Best Dutch Apple Pie Recipes Recipe For Stuffed

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:

• Place piece of foil on oven rack below middle rack to catch drips. Heat oven to 400°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie.
• In large bowl, toss Filling ingredients until evenly coated. Spoon into crust-lined pie plate, mounding apples toward center.
• In medium bowl, mix Topping ingredients, using pastry blender or fork until crumbs form. Sprinkle over apples.
• Bake 45 to 55 minutes or until pie crust and crumb topping are deep golden brown and filling begins to bubble. After 15 minutes of baking, cover top of pie and crust loosely with foil to prevent excessive browning. Transfer to cooling rack. Cool at least 3 hours before serving.

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.

BEST APPLE PIE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• In a large bowl mix together flour, salt, and cinnamon. Add apples and lemon juice. Toss until apples are thoroughly coated. Allow to sit for 10 minutes.
• Pour apples into pastry-lined pie plate. Dot with butter or margarine. Cover with top pastry. Seal edges and cut steam vents in top pastry.
• Bake in preheated oven for 35 to 45 minutes, until crust is golden brown.