This Dutch Apple Pie with Oatmeal Streusel is not your average apple pie! The cream that is added to the apple filling makes it incredibly decadent and rich. The pie is topped with an oatmeal streusel crispy topping that compliments the sweet creamy filling.
Apple pie is a must for the holidays but you will want to make this recipe all year long. The creamy apple pie filling sets this pie apart from your standard apple pie. The sweet, buttery streusel topping adds a crunchy texture and tastes amazing plus it is seriously easy to make.
Pre-Baked Apple Pie Filling
There is a slight twist with cooking this pie. The pie benefits from pre-cooking the apple filling which ensures that the apples are cooked to perfection.
If you prefer a firmer, crisper apple pie, just stop cooking the apples a bit sooner and if you like them on the mush side then add a couple of minutes. We personally think the apples should be tender and soft while still holding their shape. The beauty of this recipe is that you can achieve the perfect texture since you have ultimate control by cooking them on the stovetop.
This recipe was loosely adapted from Cooks Illustrated. We used our own all-butter pie crust made with einkorn flour. Also, we used our own version of a streusel topping made with oatmeal.
Making the Dutch apple pie with oatmeal streusel topping:
Einkorn flour makes the best pie crust! The gluten in this ancient grain wheat flour is different than gluten in modern wheat flour. The pastry dough handles and rolls like play doh without having to patch any cracked edges. After the pastry was rolled and fitted into the pie dish it was pre-baked before filling with the apple mixture.
Once the oatmeal streusel is placed on the top of the pie filling it is popped in a hot oven to get a crisp brown texture. The extra 10 minutes of oven time doesn’t effect the texture of the pre-baked apple filling and it gives it a beautiful finish.
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Single Crust Pie Dough
Apple Pie Filling
- 8 to 9 apples (4 pounds of apples)
- 1/3 cup sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 2 tablespoons butter
- 1/2 cup heavy cream
Oatmeal Streusel Topping
- 1 cup rolled oats
- 3/4 cup all purpose flour
- 1 cup packed brown sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup (1 stick) butter, melted
Pre-Bake the Pie Dough
- Pre-heat the oven to 375°F
- Roll the pie dough out on a floured board then position the pie crust in a 9-inch pie plate. Fold the edges of the pie dough under and crimp or press down with a fork. Freeze for 15 minutes. (See note 1)
- Line the pie crust with parchment paper and fill it with pie weights. (See note 2.)
- Bake for 20 to 25 minutes then remove the pie weights and bake for another 5-10 minutes. Remove the pie crust and set aside while you prepare the filling.
For the Apple Pie Filling
- Peel and quarter the apples then slice them into 1/4 inch slices. Melt the butter in a large cooking pot over medium high heat then toss in the apple slices along with the sugar, cinnamon and salt. Stir to coat everything evenly.
- Cover the pot and cook for 9 to 12 minutes until the apples are soft and tender. You will want to remove the lid occasionally and give the apple mixture a good stir.
- When the apples are tender, place a large colander over a bowl and dump the apples into the colander. Shake the colander to let all the juices drain into the bowl. Transfer the juices back into the pot and add the cream. Stir the mixture over medium high heat for about 5 minutes to let it thicken. It is thick enough when a spoon or spatula leaves a trail when scraped on the bottom of the pot.
- Stir the apples into the juice mixture to get all the apples coated well then pour it all into the pre-baked pie shell.
For the Streusel Topping
- Increase the oven temperature to 400°F
- Combine the oats, flour, brown sugar, cinnamon and salt in a medium bowl and stir until well combined. Pour the melted butter over the mixture and stir until everything is evenly moistened.
- Scoop the streusel over the top of the apple pie and place in the pre-heated oven (400°F) for about 10 minutes until it is golden brown in color.
- Allow the pie to cool on a wire rack.
- Chilling the un-baked pie dough in the freezer prior to baking it will solidify the fat and prevent shrinkage.
- It is also necessary to add weights to the pie crust while it is pre-baking. If you skip this step the sides of the crust will fall to the bottom of the pan. You can use any combination of weights such as rice, wheat berries, beans or store bought pie weights.
Amount Per Serving Calories 644 Total Fat 21g Saturated Fat 13g Trans Fat 1g Unsaturated Fat 7g Cholesterol 55mg Sodium 263mg Carbohydrates 118g Fiber 14g Sugar 84g Protein 5g