This Dutch apple pie features a sweet and crumbly streusel topping that contrasts beautifully with the soft, spiced apple filling. It's the kind of pie that begs for a scoop of vanilla ice cream on top. Each bite combines the smoothness of apples with a satisfying, crunchy finish. Perfect for any day you feel like a touch of indulgence.
Preheat your oven to 375°F (190°C).
Roll out the store-bought pie crust and fit it into a 9-inch pie dish. Trim any excess dough and crimp the edges. Set aside.
In a large mixing bowl, combine 3/4 cup of the granulated sugar, 1 teaspoon of ground cinnamon, 1/4 teaspoon of nutmeg, and 1/4 teaspoon of salt.
Peel, core, and slice the Granny Smith apples into thin slices, about 1/4 inch thick. Add the apple slices to the sugar mixture and toss to coat evenly.
Add 1 tablespoon of lemon juice to the apple mixture and stir to combine.
Pour the prepared apple filling evenly into the prepared pie crust.
For the streusel topping, in a separate bowl, mix together 1 cup of all-purpose flour, 1/2 cup of brown sugar, and 1/2 cup of cold unsalted butter cut into small cubes. Use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs.
Sprinkle the streusel topping evenly over the apple filling, covering the entire surface.
Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 50 to 60 minutes, or until the topping is golden brown and the apples are tender.
Allow the pie to cool on a wire rack for at least 2 hours to let the filling set. Serve warm or at room temperature, ideally with a scoop of vanilla ice cream.