Got plenty of apples? Make a pie with serious heft: Recipe for Dutch Apple Pie

When a conventional apple pie just isn't enough to satisfy an autumnal craving - or to use up all those apples you picked - go deep with a Dutch apple pie. This deep dish-style pie is easy to assemble and has a wonderful flavour.

Dutch Apple Pie

Pie

510 g (18 oz) prepared pie dough

1.5 kg (3 lb) apples

125 ml ( 1/2 cup) sugar

175 ml (3/4 cup) golden raisins

5 ml (1 tsp) cinnamon

15 ml (1 tbsp) lemon juice

Streusel Topping

125 ml ( 1/2 cup) light brown sugar

125 ml ( 1/2 cup) plus 30 ml (2 tbsp) all-purpose flour

125 ml ( 1/2 cup) unsalted butter, chilled

5 ml (1 tsp) cinnamon

5 ml (1 tsp) nutmeg

5 ml (1 tsp) allspice

Pinch salt

125 ml ( 1/2 cup) chopped walnuts

Whipped cream, to serve

Heat oven to 180 C (350 F). Butter and lightly dust with flour a 24-cm (9 1/2-inch) springform cake pan.

On a lightly floured surface, roll out pie dough, then use it to line prepared pan. The dough should run all the way up the sides of the pan. To trim dough, fold excess over rim, then run a rolling pin over rim. Refrigerate while preparing apples.

Peel, core and dice apples. In a large bowl, combine apples, sugar, raisins, cinnamon and lemon juice. Mix well and set aside.

In a food processor, combine all of the streusel ingredients except walnuts. Process to form coarse crumbs. Add walnuts and pulse several times to just combine.

Transfer apple mixture to pie crust. Sprinkle streusel mixture over apples in an even layer. Cover pie with foil and bake for 30 minutes. Remove foil and bake for another 25 to 30 minutes or until the top is golden.

Let cool a bit before serving. Top with whipped cream.

Makes 8 servings.

Source: "Cooking with Apples & Pears" by Laura Washburn (Ryland, Peters & Small, 2009).