As Dutch as Apple Pie

Let's say you've just gotten home from the grocery store and surprise you've offered to bring dessert to dinner the next night. These people aren't people who overly love a rich chocolate dessert - neither is my family for that matter. Looking around my kitchen - what could I make? Well... I have a big bag of apples, I could make apple slab pie... ugh... I really don't like making that - the crust is such a pain to make. But oooh! I got a box of two pie crusts for chicken pot pie for the next week. I only use one crust when I do chicky pot pie - just the top, so I had an extra! Ooh! How about a crumb topping so all the steam goes out and all we are left with is appley goodness. Done and done. This pie turned out very well. I added a little extra spice in the filling because, well, I'm spicy! Ok not really, but I do like warm fall spices. I was worried the topping would be too much flour but I couldn't taste any of it in the final product. A winner of a recipe for sure.

Dutch Apple Pie
1 pie crust
5–6 cups Granny Smith Apples, peeled and sliced into 1/4– inch pieces
1 tablespoon lemon juice
1/3 cup light brown sugar
1/3 cup granulated sugar
1/4 cup flour
1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground allspice

pinch of salt

Topping
1 cup flour, plus 2 tablespoons
1/3 cup granulated sugar
1/3 cup light brown sugar
1/2 cup cold butter, cubed
pinch of salt

Instructions
Preheat oven to 375°F. Adjust your oven rack to the lowest position.
Roll out your pie dough to a 12- inch circle and fit it into a 9- inch pie plate, crimping the edges. Place the pie plate in the refrigerator while you do the next steps.
In a large bowl combine the apples, lemon juice, brown sugar, granulated sugar, flour, and cinnamon. Stir to coat evenly. Set aside.
To prepare the topping, combine the flour, granulated sugar, brown sugar, and butter in a medium bowl. Using a pastry cutter or fork blend the mixture together until coarse crumbs form. Using your hands squeeze the mixture together until all the butter is absorbed and your crumb topping comes together.
Remove the pie plate from the refrigerator and spread the apples evenly into the crust, discarding any liquid that has been released from the apples. Sprinkle the crumb topping evenly on the apples.
Bake for 50-60 minutes, until the apple mixture is bubbly and the crumb and crust is golden. If the crust and/or crumb begins to brown too quickly cover the pie loosely with foil and/or pie shield. Make sure to bake the pie long enough that the mixture is bubbly to ensure that the bottom crust is cooked. Since you are baking the apples raw they will release juice which can make the bottom crust slightly soggy. Positioning the rack to the lowest position and baking the pie long enough will make sure that the bottom crust bakes properly.
Remove the pie from the oven when done and allow to come to room temperature before slicing.