Dutch Apple Pie Food

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:

• 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 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

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

Steps:

• Preheat oven to 375°F.
• Brush the bottom and sides of the crust evenly with egg yolk.
• Bake on a baking sheet until light brown, about 5 minutes.
• Remove the crust from oven.
• Combine the sliced apples, 1/4 cup sugar, 1/4 cup brown sugar, 3 Tbs flour, 1/4 tsp salt, and 1/2 tsp cinnamon.
• Mix well and mound into crust.
• Mix remaining flour, sugar, brown sugar and margarine with fingers until crumbly.
• Sprinkle the topping mixture evenly over apples.
• Bake on baking sheet until topping is golden and filling is bubbling; about 50 minutes.
• Cool thoroughly (at least 3 hours).
• Serve at room temperature.
• Note: This pie is best when it is eaten the same day or the next day that it is baked.
• If it sits for a long time, the crust and topping aren't as crunchy.

DUTCH APPLE PIE

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.

DUTCH APPLE PIE

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.

DUTCH APPLE PIE

Steps:

• Heat oven to 375ºF.
• Prepare crust in 9-inch pie plate as directed on package for one-crust filled pie. Beat cream cheese and 1/4 cup granulated sugar with mixer until blended. Add egg and vanilla; mix well. Spread onto bottom of crust.
• Mix remaining granulated sugar, 2 Tbsp. flour and cinnamon. Add to apples in large bowl; toss to evenly coat. Spoon over cream cheese layer in crust. Mix remaining flour, brown sugar and oats in medium bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs; sprinkle over apple mixture. Cover.
• Bake in bottom third of oven 50 min. or until apples are tender, uncovering after 20 min.

EASY DUTCH APPLE PIE

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.