Dutch Apple Pie: Dough, Filling, and Crumble. Buttery Crust: One 10-12 inch crust for the bottom of the pie.
(double if you're making a traditional apple pie with pie dough for top and bottom!)
1 1/2 cups all purpose flour
1 tablespoon sugar
Pinch of salt
1/2 cup/1 stick unsalted butter, cubed and chilled
1/4 cup ice water or cold milk
1. Give your flour, salt, and sugar a quick mix.
2. Add your chilled butter and use a pastry cutter, fork, or hands to "cut" the butter into the dough until you have little pea sized mixture as seen in video! You can also use a food processor for this part. (make sure if you use your fingertips you do this quickly as the warmth might soften the butter too much)
3. Add ice water one tablespoon at a time until the crumbly butter/flour mixture starts forming into a dough.
4.Wrap up in plastic wrap, form it into a rough disc shape and refrigerate for 1 hour, overnight, or in the freezer for 30 minutes if in a rush!
5. When you are ready to use you can roll it out on a floured surface then transfer to your pie dish, OR you can roll it out between two sheets of parchment or plastic wrap like I did.
6-7 Apples- I use Fuji and Granny Smith ( use whatever you would like)
1 Tablespoon juice of any citrus
1 Teaspoon Zest of whichever citrus you use the juice of
1 Tablespoons Cinnamon
Pinch of Clove(optional)
Pinch of Nutmeg
1/2 Cup Granulated sugar
1/2 Cup Brown sugar
3 Tablespoons of flour or corn starch
1. Peel, Core and Slice your apples to the desired thickness. I slice them fairly thin because I like an apple pie with soft, cinnamon-y apples, no crunch for me!
2. Add in all of your ingredients to your sliced apple and mix until all apples are coated.
Crumble Topping: (this can be done in a processor but use your hands!)
1/2 Cup Quick Cooking Oats
1/2 Cup of Flour
1/4 Cup of Pecans (swap out for any nut of your choice or none at all)
1/4 Cup Brown Sugar
1/4 Cup Granulated Sugar
1/2 Cup Butter
1. Mix everything until butter is combined with all the dry ingredients.
Assembly: Preheat your oven to 375*F
1. Roll out your pie dough to about an 1/8th of an inch or so.
2. Gently place it into your pie dish without tearing the dough and cut off any excess overhanging the sides.
3. Fill in your apple filling.
4. Cover the apple mixture with your crumble topping, use your hands to just drop pieces here and there until there's an even layer on all of your apples.
5. Place the pie on a cookie sheet so if anything boils over it doesn't drip in your oven.
6. Bake for 50-60 minutes. If your crumble mixture starts to brown too quickly into your browning process, just cover it loosely with foil until your pie is fully baked.
7. Let rest for up to an hour before your slice in and enjoy warm, with a big scoop of vanilla ice cream!!
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