PIES AND TACOS
What makes this the best Dutch Apple Pie is the combination of textures and flavors.
Mix flour, brown sugar, granulated sugar, and cinnamon. Cut in softened butter until crumbly with some larger chunks. Chill the bowl while making the filling to keep the butter cold and ensure a crunchy topping.
In a large bowl, combine your ingredients: peeled, cored, and thinly sliced apples, granulated sugar, flour, cinnamon, nutmeg, salt, and lemon juice. Toss gently to coat.
Let the mixture sit for 10 minutes to release excess juices—this is key for avoiding a soggy crust later.
Take the chilled crust from the fridge and add the apples (leaving excess juices behind), mounding them slightly in the center. Sprinkle the cold crumble evenly on top, gently pressing so it sticks.
Bake at 400°F for 20 minutes, then reduce to 375°F and bake 40–45 minutes more, until the crumble is golden and the filling bubbles. Tent with foil if it browns too quickly.
Serve it warm with a scoop of vanilla ice cream for the ultimate treat.
It’s rustic, cozy, and absolutely irresistible with a scoop of vanilla ice cream.