Dutch Apple Pie Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the Crust:</li><li class="ingredients-single-item">250g all-purpose flour</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">1 tbsp granulated sugar</li><li class="ingredients-single-item">175g cold unsalted butter, cubed</li><li class="ingredients-single-item">4-6 tbsp ice-cold water</li><li class="ingredients-single-item">For the Apple Filling:</li><li class="ingredients-single-item">1 kg tart apples (Granny Smith or Braeburn), peeled, cored and sliced</li><li class="ingredients-single-item">100g granulated sugar</li><li class="ingredients-single-item">50g light brown sugar</li><li class="ingredients-single-item">2 tbsp lemon juice</li><li class="ingredients-single-item">2 tbsp all-purpose flour</li><li class="ingredients-single-item">1 tsp ground cinnamon</li><li class="ingredients-single-item">1/4 tsp ground nutmeg</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">For the Streusel Topping:</li><li class="ingredients-single-item">100g all-purpose flour</li><li class="ingredients-single-item">100g light brown sugar</li><li class="ingredients-single-item">1 tsp ground cinnamon</li><li class="ingredients-single-item">100g cold unsalted butter, cubed</li><li class="ingredients-single-item">50g rolled oats</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) pie dish</li><li class="equipment-single-item">Food processor (optional for crust)</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Baking sheet (to catch drips)</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Start with the crust. In a large bowl or food processor, combine the flour, salt, and sugar. Add the cold cubed butter and pulse or use your fingertips to work the butter into the flour until the mixture resembles coarse breadcrumbs with some pea-sized butter pieces remaining. These butter pockets will create steam while baking, resulting in flaky layers.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Gradually add the ice water, one tablespoon at a time, mixing gently until the dough just comes together when pinched. Be careful not to overwork the dough or add too much water, as this will make your crust tough rather than tender. Form the dough into a disc, wrap in plastic, and refrigerate for at least 1 hour.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>While the dough chills, prepare your apple filling. In a large bowl, toss the sliced apples with lemon juice to prevent browning. Add both sugars, flour, cinnamon, nutmeg, and salt, gently mixing until all slices are evenly coated. The flour will help thicken the juices released by the apples during baking, preventing a soggy bottom crust.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>For the streusel topping, combine flour, brown sugar, and cinnamon in a medium bowl. Add the cold cubed butter and use a pastry cutter or your fingers to work it into the dry ingredients until crumbly. Stir in the rolled oats. The mixture should hold together when squeezed but break apart easily. Refrigerate until ready to use.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Preheat your oven to 190°C (375°F) and place a rack in the lower third of the oven. On a lightly floured surface, roll out your chilled dough to about 3mm thickness and a diameter of 30cm. Transfer carefully to your pie dish, gently pressing it into the corners without stretching. Trim any excess dough, leaving about 2cm overhang, then tuck this under and crimp the edges decoratively.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Arrange your spiced apple slices in the pie crust, slightly mounding them in the center. Pour any remaining juices from the bowl over the apples. Pack the apples tightly as they will shrink during baking – this helps prevent gaps between the filling and crust.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Sprinkle the streusel topping evenly over the apples, covering the entire surface and pressing down lightly to adhere. Place the pie on a baking sheet to catch any drips during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Bake for 20 minutes at 190°C, then reduce the temperature to 180°C (350°F) and continue baking for about 40 minutes more. The pie is done when the streusel is golden brown and the filling is bubbling around the edges. If the topping browns too quickly, tent loosely with aluminum foil.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Allow the pie to cool on a wire rack for at least 2-3 hours before slicing. This crucial cooling period allows the filling to set properly – cutting too soon will result in a runny filling. Serve warm or at room temperature, perhaps with a scoop of vanilla ice cream or a dollop of whipped cream for the perfect finishing touch.</li></ol>