Dutch Apple Pie Recipe – Page 2

In a large bowl, combine the flour, sugar, and salt.
Cut in the cold butter pieces with a pastry blender or two forks until the mixture resembles coarse crumbs.
Add the egg yolk and mix. If the dough seems too dry, add 1 tablespoon of cold water at a time until it just comes together.
Form the dough into a disk, wrap it in plastic wrap, and chill for at least 30 minutes in the refrigerator.
Preheat your oven to 375°F (190°C) when ready to bake.

In a large bowl, combine the sliced apples with granulated sugar, brown sugar, lemon juice, cinnamon, nutmeg, cloves, and flour. Toss until the apples are evenly coated.
Set the filling aside to allow the flavors to meld while you prepare the crust and streusel topping.

On a lightly floured surface, roll out the chilled dough to fit a 9-inch pie dish.
Carefully transfer the rolled dough into the dish, pressing it gently into the edges and trimming any excess around the sides.

In a bowl, mix the flour, brown sugar, cinnamon, and salt. Pour in the melted butter and stir until the mixture forms clumps.

Spoon the apple filling into the pie crust, arranging the apples evenly.
Sprinkle the streusel topping generously over the apple filling, covering it completely.
Bake the pie in the preheated oven for 50-60 minutes, or until the topping is golden brown and the apples are tender when pierced with a fork.
If the streusel begins to brown too quickly, loosely cover the pie with aluminum foil for the remaining baking time.

Let the pie cool for at least 1 hour before slicing. This allows the filling to set, making it easier to cut and serve.

Apple Variety: Use firm apples like Granny Smith or Honeycrisp, which hold their shape well during baking. A mix of tart and sweet apples also adds depth to the flavor.
Keep the Crust Cold: Chilling the crust helps create a flaky, buttery texture. If the dough softens while working with it, chill it briefly before rolling it out.
Prevent a Soggy Crust: Sprinkle a thin layer of flour or a bit of breadcrumbs on the crust before adding the filling. This can help absorb any excess moisture from the apples.