This Dutch Apple Pie Beats Regular Pie! #shorts

By Natasha's Kitchen · 75 min

Ingredients

Instructions

1. Preheat the oven to 375°F with one rack on the bottom and one in the centre.
2. Roll the chilled pie dough on a lightly floured surface to a 12-inch circle. Transfer it to a 9-inch pie pan, tuck the excess into the dish and crimp the edges.
3. Peel, core and thinly slice the apples to about 1/4 inch thick; you should have 7 cups. Place them in a mixing bowl and stir in 1 tsp cinnamon.
4. Melt the butter in a medium saucepan over medium heat. Whisk in 3 Tbsp flour and simmer for 1 minute, whisking constantly.
5. Whisk in 1/4 cup water and 1 cup sugar and bring to a boil. Reduce the heat and simmer for 3 minutes, whisking often, then remove from the heat.
6. Pour the sauce over the apples and stir to coat. Pour the apples over the bottom crust.
7. Stir together 1 cup flour, the brown sugar, 2 Tbsp sugar, 1/4 tsp cinnamon and the salt. Work in the room-temperature butter with your hands until pea-sized crumbs form throughout. Stir in the pecans.
8. Spread the crumb topping evenly over the apples.
9. Bake uncovered at 375°F for 50 to 60 minutes (55 minutes was perfect for the creator), or until the centre of the pie reaches 175°F. Put a sheet of foil on the bottom rack to catch drips. If the topping browns too much, cover it with foil.
10. Remove from the oven and cool for 1 hour so the filling sets before slicing.

Summarized from Natasha's Kitchen's video. Watch it for the details.

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