Dutch Apple Pie

Tip: Mix most of the apple pie filling ingredients first (except flour) and set it aside while working on other parts. This will give time for the apple to release natural juices so you can drain off most of it.

Peel and core the apples and then quarter and slice them into thin slices. (If you prefer the look of diced apples, you can dice them instead of slicing.)
Mix sliced apple with sugars and apple pie spice in a bowl and set aside. (Don’t mix in flour yet.)

In a medium bowl, combine brown sugar, white granulated sugar, apple pie spice, and flour. Mix well until all ingredients are incorporated evenly.
Pour in melted butter over the mixture while carefully folding and cutting it in with a fork. You will want to be careful so you don’t over-mix. Streusel should look like large crumbs and not paste.
Set it aside.

Preheat the oven to 350°. Rub a 9-inch pie dish with butter all over the bottom and sides.
Gently roll out the pie crust on a lightly floured surface to about 12 inch circle.
Place it over the pie dish and gently fit it in. Crimp the edges or simply fold them for a rustic look.

Drain off most of the liquid that was released by the apples and mix in flour into the pie filling.
Spread the filling evenly in the pie crust.
Sprinkle the crumb topping evenly all over the apple filling.
Bake for 60 minutes. Half way though, cover the pie dish loosely with a sheet of aluminum foil to prevent the top from browning too much. Make sure the pie is bubbling before taking it out.
Take the pie out and let it completely cool down before slicing, this can take 2-4 hours.
If not serving right away, cover the pie with plastic wrap or aluminum foil tightly and refrigerate.

It’s perfectly okay to leave the pie at room temperature for up to 2 days. Just be sure to cover it well to prevent it from becoming stale.To extend it’s life, cover it tight and store in the refrigerator for up to 5 days.