Apple Pie

 - American/Danish Recipe

Directions:

1. In a bowl, mix together all of the pie crust ingredients by hand (ideally the day before to let the dough rest in the fridge). 

2. Preheat the oven to 375 *F (180 *C). 

3. On a lighly floured surface, roll the pie crust out so it is a little bit larger than the pie form. 

4. Fill the pie form with the pie crust and decorate the edges how you desire. 

5. Bake the crust for 6-7 minutes so that it is still pale, but mostly baked.

6. Set the pie crust to the side. 

7. Peel, deseed, and slice the apples. 

8. In a pot, melt the butter over medium heat. 

9. Add the apples to the pot and cook them until they are almost tender (around 15-20 minutes), stirring occasionally. 

10. Add the sugars and cinnamon to the apples and cook and stir for 5 minutes more, or until they are nice and tender (feel free to add more sugar or cinnamon if you think it needs it). 

11. Pour the apples evently into the pie crust. 

19. In a bowl, combine all the ingredients for the crumble. 

20. Thoroughly mix the ingredients together using your fingers. 

21. Distribute the crumble evenly on top of the apple filling in 1/4  to 1/2 inch (1/2 - 1 cm) size pieces.

22. Put your oven to the broil setting at 375 *F (180 *C) or on a normal baking setting at 430 *F (220 *C) and bake the pie until the crumble on top starts to become golden brown. 

Notes: 

- It is easiest to make all of the different mixtures the day before and then to assemble and bake the pie the next day (or make the mixtures earlier and assemble later in the day). 

- The pie crust and crumble are easiest to work with if they sit in the fridge about 1 hour before assembling the pie. 

- The pie crust is a danish recipe, so it should not be like an american pie crust; it should be similar to a sugar cookie dough in look and consistency. 

- The apple mixture can be stored in an airtight container for up to 5 days in the fridge or up to 6 months in the freezer. 

- The pie crust can be stored, wrapped in plastic, in the fridge for up to 1 week. 

- The crumble can be stored in an airtight container in the fridge for up to 3 weeks or up to 3 months in the freezer. 

- The finished pie can last in the fridge for up to 5 days and in the freezer for up to 3 months.