This is an absolutely perfect dish to end off your next dinner party.
For the apple filling:
7 granny ( or other firm variety) smith apples, peeled, cored and thinly sliced (1/4” thick)
1/2 tablespoon lemon juice
3/4 cup granulated sugar
1/4 cup all purpose flour
1/2 teaspoon salt
1 teaspoons ground cinnamon
1/4 cup unsalted butter
For the crumble topping:
1 cup pecans, coarsely chopped
1 1/4 cup all purpose flour
1 cup rolled oats
1/2 cup unpacked brown sugar
3/4 teaspoon ground cinnamon
3/4 cup unsalted butter, chilled and cut into 2.5 centimeter cubes
For the icing:
1 cup icing sugar, sifted
1/2 teaspoon vanilla
4 teaspoons milk
Preheat the oven to 350 F.
In a large bowl, toss the prepared apples with lemon juice.
In a small bowl whisk together the sugar, flour, salt and cinnamon and then toss with the apples to evenly coat.
In a large frying pan melt the butter over medium heat and add the apples. Reduce the heat to low and continue to cook the apples uncovered, stirring occasionally until they are tender and the sauce thickens. Approximately eight minutes.
Remove the apples from the heat and set aside to cool.
To prepare the pie crust, let the frozen pie shells defrost at room temperature for 15 minutes before flattening out on a lightly floured surface. Brush with butter and sprinkle evenly with cinnamon. Roll up tightly and slice into 1/4" thick rounds, like miniature cinnamon rolls.
Press miniature cinnamon rolls, flat side down, evenly into the bottom and sides of a 23 centimeter glass pie plate, making sure there are no spaces between the rolls (you can fill in any spaces with the extra scrapes of dough). Brush the pie crust lightly with egg wash and chill the pie crust in the freezer for 15 minutes.
To make the crumble topping combine all the ingredients in a large bowl expect for the butter.
Add the butter and work in by hand until the mixture begins to stick together in clumps and the butter pieces resemble coarse meal.
Once chilled, remove the pie shell from the freezer and add the cooked apples in an even layer. Top the apples with the crumble and bake for 30-40 minutes until the filling starts to bubble and the topping is a golden brown. For even baking, rotate the pie halfway through. Remove from the oven and cool slightly before adding the glaze.
To make the glaze whisk together in a small bowl the icing sugar, vanilla and milk. Pour the glaze over the top of the baked Dutch apple crumble.