United States

Dutch apple pie

Apple pie that swapped its lid for a crumbly brown sugar streusel. Zero regrets.

210 minTime

4 gProtein each

mildSpice

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

408kcal

4 gprotein

4 gfibre

210minutes

Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.

Maida (all-purpose flour, plain flour)1¼ cups for crust, plus 3/4 cup for streusel

Salta pinch

Butter6 tbsp cold for crust, plus 5 tbsp for streusel

Water3 tbsp, ice cold

Apple6 medium, peeled and sliced

Sugar6 tbsp

Cinnamon powder1½ tsp, divided

Lemon juice1 tbsp

Cornflour (cornstarch)2 tbsp

Brown sugar6 tbsp

7 steps

1Rub the crust butter into 1 1/4 cups maida and salt until pea sized, add ice water and press into a disc. Chill.
2Roll out, line a 9 inch deep pie dish, crimp and chill while you prepare the filling. Heat the oven to 200 C.
3Toss the apples with the sugar, 1 tsp cinnamon, lemon juice and cornflour.
4For the streusel, rub the remaining butter into 3/4 cup maida, the brown sugar and remaining cinnamon until it forms clumps.
5Mound the apples in the crust and scatter the streusel over.
6Bake 20 minutes at 200 C, then at 175 C until thick juices bubble at the edges. Cover with foil if the top darkens too fast.
7Cool at least 2 hours before slicing.

Serve it like this

Serve warm or at room temperature with a scoop of vanilla ice cream.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.