For the dough:
300g plain flour, plus extra for dusting
4 tsp granulated sugar
200g cold butter, cubed
1 large egg, beaten with 2 tbsp of cold water
For the filling:
1.2kg Granny Smith apples, peeled, cored and sliced
Juice from 1 lemon
80g granulated sugar
50g light brown sugar
1 tbsp cornflour
1 tsp cinnamon
¼ tsp ground allspice
For the streusel topping:
120g plain flour
100g light brown sugar
90g butter, at room temperature
60g walnuts, chopped
- For the dough, combine the flour and sugar in a food processor. Add the butter and pulse until the mixture is crumbly. Add the egg and pulse again until combined. If it is very dry, add a tablespoon of water and pulse again.
- Remove the dough from the food processor and shape into a disc. Wrap in cling film and refrigerate for at least one hour.
- Add the apples to a large bowl and toss with the remaining ingredients for the filling.
- Stir the flour and sugar for the topping in a bowl. Rub in the butter until combined, then mix in the walnuts.
- Preheat the oven to 190˚C/170˚C fan/gas mark 5 and position a rack in the lower third of the oven. Place a baking tray onto the rack and let it warm up as the oven preheats.
- Roll the dough out on a floured surface to a 30cm circle. Use it to line a 23cm pie tin. Fold and crimp the edges as desired.
- Spread the filling into the tin. Squeeze handfuls of the streusel topping, then drop clumps of it on top of the filling to completely cover it.
- Place the tin on the baking tray and bake for 50-60 minutes until the topping is golden brown and the filling is bubbling.
- Leave to cool before serving with ice cream or custard.
Per Serving 560kcals, 33g fat (18.5g saturated), 18.5g carbs, 28.1g sugars, 6.9g protein, 2.4g fibre, 0.211g sodium
What’s in a name?
The term Dutch Apple Pie refers to the apple pie variation popular among the Pennsylvania Dutch settlers in America. As New York settlers in the 17th century began to move into Pennsylvania, they took with them the habit of using crumb toppings on their pies.