Dutch Apple Pie

For the dough:
Pulse the flour, granulated sugar, vinegar, salt and 3 tablespoons of the butter in a food processor until the butter is incorporated. Add the remaining butter and pulse until it is in pea-size pieces. Add 2 tablespoons of ice water and pulse until the dough just comes together. Pinch a small piece of dough. If it doesn’t hold together, add up to 2 more tablespoons ice water, pulsing to combine and adding only 1 tablespoon at a time. Turn the dough out onto a large piece of plastic wrap and press into a ball. Refrigerate until firm, at least 1 hour.

Roll the dough into a 12-inch round on a lightly floured surface. Add a little more ice water here, if needed. Press the dough into a 9 inch pie pan and fold the overhang under itself and crimp the edges. Refrigerate 30 minutes. Meanwhile, preheat the oven to 350 F.

Lightly pierce the bottom and sides of the crust with a fork, then top the pie with a piece of parchment paper and bake for 20 minutes. Then remove the parchment and continue baking about 10 more minutes or until lightly golden. Transfer to a rack and let cool completely.

Meanwhile, make the crumb: Mix all of the crumb ingredients together in a medium-sized bowl and crumble it over a wax paper lined baking sheet. Freeze for at least 30 minutes or until ready to use.

Then, make the filling: Peel, core, and dice the apples. Place them in a large bowl and stir in the lemon juice. Stir in the sugar, cinnamon and flour until combined. Let the mixture sit 5 minutes then pour it into the prepared pie crust. Sprinkle the crumb topping over the filling and bake for 35-40 minutes or until the top is browned. Let it cool then slice and serve. Enjoy!