Dutch Apple Pie (adapted from Martha Stewart’s Baking Handbook)   

 

1 almond crumb crust (recipe below)

2 ½ lbs assorted apples (Macoun, Cortland, Jonagold, Empire, Rome, Granny Smith)

Juice of 1 lemon

1 cup brown sugar (more if you like your apple pie a little sweeter)

1 tsp ground cinnamon

Pinch of nutmeg

2 tbsps unsalted butter, cut into small pieces

 

1. Preheat the oven to 350˚F.

2. Evenly and firmly press a little more than half of the crumbs into the bottom, up the sides, and onto the rim of a 9-inch pie dish.  Freeze pie shell until firm, about 15 minutes.

3. Line the pie shell with parchment paper.  Fill with baking weights (you can use rice or beans if you do not have any baking weights) and bake for 15 minutes.

4. Let the pie shell cool while you prepare the apple filling.

5. Peel, core, and cut the apples into ¼ inch thick slices.

6. In a large bowl, toss together apples, lemon juice, sugar, cinnamon, and nutmeg.

7. Pour the apple mixtures into the pie shell and dot with butter.

8. Sprinkle the remaining crumbs over the apples to cover completely.

9. Bake until the crust turns golden and the juices being to bubble, about 1 hour.

10. Transfer to a wire rack to cool.

11. When ready to serve, cut a small slice and top with vanilla ice cream.