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
SURE.JELL DUTCH APPLE PIE JAM
Impress your friends with homemade SURE.JELL Dutch Apple Pie Jam from My Food and Family! Fresh apples, raisins, sugar, lemon juice, spices and fruit pectin are cooked briefly and then processed in a canner in this delicious and autumnal SURE.JELL Dutch Apple Pie Jam recipe.
Provided by My Food and Family
Categories Home
Time 2h
Yield Makes about 7 (1-cup) jars.
Number Of Ingredients 10
Steps:
- Bring boiling-water canner, half-full with water, to simmer. Wash jars and screw bands in hot, soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
- Peel and core apples; finely chop or grind. Add water and raisins. Measure exactly 4 cups into 6- or 8-quart saucepot. Stir in lemon juice, cinnamon and allspice.
- Stir pectin into fruit in saucepot. Add butter to reduce foaming, if desired. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
- Stir in all sugars quickly. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon
- Ladle quickly into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. Water must cover jars by 1 to 2 inches; add boiling water if needed. Cover; bring water to gentle boil. Process 10 minutes. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)
Nutrition Facts : Calories 40, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
APPLE PIE JAM
Although I've been canning for years, I've never found a good apple pie jam recipe, so I created this one. My husband of 41 years and I love this jam so much because it tastes just like apple pie...without the crust! -Audrey Godell, Stanton, Michigan
Provided by Taste of Home
Time 40m
Yield 7 half-pints.
Number Of Ingredients 8
Steps:
- In a Dutch oven, combine apples and water. Cover and cook slowly until tender. Measure 4-1/2 cups apples; return to the pan. (Save remaining apple mixture for another use or discard.) , Stir in sugar and butter. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin. Continue to boil 1 minute, stirring constantly. , Remove from heat; skim off foam. Stir in spices. Carefully ladle hot mixture into seven hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process 10 minutes. Remove jars and cool.
Nutrition Facts : Calories 76 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 20g carbohydrate (19g sugars, Fiber 0 fiber), Protein 0 protein.
DUTCH APPLE JAM
Apple season is comming and this is yummy! I made it for the first time yesterday and I am gonna need to make more-another Christmas Basket Item.
Provided by Diana Adcock
Categories Apple
Time 40m
Yield 5 1/2 pint jars
Number Of Ingredients 10
Steps:
- Peel, core and finely chop enough apples to get 2 cups.
- Place all ingredients except pectin in a large pot and while stirring bring to a full boil.
- Boil hard for 1 minute.
- Remove from heat and immediately stir in pectin.
- Bring to a full rolling boil and boil hard for 1 minute.
- Remove and skim off foam and then skim again.
- Ladle into clean hot jars leaving 1/2 inch head space.
- Seal and process for 10 minutes in a boiling water bath at altitudes up to 1000 feet.
- Note-the apples will rise to the top so after the"pop" I turn the jars a few times.
Nutrition Facts : Calories 875.1, Fat 0.6, SaturatedFat 0.3, Cholesterol 0.9, Sodium 21.6, Carbohydrate 226.2, Fiber 2.9, Sugar 218.8, Protein 0.7
APPLE PIE JAM RECIPE
Provided by Mavis Butterfield
Number Of Ingredients 9
Steps:
- Bring a boiling-water caner, 3/4 full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
- Dice the apples and place in a 4 cup measuring cup. Cover the apples with water to top of the 4 cup measuring mark. Place apples in a 6 -8 quart pot, add spices, lemon juice, butter and pectin and bring to a full rolling boil.
- Slowly stir in the sugar and return to a full rolling for 1 minute, making sure to stir constantly to avoid boiling over. Remove from heat and skim off any foam with metal spoon.
- Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. {Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.} Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. If lids spring back, lids are not sealed and refrigeration is necessary}. Yields {6} 1/2 pints.
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- In a 6- to 8-quart heavy pot combine the the first four ingredients (through lemon juice). In a small bowl stir together 1/4 cup of the granulated sugar, the apple pie spice, and pectin. Stir into apple mixture. Bring to a full rolling boil, stirring constantly. Stir in the remaining 3/4 cup granulated sugar and the brown sugar. Return to a full rolling boil, stirring constantly. Boil hard 1 minute, stirring constantly. Remove from heat. Quickly skim off any foam with a metal spoon.
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- Stamppot. In the Netherlands, cold weather is an invitation to stamppot. This traditional Dutch dish is made of mashed potatoes with kale and sausage.
- Hutspot. Hutspot is a variety of stamppot, and it is typical Dutch food for the winter. Winters here can be pretty cold, but this dish will warm you up!
- Kapsalon – Dutch Fast Food. Kapsalon is a mouthwatering combination of delicious ingredients and a not-so-healthy part of the Dutch diet. It consists of a layer of fries, followed by a layer of kebab or shawarma, melted cheese, some vegetables, and is usually served with garlic sauce.
- Pea soup – Erwtensoep. Erwtensoep is a very thick pea soup, which the Dutch call ‘snert.’ It is a Dutch food people usually have in the winter because it warms you up.
- Boerenkool met rookworst. Boerenkool met rookworst also is a traditional food from the Netherlands. It is kale mashed together with potatoes and diced bacon.
- Dutch Pancakes – Pannenkoeken. This Dutch pancake is larger and thinner than the American pancake. Also, instead of eating it for breakfast, Dutch people usually eat Pannenkoeken for dinner, and it can come savory, with bacon or cheese, or sweet, with powdered sugar or syrup.
- Dutch French Fries. Dutch fries (patat or frietjes) are one of the most common Dutch snacks you will find in the Netherlands. But it isn’t just fries as you would imagine.
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- Kroket. A Kroket is one of the many foods Dutch people love to eat with their fries. It consists of a crunchy layer of dough and bread crumbs and is usually filled with beef ragout.
- Frikandel. The frikandel is a deliciously fried sausage made out of chicken and pork. It is often served together with fries, and it tastes excellent with mayonnaise.
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