Dutch Apple Pie

Step 1

Cut 0.5 cup of cold butter into 0.5-inch cubes and place in a small bowl in the freezer for 5 minutes, so the pieces stay very cold.

Step 2

In a large bowl, whisk together 1 cup flour and 0.5 tsp salt until combined.

Step 3

Remove the cold butter cubes from the freezer and scatter them over the flour mixture.

Step 4

Using a fork, mash the butter into the flour by pressing down and dragging across the bowl until the mixture looks like coarse crumbs the size of peas, about 2 minutes.

Step 5

Drizzle 4 tbsp ice water over the crumbs and stir gently with a fork until the dough just comes together—do not overwork it.

Step 6

Form the dough into a ball with your hands, flatten it into a disk, wrap it in plastic wrap, and refrigerate for 15 minutes.

Step 7

Preheat the oven to 425°F and wait until the indicator light turns off or beeps, about 10 minutes, signaling it has finished heating.

Step 8

Remove the dough disk from the refrigerator and place it on a lightly floured surface.

Step 9

Using a rolling pin, roll the dough into a thin circle about 11 inches across, turning it a quarter turn every few strokes to keep it even.

Step 10

Transfer the rolled dough to a 9-inch pie dish by rolling it loosely around the rolling pin and unrolling it over the dish; press it gently into the bottom and sides.

Step 11

Slice each apple lengthwise into thin slices about 1/4 inch thick, then arrange them in overlapping rows inside the crust, starting from the outside edge and spiraling toward the center.

Step 12

In a small bowl, stir together 0.5 cup sugar and 1.5 tsp cinnamon until evenly mixed.

Step 13

Sprinkle the cinnamon sugar evenly over all the apple slices, then drizzle 1 tbsp lemon juice across the surface.

Step 14

Cut the remaining 0.25 cup cold butter into 0.5-inch cubes and place in a bowl with the remaining 0.5 cup flour and 0.25 cup sugar.

Step 15

Rub the mixture between your fingers until it looks like coarse breadcrumbs with some pea-sized butter pieces still visible, about 2 minutes.

Step 16

Sprinkle the crumb topping evenly over the apples, covering the surface in a single layer.

Step 17

Place the pie on a baking sheet to catch any drips, then transfer to the preheated oven.

Step 18

Bake at 425°F for 35–40 minutes until the crumb topping is deep golden brown and the fruit juices bubble slightly around the crust edges.

Step 19

Remove the pie from the oven and let it cool on a wire rack for at least 30 minutes so the filling sets before slicing.