Dutch Apple Pie

• 4 lbs pie apples, peeled, cored and diced
• 6 tbsp lemon juice
• 1 cup powdered sugar
• 4 cups all-purpose flour
• 1 None egg
• 1 1/4 cups butter
• 1/3 cup sugar
• 2 1/2 cups orange juice
• 4 tbsp cornstarch
• 1/4 cup brown sugar

1. Sprinkle the apples with 4 tbsp lemon juice. In a bowl, mix the powdered sugar and 2 1/2 cups flour. Add the egg and 2/3 cup butter and knead to a smooth dough.
2. Grease an 11 inch diameter pie pan and sprinkle with flour. On a floured surface, roll out the dough to a 15 inch circle. Press into the pan and crimp edges. Chill for 30 mins.
3. In a large saucepan, melt 3 tbsp butter. Sprinkle in 3 tbsp sugar, then add the apples and 2 tbsp lemon juice. Cover and simmer for 3 mins. Drain, reserving the cooking juice. Transfer the juice to a large measuring cup and add enough orange juice to create 2 1/2 cups.
4. Mix 1/2 cup juice with the cornstarch until smooth. Return the remaining juice to the pan and bring to a boil. Stir in the cornstarch mixture and boil for 1 min, stirring constantly. Remove from the heat and gently stir in the apples. Allow to cool.
5. Preheat the oven to 325u0b0F. In a separate saucepan, melt 1/2 cup butter. Mix the brown sugar, 1/4 cup sugar and 1 cup flour together. Pour in the melted butter and knead with fingertips to a crumble.
6. Spoon the apple mixture into the pan and sprinkle over the crumble. Bake for 50 mins, or until golden brown. Allow to cool on a wire rack.

pie apples, lemon juice, powdered sugar, allpurpose, egg, butter, sugar, orange juice, cornstarch, brown sugar

Taken from recipes-plus.com/api/v2.0/recipes/28125 (may not work)