Dutch Apple Pie

Ingredients

• 1 cup unbleached all-purpose flour, scoop and level
• 2 tsp granulated sugar
• 1/4 tsp salt
• 8 Tbsp unsalted butter, well chilled, diced into small cubes
• 3 – 5 Tbsp ice water
• 1/2 cup packed light brown sugar
• 3/4 cup unbleached all-purpose flour, scoop and level
• 1/4 tsp ground nutmeg
• 1/8 tsp salt
• 6 Tbsp unsalted butter, melted
• 1 tsp vanilla extract
• 1 1/4 lbs golden delicious apples, peeled cored and sliced 1/4-inch thick
• 1 1/4 lbs granny smith apples, peeled, cored and thinly sliced 1/6-inch thick
• 2 Tbsp unsalted butter, melted
• 1 Tbsp fresh lemon juice
• 1/2 cup granulated sugar
• 3 Tbsp unbleached all-purpose flour
• 1/2 tsp ground cinnamon

Directions

1. For the crust, whisk 1 cup flour, 2 tsp sugar, and a heaping 1/4 tsp salt in a medium mixing bowl. Add the butter and work it in with a pastry blender until the butter is scattered through the flour in small, pea-like bits. Add 1 Tbsp ice water per addition, tossing after each, just until the dough is damp enough to gather into larger clumps. Bring it together into a ball, then on a lightly floured surface press and shape it into a smooth 6-inch disk. Cover and chill until firmer, about 60 minutes.
2. Take the dough from the refrigerator and, on a lightly floured surface, roll it into a 12 1/2-inch round. Fold the dough in 1/2, then into a 1/4 wedge, or roll it loosely around the rolling pin. Set it into a deep-dish pie plate, 9 1/2 to 9-inch, and unfold or unroll it. Ease it into the dish, then flute the edge if you like. Chill until very cold, about 1 hour, or freeze for 15 minutes. Meanwhile, preheat the oven to 400 degrees.
3. Cover the crust all the way to the edges with foil or parchment paper, then fill it to the top with dry beans, rice, sugar, or pie weights. Bake the crust for 15 minutes. Gather the 4 corners of the liner and lift out the weights. Poke the bottom of the crust about 10 times with a fork, then put it back in the oven until it begins to look dry, about 8 – 12 minutes more. Transfer the crust to a wire rack to cool while you make the topping and filling. Set the oven rack 1 level below the center position, and lower the oven temperature to 350.
4. For the crumb topping, place the brown sugar in a medium mixing bowl and rub it apart with your fingertips. Add 3/4 cup flour, nutmeg, and salt, then whisk to combine. Stir the vanilla into the 6 Tbsp melted butter, pour this into the flour mixture, and toss until the crumbs are evenly dampened. Move the topping to the refrigerator while you prepare the filling.
5. For the apple filling, toss the sliced apples in a large mixing bowl with the remaining 2 Tbsp melted butter and the lemon juice. Add the sugar, 3 Tbsp flour, and cinnamon, then toss again until the apples are coated throughout.
6. To assemble, add a handful or 2 of the apple mixture to the pie crust at a time, arranging the slices flat and pressing them into an even layer so they all fit neatly. Take the crumb topping from the refrigerator, break it into small clumps, and scatter it evenly over the pie.
7. Slide a rimmed baking sheet under the pie, then bake until the apples feel nearly tender when tested with a toothpick, about 45 – 55 minutes. They should still have a little give, since they will keep softening as the pie cools. Peek at the pie a few times during baking; if the topping or crust is browning too quickly, tent it with foil. If it needs more color, move the oven rack up 1 level.
8. Take the pie out of the oven and cool it on a wire rack, about 2 hours. Serve just warm with vanilla ice cream if desired.