A flaky crust filled with warm apples and topped with cinnamon streusel makes this Dutch Apple Pie the ultimate fall dessert. The perfect balance of sweet and spicy, it will cause apple dessert enthusiasts to swoon. This recipe is also scrumptious as a traditional 2-crust apple pie; double the pie crust recipe and omit the streusel topping.
Line a 9-inch pie pan with crust. Flute the edges. Use your fingers to repair any tears in the crust, if needed.
To make the filling, place sliced apples, lemon juice, sugars, tapioca starch/flour, cinnamon and nutmeg in a large mixing bowl and mix together until thoroughly combined.
Pour filling into unbaked crust and spread it around until evenly distributed.
To make the streusel topping, place walnuts, brown sugar, rice flour, tapioca starch/flour, and cinnamon in a small mixing bowl and mix together until thoroughly combined. Add coconut oil and mix until evenly distributed. Topping should be crumbly. Sprinkle topping over apple filling.
Loosely cover the pie with aluminum foil to prevent the top from browning too quickly. Put pie on a baking sheet. Place in preheated oven and bake 45 to 50 minutes or until the filling bubbles, apples are fork-tender and the crust is cooked. Remove foil after 25 minutes to allow the top to brown.
Take the pie from the oven and let cool before slicing.