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To celebrate my divorce from the previous season…even if she hasn’t received the memo yet…I made this delectable “Fall” Dutch Apple Pie for my good friend and her husband when they came to visit! Once cooled, keep covered.I’m kicking that Diva to the curb! Anyone else tired of the heat and sweating? It’s time to turn my back on her (Yep…summer is a “she”! Hot, stubborn, and unrelenting! lol) I’ve decided enough is enough!

Pour your apple pie filling into the prepared crust and then sprinkle the crumble topping over top.

Once it’s roughly combined, use your hands to start pressing the mixture into larger pieces.

Next add the rolled oats and cut it into the flour mixture.

Use a pastry cutter or two forks and press the butter into the dry ingredients until it resembles a crumbly mixture and the butter is broken down into smaller pieces.

Dice the butter into small pieces and combine with the flour, sugar and cinnamon.

Finally, drizzle the maple syrup over top then pour your apples in your prepared crust.

In a separate bowl, combine your dry ingredients and then toss the apples thoroughly in the dry ingredients.

Peel and slice the apples about 1/8” thick and toss with the lemon juice.

Refrigerate the dough while you prepare your pie filling.

Place the dough into a 9-inch pie plate and fold under the excess edges, then crimp the edges.

Roll it out so it’s about 11” in diameter, leaving you at least 1 inch on each side of the pie plate.

Roll the dough onto a lightly floured surface, rolling from the center to the edges and rotating occasionally.

Wrap it in plastic wrap and refrigerate it for a minimum of 60 minutes. Press it into a ball, then flatten it into a disc about 5 inches wide.

If needed, add additional water 1 teaspoon at a time. Pulse until the dough begins to hold together. Add the egg, vinegar and 2 teaspoons of ice cold water.Pulse several times until the mixture is crumbly, but still has large chunks of butter. Combine the flour, salt and butter in a food processor.Cut the cold butter into 1/2-inch thick cubes.Refrigerate the dough while you’re preparing the filling. Crimp the edges and press a fork into the bottom of the crust several times. Place the dough in a 9-inch pie plate, trim away the extra pie crust or fold under the edges. Roll the dough onto a lightly floured surface.Wrap in plastic wrap and refrigerate for a minimum of 30 minutes. Press the dough into a ball, flatten into a disc, about 5 inches wide.Then slowly add the water into the flour mixture until the dough begins to stick together.

Starting with the egg and vinegar, blend until mixture is crubmly. Add the cubes of butter and continue pulsing until the mixture is crumbly. In a food processor, combine the flour and salt and pulse gently to combine.The recipe I use only requires about 60 minutes. Some crust recipes require a long period of time in the fridge or freezer. Prepare your pie crust and have it all ready to go before you start your filling. Lastly, you’ll assemble a quick crumb topping and sprinkle it over the pie before baking. First, you’ll make the pie crust, then the filling. There are three steps needed to make this homemade apple pie.