Dutch Apple Pie

Directions

1. 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. 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. 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. 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. 5
   Preheat the oven to 325°F. 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. 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.