Ingredients:

  • 2 ½ cups All-Purpose Flour (Crust)
  • 1 tablespoon Granulated Sugar (Crust)
  • 1 teaspoon Salt (Crust)
  • 1 cup Unsalted Butter (very cold, cubed, Crust)
  • ½ cup Ice Water (Crust)
  • 6–7 medium Firm Cooking Apples (peeled, cored, sliced)
  • ¾ cup Brown Sugar (packed, Filling)
  • ¼ cup Granulated Sugar (Filling)
  • 3 tablespoons All-Purpose Flour or Cornstarch (Filling)
  • 1 ½ teaspoons Ground Cinnamon (Filling)
  • ¼ teaspoon Ground Nutmeg (Filling)
  • 1 tablespoon Lemon Juice (freshly squeezed, Filling)
  • 1 tablespoon Unsalted Butter (for dotting)
  • 1 ½ cups All-Purpose Flour (Streusel)
  • ¾ cup Brown Sugar (packed, Streusel)
  • ¼ cup Granulated Sugar (Streusel)
  • 1 teaspoon Ground Cinnamon (Streusel)
  • ¼ teaspoon Salt (Streusel)
  • ½ cup Unsalted Butter (cold, cubed, Streusel)

Instructions:

  1. Phase 1: Combine flour, sugar, and salt for the crust in a large bowl. Cut in the very cold, cubed butter until the mixture resembles coarse meal with some pea-sized pieces remaining.
  2. Gradually drizzle in ice water, mixing until the dough just comes together. Do not overwork. Divide dough in half, form into two flat discs, wrap, and refrigerate for at least 1 hour.
  3. Phase 2: For the filling, combine sliced apples with brown sugar, granulated sugar, flour/cornstarch, cinnamon, nutmeg, and lemon juice. Toss gently to coat. Set aside.
  4. Phase 3: For the streusel, mix flour, sugars, cinnamon, and salt. Cut or rub in the cold butter until the mixture forms large, coarse crumbs. Keep chilled.
  5. Roll out one dough disc on a lightly floured surface to fit a 9-inch pie plate. Transfer dough, trim edges, leaving a 1-inch overhang. Place the pie plate back in the fridge.
  6. Pour the apple mixture into the chilled bottom crust. Dot the top of the apples with the 1 tablespoon of butter.
  7. Generously cover the entire apple mound with the chilled streusel topping. Do not cover with a full top crust.
  8. Place the pie on a baking sheet. Brush the exposed edges of the bottom crust lightly with water or egg wash. Bake at 400°F (200°C) for 20 minutes.
  9. Reduce the oven temperature to 375°F (190°C) and bake for another 40–55 minutes, or until the topping is deep golden brown and the filling is bubbling thickly.
  10. Let the Dutch Apple Pie cool completely on a wire rack for at least 3–4 hours before slicing to allow the filling to set properly.