Best Dutch Apple Pie Recipe Recipes Recipe For Banana

DUTCH APPLE PIE

Steps:

• Preheat oven to 400 degrees F and arrange racks so that the pie can cook on the bottom rack. Line an 8-inch pie pan with crust. Fold over edges and pinch to flute. Set prepared dish on a large baking sheet that is lined with a silpat, parchment paper, or foil.
• In a large bowl, combine apples, 1/2 cup sugar, 1/4 cup flour, 1 teaspoon cinnamon and lemon juice. Toss to coat.
• To make the crumble topping, combine the brown sugar, 1 cup flour, the chilled butter pieces and the remaining cinnamon using a pastry blender in a large bowl. You want your butter to remain as small chunks about the size of a pea.
• To assemble pie, mound apples on top of crust. Then, carefully spoon on crumble topping, taking care not to spill too much over the edges and pressing down onto the apples as needed to make it stick.
• Place prepared pie on baking sheet on bottom rack of oven. Cook for about 1 hour. If topping starts to brown, loosely tent with foil.
• Allow pie to cool at least 30min to an hour, however it will slice best if you allow pie to fully cool.

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:

• In medium bowl, mix 1 cup flour and the salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary). Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap flattened round of pastry in plastic wrap, and refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
• Heat oven to 400°F. On surface sprinkled with flour, using floured rolling pin, roll pastry dough into circle 2 inches larger than 9-inch pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side and being careful not to stretch pastry, which will cause it to shrink when baked. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired.
• In large bowl, toss Filling ingredients. Pour into pie plate, mounding apples toward center.
• In medium bowl, use pastry blender or fingers to mix butter, 1 cup flour and the brown sugar until a crumb forms. Sprinkle evenly over top of pie. Sprinkle 1 tablespoon granulated sugar on top.
• Bake 45 to 55 minutes or until pie crust and crumb topping are deep golden brown and filling begins to bubble. Transfer to cooling rack to cool.

DUTCH APPLE PIE

Steps:

• Preheat oven to 375°F.
• Fit pie crust into pie plate.
• In a large bowl, mix sliced apples, lemon juice, both sugars,flour, cinnamon and nutmeg.
• Pile into crust.
• Prepare topping:.
• In a medium bowl, with a pastry blender or a fork, mix flour, both sugars, and butter until coarsely crumbled.
• Sprinkle evenly over apples.
• Bake at 375°F for 50 minutes.

THE BEST DUTCH APPLE PIE (CRUMBLE TOPPING) RECIPE

Steps:

• Preheat the oven to 350 degrees F.
• In a large bowl, mix together flour, brown sugar, butter and oats with a pastry blender. Set aside one cup of mixture for crumb topping.
• Press the remaining crumb mixture into an ungreased 9-inch pie pan; set aside.
• In a sauce pan, combine sugar, cornstarch and water over medium-high heat.
• Bring to a boil and let boil for 2 minutes, whisking constantly (it will thicken up quickly so it's important to keep stirring the whole time!).
• Remove from heat and fold in apples, vanilla, cinnamon, nutmeg, ginger, and allspice.
• Pour apple mixture into prepared crust and sprinkle seet-aside crumb topping on top.
• Bake for 40-50 minutes, or until topping is golden brown and apples are tender.
• Let cool before serving.