Dutch Apple Crumb Pie🍎

Pie crust instructions. Combine flour and salt in a mixing bowl. Cut in cold butter with a pastry cutter until mixture resembles a course meal. Add cold water, mix until a shaggy dough forms. Move to a worksurface and fold dough over into itself several times. When dough looks cohesive and not too dry or sticky, wrap in plastic wrap and form dough into 1 round disk. Refrigerate for at least 30 minutes.

While dough rests, peel, core and slice your apples. Mix in a large bowl 1 tablespoon of flour, 1/2 cup sugar, 1/2 teaspoon ground cinnamon and 1/8 teaspoon of nutmeg. Toss apples in sugar mixture until apples are well coated.

Roll dough out to about 13 inches. About 2-3 inches bigger than your pie dish. Place in a 9–10-inch pie dish. Pour coated apples in prepared pie crust.

Make crumb topping. In a large bowl combine 1 1/4 cups of sugar, 1 1/4 cups flour and 3/4 cup cold cubed margarine. Cut margarine in with a pastry cutter until everything is combine and crumbly.

Preheat oven to 375 degrees. Sprinkle crumb topping on to the pie. leave edges of pie crust uncovered. Trim crust and flute edges.

Place pie on a baking sheet and into the oven on 375 degrees for 25 minutes.

After pie bakes for 25 minutes place 2 inches of foil around the edges of the pie crust.

Bake 25-35 minutes longer or until pie is golden brown. Rotate pie during baking so all sides are baked evenly. Allow to cool for 3-4 hours before slicing.

Enjoy!

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