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Dutch Apple Pie
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|4 or 5 largest apples, cored, peeled, and sliced into 1/4-inch slices1 (approx 8-10 cups total - use a variety for better flavor, such as Honeycrisp and Granny Smith)|
|2 Tablespoons (30ml)||lemon juice|
|1/4 cup (31g)||all-purpose flour|
|1/4 teaspoon||ground cloves|
|1/4 teaspoon||ground nutmeg|
|1 and 1/2 teaspoons ground cinnamon|
|1/2 cup (100g)||granulated sugar|
|1 teaspoon||vanilla extract|
|1/2 cup (100g)||packed light or dark brown sugar|
|1 teaspoon||ground cinnamon|
|3/4 cup (94g)||all-purpose flour|
|3/4 cup||steel cut oatmeal|
|1/3 (75g) cup||unsalted butter, melted and slightly cooled.|
The crust: Prepare a pie crust.
Make the filling: In a large bowl using a rubber spatula or wooden spoon, stir the apples, lemon juice, flour, cloves, nutmeg, cinnamon, sugar, and vanilla extract together until thoroughly combined.
Set filling aside as the oven preheats; this time allows the apples to begin letting off their juice.
Preheat oven to 400°F.
Spoon the apple filling into the crust, leaving some of the liquid in the bowl-- don't want all that in the pie. Use a small paring knife to trim excess dough off the edges. Flute the edges.
Make the crumble topping: In a medium bowl, combine the brown sugar, cinnamon, flour, and oats. Using a rubber spatula, stir in the butter. The crumble topping will be thick and crumbly. Sprinkle over apples.
Place the pie onto a large baking sheet and bake for 20 minutes. Keeping the pie in the oven, turn the temperature down to 375°F (190°C) and bake for an additional 30-35 minutes. After the first 20 minutes of bake time, I place a pie crust shield on top of the pie to prevent the edges from browning too quickly.
Allow the pie to cool for 3 full hours at room temperature before serving. This time allows the filling to thicken up. Serve with vanilla ice cream if desired. Cover pie leftovers tightly and store in the refrigerator for up to 5 days. Thanks again