Dutch Apple Pie for 8 Servings | Baked

Instructions:

1. Combine the 1.5 cups all purpose flour and 0.5 tsp salt in a large bowl. Cut in the 0.5 cup cold butter bits until the mixture resembles coarse crumbs.
2. Add the 4 tbsp ice water one tablespoon at a time, tossing with a fork until the dough just holds together. Press a small amount between your fingers to see if it clings. Form into a disk, wrap in plastic, and chill for 30 minutes.
3. Peel, core, and slice the 1 kg of apples into 1/4 inch wedges. Toss with 0.75 cup sugar, 2 tbsp cornstarch, 1.5 tsp cinnamon, 0.25 tsp nutmeg, and 1 tbsp lemon juice. Wait 15 minutes for the sugar to draw out the juices.
4. In a separate bowl, mix the 1 cup flour, 0.5 cup light brown sugar, and 0.33 cup granulated sugar. Cut in the remaining 0.5 cup cold butter until pea sized clumps form. Stir in the 0.5 cup chopped pecans.
5. Preheat your oven to 375°F (190°C). Roll out the chilled dough on a floured surface and fit it into a 9 inch pie plate. Trim and flute the edges to create a high wall.
6. Pour the apple mixture into the crust, piling them high in the center. Sprinkle the crumble topping evenly over the fruit. Ensure the topping covers all visible apples to prevent drying.
7. Bake for 55 minutes. Check the pie at 30 minutes to see if the crust is browning too fast. If it is, loosely tent the top with aluminum foil.
8. Remove from the oven when the topping is golden brown and the filling juices are bubbling thick and slow through the gaps. Let the pie cool completely on a wire rack for at least 3 hours.