Dutch Apple Pie

For the crust:
Cut butter into 1/2-inch cubes. Place into freezer for 20 minutes.

Place flour, sugar, and salt in food processor and pulse a few times to mix. After butter has been in the freezer for 20 minutes, add to food processor and pulse 5–6 times. The goal is to mix the butter into the flour. The cubes of butter should be no smaller than peas.

Move flour mixture to large bowl. Add water to flour 2 tablespoons at a time. Toss with fork. We want to get to the point where, if you take your hand squeeze a handful of flour, it will stick together. Work dough until it sticks together somewhat well and can be formed into a disk. We don’t want the butter to fully incorporate. If you need to add more water, you can, but do so only very sparingly.

Tightly wrap in plastic wrap and place in freezer for 20 minutes.

For the filling:
While freezing, peel and finely slice apples. Mix apples, sugar, flour, cinnamon, and nutmeg.

Preheat oven to 425ºF.

Take dough out of freezer and unwrap. Roll out the dough. Place pie crust on the bottom of a pie dish and add pie filling.

Mix topping ingredients together well and spread evenly on top of pie. Trim excess dough, but the crust will shink a bit, so leave a bit. Using fork, crimp the crust. Cover with foil.

Bake for 35 minutes. Remove tinfoil. Continue baking about 5 to 10 minutes more, checking every 5 minutes. Remove when it looks done. Let rest for at least 2 hours before serving.