Dutch Apple Pie Cones Food

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 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 (OMA'S APPELTAART)

Steps:

• For the dough:.
• Sieve the flour, brown sugar, vanilla and the salt into a bowl.
• Cut the butter or margarine into small cubes and add these to the flour mixture.
• Beat the egg and add 3/4 of it to the flour mixture (you will need the rest for the top).
• Using two knives, mix the butter/margarine and the flour mixture.
• Using one hand, kneed it to form the dough - you should be able to form it into a ball (this may take quite long).
• Put the ball of dough in the fridge for about an hour, in the meantime, make the filling.
• For the filling:.
• Peel the apples and cut them in cubes (allow the sizes to vary--it'll taste better).
• In a (large) bowl, combine apple, raisins, (granulated) sugar, cinnamon, the lemon juice and half of the semolina.
• Mix well and allow the flavors to blend, stirring occasionally.
• Then:.
• Butter a 9-inch round springform cake pan, or spray it with a non-stick spray.
• Line the pan (bottom and sides) with about 3/4 of the dough - as long as the pan is covered, the layer need not be very thick.
• Cover the bottom with the remaining semolina.
• Add the filling, but try to leave the juices out.
• On a lightly floured surface, roll out the remaining dough until it's less than 1/4 inch (1/2 cm) thick.
• Cut the dough into strips and layer them over the apple pie to form a raster, covering no more than one third of the surface--you should be able to see quite a bit of the apple pieces (see picture).
• If necessary, use (some of) the remaining dough to make the edges a bit higher.
• Use the remaining egg to coat the dough strips.
• Bake the pie at 175°C / 340°F, just below the middle of your oven, for about 75 minutes.
• If you have any dough left, roll it out, sprinkle with sugar and cinnamon (or left-over apple mixture) and bake it on baking paper for a few minutes.
• Remove the springform only *after* the pie has cooled.
• Serve warm (reheat in oven or microwave) or cold, with whipped or ice cream, or freeze.

DUTCH APPLE PIE

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.)

DUTCH APPLE PIE CONES

Steps:

• Preheat oven to 400 degrees. Peel, core, and cut the apples into 3/4" chunks.
• In a medium bowl, whisk the cornstarch, vanilla extract, apple juice concentrate, and brown sugar together. Add the apples and raisins and toss. Transfer to a 2-quart baking dish.
• Cover the dish with foil and bake for 20 minutes. Uncover and bake for 20 minutes more, stirring occasionally for even cooking. The mixture is done when the apples are just tender and the filling is clear and thickened. Set aside to cool a bit.
• Scoop warm filing into the ice cream cones and serve, topped with whipped cream.

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.

MINI DUTCH APPLE PIES

Steps:

• Preheat oven to 400.
• Using a cupcake tin, place aluminum foil strips into each cupcake cup so that the ends are sticking out (this will help for pulling pies out of pan). Spray with baking spray.
• Roll out cold pie dough. Using '1 cup' size measuring cup, cut out 24 circles.
• Press dough circles into cup.
• In a large bowl mix diced apples and juice of 1/2 lemon. Add sugars, flour, spices, and apple butter.
• In another bowl, with a pastry blender if a fork, mix flour, both sugars and butter until coarsely crumbled.
• Fill each pie dough with apples to top. Sprinkle topping evenly over apples.
• Bake for 30-35 minutes or until. Let cool completely before serving for pie to set.

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.