Dutch Apple Slab Pie Food

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 SLAB PIE

Steps:

• Preheat oven to 425˚F.
• Unroll the pie crusts on a lightly floured surface, and stack crusts one on top of the other.
• Using a rolling pin, roll out the pie crusts to a 17x12-inch rectangle.
• Transfer pie crusts to a 15x10-inch jelly roll pan; press crust down into corners and fold with edges of pan. Set aside.
• In a large bowl combine apples, lemon juice, sugar, flour, apple pie spice, and salt; toss to combine.
• Spread apples over pie crust. Set aside.
• In a separate bowl prepare the streusel topping by combining flour, oats, sugars, baking powder, cinnamon, nutmeg, and salt. Set aside.
• Melt butter and whisk in the vanilla.
• To the streusel mixture add melted butter and stir until everything is well combined and batter is wet.
• Sprinkle streusel evenly over apples.
• Bake for 35 to 38 minutes, or until crust is golden and filling is bubbly.
• Remove from oven and cool on a rack for 45 minutes.
• In the meantime, prepare the glaze by combining the powdered sugar and milk in a mixing bowl; whisk until smooth. Add more milk if glaze is too thick.
• Drizzle glaze over the apple pie.
• Cut pie into squares and serve.

APPLE SLAB PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C.) In a large bowl, combine flour sugar, salt and baking powder. Cut in shortening until mixture resembles coarse crumbs. Mix egg yolk and water together and mix into flour until it forms a ball. Roll out to fit the bottom of a 10x15 inch pan.
• In a large bowl, combine apples, lemon juice, 2 tablespoons flour, sugar and cinnamon. Pour filling into pie crust and dot with 2 tablespoons butter.
• In a medium bowl, combine 1 cup flour, 1 teaspoon cinnamon, 2/3 cup brown sugar and 2/3 cup butter. Cut in the butter until crumbly, then sprinkle over apples.
• Bake in the preheated oven for 60 minutes, or until topping is golden brown.

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:

• 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:

• 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:

• Heat oven to 400.
• Toss apples with lemon juice.
• Blend the other filling ingredients.
• Add apples and raisins.
• Pour into unbaked pie shell.
• TOPPING:.
• Melt margarine.
• Add oats, cinnamon, and brown sugar.
• Sprinkle over pie mixture and slightly press down with hands.
• Bake at 400 for 40-45 minutes or until topping is brown and apples are tender.

DUTCH APPLE PIE

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.

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.