Dutch Apple Pie

Needs ice cream, custard, or whipped cream to cut the heaviness. FYI this takes awhile to make due to resting time — give yourself like 4–5 hours.

Ingredients

Pie

• Pie crust (make or buy)
• 1 lemon (you will need the zest and the juice)
• 10 granny smith apples (depends on your pie tin, but the mixture will reduce quite a bit and you want to fill the pan)
• ½ cup brown sugar (light or dark)
• ½ cup granulated sugar
• ⅓ cup all-purpose flour
• ½ tsp salt
• 1 ½ tsp cinnamon
• ½ tsp nutmeg
• ½ tsp cardamom (up to you — I sometimes can't find it in the grocery store but the OG recipe calls for it)
• 1 tsp vanilla

Crumble

• 1 ½ cups all purpose flour
• ⅓ granulated sugar
• ¾ cup brown sugar
• ½ tsp salt
• ¾ cup (1 ½ sticks if in the US) butter (melted)

Directions

1. Zest the lemon and add to a pot with high sides. The heat should be off.
2. Add half the lemon juice to the pot.
3. Peel and slice your apples one at a time. After you peel and slice one apple into about 12 ish slices, add it to the pot with the lemon juice. If you peel and slice all the apples at once, you risk them turning brown. So, peel and slice one and add it to the pot then move onto your next apple. Use a rubber spatula to cover the apples in lemon juice after adding each apple. You don't need them dripping in lemon juice, because we don't want the lemon flavor. Add in more lemon juice as you add more and more apples.
4. Once all apples are added, turn on heat to medium.
5. Add brown sugar, sugar, flour, salt, cinnamon, nutmeg, and cardamom to a medium bowl and stir. Once combined, add to the apples. You will reuse this bowl later for the crumble, so no need to stick it in the dishwasher yet.
6. Gently stir the dry ingredients into the apples, careful not to break them.
7. Once dry ingredients are all combined and the mixture is more wet, cover and start a timer for 20 minutes.
8. Every 3–4 minutes during the 20 min timer, you should gently stir the apples, so you can't leave it unattended for 20 minutes :/
9. At the end of the timer, see if a fork can easily go through the apples. You want the apple to hold its shape, but be soft. Pretty much just decide if the apples are the consistency you want when you bite into the pie later.
10. Remove from heat.
11. Add 1 tsp vanilla (sometimes I do 1 ½ vanilla cause there are a lot of apples) and stir.
12. Transfer filling to a baking sheet with parchment paper. Let cool on the counter for an hour or two or in the freezer for thirty minutes.
13. Roll out pie crust and add to tin. Stick it in the fridge for 30 minutes.
14. In the same bowl you used for the dry ingredients earlier, we are gonna make the crumble.
15. Add flour, sugar, and salt and stir. Melt butter and pour it into the dry ingredients. Stir to combine. The mixture will be like wet sand and it's okay if there are chunks. You will break those up with your hands later. Stick this in the fridge.
16. Preheat the oven to 425 degrees F.
17. Make a pie crust shield with tin foil for later.
18. Pour filling into pie crust. Add a thin layer of crumble, just enough to cover the top — we'll add the rest later. Bake for 15 minutes.
19. After 15 minutes, reduce the heat to 350 degrees F and bake for another 10 minutes.
20. Take pie out of the oven and add the rest of the crumble. Add pie crust shield.
21. Place pie back in the 350 degree F oven and bake for another 35 min (might take slightly longer).
22. The pie is done when the crumble has darkened and a knife comes out hot.
23. Let pie cool on a rack for 4 hours (it runs the risk of falling apart if cut too early).
24. Serve with ice cream or custard.