Dutch Apple Pie

1. Stage

Place flour and butter into freezer for 30 minutes before starting crust process. In a large food processor, pulse flour, sugar, and salt until combined. Add butter and pulse until pea-sized and some slightly larger pieces form. With the machine running, add vinegar, then ice water into feed tube, 1 tablespoon at a time, until dough starts to come together and is moist but not wet and sticky (test by squeezing some with your fingers). Mixture will be crumbly. 

2. Stage

Turn dough onto a lightly floured surface, form into a ball, and flatten into a disk (making sure there are no/minimal cracks). 

3. Stage

Cover with plastic wrap and refrigerate until dough is very cold, at least 2 hours or up to overnight. 

4. Stage

Preheat oven to 350°. On a lightly floured surface, roll dough into a 12” circle. Drape over pie dish and gently press to fit (don’t stretch). Refrigerate 30 minutes or freeze 10 minutes. 

5. Stage

Meanwhile, prepare filling: In a medium bowl, whisk to combine sugar, flour, salt, and cinnamon. In another medium bowl, whisk together sour cream, egg, and vanilla. Add dry ingredients to wet ingredients and whisk until smooth. 

6. Stage

Make streusel topping: In a medium bowl, whisk together brown sugar, sugar, flour, oats, walnuts, and cinnamon then cut in butter with a fork or pastry cutter. 

7. Stage

Place apples in an even layer into the pie crust. Pour over sour cream mixture. Top with crumble and bake until crust and crumble are golden and no moisture is visible, about 1 hour. Cool to room temperature, then refrigerate 1 hour before serving.