Dutch Apple Pie

Tools + Supplies

• pie dish

• sauce pan

• stand mixer with whisk attachment and metal bowl

• apple peeler

• foil

Ingredients

• pillsbury refrigerated pie crust (or you can make your own if you're feeling ambitious)

• 6-8 gala apples

• 1 stick room temp butter + 5 tbsp cold butter

• 7 tbsp flour

• .25 cup water

• .5 cup white sugar

• .5 cup brown sugar + 4 tbsp brown sugar

• 1.5 tsp cinnamon

• .5 tsp nutmeg

• 1 tsp vanilla

• 4 tbsp quick cook oats

• .25 cup chopped walnuts

Instructions

• Preheat oven to 425

• set out refrigerated pie crust and let come to room temp. then set it in pie dish.

• peel and thinly slice apples. I used a the spiralizer attachment for my kitchenmaid mixer, and that made this step go much faster than doing it by hand.

• fill pie dish with apple slices.

• in a sauce pan, melt butter over medium heat. then add 3 tbsp of flour and mix until it forms a paste. then add water, white sugar, .5 cup of brown sugar, cinnamon, nutmeg, and vanilla. bring to a bowl and then simmer for one minute. then pour over apples, and mix carefully.

• prepare the topping: in a kitchenmaid stand mixer with the whist attachment, mix 5 tbsp cold butter sliced into small cubes, 4 tbsp flour, 4 tbsp brown sugar, 4 tbsp quick cook oats, and walnuts until it reaches a crumbly texture. spread on top of pie.

• cover pie dish loosely with foil. bake on 425 for ten minutes, then reduce temperature to 350. bake for 50 more minutes, removing foil for last 5-10 minutes. cool before serving.