The "Dutch" in this recipe's title refers not to the Netherlands, but instead to America's Pennsylvania Dutch community and their tradition of topping many of their classic pies not with a second crust, but with a buttery streusel crumb topping. If you're not a huge fan of rolling out pie crusts, this apple streusel pie recipe cuts the task in half!
To make the crust: Place the flour and salt in a large bowl.
Using two knives or a pastry cutter, work in the shortening until lumps the size of peas remain.
The water should be ice cold and added gradually, mixing a little with a fork after each addition. Once you start to add the ice water, over-handling will make the crust tough, so try to keep handling to a minimum.
When the dough starts to hold together a bit gather it with your hands and form it into a ball.
Wrap and chill the dough for half an hour before rolling it out. While the dough is chilling, make the filling.
To make the filling: Mix the apples with the flour, sugar and spices.
Preheat the oven to 425°F.
Transfer the dough to a floured board. Roll the dough until it's 2" larger in diameter than the top edge of the pie pan.
Transfer the dough to the pan, and flute the edges.
Pour them into the prepared pie pan.
To make the topping: Cut the butter up with a knife a bit, then mix it into the flour and sugar with your hands or a fork until everything is mixed together but still a little lumpy.
Spread this mixture evenly over the top of the apples.
Place the pie on a baking sheet to catch any drips, and bake at 425°F for 15 minutes, then reduce heat to 350°F and bake for an additional 30 minutes.
Remove the pie from the oven and cool to lukewarm before slicing.
Store, refrigerated, for up to 5 days. Freeze for up to 3 months.
Want to temper the sweetness of this pie by reducing its sugar? See how in our blog article, How to reduce sugar in pie.
Never mind the pastry blender; did you know your stand mixer does a great job with pie crust? See the details in our blog post, How to make pie crust in your stand mixer.
