Dutch Apple Pie for 8 Servings

Instructions:

1. Pulse flour, salt, and sugar in a food processor.
2. Add chilled butter cubes and pulse until the mixture resembles coarse crumbs with pea-sized chunks remaining.
3. Drizzle in ice water one tablespoon at a time, pulsing until the dough just begins to clump together.
4. Press dough into a disk, wrap in plastic, and refrigerate for at least 1 hour.
5. Roll dough to a 12-inch circle on a floured surface and press into a 9-inch pie pan, trimming edges.
6. In a large bowl, combine sliced apples, lemon juice, and melted butter.
7. Stir in sugar, cornstarch, cinnamon, and nutmeg until apples are evenly coated.
8. Pile the apples into the chilled crust, mounding them slightly in the center.
9. Rub cold butter into flour, brown sugar, and cinnamon using fingers until clumps form, then fold in the pecans.
10. Sprinkle the crumble evenly over the apples.
11. Preheat oven to 425°F (220°C) and bake for 15 minutes to set the crust.
12. Reduce heat to 350°F (175°C) and bake for another 45–50 minutes until the topping is deep mahogany brown.