DUTCH APPLE PIE
There may never be an answer to what a true Dutch apple pie is. Some recipes add cream to the filling. Some call for making a deep-dish pie with a lattice top, and others top it with streusel. After a visit to a Pennsylvania Dutch diner, we decided to go with the streusel for a sweet and crunchy topping.
Provided by Food Network Canada
Categories bake,dessert,fruit
Yield 6-8 servings
Number Of Ingredients 17
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.)
DUTCH APPLE PIE
There may never be an answer to what a true Dutch apple pie is. Some recipes add cream to the filling. Some call for making a deep-dish pie with a lattice top, and others top it with streusel. After a visit to a Pennsylvania Dutch diner, we decided to go with the streusel for a sweet and crunchy topping.
Provided by Food Network Kitchen
Categories dessert
Time 7h30m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- For the dough: 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.
- For the filling: 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.)
- For the streusel topping: 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 375 degrees F. 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.)
DEEP DISH DUTCH APPLE PIE
I got this from a friend several years ago, it doesn't matter how many other desserts are around, this pie it is always a favorite. Everyone asks me for the recipe, so I have decided to share it online for all to enjoy
Provided by mammabear64
Categories Pie
Time 50m
Yield 1 deep dish pie
Number Of Ingredients 7
Steps:
- peel and slice apples thin, mix apples cinnamon and sugar together and cook in sauce pan until apples are tender.
- In a seperate bowl mix flour, sugar and butter with pastry blender. I often double the topping per pie. sprinkle mixture evenly over apples in pie pan and bake @ 400 degrees for 35-40 minutes or until crust is golden brown.
Nutrition Facts : Calories 3108.5, Fat 131.6, SaturatedFat 59.1, Cholesterol 183.2, Sodium 1510.2, Carbohydrate 479.8, Fiber 35.5, Sugar 287.1, Protein 24.3
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
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
A friend made this for us after I had my baby girl. I'm not much of a pie person, but this was great! I think it is the topping that makes it special. Enjoy!
Provided by Munchkin Mama
Categories Pie
Time 1h30m
Yield 1 pie
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees.
- Make crust by mixing together flour, salt and shortening with a fork. Add water. Roll out and place in pie plate. Set aside.
- Make filling: Peel and cut apples. In another bowl, combine cinnamon and sugar. Place half of apples in pie plate, and sprinkle with half of cinnamon/sugar mixture. Repeat using the rest of the apples and cinnamon/sugar.
- Make crumb topping by combining all ingredients. Sprinkle over apples.
- Bake at 400 for 20 minutes, reduce heat and bake at 325 for 40 minutes.
Nutrition Facts : Calories 3671.4, Fat 190.2, SaturatedFat 61.8, Cholesterol 162.5, Sodium 1719.3, Carbohydrate 480.6, Fiber 29.9, Sugar 278.2, Protein 38.5
DUTCH APPLE PIE
Make and share this Dutch Apple Pie recipe from Food.com.
Provided by Joy1996
Categories Pie
Time 1h
Yield 1 Pie, 8 serving(s)
Number Of Ingredients 12
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
In the 1950's, great diners offered this all-American favorite chock-full of raisins, apples and covered with a lemony sugar glaze. The crust is amazing and the glaze is simply delicious!!! Tip: I use allspice or pumpkin spice since mace is hard to find.
Provided by msjill111
Categories Pie
Time 1h25m
Yield 1 Pie, 6-8 serving(s)
Number Of Ingredients 14
Steps:
- For Crust:.
- Mix flour and salt. With pastry blender or 2 knives, cut in shortening until mixture resembles coarse crumbs.
- Sprinkle ice water, 1 tablespoon at a time. Toss quickly with a fork, just until dough holds together when pressed into a ball, adding more ice water as needed.
- Divide dough in half. Shape each half into a flattened round, wrap in plastic wrap and chill 30 minutes before rolling out.
- For Filling:.
- In large bowl, combine apples and raisins.
- In small bowl, combine sugar, flour, cinnamon, mace and salt.
- Add to apples and raisins.
- Toss lightly to combine.
- Roll out 1st half of pastry on lightly floured board.
- Fit into a 9 inch pie plate.
- Fill with apple mixture.
- Roll out second half of pastry and fit over apples.
- Moisten rim of bottom crust, press 2 crust together, turn under and crimp edge.
- Cut 2-3 slits in top crust.
- Place on baking sheet in pre heated 425 degree oven.
- Bake 45-50 minutes or until crust is golden brown and filling bubbles.
- Cool.
- GLAZE:.
- Mix confectioners sugar and lemon juice and 3 teaspoons of milk, stir until smooth. Add the 4th teaspoon of milk only if needed to make glaze of spreading consistenecy. Spread over top crust of pie.
- ENJOY.
Nutrition Facts : Calories 737.1, Fat 23.8, SaturatedFat 6.8, Cholesterol 0.4, Sodium 248.7, Carbohydrate 130.6, Fiber 7.1, Sugar 84.9, Protein 5.7
GRANDMA MARGE'S DUTCH APPLE PIE
This is the only fruit filled pie that I will eat. I always request it when going home for the holidays. Good when it is still warm from the oven. And still yummy the next day. Just place a strip of waxed paper over the cut edge of your pie, if you cover the whole thing the topping will get soggy. My mother enjoys her pie with real whipped cream, my husband like his with a scoop of vanilla ice cream, but I love mine just the way it is! Yum
Provided by whtbxrmom
Categories Dessert
Time 1h
Yield 1 pie
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees. Have your pastry crust in a 9 inch pie plate chilling in the fridge.
- To make the topping mix flour and brown sugar, cut in butter with a pastry cutter (I believe that is what it is called) or using 2 knives in a criss-cross motion until crumbly. Place in fridge until ready to use.
- Peel, core and slice the apples. Sprinkle apples with lemon juice. Mix flour, sugar, salt and cinnamon and stir into apples. Pour apple mixture into chilled pie crust and top with crumb topping.
- Bake for 40-45 minutes or until apples are done. Keep an eye on it while baking as you may have to cover pie crust edges with foil to prevent them from getting too brown. I also place an empty pizza pan on the rack just below my pie to catch any juice dripping.
- Prep time will vary depending on the way you peel, core & slice the apples, by hand, food processor or machine.
Nutrition Facts : Calories 3150.8, Fat 123.7, SaturatedFat 54.1, Cholesterol 162.5, Sodium 1565.9, Carbohydrate 507.5, Fiber 32.4, Sugar 315.7, Protein 24.4
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