You are correct wigs - the recipe in the first post is filling for a Dutch Apple Pie
and the topping is quite sweet. I always go by taste, so would adjust the amount of sugar if using for a double crust pie.
For that pie I've used many different types of apples in the filling - always including at least one firm type and one that breaks down to give a better texture to the finished product.
Here is the complete recipe oli is referencing:
Dutch Apple Pie
The most efficient way to make this pie is to use the dough's chill times to peel and core the apples and prepare the streusel, then cook the apples while the dough prebakes. Use ceramic or metal pie weights for prebaking the pie shell. If you don't own any, rice or dried beans can stand in, but since they're lighter than pie weights, be sure to fill up the foil-lined pie shell completely. For a finished look, dust the pie with confectioners' sugar just before serving.
Dutch Apple Pie
Pie Dough
1 1/2 c all-purpose flour
1 T sugar
1/2 t salt
4 T vegetable shortening, chilled in the refrigerator for at least 30 minutes
4 T chilled butter
4-6 T ice water
Apple Filling
2 1/2 lbs (about 5 medium) Granny Smith apples
2 lbs (about 4 medium) McIntosh apples
1/4 c sugar
1/2 t ground cinnamon
1/8 t salt
2 T unsalted butter
3/4 c golden raisins
1/2 c heavy cream
Streusel Topping
1 1/4 c all-purpose flour
1/3 c light brown sugar, packed
1/3 cup granulated sugar
1 T cornmeal
7 T unsalted butter, melted
For the pie dough:
Pulse flour, sugar, and salt in bowl of food processor fitted with steel blade until combined. Add shortening and butter and process until mixture is pale yellow, rides up sides of bowl, and resembles coarse crumbs with butter bits no larger than small peas, about ten 1-second pulses. Turn mixture into medium bowl.
Sprinkle 4 tablespoons ice water bit by bit over mixture; with rubber spatula, use folding motion to evenly combine water and flour mixture until small portion of dough holds together when squeezed in palm of hand (dough should feel rather wet). Add
up to 2 tablespoons more ice water if necessary. turn dough onto clean, dry work surface; gather and gently press together into cohesive ball and flatten into 4-inch disk. Wrap in plastic wrap and refrigerate 1 hour, or up to 2 days, before rolling.
Remove dough from refrigerator (if refrigerated longer than 1 hour, let stand at room temperature until malleable). Roll out on lightly floured work surface or between two large sheets of parchment paper to 12-inch disk. Transfer dough to pie
plate by rolling dough around rolling pin and unrolling over 9-inch pie plate, or by folding dough in quarters, then placing dough point in center of 9-inch pie plate and unfolding. Working around circumference of pie plate, ease dough into pan corners by gently lifting dough edges with one hand. Trim dough edges to extend
about 1/2 inch beyond rim of pan. Fold overhang under itself; flute dough as desired, refrigerate or freeze dough-lined pie plate until firm, about 1 hour in refrigerator or 30 minutes in the freezer.
Adjust oven rack to lower middle position and heat oven to 425 degrees F. Remove dough-lined pie plate from refrigerator or freezer and press doubled 12 inch piece heavy-duty foil inside pie shell and fold edges of foil to shield fluted edges; distribute 2 cups ceramic or metal pie weights over foil. Bake, leaving foil and
weights in place until dough looks dry and is light in color, 20 to 25 minutes. Carefully remove foil and weights by gathering corners of foil and pulling up and out. Continue to bake until pie shell is golden brown, 10 to 15 minutes longer. Remove from oven.
For the apple filling:
Peel, quarter, and core apples, slice each quarter crosswise into pieces 1/4 inch thick. Toss apples, sugar, cinnamon, and salt in large bowl to combine. Heat butter in large Dutch oven over high heat until foaming subsides; add apples and toss to coat. Reduce heat to medium-high and cook, covered, stirring occasionally, until
apples are softened, about 5 minutes. Stir in raisins; cook covered, stirring occasionally, until Granny Smith apple slices are tender and McIntosh apple slices are softened and beginning to break down, about 5 minutes longer.
Set large colander over large bowl; transfer cooked apples to colander. Shake colander and toss apples to drain off as much juice as possible. Bring drained juice and cream to boil in now empty Dutch oven over high heat; cook, stirring occasionally, until thickened and wooden spoon leaves trail in mixture, about 5
minutes. Transfer apples to prebaked pie shell; pour reduced juice mixture over and smooth with rubber spatula.
For the streusel topping:
Combine flour, sugars, and cornmeal in medium bowl; drizzle with melted butter and toss with fork until evenly moistened and mixture forms many large chunks with pea-sized pieces mixed throughout. Line rimmed baking sheet with parchment paper and
spread streusel in even layer on baking sheet. Bake streusel until golden brown, about 5 minutes. Sprinkle streusel evenly over pie filling. Set pie plate on now empty baking sheet and bake until streusel topping is deep golden brown, about 10 minutes. Cool on wire rack and serve.
Serves 8
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