Dutch Apple Pie - cooking recipe

Ingredients

4 lbs pie apples, peeled, cored and diced
6 tbsp lemon juice
1 cup powdered sugar
4 cups all-purpose flour
1 None egg
1 1/4 cups butter
1/3 cup sugar
2 1/2 cups orange juice
4 tbsp cornstarch
1/4 cup brown sugar

Preparation

Sprinkle the apples with 4 tbsp lemon juice. In a bowl, mix the powdered sugar and 2 1/2 cups flour. Add the egg and 2/3 cup butter and knead to a smooth dough.
Grease an 11 inch diameter pie pan and sprinkle with flour. On a floured surface, roll out the dough to a 15 inch circle. Press into the pan and crimp edges. Chill for 30 mins.
In a large saucepan, melt 3 tbsp butter. Sprinkle in 3 tbsp sugar, then add the apples and 2 tbsp lemon juice. Cover and simmer for 3 mins. Drain, reserving the cooking juice. Transfer the juice to a large measuring cup and add enough orange juice to create 2 1/2 cups.
Mix 1/2 cup juice with the cornstarch until smooth. Return the remaining juice to the pan and bring to a boil. Stir in the cornstarch mixture and boil for 1 min, stirring constantly. Remove from the heat and gently stir in the apples. Allow to cool.
Preheat the oven to 325\u00b0F. In a separate saucepan, melt 1/2 cup butter. Mix the brown sugar, 1/4 cup sugar and 1 cup flour together. Pour in the melted butter and knead with fingertips to a crumble.
Spoon the apple mixture into the pan and sprinkle over the crumble. Bake for 50 mins, or until golden brown. Allow to cool on a wire rack.