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
PENNSYLVANIA DUTCH CAKE AND CUSTARD PIE
Applesauce and sour cream add fresh flavor and a custard-like filling to this take-off of a shoofly pie.
Provided by Pillsbury Kitchens
Categories Dessert
Time 1h25m
Yield 10
Number Of Ingredients 19
Steps:
- Place pie crust in 9-inch glass pie pan or 9-inch deep-dish glass pie pan as directed on box for One-Crust Filled Pie.
- Heat oven to 350°F. In medium bowl, mix 1/3 cup granulated sugar, 2 tablespoons flour and the apple pie spice. Stir in remaining filling ingredients until well blended; set aside.
- In small bowl with electric mixer, beat 1/2 cup granulated sugar and the butter on medium speed until well blended. Beat in sour milk, 1 egg and the vanilla (mixture will look curdled). On low speed, beat in flour, baking powder, salt and baking soda. Spoon into crust-lined pan. Carefully pour filling mixture over batter.
- Bake 50 to 65 minutes or until center springs back when touched lightly and top is deep golden brown (filling will sink to bottom during baking).
- In small bowl, mix powdered sugar and coffee until smooth and desired drizzling consistency. Drizzle over warm pie. Serve warm.
Nutrition Facts : Calories 380, Carbohydrate 58 g, Cholesterol 65 mg, Fat 2 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 7 g, Sodium 380 mg, Sugar 32 g, TransFat 0 g
CUSTARD APPLE PIE
I found this recipe when I was looking for an alternative to double crusted apple pie but a little fancier than the Dutch version. This actually calls for peaches instead of apples, but having none on hand and "baker's itch" I substituted apples,added the cinnamon,and it turned out so well that I have yet to try it with peaches. I like it best served a little warm.
Provided by Moriah
Categories Pie
Time 1h
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 425.
- Core, peel and slice apples to 1/4" thick.
- In piecrust, arrange the apple slices in concentric circles, overlapping them slightly.
- Beat sour cream, egg yolks, sugar, flour, vanilla and cinnamon with wire whisk until just blended; pour over apples.
- Bake pie 30 min, or until custard mixture is beginning to set.
- Meanwhile, prepare STREUSAL TOPPING: In small bowl, with hand, combine butter or margarine, flour and sugar until mixture resembles coarse crumbs.
- After pie has baked 30 min, evenly sprinkle topping over apples and custard.
- Bake 15 min longer or until topping is golden and knife inserted in center of pie comes out clean.
- If crust browns too rapidly, cover with foil.
- Cool at least one hour.
Nutrition Facts : Calories 489.1, Fat 21.9, SaturatedFat 10.2, Cholesterol 107.1, Sodium 183.5, Carbohydrate 71.1, Fiber 4.1, Sugar 45.2, Protein 5
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
DUTCH'S EASY-EASY APPLE CUSTARD PIE
This may not look so pretty, but it was sure gone in a hurry! It's another way that I found to use the Jell-O Cook&Serve Custard that I like to use.
Provided by Dutch Reyveld
Categories Pies
Time 1h10m
Number Of Ingredients 3
Steps:
- 1. Blind bake the frozen pie crust for 5~10min @ 350^
- 2. Load the full can of pie apples into the crust
- 3. Make the Custard according to instructions on the box. I cut the milk down a little and do it in the micro-wave.
- 4. Pour the Custard over the apples and bake about 35~40min @ 350^ or until the Custard is set. Let cool and then into your fridge for a couple hours before you cut. It doesn't get much easier than this! Because I thought the canned apples were too sweet, I plan to poach my own, using a Splenda simple syrup next time. I'm also going to try Pears when they're in season.
APPLE CUSTARD PIE
There's no need to pull out your rolling pin to make this sweet apple custard pie. It has an easy press-in crust under a mouthwatering filling.-Love Creek Orchards, Carol Adams, Medina, Texas
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine flour and salt; cut in butter until crumbly. Press onto the bottom and up the sides of a 9-in. pie plate. Arrange apples over the crust. Combine sugar and cinnamon; sprinkle over apples. Bake at 375° for 20 minutes. , For custard, whisk milk, egg and sugar in another small bowl until smooth; pour over apples. Bake 25-30 minutes longer or until a knife inserted in the center comes out clean. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers.
Nutrition Facts : Calories 340 calories, Fat 14g fat (9g saturated fat), Cholesterol 67mg cholesterol, Sodium 302mg sodium, Carbohydrate 48g carbohydrate (29g sugars, Fiber 2g fiber), Protein 5g protein.
DUTCH APPLE PIE
This is from the first Apple Hill Cookbook attributed to Alice Naslen. Alice, I've made many, many pies by request and shared your recipe with many people. I humbly thank you. I always keep an extra bottle of bitters now. When I open one, I buy another. Once when I ran out of bitters, the store didn't have any! Thanksgiving was not the same!
Provided by Countrywife
Categories Pie
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Combine crust mixture.
- Reserve 1 cup and press the rest in a pie tin.
- Put apples in crust.
- In a small pan mix water, sugar, salt, and cornstarch. Cook while stirring until mixture gets thick.
- Remove from heat and stir in vanilla and bitters.
- Pour hot custard over apples.
- Sprinkle reserved cup of crumbs over pie.
- Bake at 350°F for 50 to 60 minutes until crust is crunchy.
Nutrition Facts : Calories 463.6, Fat 17.9, SaturatedFat 11.1, Cholesterol 45.8, Sodium 493.4, Carbohydrate 72.8, Fiber 2.1, Sugar 41.7, Protein 4.3
DUTCH APPLE PIE WITH SOUR CREAM CUSTARD RECIPE
Provided by marck
Number Of Ingredients 17
Steps:
- 1. Preheat the oven to 300º F. 2. Spread the apple pieces over the bottom of the pie shell. Place on a baking sheet and set aside. 3. Place the sugar, flour, and salt in a small bowl and whisk until well combined. 4. Whisk together the sour cream, egg, and vanilla paste. 5. Add the dry ingredients and whisk until smooth. Pour into the prepared pie shell, over the apples. With a spatula, submerge any apples that float to the top. 6. Bake 20 to 25 minutes, until the edge of the filling is slightly puffed and the center is dry to the touch. 7. While the pie bakes, prepare the walnut streusel: Combine the flour, walnuts, granulated sugar, cinnamon, and salt in a medium bowl. Pour in the melted butter and mix with your fingers until the mixture resembles coarse meal. 8. When the pie is ready, gently scatter the streusel over the top of the pie and bake 10 to 15 minutes more, until the streusel is crispy. 9. Cool to room temperature, then chill in the refrigerator for at least 1 hour before slicing.
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- This pie fills a large 10” pie plate. Store-bought crusts will not work for this pie so make the homemade crust as follows: Cut the butter and shortening into pieces and lay out on a dinner place and place in your freezer while you prepare the rest of the dough.
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