Apple Pie Quinn Farm Dutch Apple Recipes

DUTCH APPLE PIE RECIPE (APPLE CRUMB PIE)

Steps:

• Preheat oven to 375˚F with a rack on the bottom and a rack in the center of the oven.
• Roll out your chilled pie dough on a lightly floured surface to a 12" diameter circle. Transfer to a 9" pie pan. Tuck excess pie dough into the dish and crimp the edges.
• Peel, core, and thinly slice apples to about 1/4" thickness. You should have 7 cups of sliced apples. Place them in a mixing bowl and stir in 1 tsp cinnamon.
• Melt butter in a medium saucepan over medium heat. Whisk in 3 Tbsp flour then simmer for 1 minute, whisking constantly. Whisk in 1/4 cup water, 1 cup sugar and bring to a boil. Reduce heat and continue simmering for 3 minutes, whisking frequently then remove from heat. Pour the sauce over the apples and stir to coat the apple slices. Pour apples over bottom crust.
• To Make the Crumb Topping, stir together dry ingredients: flour, sugars, cinnamon, and salt. Add butter and work it into the mixture with our hands until pea-size crumbs form throughout the mixture. Stir in pecans. Spread the crumb topping evenly over your apples
• Bake uncovered at 375˚F for 50-60 minutes (we found 55 minutes to be perfect), or until the center of the pie registers 175˚F. Place a sheet of foil on the bottom rack to catch any drips from the pie. If topping is browning too much, cover with a sheet of foil. Remove from oven and cool 1 hour to allow the filling to set so it's easier to slice.

DUTCH APPLE PIE

Steps:

• To make crust: In a medium mixing bowl whisk together 1 cup flour, 2 tsp sugar and heaping 1/4 tsp salt. Add butter and cut into mixture using a pastry blender until there are just small pea size clumps of butter throughout.
• Add ice water 1 Tbsp at a time and toss until mixture is just moistened and comes together in bigger clumps. Gather mixture into a ball and shape and press into a smooth, 6-inch round on a lightly floured surface. Cover and refrigerate until dough is more firm, about 60 minutes.
• Remove dough, roll out into a 12 1/2-inch round on a lightly floured surface. Fold in half then into a quarter or wrap around a rolling pin and transfer to a 9 1/2 to 9-inch deep dish pie plate and unwrap. Fit to plate, flute edges if desired.
• Refrigerate until well chilled about 1 hour (or freeze for 15 minutes). Meanwhile preheat oven to 400 degrees.
• Line crust with a sheet of foil or parchment paper (cover to edges), add dry beans, rice, sugar or pie weights to fill just level to the top. Bake pie in preheated oven 15 minutes.
• Hold all four corners of foil and remove beans. Prick bottom of pie crust about 10 times. Return to oven and continue to bake until it's starting to dry, about 8 - 12 minutes longer. Remove crust and let cool on a wire rack while you prepare the topping and filling.
• Move oven rack down one level from center. Reduce oven temperature to 350.
• For the crumb topping: Add brown sugar to a medium mixing bowl and break up with fingertips. Add 3/4 cup flour, nutmeg and salt and whisk.
• Stir vanilla into 6 Tbsp melted butter. Pour into flour mixture and toss until evenly moistened. Transfer to refrigerator while you prepare filling.
• For the apple pie filling: In a large mixing bowl toss sliced apples with remaining 2 Tbsp melted butter and lemon juice. Add sugar, 3 Tbsp flour, and cinnamon. Toss mixture to evenly coat.
• To assemble pie: Layer a handful or two of apple mixture into the pie dish at a time, spreading and pressing into an even layer and turning slices flat (this will help ensure you'll fit all of them in).
• Remove crumble from refrigerator, break into small clumps and sprinkle evenly over the top of the pie.
• Place the pie on a rimmed baking sheet and bake in preheated oven until apples are almost fully tender when poked with a toothpick (they should have a just little give as they will continue carryover cooking as the pie cools), about 45 - 55 minutes. Check pie a few times throughout baking to ensure the topping or crust isn't overly browning, if needed tent with foil. If it's not browning enough you can move oven rack up one level.
• Remove pie from oven and let cool on a wire rack (it will take about 2 hours of cooling). Serve just warm with vanilla ice cream if desired.

DUTCH APPLE PIE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Combine 1/2 cup sugar, 2 tablespoons flour, and cinnamon. Pour over apples in crust. Sprinkle lemon juice on top.
• Cut 1/2 cup sugar, 1/2 cup flour, and 1/2 cup butter or margarine together, and top pie with the mixture.
• Take two 15 inch pieces of parchment paper and enclose pie; fold edges up 3 times. Place on a baking sheet.
• Bake in preheated oven for 1 hour. Remove from oven, split parchment open and cool pie on wire rack. DO NOT open parchment covering while baking! Serve warm, or at room temperature.

APPLE PIE - QUINN FARM 'DUTCH APPLE'

Steps:

• Preheat oven to 350 degrees F. Place a baking sheet on the lower rack of the oven. Remove dough from fridge five to 10 minutes before rolling so that it is not too stiff to work with. On a lightly floured surface, between two sheets of lightly-floured waxed paper, roll out the disk of dough to form a circle of about 12 inches in diameter, one-quarter inch thick. To transfer the dough to a 9-inch glass pie plate, slowly pull away the top sheet of waxed paper, lift the dough and flip it over into the pie plate. Carefully remove the second sheet of wax paper. Gently press it into the bottom and up the sides. Use scissors to trim off all but a half-inch of the overhanging dough then tuck it under and pinch with your fingers to form a rim. Place in fridge until ready to fill. In a medium bowl, combine apples, sugar and cinnamon. Set aside. In another bowl, combine crumble ingredients and blend well, using a fork or pastry cutter. Remove pie crust from fridge and fill with apples, packing them down slightly and piling them twice as high as you want the finished pie to be to compensate for shrinkage during baking. Then top with the crumble. Drizzle cream all over the top. Place the pie on the preheated baking sheet in the oven. Bake for 45 minutes, or until crumble is firm and golden and crust is nicely browned. Check the pie halfway through baking. If the crust edge seems to be overbrowning, cover it with a ring of aluminum foil. Remove from oven and cool on a wire rack before serving so that the juices don't run. Read more: http://www.montrealgazette.com/FOOD+WINE+Recipes/932955/story.html#ixzz28F86zrxj

DUTCH APPLE PIE

Steps:

• Heat oven to 375ºF.
• Prepare crust in 9-inch pie plate as directed on package for one-crust filled pie. Beat cream cheese and 1/4 cup granulated sugar with mixer until blended. Add egg and vanilla; mix well. Spread onto bottom of crust.
• Mix remaining granulated sugar, 2 Tbsp. flour and cinnamon. Add to apples in large bowl; toss to evenly coat. Spoon over cream cheese layer in crust. Mix remaining flour, brown sugar and oats in medium bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs; sprinkle over apple mixture. Cover.
• Bake in bottom third of oven 50 min. or until apples are tender, uncovering after 20 min.