Dutch Apple Pie

This is one of my absolute favorite apple pies. The crust is buttery and flakey piled high with spiced apples and then topped with the best oat crisp. The apples are perfectly tender, I love McIntosh but pick your favorite. Also you can use a store bought crust if you wish.

Directions

• 1 prepared pie crust
• 2 lbs. apples, peeled and sliced
• 1/4 cup granulated sugar
• 2 tsp. ground cinnamon
• 1 tsp. grated nutmeg
• 1 pinch salt
• 2 tbsp. corn starch
• 1 tbsp. lemon juice
• egg wash

Crisp

• 3/4 cup brown sugar
• 2/3 cup old fashioned oats
• 1/2 cup all-purpose flour
• 1 tsp. ground cinnamon
• 6 tbsp. butter, melted

Directions

Preheat the oven to 400 degrees.

Starting with the pie crust, roll the pie crust out over a pie plate and crimp the edges.

For the filling in a large bowl combine together the apples, sugar, spices, salt, cornstarch and lemon juice. Toss everything together until coated. Pour all the apples into the prepared pie crust.

For the crisp, in a medium bowl combine together the brown sugar, oats, flour, cinnamon. Mix it all together and then add in the melted butter. Use your hands to crumble it all together. Sprinkle it evenly over the apples. Place pie on a rimmed baking pan. Brush the edges of the pie crust with egg wash. Bake for 30 minutes then if it starts to get too brown, gently cover with tin foil, reduce heat to 350 and continue to bake for about 20 minutes. The top should be deep golden and the apples should be tender.

Let it cool before cutting into it. Keep in the fridge for about 3-4 days. Enjoy!!