Dutch apple pie has three distinct components—flaky pie crust, creamy apple filling (usually enhanced with dried fruit), and buttery, crunchy streusel. This recipe use a prebaked pie shell made with our Foolproof Pie Dough recipe. If you haven’t already done so, you’ll need to make the pie dough. A mix of tart and sweet apples produced the best flavor and, as with our Deep-Dish Apple Pie, we found it best to precook the apples. Most recipes simply layer the apples into a prebaked shell and then drizzle the cream on top before adding the streusel. We found that cooking the cream on the stovetop prevented it from curdling in the oven. A touch of cornmeal gives our brown sugar streusel a welcome crunch.