Ingredients:

  • 1.5 cups (190g) All-purpose flour
  • 0.5 tsp Fine sea salt
  • 0.5 cup (113g) Unsalted butter, cubed and frozen
  • 4 tbsp Ice water
  • 3 lbs Granny Smith or Honeycrisp apples, peeled and sliced 1/4 inch thick
  • 0.5 cup (100g) Granulated sugar
  • 0.25 cup (50g) Light brown sugar, packed
  • 2 tbsp All-purpose flour
  • 1 tbsp Fresh lemon juice
  • 1.5 tsp Ground cinnamon
  • 0.25 tsp Ground nutmeg
  • 1 cup (125g) All-purpose flour for topping
  • 0.5 cup (100g) Light brown sugar for topping
  • 0.33 cup (65g) Granulated sugar for topping
  • 1 tsp Ground cinnamon for topping
  • 0.5 cup (113g) Unsalted butter, cold and cubed
  • 0.5 cup (60g) Chopped pecans

Instructions:

  1. Prepare the crust: Pulse 1.5 cups flour, salt, and frozen butter in a food processor until fat is the size of small peas.
  2. Gradually add ice water, one tablespoon at a time, until the dough just holds together. Wrap and chill.
  3. Prepare filling: In a large bowl, toss sliced apples with 100g granulated sugar, 50g brown sugar, 2 tbsp flour, lemon juice, 1.5 tsp cinnamon, and nutmeg. Let macerate to draw out moisture.
  4. Make the Dutch topping: Combine 125g flour, 100g brown sugar, 65g granulated sugar, and 1 tsp cinnamon. Cut in 113g cold butter until varied 'clump and crumble' textures form. Stir in pecans.
  5. Assemble: Roll out dough and fit into a 9-inch deep-dish pie plate. Fill with macerated apples and their accumulated juices.
  6. Top with the streusel mixture, ensuring even coverage with some large pebbles for crunch.
  7. Bake on a baking sheet at 375°F (190°C) for 55 minutes until the filling is bubbling and the topping is mahogany brown.