Dutch Apple Pie

Directions

1. 1
   Pie Crust: Stir flour and salt together in a large bowl.
2. 2
   Combine sliced apples, lemon juice, both sugars, cornstarch, cinnamon, nutmeg and salt in a large bowl. Stir well.
3. 3
   Combine all streusel ingredients in a bowl.
4. 4
   Place a baking sheet on the rack below the pie to catch any syrup that may bubble over if the pie shell is particularly full.
5. 5
   Cut in the shortening with a pastry blender or fork until small crumbs form. *
6. 6
   Let macerate (release juices) at room temperature for 30 minutes.
7. 7
   Cut butter with a pastry blender or fork until crumbly. May use hands to incorporate butter better. Refrigerate until ready to use.
8. 8
   Whisk egg and add half of it to the dough.
9. 9
   Remove pie crust from refrigerator.
10. 10
    Add the vinegar and water. Stir until dough starts to come together, adding more ice cold water by the Tablespoon if needed. Empty dough onto clean surface and use hands to shape dough into a flat disc. Wrap in plastic wrap and place in the refrigerator.
11. 11
    Sprinkle work surface with flour and roll pie crust from the center outwards, rotating pie crust and adding more flour as needed to keep from sticking to the counter.
12. 12
    Roll dough into a large circle about 1/4-inch thin. Gently fold in half. Lift crust and place it in a DEEP 9-inch pie dish. Unfold crust and use hands to fit the crust to the shape of the pan.
13. 13
    Cut off or tuck excess crust underneath and crimp the edges.
14. 14
    Preheat oven to 350 degrees Fahrenheit.
15. 15
    Pour apples into a strainer and capture the liquid, about 1/2 cup. In a saucepan, combine the liquid and 2 Tbsp butter. Stir constantly over medium heat until mixture thickens. Cool slightly.
16. 16
    Add apples to the prepared pie crust, and pour sauce over the apples.
17. 17
    Sprinkle the top of the apples evenly with the prepared streusel. May pat flat with hand to solidify layer, if desired.