Dutch Oven Apple Pie Recipes

DUTCH APPLE PIE

Steps:

• To make the crust: Mix flour and salt in a large bowl, then cut in the shortening with a pastry cutter until the mixture forms pea sized crumbs. Add the water 1 tablespoon at a time using a fork to lightly mix until the pastry begins to pull away from the sides of the bowl.
• Shape the pastry dough into a ball and transfer to a floured work surface. Flatten the ball to form a disk, then wrap in plastic wrap and chill the dough for 45 minutes.
• Preheat the oven to 400 F. Lightly dust a rolling pin and work surface with more flour and roll out the pie crust into a circle slightly larger than your pie plate (about 11 inches). Carefully transport the crust to the pie plate, being careful not the tear the pastry. Trim the edges that hang over the pie plate and lightly pinch to roll the edges up.
• Toss the sliced apples with the other filling ingredients to coat. Pour filling over the pie crust.
• Add the crumb topping ingredients to a mixing bowl and use your fingers or a pastry cutter to combine until small crumbs form. Sprinkle the crumb topping evenly over the apple filling.
• Bake for 45 - 55 minutes or until crumble topping is browned and the apple filling is bubbly. Remove and cool before serving. Serve warm or room temperature. Enjoy!

DUTCH OVEN CARAMEL APPLE PIE

Steps:

• Cut each roll into 4 pieces and arrange in the bottom of a 12-inch Dutch oven (lined with aluminum foil, if desired) sprayed with non-stick cooking spray. Cover with lid and let rise 1-2 hours (if using Anytime rolls you do not need to let them rise).
• In a bowl combine apples, brown sugar, cinnamon, cracker crumbs and pecans. Remove lid and sprinkle evenly over cut rolls.
• Cover with lid and bake at 350°F 25-30 minutes.
• For icing combine cream cheese frosting with caramel topping. Drizzle over pie while still warm.

DUTCH OVEN APPLE PIE

Steps:

• Mix the flour, sugar, and salt together in a medium bowl. Cut the cold butter into cubes and add to the dry ingredients. Using your fingers or a pastry cutter, smear the butter into the dry ingredients until a crumbly dough forms. Incorporate the ice water into the dough, 1 tablespoon at a time, mixing with your hand, until it comes together into a moist-but-not-sticky ball.
• Transfer the dough to a floured work surface and flatten the dough into a 6" disc. Cut the disc into four pieces. Stack the pieces on top of each other and then press down to combine them back into a single ball again. Repeat this process 2-3 times.
• Form into a final disc, then tightly wrap or place it into an airtight container and place in the fridge. When packing for your camping trip, this dough should go directly from your refrigerator into your pre-chilled cooler.
• Start your charcoals in a chimney starter.
• Make the filling: peel, core, and slice apples into ⅛" - ¼" slices. Place the slices into a large mixing bowl or pot. Add in the sugar, cinnamon, and cornstarch and mix so the apples are evenly coated. Set aside.
• Prep the Dutch oven: Using parchment paper, create two "straps" and set them in the bottom of a 10" (4qt) Dutch oven in an "X". Line the oven with a circle of parchment paper set over the straps.
• Roll Out the Crust: Lightly flour a large cutting board and retrieve the dough from the cooler/refrigerator. Cut ⅔ of the disc and return the extra ⅓ to the refrigerator. Form the dough into a disc in your hands, allowing it to warm up ever so slightly.
• Place the disc on the cutting board and using a rolling pin, hydroflask, or wine bottle whack the disc a few times, rotate a quarter turn and whack a few times again. Do a full rotation like this until the disc is compressed, circular, and expanded slightly. Then start rolling the dough, applying the most pressure in the center and let up as your roll towards the edges. After each roll rotate the dough a little bit, so you're evenly spreading it.
• Once the dough is about 2" larger than the bottom of your dutch oven (or roughly the size of parchment paper you cut out), place your rolling pin at one end, hold the edge to the pin, and slowly roll up your dough (so it is wrapped around the pin). Then unroll it into the Dutch oven.
• Assemble the Pie: Using a slotted spoon or pair of tongs, transfer the apple slices into the Dutch oven, making sure they are in as even of a layer as possible.
• Retrieve the remaining ⅓ portion of dough from the refrigerator/cooler. Roll it out the same as before into a ~10" circle. This will be the top of the crust. You can use the Dutch oven lid as reference. Then, roll this dough up on the rolling pin and unroll it onto the top of the pie.
• Pinch the top dough and bottom dough together to form a seal. You can wet your hands a little if the dough isn't sticking. You want a good seal all the way around so to avoid a blow out and achieve a flaky crust.
• In a small bowl, bear an egg until completely mixed. Brush the egg over the top of the pie. Use a knife to cut 4 slices in to your dough to allow steam to escape.
• Cook the Pie: Dump a layer of coals on the ground and place your Dutch Oven on top of it. Place two flat metal skewers across the top of the Dutch Oven and then place your Dutch Oven lid on top. Place the remaining coals on the Dutch Oven lid, favoring the outside rim over the center.
• Immediately start a new batch of coals. Monitor the coal temperature periodically by hovering your hand over them. If you want to be able to hold your hand there for a 2-3 seconds but not more. Rotate the oven over the bottom coals and rotate the lid that contain the top coals to even out any unintentional hot spots. If you feel the heat start to drop on either the top or bottom, replenish with new coals.
• Cook for about an hour, until the top of the pie looks golden brown, then remove the Dutch Oven from the heat.
• Allow the pie to cool to "room" temperature before serving. Using the parchment straps, lift the pie out of the oven. Once cooled, cut into 6-8 slices and serve.

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 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 OVEN APPLE PIE

Steps:

• Peel apples and cut into wedges. Combine cinnamon, sugar, nutmeg, cloves, brown sugar, and flour. Pour over apples and mix to combine. Add lemon juice and let apples sit for about 30 minutes to marinate.
• Mix the dry ingredients together. Place in mixer and add shortening. Beat until the dough starts to ball up.
• Transfer to a bowl and slowly add water, working in into the mixture until the dough comes together and is no longer balls.
• Divide dough in half and roll each half into a circle. Arrange one circle in a pie pan. Spoon filling mixture onto the dough - it should be a heaping amount because the apples shrink during baking. Brush the sides of the bottom crust with egg wash and carefully add the top crust. Press down all around the edge so that the two crusts stick to each other. Brush the top crust with egg wash and sprinkle with raw sugar. Using a sharp knife, cut an X in the middle of the pie.
• Bake in a preheated 325 degrees Fahrenheit oven for 30 minutes. Check to see how soft the apples are. If they look ready, remove from oven. Otherwise, keep checking every few minutes until done.

DUTCH OVEN APPLE CRISP

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Combine apples and brown sugar in a large Dutch oven.
• Bake for 30 minutes.
• Combine milk, flour, and oats. Pour mixture over apples and brown sugar.
• Bake for 1 hour. Serve.

DUTCH OVEN APPLE COBBLER

Steps:

• Prepare 21 coals and line a 10" (4 quart) Dutch oven with parchment paper.
• MAKE THE FILLING: Core the apples and cut into slices. Add them to the Dutch oven and sprinkle with ¼ cup sugar and 1 tablespoon cinnamon. Stir to coat the apples in the cinnamon and sugar.
• MAKE THE TOPPING: Combine the dry ingredients (flour, baking powder, ¼ cup sugar, 1 tsp cinnamon, salt) in a mixing bowl. Cut the butter into small pieces and add to the bowl. Using your fingers, rub the butter into the dry ingredients until a crumbly meal begins to form. Add the milk and gently combine to create a dough.
• ASSEMBLE THE COBBLER: Tear off bits of dough and place on top of apples. You want little pockets of dough spread evenly around, not one large blob of dough in the middle.
• BAKE THE COBBLER: Set the lid on the Dutch oven. Place the Dutch oven on a ring of seven coals, then evenly space 14 coals on top of the lid (this will create equivalent heat of a 350°F oven). Bake for 30-40 minutes, until the topping is golden brown.
• REMOVE FROM HEAT & SERVE!

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:

• 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.

DUTCH APPLE PIE

Steps:

• Pulse the flour, granulated sugar and salt in a food processor until combined. Add the butter, and pulse until the mixture resembles yellow cornmeal mixed with pea-sized bits of butter. Add the egg, and pulse until the dough just comes together. (If the dough is very dry, add up to 1 tablespoon cold water.) Remove the dough, gently pat it into a round, wrap it in plastic wrap and refrigerate until thoroughly chilled, at least 1 hour and up to 2 days.
• Meanwhile, put the lemon juice in a medium bowl. Peel and core the apples; cut each in half, and cut each half into 4 wedges. Add the apples and granulated sugar to the bowl with the lemon juice, and toss.
• Melt the butter over medium-high heat in a large skillet. Add the sugared apples, and cook, stirring, until the sugar dissolves and the mixture begins to simmer, about 2 minutes. Cover, reduce the heat to medium-low and cook until the apples soften and release most of their juices, about 7 minutes.
• Strain the apples in a colander over a medium bowl to catch all the juice. Shake the colander to extract as much liquid as possible. Return the juice to the skillet, and simmer over medium heat until it has thickened and lightly caramelized, about 10 minutes.
• Toss the apples with the thickened juice, cinnamon, allspice and nutmeg in a medium bowl. Set aside to cool completely. (The cooled filling can be refrigerated for up to 2 days or frozen for up to 6 months.)
• Whisk the flour, sugar and salt together in a medium bowl. Add the butter, and rub it into the flour mixture with your fingers until it has been absorbed. Mix in the walnuts.
• To assemble and bake the pie: Position a rack in the lower third of the oven, place a baking sheet on it and preheat the oven to 375ºF. On a lightly floured work surface, roll the dough disk into a 12-inch circle. Layer it between pieces of parchment or wax paper on a baking sheet, and refrigerate for at least 10 minutes.
• Ease the dough round into a 9-inch pie pan. Fold and crimp the edges as desired. Add the filling, and spread it out to make an even layer. Squeeze handfuls of the streusel topping, and drop clumps of it on top of the filling to completely cover it.
• Bake the pie on the preheated baking sheet until the crust and streusel are golden brown, 50 to 60 minutes. Let it cool on a cooling rack for at least 3 hours before serving. (The pie keeps well, covered, at room temperature for 24 hours or refrigerated for up to 4 days.)

BEST EVER FLAKY PIE CRUST - COWBOY KENT ROLLINS

Steps:

• In a large bowl combine the flour, salt, cinnamon (if using) and baking powder. Slice or grate the butter and shortening in the mix.
• With a pastry cutter or fork, cut the butter and shortening into the flour until it becomes a cracker crumb consistency but still has some butter and crisco chunks in it.
• Stir in the ice water, a tablespoon at a time, and fold in. Stir in the vinegar.
• Flour your hands and begin working the dough into a ball. Place the dough on a floured surface and cut it into 2 equal pieces.
• Wrap the dough in plastic wrap and place in the icebox for at least 2 hours to chill.
• When ready to use, roll the dough out onto a floured surface to the desired thickness.