The Best Dutch Apple Pie Recipe

Make the Pie Crust: Process ¾ cups of the flour, the sugar, and salt together in a food processor until combined, about 2 one-second pulses. Add the butter and shortening and process until a homogenous dough just starts to collect in uneven clumps, about 7 to 10 seconds. Empty the mixture into a medium bowl.

Sprinkle the vodka and water over the mixture. Use a folding motion to mix until it sticks together. Roll it out to a 13-inch circle. Transfer to a 9-inch pie plate and refrigerate for at least 2 hours.

Blind Bake the Pie Crust: Preheat oven to 350 degrees F. Line the chilled pie dough with aluminum foil and fill with granulated sugar. Bake for 40 minutes; remove the foil and sugar.

Increase the oven temperature to 425 degrees F.

Make the Apple Filling: Peel, quarter, and core the apples; slice each quarter crosswise into pieces ¼ inch thick. Toss the apples, sugar, cinnamon, and salt to combine. Cook in butter until tender. Transfer the cooked apples to a colander to drain.

Boil drained juice and cream until thickened. Transfer apples to the prebaked pie shell; pour the reduced juice mixture over and smooth.

Make the Streusel Topping: Combine the flour and sugars; drizzle with melted butter until moistened and forms chunks. Sprinkle over the pie filling.

Bake the Pie: Set the pie plate on a baking sheet and bake until the streusel topping is deep golden brown, 10 to 20 minutes. Cool on a wire rack to room temperature and serve.