So when I think ''Dutch Apple Pie'', I think apple pie with a crumble top.
Checking out Wikipedia, though, it looks like ''Dutch-Style Apple Pie'' refers to the use of cinnamon and lemon juice. Normally, a Dutch Apple Pie has a lattice top. the streusel top is just an association that exists in the United States. Go figure.
Well, I did the good, ol' American Dutch Apple Pie, with all it's streusel top glory because if something is wonderful on it's on, it can only get better by adding a bunch of sugar on top. Right? :o)
Actually, I loved the fact that I do a single batch of pie dough and get TWO apple pies out of it. I guess you can say, that's another way to go ''Dutch'' with an apple pie. :o)
Ok, I have to push my glasses up my nose for a second... :-B
ReplyDeleteI, too, always believed that Dutch Apple Pie has the crumb topping, and am just fine with calling it that. According to my Betty Crocker cookbook, they think that Dutch Apple Pie has a full crust top with wide slits, and about 15 minutes before it's done baking, you pour heavy cream into the pie. Sounds good to me, actually. And French Apple Pie has the crumb topping.
No matter which way you slice it, it's all good! :o)