Dutch Crumble Apple Pie Recipes

DUTCH APPLE PIE

Steps:

• Heat oven to 400°F.
• On a floured surface roll dough into a circle roughly 2 inches bigger than a 9-inch pie plate.
• Place the pastry in the pie plate, pressing down slightly.
• Put the pastry lined pie plate in the freezer while preparing apples.
• Peel and core apples. Cut into 1/2-inch thick slices.
• In a large bowl toss the apples and everything else that remains except the topping ingredients.
• Remove the pie plate from the freezer. Spoon apple mixture into the pastry lined pie plate, mounding the apples up in the center.
• Use your fingers to mix the butter, flour, brown sugar, and salt until it is a mass that holds together then crumbles when you squeeze it.
• Sprinkle it on top of the filled pie.
• Sprinkle with the 2 tablespoons of sugar.
• Bake 40 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 before serving.

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 CRUMBLE APPLE PIE

Steps:

• Make Pie Crust.
• Mix Filling together and then fill into pie crust.
• Mix together topping and sprinkle over pie.
• Cook at 350 degrees for 30 minutes.

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 CRUMBLE

Steps:

• Mix apple pie filling and the cinnamon/sugar mix together in bowl.
• Pour into a 9 x 13 baking dish.
• In a separate bowl, mix together brown sugar, flour and cinnamon.
• Cut butter into small pieces and add to the flour/sugar mixture and cut in a with a pastry cutter or fork until it resembles crumbs.
• Sprinkle evenly over the top of the apple mixture.
• Place in a 375* oven and bake for 35-40 minutes or until bubbly in places and the crumbs begin to brown and crisp.

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.

DUTCH APPLE PIE

Steps:

• In a large bowl, combine the sugar, flour and salt. Stir in the egg, vanilla and sour cream; stir until smooth. Add apples; mix well. Pour into pie crust. Bake at 375° for 15 minutes. Reduce heat to 325° and bake for 30 minutes more. , For topping, combine flour and sugar in a small bowl. Cut in butter until crumbly. Sprinkle topping over pie; bake 20 minutes longer or until filling is bubbly and topping is browned. Cool on a wire rack. Serve warm or chilled. Store in the refrigerator.