Dutch Apple Pie

Ingredients

• 1.25 cups all-purpose flour
• ½ teaspoon kosher salt
• 1 tablespoon granulated sugar
• 5 tablespoons cold unsalted butter, cubed
• 3 tablespoons cold shortening, cubed
• 3 tablespoons ice water
• 6 medium Granny Smith apples
• 2 medium Honeycrisp apples
• ½ cup granulated sugar
• ¼ cup light brown sugar, packed
• 2 tablespoons all-purpose flour
• 1.5 teaspoons ground cinnamon
• ¼ teaspoon ground nutmeg
• 1 tablespoon fresh lemon juice
• ½ teaspoon vanilla extract
• ¾ cup all-purpose flour
• ¾ cup light brown sugar, packed
• 1 teaspoon ground cinnamon
• 6 tablespoons cold unsalted butter, cubed
• ¼ teaspoon kosher salt

Instructions

1. 1

   In a medium bowl, whisk together 1.25 cups of all-purpose flour, 0.5 teaspoon of kosher salt, and 1 tablespoon of granulated sugar. Add 5 tablespoons of cold unsalted butter (cubed) and 3 tablespoons of cold shortening. Using your fingertips, rub the butter and shortening into the flour until the mixture resembles coarse breadcrumbs with some pea-sized pieces remaining — this creates layers in the crust.

2. 2

   Sprinkle 3 tablespoons of ice water over the mixture while gently tossing with a fork until the dough just begins to come together. Add another tablespoon of ice water if needed. Don't overmix — you want a shaggy dough that barely holds together.

3. 3

   Shape the dough into a flat disk, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes. This resting time allows the gluten to relax and the butter to firm up, which gives you a tender, flaky crust.

4. 4

   Preheat your oven to 375°F. Remove the dough disk from the refrigerator and let it sit at room temperature for 5 minutes to soften slightly. On a lightly floured surface, roll the dough out to an 11-inch circle, about 1/8-inch thick. Transfer it to a 9-inch pie dish, letting the edges hang over the rim by about 1 inch. Trim any excess overhang to 1 inch and fold it under to create a raised edge, then crimp decoratively with your fingers or a fork.

5. 5

   Prepare the apple filling: Peel, core, and slice 6 medium Granny Smith apples and 2 medium Honeycrisp apples into 1/4-inch-thick slices — you want a mix of tart and sweet apples for balanced flavor. In a large bowl, toss the apple slices with 0.5 cup of granulated sugar, 0.25 cup of light brown sugar, 2 tablespoons of all-purpose flour, 1.5 teaspoons of ground cinnamon, 0.25 teaspoon of ground nutmeg, 1 tablespoon of fresh lemon juice, and 0.5 teaspoon of vanilla extract. Let sit for 5 minutes so the apples release their juices and the flour absorbs the liquid.

6. 6

   Pour the apple mixture and all its accumulated juices into the prepared pie crust, mounding the apples slightly in the center.

7. 7

   In a small bowl, whisk together 0.75 cup of all-purpose flour, 0.75 cup of light brown sugar, 1 teaspoon of ground cinnamon, and 0.25 teaspoon of kosher salt. Add 6 tablespoons of cold unsalted butter (cubed) and mix with your fingertips until large clumps form — this coarse, chunky texture is what creates the signature crumb topping.

8. 8

   Scatter the streusel mixture evenly over the apples, breaking up any very large clumps with your fingers so the topping is rustic but covers the filling.

9. 9

   Place the pie on a baking sheet (to catch any drips) and transfer to your preheated 375°F oven. Bake for 50-60 minutes, until the streusel topping is golden brown and the filling is bubbling around the edges — you should see thick, glossy apple juice beginning to break through the crumble at the edges. If the crust or topping begins to brown too quickly after 30 minutes, tent loosely with foil.

10. 10

    Remove the pie from the oven and transfer it to a wire cooling rack. Let it rest for at least 20-30 minutes before slicing — this allows the filling to set slightly so the slices hold their shape. Serve warm or at room temperature with vanilla ice cream or whipped cream if desired.

Tools you’ll need

• 9-inch pie dish
• medium mixing bowl
• large mixing bowl
• small mixing bowl
• whisk
• fork
• plastic wrap
• rolling pin
• chef's knife
• cutting board
• apple peeler or vegetable peeler
• baking sheet
• oven
• instant-read thermometer
• wire cooling rack
• pie server

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