Dutch Apple Pie with Oatmeal Streusel

Dutch apple pie with oatmeal streusel topping and a luscious creamy apple filling. The pie filling is cooked to perfection on the stovetop, placed in a pre-baked pie crust then topped with a crunchy streusel topping and quickly browned in the oven.

4.66 from 41 votes

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Prep Time: 20

Cook Time: 45

Total Time: 1 5

Servings: servings

Calories: 644kcal

Author: Dahn Boquist

Ingredients

Single Crust Pie Dough

Homemade or storebought

Apple Pie Filling

8 to 9 apples 4 pounds of apples
⅓ cup sugar
½ teaspoon cinnamon
¼ teaspoon salt
2 tablespoons butter
½ cup heavy cream

Oatmeal Streusel Topping

1 cup rolled oats
¾ cup all purpose flour
1 cup packed brown sugar
½ teaspoon cinnamon
¼ teaspoon salt
½ cup 1 stick butter, melted

Instructions

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 10 to 15 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. 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.
Place the pie on a baking sheet and transfer it to the oven. Bake for 20 minutes (it will bake more after you add the streusel topping in the next step).

For the Streusel Topping

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.
Remove the pie from the oven. Scoop the streusel over the top of the apple pie and return it to the oven. Bake for 25 to 35 more minutes or until you can see juices bubbling up around the edges. If the topping starts to get too brown before you see juices bubbling, place a sheet of aluminum foil over the top.
Allow the pie to cool completely on a wire rack prior to slicing and serving.

Notes

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.

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