A holiday favorite, Dutch apple pie with tender spiced apples nestled in a flaky crust and a buttery crumble shell placed on top.
ingredient
- 1 ½ cups all-purpose flour
- ¼ teaspoon kosher salt
- 14 tablespoons unsalted butter, cut into ¼" cubes, chilled
- ½ ice-cold water, chilled
- 1 cup all-purpose flour
- ⅓ cup dark brown sugar, packed
- 2 tablespoons granulated sugar
- ¾ teaspoon baking powder
- ¾ teaspoon cinnamon
- ½ teaspoon kosher salt
- 6 tablespoons melted unsalted butter
- 2 teaspoons vanilla extract
- 1 ¼ pound granny smith apples
- 1 ¼ pound honeycrisp apples, or Fuji
- ¼ cup all-purpose flour
- ¼ cup granulated sugar
- ¼ cup dark brown sugar, packed
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ⅛ teaspoon kosher salt
- ¼ teaspoon lemon zest
- 2 tablespoons heavy whipping cream
- ½ teaspoon vanilla extract
- 1 large egg, beaten for egg wash, optional
Directions
- Prepare the Crust Ingredients – Add ice cubes and water to a measuring cup. Cut the butter into 1/4" cubes. Place both items in the refrigerator until ready to use.
- Break Down the Butter – In a stand mixer bowl, add the flour and salt. Combine using the paddle attachment on the lowest speed (Stir) for about 10 seconds. Add chilled diced butter to the bowl. On the lowest speed, turn the mixer on and off quickly for a few seconds to coat the butter with the flour to prevent the flour from spilling.
- Continue to mix at low speed until the flour and butter resemble wet sand with coarse crumbles and pea-sized pieces remaining, about 60 to 75 seconds. Use your fingers to break up any large pieces. Do not over-mix. The dough should not bind together before adding the water.
- Hydrate the Dough – Gradually add 1 tablespoon of ice-cold water to the bowl. After each addition, turn the mixer on for 2 to 3 seconds. Add enough water until the dough looks lumpy and hydrated but not wet or sticky. It should just begin to clump together with small crumbles on the bottom of the bowl.
- All of the water may not be needed, about 5 to 7 tablespoons is typical. When the dough is pinched together, it should compress and hold, not be dry or crumbly. Do not over-mix. The dough will be pressed together before resting.
- Rest the Dough – Press the dough into a 1” thick round disc and wrap it in plastic, then place it in a resealable bag. Store in the refrigerator to rest for at least 4 hours, overnight, or up to 2 days.
- Roll the Dough – Remove the dough from the refrigerator and allow it to sit at room temperature for about 5 to 10 minutes to make it easier to roll. If it’s still too hard, let it sit longer until more pliable.
- Dust the counter and dough with flour. Rotate and dust with flour underneath and on the top to prevent sticking and make it easier to transfer. Roll into a 13-inch circle, slightly less than 1/4" thick.
- Form the Crust – Place the rolled-out dough into a 9-inch pie dish and gently press against the sides and bottom. With a paring knife, trim the excess leaving a 1/2" overhang. Tuck the excess underneath the bottom crust edges. Crimp by pinching the pointer and thumb fingers. Place the crust in the freezer for 20 minutes.
- Crumble Topping – In a medium bowl, whisk together the flour, brown sugar, granulated sugar, baking powder, cinnamon, and salt.
- Add the melted butter and vanilla. Stir with a spatula to combine and press to make large clumps. Refrigerate until ready to use.
- Preheat the Oven – Place the oven rack in the center position. Preheat to 375°F (190°C). Line a half-sheet pan with aluminum foil.
- Apple Filling – Peel the apples and discard the core and stems. Slice into 1/4" thick wedges, then cut each piece in half crosswise so they are about 1 1/2" long. This should yield about 8 cups of sliced apples (about 2 pounds, 908 kg). Place them into a large mixing bowl.
- In a small bowl, whisk together flour, granulated sugar, brown sugar, cinnamon, nutmeg, cloves, salt, and lemon zest. Sprinkle the flour mixture on top of the apples, and toss to coat. This should have a consistency of wet sand. Add the heavy cream and vanilla extract, and toss to combine.
- Add the Filling to the Crust – Layer the apples in the pie crust so that the slices lay flat and fill in the gaps.
- Add the Crumble on Top – Remove the crumble topping from the refrigerator. Break them into dime-sized pieces along with some smaller ones. Sprinkle over the surface of the apples to fully cover them.
- If desired, lightly brush the whisked egg on the edges and sides of the crust to add a more golden color when baked.
- Bake the Pie – Place the pie dish on the foil-lined baking sheet and bake until the topping is golden brown and the apples are tender and bubbling, about 60 to 75 minutes. If the crust or surface is getting too brown, loosely tent it with foil.
- Cool After Baking – Let the pie sit on the baking sheet for 5 minutes, then cool on a wire rack until warm or room temperature, at least 3 hours before serving. If desired, serve with whipped cream or vanilla ice cream.
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