Dutch Apple Pie

Ingredients

For the Crust:

• 1 3/4 cups all-purpose flour, more for the work surface
• 1/2 teaspoon fine salt
• 4 ounces (1/2 cup) cold unsalted butter, cubed
• 1/4 cup ice water, more as needed

For the Streusel:

• 2/3 cup old fashioned oats
• 1/2 cup all-purpose flour
• 6 tablespoons dark brown sugar
• 1/4 cup (4 tablespoons) cold unsalted butter, cubed
• 1/2 teaspoon fine salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon baking powder

For the Filling:

• 3 large Granny Smith apples, about 1 1/2 pounds
• 3 large Honeycrisp apples, about 1 1/2 pounds
• 1/2 cup granulated sugar
• 1/4 cup lightly packed dark brown sugar
• 3 tablespoons all-purpose flour
• 2 tablespoons lemon juice
• 1 teaspoon ground cinnamon
• 1/4 teaspoon fine salt

Instruction

1. In a stand mixer fitted with a paddle attachment, combine the flour, salt, and cold cubed butter. Mix on low speed until the butter chunks are the size of peas, about 1 minute.
2. flour with butter crumbs in stand mixer bowl
   With the machine running, drizzle in the ice water just until the dough barely comes together. If the dough is too dry, add more water 1 teaspoon at a time.
3. pie crust dough in stand mixer bowl
   Turn the dough out onto a flour-dusted work surface and finish kneading by hand until there are no more shaggy bits left.
4. pie crust dough
   Form the dough into a disc, wrap in plastic, and refrigerate for at least 1 hour. Meanwhile, prepare the streusel.
5. pie crust dough wrapped in plastic
   Make the Streusel
   Gather the streusel ingredients.
6. Line a baking sheet with parchment paper and set aside.
7. ingredients to make streusel
   In the same mixer bowl (no need to wash it out) fitted with the paddle attachment, combine the oats, flour, brown sugar, cubed butter, salt, cinnamon, cloves, and baking powder. Paddle on low speed until the mixture is combined and large clumps form, about 1 minute.
8. streusel in a stand mixer bowl
   Spread the streusel out onto the lined baking sheet and place in the fridge to chill while you prepare the rest of the pie.
9. streusel on a lined baking sheet
   Make the Filling
   Gather the filling ingredients.
10. ingredients to make Dutch apple pie filling
    Peel, core, and cut all the apples into 1/4-inch thick slices.
11. sliced apples on a cutting board
    Add the apple slices to a large bowl with the granulated and brown sugars, flour, lemon juice, cinnamon, and salt. Toss until the mixture is coated. Set aside.
12. sliced apples tossed with sugar and spices
    Assemble and Bake the Pie
    Position a rack in the lower third of the oven and heat to 375 F.
13. Line a baking sheet with parchment paper and set aside. Have a 9-inch pie pan ready.
14. empty pie pan
    Place the dough disc on a flour-dusted work surface. Dust the top with more flour. Starting with your rolling pin in the center each time, roll the dough away from you, then toward you. Rotate the disc about 20 degrees counterclockwise and roll again away from you, then toward you. Continue to rotate and roll until you have a large circle of dough about 1/8 inch thick. If the dough starts to stick to the surface or the rolling pin at any point, dust the surface or the dough with more flour.
15. rolled out pie crust
    Loosely roll the dough around the rolling pin and transfer it to the pie pan. Let the dough drape loosely into the pan—if you pull it too tight it will shrink around the edges.
16. pie crust draped on pie pan
    Use your fingers to press the dough into the bottom and sides of the pan, then fold the edges under to create a thick rim.
17. pie crust in pie pan
    Crimp or finish the dough rim as desired. Freeze the pie pan for 10 minutes to firm up. This will help it retain its shape during baking.
18. pie crust in pie pan
    Fill the crust with the filling mixture, making a mound in the center (leave any liquid at the bottom of the bowl behind to prevent a soggy crust. You can cook this down on medium heat, if desired, for a delicious syrup to drizzle on top of the pie).
19. sliced apples in pie pan
    Take the streusel out of the fridge and crumble over the top of the pie. Place the pie on the lined baking sheet and bake until the filling is bubbling and the streusel is golden brown, 50 to 60 minutes. Begin checking the pie after the first 30 minutes. If the top is browning too quickly, cover loosely with foil and continue baking.
20. unbaked Dutch apple pie
    Let the pie cool at room temperature for at least two hours before serving.