Dutch Apple Pie

Name: Dutch Apple Pie
Ingredients: 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

19 ingredients

6 steps

Ingredients

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

Directions

1

For the dough:
2

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.
3

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.
4

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.
5

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.
6

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!