Dutch Apple Pie
- FOR THE CRUST:
- 1-1/2 cup All-purpose Flour
- 1 Tablespoon Sugar
- 2 teaspoons White Vinegar
- 1/2 teaspoons Salt
- 10 Tablespoons Cold Unsalted Butter, Cut Into Tablespoons
- 4 Tablespoons Ice Water, As Needed
- FOR THE FILLING:
- 4 Red Apples
- 1 Green Apple
- 1/2 whole Fresh Lemon, Juiced
- 3/4 cups Sugar
- 1 teaspoon Ground Cinnamon
- 2 Tablespoons All-purpose Flour
- FOR THE CRUMB:
- 1/2 cups Light Brown Sugar, Packed
- 1/2 cups All-purpose Flour
- 4 Tablespoons Unsalted Butter, melted
- 1 pinch Salt
- For the dough:
- Pulse the flour, granulated sugar, vinegar, salt and 3 tablespoons of the butter in a food processor until the butter is incorporated. Add the remaining butter and pulse until it is in pea-size pieces. Add 2 tablespoons of ice water and pulse until the dough just comes together. Pinch a small piece of dough. If it doesn't hold together, add up to 2 more tablespoons ice water, pulsing to combine and adding only 1 tablespoon at a time. Turn the dough out onto a large piece of plastic wrap and press into a ball. Refrigerate until firm, at least 1 hour.
- Roll the dough into a 12-inch round on a lightly floured surface. Add a little more ice water here, if needed. Press the dough into a 9 inch pie pan and fold the overhang under itself and crimp the edges. Refrigerate 30 minutes. Meanwhile, preheat the oven to 350 F.
- Lightly pierce the bottom and sides of the crust with a fork, then top the pie with a piece of parchment paper and bake for 20 minutes. Then remove the parchment and continue baking about 10 more minutes or until lightly golden. Transfer to a rack and let cool completely.
- Meanwhile, make the crumb: Mix all of the crumb ingredients together in a medium-sized bowl and crumble it over a wax paper lined baking sheet. Freeze for at least 30 minutes or until ready to use.
- Then, make the filling: Peel, core, and dice the apples. Place them in a large bowl and stir in the lemon juice. Stir in the sugar, cinnamon and flour until combined. Let the mixture sit 5 minutes then pour it into the prepared pie crust. Sprinkle the crumb topping over the filling and bake for 35-40 minutes or until the top is browned. Let it cool then slice and serve. Enjoy!
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Taken from tastykitchen.com/recipes/desserts/dutch-apple-pie-6/ (may not work)