Happy Friday friends! I hope everyone is doing well. This week on my blog, I want to share a sweet recipe. I usually don’t post dessert type recipes, but with thanksgiving coming up, I couldn’t pass up this delicious Dutch Apple Pie recipe. This recipe comes from Natasha Kravchuk. Her blog is called Natasha’s Kitchen. She has so many incredible dessert recipes!

Dutch Apple Pie

Serves: 10

Directions

For the Dutch Apple Pie:

1 pie crust

1/4 lbs granny smith apples, 6 medium apples

1 teaspoon cinnamon

 8 tablespoons unsalted butter

3 tablespoons all-purpose flour

1/4 cup water

1 cup granulated sugar

For the Crumb Topping:

1 cup all-purpose flour

1/4 packed brown sugar

2 tablespoons granulated sugar

1/4 teaspoon cinnamon

1/4 teaspoon salt

8 tablespoons unsalted butter, room temperature

1/2 cup chopped pecans ( I omitted these, but if you like pecans feel free to use them)

Directions

Preheat oven to 375˚F with a rack on the bottom and a rack in the center of the oven. Peel, core and thinly slice apples to about 1/4” thickness. You should have 7 cups of sliced apples. Place them in a mixing bowl and stir in 1 tsp cinnamon. Place them in a mixing bowl and stir in 1 tsp cinnamon. Melt butter in a medium saucepan over medium heat. Whisk in 3 Tbsp flour then simmer for 1 minute, whisking constantly. Whisk in 1/4 cup water, 1 cup sugar and bring to a boil. Reduce heat and continue simmering for 3 minutes, whisking frequently then remove from heat. Pour the sauce over the apples and stir to coat the apple slices. Pour apples over bottom crust. To Make the Crumb Topping, stir together dry ingredients: flour, sugars, cinnamon, and salt. Add butter and work it into the mixture with our hands until pea-size crumbs form throughout the mixture. Stir in pecans. Spread the crumb topping evenly over your apples. Bake uncovered at 375˚F for 50-60 minutes (we found 55 minutes to be perfect), or until the center of the pie registers 175˚F. Place a sheet of foil on the bottom rack to catch any drips from the pie. If topping is browning too much, cover with a sheet of foil. Remove from oven and cool 1 hour to allow the filling to set so it’s easier to slice.