Dutch Apple Pie
Sink your taste buds in with this crunchy walnut streusel topping. An apple pie recipe which sets apart from the traditionals.
For the crust:
Whisk together the flour, sugar, and salt in a large bowl. Toss the butter in the flour mixture until well coated. Using a pastry blender or 2 knives, cut the butter into the dry ingredients until it’s reduced to pea-size pieces, about 3 to 4 minutes.
Drizzle in 4 tablespoons of the ice water and mix with your hands just until the dough comes together. (Add the last tablespoon of ice water if necessary, but don’t overwork the dough or it’ll become tough.)
Shape the dough into a flat disk, wrap it tightly in plastic wrap, and refrigerate for at least 1 hour. Meanwhile, make the streusel.
For the streusel:
Whisk the flour, sugars, oats, cinnamon, salt, and nutmeg in a medium bowl until evenly combined. Add the butter and walnuts and, using your fingers, squeeze the flour mixture and butter together until they form large clumps and all of the flour is totally incorporated into the butter, about 5 minutes. (Make sure there are no dusty bits at the bottom of the bowl.)
Using your fingers, break the large clumps into irregularly shaped pieces about the size of kidney beans. Cover and place in the refrigerator. Meanwhile, make the filling.
For the filling and to assemble the pie:
Heat the oven to 425°F and arrange a rack in the lower third. Meanwhile, line a rimmed baking sheet with aluminum foil and turn up the edges of the foil to catch the juices as the pie bakes.
Place the prepared baking sheet on the rack.
Place the sugars, measured flour, cinnamon, salt, and nutmeg in a large bowl and whisk until evenly combined; set aside. Peel, halve, core, and slice the apples about 1/8 to 1/4 inch thick and place in the bowl. Add the raisins and vinegar and toss until the apples are evenly coated; set aside.
On a lightly floured surface, roll out the chilled dough to about 13 inches in diameter and 1/4 inch thick. (Don’t worry if the dough cracks—just press it back together.) Line a 9-1/2-inch deep-dish pie plate with the dough and trim it flush with the top edge of the pie plate. Using your fingers or the back of a fork, crimp the dough in a decorative pattern.
Pour in the filling and spread it into an even layer. Dot the top with the butter pieces.
Place the pie on the hot baking sheet and bake for 20 minutes. Remove the baking sheet from the oven and sprinkle the streusel evenly over the top of the pie. Carefully pat the streusel onto the apples to adhere.
Reduce the oven temperature to 375°F and return the pie to the oven. Bake until the crust is golden brown and the filling is thick and bubbling, about 40 to 50 minutes more. (Check the pie after 30 minutes: If the streusel is starting to look too dark, loosely cover the top of the pie with a sheet of aluminum foil.)
When the pie is done, remove it from the oven, discard the top sheet of foil (if using), and let the pie sit on the baking sheet until the fruit stops bubbling, about 5 minutes. Transfer to a wire rack to cool completely and let the filling set before slicing, at least 3 hours.