DUTCH APPLE PIE
Dutch Apple Pie is the best version of apple pie! Instead of a top crust, you enjoy a sweet crumble topping over a mound of delicious apples.
Provided by Krissy Allori
Categories Dessert
Time 30m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 982 kcal, Carbohydrate 123 g, Protein 12 g, Fat 49 g, SaturatedFat 17 g, Cholesterol 15 mg, Sodium 736 mg, Fiber 7 g, Sugar 29 g, ServingSize 1 serving
DUTCH APPLE PIE
This Dutch Apple Pie is my all-time favorite apple pie! It's starts with a flaky homemade pie crust, then a deliciously flavorful apple pie filling and it's finished with an sweet and buttery streusel crumb topping.
Provided by Jaclyn
Categories Dessert
Time 4h25m
Number Of Ingredients 18
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.
Nutrition Facts : Calories 508 kcal, Carbohydrate 73.04 g, Protein 4.18 g, Fat 23.52 g, SaturatedFat 14.62 g, Cholesterol 60.74 mg, Sodium 106.05 mg, Fiber 4.39 g, Sugar 41.78 g, ServingSize 1 serving
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 APPLE PIE
This delicious Dutch apple pie was brought to my mother's home the day after my father died on Christmas Eve 25 years ago. Every time I bake it I am reminded of the tremendous outpouring of love and support that we received. It's a pie that my sweet daddy would have loved. -Eugenia McQueen, Tampa, Florida
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 8 servings.
Number Of Ingredients 12
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.
Nutrition Facts :
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
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