Dutch Apple Pie
Tools + Supplies
stand mixer with whisk attachment and metal bowl
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
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.