Dutch Apple Pie

Directions

In a medium mixing bowl whisk together 1 cup flour, 2 tsp sugar and heaping 1/4 tsp salt. Add butter and cut into mixture using a pastry blender until there are just small pea size clumps of butter throughout. Add ice water 1 Tbsp at a time and toss until mixture is just moistened and comes together in bigger clumps. Gather mixture into a ball and shape and press into a smooth, 6-inch round on a lightly floured surface. Cover and refrigerate until dough is more firm, about 60 minutes. Remove dough, roll out into a 12 1/2-inch round on a lightly floured surface. Fold in half then into a quarter or wrap around a rolling pin and transfer to a 9 1/2 to 9-inch deep dish pie plate and unwrap. Fit to plate, flute edges if desired. Refrigerate until well chilled about 1 hour . Meanwhile preheat oven to 400 degrees. Line crust with a sheet of foil or parchment paper , add dry beans, rice, sugar or pie weights to fill just level to the top. Bake pie in preheated oven 15 minutes. Hold all four corners of foil and remove beans. Prick bottom of pie crust about 10 times. Return to oven and continue to bake until it's starting to dry, about 8 - 12 minutes longer. Remove crust and let cool on a wire rack while you prepare the topping and filling. Move oven rack down one level from center. Reduce oven temperature to 350.

Add brown sugar to a medium mixing bowl and break up with fingertips. Add 3/4 cup flour, nutmeg and salt and whisk. Stir vanilla into 6 Tbsp melted butter. Pour into flour mixture and toss until evenly moistened. Transfer to refrigerator while you prepare filling.

In a large mixing bowl toss sliced apples with remaining 2 Tbsp melted butter and lemon juice. Add sugar, 3 Tbsp flour, and cinnamon. Toss mixture to evenly coat.

Layer a handful or two of apple mixture into the pie dish at a time, spreading and pressing into an even layer and turning slices flat . Remove crumble from refrigerator, break into small clumps and sprinkle evenly over the top of the pie. Place the pie on a rimmed baking sheet and bake in preheated oven until apples are almost fully tender when poked with a toothpick , about 45 - 55 minutes. Check pie a few times throughout baking to ensure the topping or crust isn't overly browning, if needed tent with foil. If it's not browning enough you can move oven rack up one level. Remove pie from oven and let cool on a wire rack . Serve just warm with vanilla ice cream if desired.