Dutch Apple Pie

Ingredients

Pie Crust

• 1 1/4 C all-purpose flour
• 1/2 TBSP sugar
• 1/2 tsp salt
• 8 TBSP or 1 stick of unsalted butter, cold
• 1/2 C ice water

Apple Filling

• 6-8 medium sized apples, peeled and thinly sliced
• 1/2 C sugar
• 1 TBSP cinnamon

Crumb Topping

• 1/3 C sugar
• 3/4 C all-purpose flour
• 1 tsp cinnamon
• 6 TBSP unsalted butter, cold

Directions

Pie Crust

1. Mix flour, sugar and salt together. Cut the butter into small, 1/2 inch pieces. Keep your hands off the butter as much as possible to keep it cold. Using a pastry blender, cut the butter into the flour mixture. Scoop and mix as you go, until the butter crumbly and to the size of a tiny pea.
2. Remove ice cubes from water. Begin to drizzle about 1/4 C of water into the mixture and mix with a rubber spatula. Continue to drizzle water until the dough begins to stick together. You may not use all the water. Gently work with hands to mold the dough. Refrigerate for 2 or more hours.
3. Preheat oven to 400 degrees.
4. After the dough is chilled, flour your rolling surface and gently roll out the dough into one large circle. Trim the edges off the dough to make a perfect circle and gently press into pie pan.
5. Add apples, sugar cinnamon. Mix and set aside.
6. Mix sugar, flour and cinnamon. Cut butter into 1/2 pieces. Add to mixture and cut in using a pastry blender until the mixture is crumbly.
7. Evenly and gently spread crumb topping to cover all the apples. Bake at 400 degrees for 45-55 minutes, until golden brown and bubbly.
8. This pie is best served warm and always tastes good a la mode!