DUTCH APPLE PIE
This pie is baked in a brown grocery sack. It is so delicious.
Provided by Barbara Caple
Categories World Cuisine Recipes European Dutch
Yield 8
Number Of Ingredients 9
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.
Nutrition Facts : Calories 407.3 calories, Carbohydrate 59.6 g, Cholesterol 30.5 mg, Fat 19.1 g, Fiber 3.7 g, Protein 2.9 g, SaturatedFat 9.2 g, Sodium 200.2 mg, Sugar 38.8 g
DUTCH APRICOT PIE
I freeze several bagfuls of apricots when they are in season, thinking of this pie all the while. At holiday time, there's nothing like a luscious taste of summer. The crunchy pecans in the topping make this dessert extra special.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine sugar and tapioca. Add apricots and lemon juice; toss to coat. Let stand for 15 minutes. Line a 9-in. pie plate with pastry. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Pour filling into crust., In a small bowl, combine the flour, sugar and pecans. Stir in butter. Sprinkle over filling. , Bake at 350° for 40-45 minutes or until crust is golden brown and filling is bubbly. Cover edges with foil during the last 15 minutes to prevent overbrowning. Cool on a wire rack. Store in the refrigerator.
Nutrition Facts : Calories 431 calories, Fat 18g fat (7g saturated fat), Cholesterol 20mg cholesterol, Sodium 159mg sodium, Carbohydrate 65g carbohydrate (39g sugars, Fiber 3g fiber), Protein 4g protein.
DUTCH APPLE PIE
The difference between classic apple pie and a Dutch apple pie recipe is all in the delicious crumb topping. Dutch apple pie topping is made with butter, Gold Medal™ flour, brown sugar and granulated sugar, and you'll know when it's ready to come out of the oven when the crumb toppings are a deep golden brown. Instead of a second pie crust, enjoy a generous blanket of sweet streusel crumbs-sprinkled over a tender spiced apple filling.
Provided by Stephanie Wise
Categories Dessert
Time 2h45m
Yield 8
Number Of Ingredients 13
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.
Nutrition Facts : Calories 520, Carbohydrate 75 g, Cholesterol 30 mg, Fat 4, Fiber 3 g, Protein 4 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 160 mg, Sugar 45 g, TransFat 1/2 g
DUTCH APRICOT PIE WITH CRUMB TOPPING
You can have this all-year round if you freeze several portions of the apricots during the summer when they are plentiful! The crumb topping is what makes this pie SO special. Summer-time in a pie-plate--how neat is THAT!?
Provided by Debber
Categories Tarts
Time 1h5m
Yield 1 pie, 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350.
- Combine sugar and tapioca, add 'cots and juice; toss to coat; let stand for 15-20 minutes (get the pie crust ready).
- Line pie plate with bottom crust; trim edges 1/2-inch beyond edge of pan edge; flute prettily.
- Pour filling into crust; set aside.
- Prepare topping: combine flour, sugar and nuts; stir in melted butter.
- Sprinkle topping over filling.
- Cover edges loosely with strips of foil (prevents burning).
- Bake for 15 minutes, remove foil; continue baking for another 25-30 minutes (golden brown, bubbly filling).
- Cool on wire rack; serve warm.
- Store leftovers (hhahaha) in the fridge.
Nutrition Facts : Calories 576, Fat 25.2, SaturatedFat 8.1, Cholesterol 20.3, Sodium 260.6, Carbohydrate 85.8, Fiber 4, Sugar 56.2, Protein 5.8
PULL-APART DUTCH APPLE PIE
This is a Dutch apple pie version of the pull-apart pie online trend. This is perfect for parties and get togethers, and can easily be customized with different pie filling, such as blueberry or peach.
Provided by fabeveryday
Categories Desserts Pies Apple Pie Recipes
Time 50m
Yield 10
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Roll out each circle of pie dough to 1/8-inch thickness. Cut circles into the dough using a 2 1/2-inch round cookie cutter (as many circles as you can).
- Fold each circle in half and pinch the ends of each side together to make a boat shape with an open top. Spoon about 1/2 tablespoon of pie filling into the dough "pocket" and place it face-up at the edge of a 9- or 10-inch springform pan. Repeat with the remaining dough circles, wrapping around the edge of the pan and overlapping with the last piece slightly until the pan is full.
- Mix flour, brown sugar, butter, and cinnamon together with a fork or pastry cutter in a bowl until mixture forms into crumbs. Spoon crumble topping on top of the pieces of pie.
- Bake in the preheated oven until the edges of the dough and the crumble topping turn golden, 17 to 20 minutes. Cool for a few minutes before serving.
- Place the pan on a serving platter and remove the side of the springform pan, leaving the pie and the base of the pan on the serving dish. Pull apart the amount of pieces you'd like to eat.
Nutrition Facts : Calories 489.4 calories, Carbohydrate 64.5 g, Cholesterol 24 mg, Fat 24.3 g, Fiber 0.7 g, Protein 3.5 g, SaturatedFat 11.1 g, Sodium 354.7 mg, Sugar 10.1 g
DUTCH APPLE-APRICOT CRUMB PIE
Make and share this Dutch Apple-Apricot Crumb Pie recipe from Food.com.
Provided by Mrs. Hughes
Categories Pie
Time 2h30m
Yield 1 pie
Number Of Ingredients 12
Steps:
- Pie: Line baking sheet with foil.
- Prepare crust according to package directions for 2 crusts.
- On lightly floured surface roll all of dough into 11 inch circle.
- Fit into 9 inch pie pan.
- Trim and flute edge; refrigerate.
- Place foil-lined baking sheet on rack in center of oven; preheat oven to 400 degrees F.
- In bowl combine sugars, flour and spice.
- Stir in apples, apricots and raisins; spoon into pie shell.
- Place pie shell on baking sheet in oven.
- Bake 15 minutes.
- Reduce oven heat to 350 degrees F and bake for 1 hour.
- Topping:
- Combine flour, sugar and spice.
- Stir in butter until crumbs form.
- Remove pie from oven; top with crumbs.
- Bake 25-30 minutes or until bubbly and lightly browned.
- Cool on rack at least 4 hours before serving.
Nutrition Facts : Calories 6112.4, Fat 227.4, SaturatedFat 103.9, Cholesterol 325.5, Sodium 3371.2, Carbohydrate 997.7, Fiber 47.3, Sugar 553.2, Protein 59.4
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