor. The spices were perfect. I've also used this recipe for baking apples in a large roasting pan (without a bottom crust). I used about 25 apples or so. I just doubled the recipe.
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4 users found this review helpful
The ladies went nuts when I made this pie the other night. One gal said it was better than her...
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Reviewed on Nov. 25, 2005 by LeeluDallas
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LeeluDallas
Nov. 25, 2005
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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4 users found this review helpful
My family loved this recipe! I made two of these (and one pumpkin pie) for 9 people and these...
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Reviewed on Oct. 22, 2005 by RSTEINBRONER
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RSTEINBRONER
Oct. 22, 2005
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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4 users found this review helpful
Very yummy pie! I used a deep dish pie pan, so I used about 6 c apples (and would probably...
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Reviewed on Oct. 18, 2005 by joeyanna
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joeyanna
Oct. 18, 2005
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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4 users found this review helpful
OMGosh!!! This was fabulous. I am not big on apples, but I LOVE pie; but have never made a...
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