My definition of a great dutch apple pie is the texture and taste of the top streusel crumble, enough cinnamon mixed in with the apples, the (perfect) apple, and the crust. First, I prefer my crumble top to be oat free -- I'm not trying to eat a granola bar with my apple pie! I love mine with cinnamon, brown sugar, sugar, and butter. Give it to me! Next, not all apples are meant for baking. In this pie I used Granny Smith apples. In another apple dessert dish I baked, I've used Honeycrisp apples and it turned out GREAT. I tend to find Fuji apple a little too sweet to bake with, especially if you are adding sugar. You want to find an apple that will hold it's texture (not get mushy) while baking and has the perfect sweet tartness to it. Last, a great crust is a must! A firm flaky crust... mmm. Apple pies have got to be one of my favorite desserts. I found this recipe online (where I find most great recipes) and the coolest part about it -- you make the crust right in the pie pan!
On a little side note, happy 2012!! I hope all of you had a great New Years and is ready to start (or continue) great things this year. There are some things I am going to try to improve on... one being trying to post more often! I keep telling myself I have a good excuse for slacking -- and I'll soon announce what! Keep an eye out! Anyways, wishing you all the best for 2012 and hoping you continue to visit my blog! Thank you for the support! xo, jules
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