CUSTARD APPLE PIE
I found this recipe when I was looking for an alternative to double crusted apple pie but a little fancier than the Dutch version. This actually calls for peaches instead of apples, but having none on hand and "baker's itch" I substituted apples,added the cinnamon,and it turned out so well that I have yet to try it with peaches. I like it best served a little warm.
Provided by Moriah
Categories Pie
Time 1h
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 425.
- Core, peel and slice apples to 1/4" thick.
- In piecrust, arrange the apple slices in concentric circles, overlapping them slightly.
- Beat sour cream, egg yolks, sugar, flour, vanilla and cinnamon with wire whisk until just blended; pour over apples.
- Bake pie 30 min, or until custard mixture is beginning to set.
- Meanwhile, prepare STREUSAL TOPPING: In small bowl, with hand, combine butter or margarine, flour and sugar until mixture resembles coarse crumbs.
- After pie has baked 30 min, evenly sprinkle topping over apples and custard.
- Bake 15 min longer or until topping is golden and knife inserted in center of pie comes out clean.
- If crust browns too rapidly, cover with foil.
- Cool at least one hour.
Nutrition Facts : Calories 489.1, Fat 21.9, SaturatedFat 10.2, Cholesterol 107.1, Sodium 183.5, Carbohydrate 71.1, Fiber 4.1, Sugar 45.2, Protein 5
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
APPLE CUSTARD PIE
There's no need to pull out your rolling pin to make this sweet apple custard pie. It has an easy press-in crust under a mouthwatering filling.-Love Creek Orchards, Carol Adams, Medina, Texas
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine flour and salt; cut in butter until crumbly. Press onto the bottom and up the sides of a 9-in. pie plate. Arrange apples over the crust. Combine sugar and cinnamon; sprinkle over apples. Bake at 375° for 20 minutes. , For custard, whisk milk, egg and sugar in another small bowl until smooth; pour over apples. Bake 25-30 minutes longer or until a knife inserted in the center comes out clean. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers.
Nutrition Facts : Calories 340 calories, Fat 14g fat (9g saturated fat), Cholesterol 67mg cholesterol, Sodium 302mg sodium, Carbohydrate 48g carbohydrate (29g sugars, Fiber 2g fiber), Protein 5g protein.
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 :
THE BEST DUTCH APPLE PIE (CRUMBLE TOPPING) RECIPE
Brown sugar cookie crust filled with a homemade apple pie filling and covered in a crumble topping make the Best Apple Pie Recipe you will ever taste.
Provided by Camille Beckstrand
Categories Dessert
Time 1h15m
Number Of Ingredients 13
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.
Nutrition Facts : Calories 528 kcal, Carbohydrate 90 g, Protein 4 g, Fat 18 g, SaturatedFat 11 g, Cholesterol 46 mg, Sodium 164 mg, Fiber 4 g, Sugar 55 g, ServingSize 1 serving
EASY DUTCH APPLE PIE
The first apple pie I ever made; easy and simple directions. And real apples, no canned apple pie filling! I made this for dessert when company was over and I figured if I screwed up, I could always pass it off as apple cobbler with ice cream served over it, but it came out great, looked and tasted like a real apple pie!
Provided by TheDancingCook
Categories Pie
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Combine flour, brown sugar, butter/margarine and oats; set aside 1 cup for the topping.
- Press remaining crumb mixture into an ungreased 9 inch pie plate; set aside.
- For the pie filling: combine sugar, cornstarch and water in a saucepan until smooth, bring to a boil.
- Cook and stir for 1 minute or until thickened.
- Remove from heat and stir in apples and vanilla.
- Pour filling mixture into crust and top with the 1 cup crumb mixture.
- Bake at 350 degrees for 45 minutes or until crust is golden brown.
Nutrition Facts : Calories 656.2, Fat 24, SaturatedFat 14.7, Cholesterol 61, Sodium 216.9, Carbohydrate 107, Fiber 3.3, Sugar 64.6, Protein 5.7
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 APPLE CAKE
This is another great cake for the fall. When apples are plentiful and delicious there are so many ways to thank mother nature for its bounty. I pick a lot of the wild apples in the fall, and turn them into great desserts.
Provided by Carol
Categories World Cuisine Recipes European Dutch
Yield 15
Number Of Ingredients 11
Steps:
- Sift flour with baking powder and salt.
- In a large bowl, cream shortening and 1 cup sugar until light. Beat in egg and vanilla until fluffy. Add sifted ingredients to the creamed mixture alternately with milk, beginning and ending with the sifted ingredients. Spread the batter into a greased 7 x 11 inch baking pan.
- Place apple pieces in rows on the batter with the sharp edges pressed in slightly. Sprinkle 1/4 cup sugar and cinnamon on top.
- Bake at 350 degrees F (175 degrees C) for about 50 to 60 minutes, or until the apples are tender and the cake tests done.
Nutrition Facts : Calories 193 calories, Carbohydrate 29.8 g, Cholesterol 13.4 mg, Fat 7.6 g, Fiber 0.9 g, Protein 2.2 g, SaturatedFat 2 g, Sodium 185.2 mg, Sugar 19.3 g
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HOW TO MAKE DUTCH APPLE PIE: AN EASY, CLASSIC RECIPE
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Estimated Reading Time 7 mins
- Heat the oven. Arrange a rack in the middle of the oven and heat the oven to 375°F. Line a rimmed baking sheet with aluminum foil or parchment paper.
- Make the crust. Place 1 1/2 cups all-purpose flour, 1 tablespoon granulated sugar, and 1/2 teaspoon kosher salt in the bowl of a food processor fitted with the blade attachment. Pulse a few times to combine. Cut 1 stick cold unsalted butter into 1/2-inch cubes and add scatter over the flour mixture. Pulse until the mixture resembles a coarse meal, about 10 pulses. Add 2 tablespoons ice water and pulse until the dough forms a cohesive mass, 10 to 15 pulses. If the dough is too dry and does not come together, pulse in an additional tablespoon ice water.
- Turn the dough out onto a large piece of plastic wrap, gather into one piece, and press into a rough disk. Wrap tightly in the plastic. Refrigerate while you prepare the filling and topping.
- Make the topping. Place 1 cup all-purpose flour, 2/3 cup packed brown sugar, 1 teaspoon ground cinnamon, and 1/4 teaspoon kosher salt in a medium bowl and whisk to combine. Cut 1 stick cold unsalted butter into 1/2-inch cubes and scatter over the flour mixture. Squeeze the dry ingredients and butter together with your hands until they form large, moist clumps. Refrigerate while you prepare the filling.
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