Dutch Apple Pie
Hey y'all! Today I'll share this awesome classic, the dutch apple pie. I'm so exicted for the holidays and of course pies...Don't worry, calories don't count against you during the holiday season 
Enjoy!
Filling
1 9-inch Pie Crust
8 sliced regular sized Granny Smith apples (peeled and sliced)
¾ cup granulated Sugar
¼ Cup light Brown Sugar
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
2 Tablespoons fresh lemon juice
3 Tablespoons cornstarch + 2 teaspoons
¼ teaspoon Salt
1 Tablespoon unsalted butter, diced
Ice Cream
Topping
1 ½ Cups all-purpose flour
½ Cup granulated Sugar
½ Cup Light Brown sugar, packed
2/3 Cup unsalted Butter (room temperature)
¼ teaspoon of salt
Preheat oven to 375-degree F. In a large bowl, add in all the apples, both of the sugars for the filling, cinnamon, nutmeg, lemon juice, and 3 Tablespoons of cornstarch, and salt and gently combine everything together. Flour work area and roll out pie crust to fit pie pan. Add pie crust to 9.5 in pie pan and fit into bottom and prick pie crust with a fork. Trim and crimp pie crust around the edges and add crust to a cookies sheet to prevent a mess in the oven. Sprinkle 2 teaspoons of cornstarch to the bottom of the pie crust. Add the filling to your pie dish on top of pie crust and even it out the best you can. Add diced butter on top.
Topping
In a medium bowl, add in flour, both of the sugars for the topping and butter. Using a fork or pastry blender cut into mixture until it resembles coarsely crumbled. Sprinkle topping on top of apples as evenly as you can. Bake for a 1 and 20 minutes or until topping and crust is golden brown (after about 45-50 mins, if your crust is getting too brown add foil to the crust so it won’t burn for the remainder of time baking). Allow pie to cool completely before serving (I allowed mine to cool a whole day). Enjoy with vanilla ice cream!
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