Dutch Apple Pie

Dutch Apple Pie
Makes one 9-inch pie


11/3 cups all purpose flour
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 cup (1/2 stick) chilled unsalted butter, cut into 1/2-inch cubes
1/4 cup frozen solid vegetable shortening, cut into 1/2-inch cubes
3 tablespoons (or more) ice water
1/2 teaspoon apple cider vinegar

2 tablespoons fresh lemon juice
3 1/4 pounds tart baking apples, such as Granny Smith or Pippin, peeled, cored and sliced 1/4 inch thick
2/3 cup granulated sugar
4 tablespoons unsalted butter
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
Generous pinch freshly grated nutmeg

Streusel Topping:
1 cup all-purpose flour
1/2 cup light brown sugar
1/4 teaspoon kosher salt
6 tablespoons unsalted butter, at room temperature
1/2 cup chopped walnuts


For the crust:
Mix flour, salt, and sugar in large bowl. Add butter and shortening; rub in with fingertips until coarse meal forms. Mix 3 tablespoons ice water and vinegar in small bowl to blend. Drizzle over flour mixture; stir with fork until moist clumps form, adding more water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic; refrigerate 30 minutes.
Position rack in center of oven and preheat to 400°F. Roll out dough on lightly floured surface to 12-inch round. Transfer to 9-inch-diameter pie dish. Trim overhang to 1/2 inch; turn edge under and crimp decoratively. Refrigerate while preparing filling and topping.

For the filling:
Mix all ingredients in a large bowl to coat apples.

For the streusel topping: Whisk the flour, sugar and salt together in a medium bowl. Add the butter, and rub it into the flour mixture with your fingers until it has been absorbed. Mix in the walnuts.

To assemble and bake the pie:
Preheat oven 375 degrees.
Position the rack in the lower third of the oven, place a baking sheet on a rack in a preheated the oven to 375 degrees.

On a lightly floured work surface, roll the dough disk into a 12-inch circle. Layer it between pieces of parchment or wax paper on a baking sheet, and refrigerate for at least 10 minutes.
Ease the dough round into a 9-inch pie pan. Fold and crimp the edges as desired. Add the apple filling, and spread it out to make an even layer. Squeeze handfuls of the streusel topping, and drop clumps of it on top of the filling to completely cover it.

Bake the pie on the preheated baking sheet until the crust and streusel are golden brown, 50 to 60 minutes. Let it cool on a cooling rack for at least 3 hours before serving. (The pie keeps covered, at room temperature for 24 hours or refrigerated for up to 4 days.)

COOK’S NOTES: Bake this pie in a standard 9-inch pie pan, not a deep dish. Use your favorite pie crust recipe, this one calls for the combo of butter and shortening making it very flakey. The little trick of baking the pie in a preheated baking sheet is worth noting. This is a simplified version of a Dutch apple pie, easy to prepare and delicious served warm with scoop vanilla ice cream.