This recipe was inspired by Holly Ricciardi, owner of the now-closed Magpie Bakery; read about our visit here. The hallmark of Dutch apple pie is its creamy apple filling, but we didn\u2019t rely on the traditional cream to achieve it. Instead, we added melted vanilla ice cream to the apple filling for extra creaminess and a rich vanilla flavor that nicely complements apple pie. We sliced Golden Delicious apples and let them sit in the melted ice cream along with cinnamon, sugar, and lemon juice until they were soft and pliable; this way, they packed easily into the pie plate and created a cohesive interior that baked evenly. Before baking, we sprinkled a mixture of melted butter, flour, brown sugar, and a good dose of salt over the top of the pie for a supremely buttery crumble topping. Letting the pie cool completely before slicing into it allowed it to firm up so that we could produce beautifully clean wedges. Filling:<\/strong><\/p>\n Topping:<\/strong><\/p>\n We prefer Golden Delicious<\/strong> or Gala<\/strong> apples<\/strong> here, but Fuji, Braeburn, or Granny Smith varieties also work well. You may substitute \u00bd cup of heavy cream for the melted ice cream, if desired. This pie is best when baked a day ahead of time and allowed to rest overnight. Serve with vanilla ice cream.<\/p>\n For the crust: <\/strong><\/p>\n Combine water<\/strong> and sour cream<\/strong> in bowl. Process flour, sugar,<\/strong> and salt<\/strong> in food processor until combined, about 5 seconds. Scatter butter<\/strong> over top and pulse until butter<\/strong> is size of large peas, about 10 pulses. Add sour cream<\/strong> mixture and pulse until dough forms clumps and no dry flour<\/strong> remains, about 12 pulses, scraping down sides of bowl as needed.<\/p>\n Turn dough<\/strong> onto sheet of plastic wrap and form into 4-inch disk. Wrap tightly in plastic and refrigerate for 1 hour. (Wrapped dough can be refrigerated for up to 2 days or frozen for up to 1 month. If frozen, let dough<\/strong> thaw completely on counter before rolling.)<\/p>\n For the filling: <\/strong><\/p>\n Toss all ingredients<\/strong> in large bowl until apples are evenly coated. Let sit at room temperature for at least 1 hour or up to 2 hours.<\/p>\n Adjust oven rack to lower-middle position and heat oven to 350\u00b0F. Let chilled dough<\/strong> sit on counter to soften slightly, about 10 minutes, before rolling. Roll dough<\/strong> into 12-inch circle on lightly floured<\/strong> counter. Loosely roll dough<\/strong> around rolling pin and gently unroll it onto 9-inch pie plate, letting excess dough<\/strong> hang over edge. Ease dough<\/strong> into plate by gently lifting edge of dough<\/strong> with your hand while pressing into plate bottom with your other hand.<\/p>\n Trim overhang to \u00bd inch beyond lip of plate. Tuck overhang under itself, folded edge should be flush with edge of plate. Crimp dough<\/strong> evenly around edge of plate using your fingers. Wrap dough-lined<\/strong> plate loosely in plastic and refrigerate until dough<\/strong> is firm, at least 30 minutes.<\/p>\n For the topping: <\/strong><\/p>\n Stir all ingredients<\/strong> in bowl until no dry spots remain and mixture forms clumps. Refrigerate until ready to use.<\/p>\n Place dough-lined<\/strong> plate on parchment paper\u2013lined rimmed baking sheet. Working with 1 large handful at a time, distribute apple mixture<\/strong> in plate, pressing into even layer and filling in gaps before adding more. Take care not to mound apple mixture<\/strong> in center of plate. Pour any remaining liquid<\/strong> from bowl into pie. Break topping<\/strong> (it will harden in refrigerator) into pea-size crumbs<\/strong> and distribute evenly over apple mixture.<\/strong> Pat topping<\/strong> lightly to adhere.<\/p>\n Bake pie<\/strong> on sheet until top is golden-brown and paring knife inserted in center meets no resistance, about 1 hour 10 minutes, rotating sheet halfway through baking. Let pie<\/strong> cool on wire rack for at least 4 hours or preferably overnight. Serve.<\/p>\n Note:<\/strong> Any leftover pie should be covered and refrigerated after dinner.<\/p>\n","protected":false},"excerpt":{"rendered":" Yield: 8 to 10 ATK This recipe was inspired by Holly Ricciardi, owner of the now-closed Magpie Bakery; read about our visit here. The hallmark of Dutch apple pie is its creamy apple filling, but we didn\u2019t rely on the traditional cream to achieve it. Instead, we added melted vanilla ice cream to the apple filling for extra creaminess and a rich vanilla flavor that nicely complements apple pie. We sliced Golden Delicious apples and let them sit in the…<\/p>\n
\nTIME 2\u00bc hours, plus 1\u00bd hour chilling, 1 hour sitting, and 4 hours cooling
\nCrust:<\/strong><\/p>\n\n
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