Name: Dutch Apple Pie
Ingredients: Pie Crust: – 1 ¼ cups all-purpose flour: This forms the base and structure of the pie. – ½ tsp salt: Enhances flavor and balances the sweetness. – ½ cup frozen butter: Provides richness and a flaky texture. – 4-5 tbsp chilled water: Helps bind the crust together. – ½ tsp cider vinegar: Adds tenderness to the crust.; Crumble Topping: – 7 tbsp melted butter: Binds the crumb and adds richness. – ⅔ cup brown sugar: Adds sweetness and a slight caramel flavor. – ½ tsp cinnamon: Infuses warmth and spice into the topping. – ⅛ tsp nutmeg: A hint of nutty flavor to complement the apple filling. – 1 cup flour: Provides structure to the topping.; Apple Filling: – ½ cup butter: Used to cook the filling and enhance flavor. – ¼ cup water: Helps create a syrupy consistency. – 3 tbsp flour: Thickens the filling. – ¼ cup granulated sugar: Adds sweetness to the apples. – ¼ cup brown sugar: Provides a deeper sweetness. – 1 ½ tsp cinnamon: A staple in apple desserts, adds depth. – 2 ½ lbs Granny Smith and Pink Lady apples: These apple varieties contribute the perfect balance of tartness and sweetness, creating a delightful filling.

Description

Indulge in our Dutch Apple Pie, featuring a buttery crust, sweet cinnamon apples, and a crunchy topping. Perfect for dessert lovers.

Ingredients

Pie Crust:
– 1 ¼ cups all-purpose flour: This forms the base and structure of the pie.
– ½ tsp salt: Enhances flavor and balances the sweetness.
– ½ cup frozen butter: Provides richness and a flaky texture.
– 4-5 tbsp chilled water: Helps bind the crust together.
– ½ tsp cider vinegar: Adds tenderness to the crust.
Crumble Topping:
– 7 tbsp melted butter: Binds the crumb and adds richness.
– ⅔ cup brown sugar: Adds sweetness and a slight caramel flavor.
– ½ tsp cinnamon: Infuses warmth and spice into the topping.
– ⅛ tsp nutmeg: A hint of nutty flavor to complement the apple filling.
– 1 cup flour: Provides structure to the topping.
Apple Filling:
– ½ cup butter: Used to cook the filling and enhance flavor.
– ¼ cup water: Helps create a syrupy consistency.
– 3 tbsp flour: Thickens the filling.
– ¼ cup granulated sugar: Adds sweetness to the apples.
– ¼ cup brown sugar: Provides a deeper sweetness.
– 1 ½ tsp cinnamon: A staple in apple desserts, adds depth.
– 2 ½ lbs Granny Smith and Pink Lady apples: These apple varieties contribute the perfect balance of tartness and sweetness, creating a delightful filling.

Instructions

Prepare the Pie Crust: In a mixing bowl, whisk together 1 ¼ cups all-purpose flour and ½ tsp salt. Grate ½ cup frozen butter into the flour mixture, allowing the butter to be evenly distributed. Add 4-5 tbsp chilled water and ½ tsp cider vinegar, mixing until a dough forms. Shape it into a disk, wrap in plastic, and chill in the refrigerator for at least 2 hours.
Preheat the Oven: Set your oven to 375°F (190°C). While the oven is heating, roll the dough out on a floured surface until it’s about ¼ inch thick. Carefully place the dough in a pie plate, trimming any excess. Pre-bake the crust with weights for 15 minutes, then remove the weights, prick the bottom with a fork, and bake for an additional 10-15 minutes until slightly golden.
Make the Crumble Topping: In a medium bowl, combine 7 tbsp melted butter, ⅔ cup brown sugar, ½ tsp cinnamon, ⅛ tsp nutmeg, and 1 cup all-purpose flour. Stir until the mixture resembles coarse crumbs. Chill until ready to use.
Prepare the Apple Filling: In a saucepan over medium heat, melt ½ cup butter and add ¼ cup water. Stir in 3 tbsp flour, followed by ¼ cup granulated sugar, ¼ cup brown sugar, and 1 ½ tsp cinnamon. Add 2 ½ lbs Granny Smith and Pink Lady apples that have been cored and sliced. Cook for about 3 minutes until the apples soften slightly.
Assemble the Pie: Pour the apple filling into the pre-baked crust, ensuring that the apples are evenly distributed. Sprinkle the chilled crumble topping generously over the apples.
Baking the Pie: Bake the assembled pie in the preheated oven for 50-55 minutes, or until the topping is golden brown and the filling is bubbling. Allow the pie to cool for at least 30 minutes before slicing.