#Dutch apple crumb pie full

With the full three pounds of apples I used, and all that streusel topping, it looks HUGE before it bakes but it comes out the perfect size. I had to leave, so I just took it out of the oven, lightly covered with foil and when I returned 3 hours later to finish baking it, it worked out great. I also discovered that you can do the initial baking of the apples and crust ahead of time. Omitted the lemon zest (don't like lemon and apple together) and the allspice (didn't have any) and substitued quick oats for rolled ones. Increased the flour to a rounded quarter cup 4. Used half Fuji and half Granny Smith apples, totalling 3 pounds (a little more than five cups) 3. Used a good homemade all butter crust and a glass pie plate 2. Wow, wow, WOW! Fantastic pie! I'm extremely fussy about apple pie and this is the best one I've ever made in thirty years! I did tweak the recipe slightly, taking into consideration all of the previous comments. We ate the pie after it had totally cooled and the slices held together perfectly. With a glass pie plate I dropped the oven temp to 360 degrees and I ended up baking it much longer (at least ten or fifteen minutes longer) until I could view the browned crust on the bottom (easy with a glass pan) This is crucial because otherwise you get a soggy crust on the bottom.

Dutch apple crumb pie