Can you all believe that Thanksgiving is in less than 2 weeks? I wanted to make sure I shared this recipe with you before the holiday, in case you decide to add it to your baking line-up. This is actually the first time I have ever made an apple pie, and I have to admit I was a little nervous. Both Derek and I LOVE dutch apple pie with the crumb topping, so there was no question I would be making that. I found this recipe on AllRecipes and it had a lot of positive reviews. I only made a few changes. The crust was the part I was most nervous about, but it was easier than I ever imagined. Everything I have ever read about making pie crust emphasizes using cold butter and cold water, and as long as you do that the crust should turn out fine. Enjoy!
Dutch Apple Pie
1 ¼ cups all purpose flour
1 Tbsp sugar
¼ tsp salt
8 Tbsp (1 stick) cold, salted butter, cut into small pieces
3 Tbsp cold water
5 cups apples; peeled, cored and sliced thinly
2 Tbsp all purpose flour
⅔ cups sugar
1 tsp cinnamon
¼ tsp nutmeg
⅛ tsp ground cloves
¾ cup all purpose flour
½ tsp cinnamon
½ cup brown sugar
¾ cup quick cooking oats
½ cup (1 stick) butter, softened
Combine the flour, sugar and salt in a stand mixer with the paddle attachment. Add in the butter pieces and mix together on medium speed until the butter pieces become smaller, about the size of peas. Add in the cold water and continue mixing until a dough forms. Form the dough into a ball and wrap in plastic wrap. Place in the refrigerator to chill for at least 30 minutes. Remove dough and let it warm just slightly, until it becomes easy to work with. Roll out on a lightly floured surface, then place into your pie pan. Trim off excess dough around the edges.
Preheat oven to 425 degrees. Place the apples in a large bowl. In a smaller bowl combine the flour, sugar, cinnamon, nutmeg and cloves. Pour over the apples and toss to coat. Lightly brush the pie crust with egg white, then pour in the apples. Cover the filling loosely with aluminum foil, place the pie plate on a cookie sheet and place in the oven for 10 minutes.
While the filling is in the oven, begin the topping by mixing together the flour, cinnamon, sugar and oats. Cut in the butter using a pastry cutter or fork.
Remove pie from oven and reduce temperature to 375 degrees. Sprinkle streusel topping over pie filling and again cover loosely with aluminum foil. Bake for another 35 minutes. Remove the aluminum foil and return to the oven for approximately 10 more minutes, until the topping and crust appear browned.