Grandma Marges Dutch Apple Pie Food

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.

GRANDMA OPLE'S APPLE PIE

Steps:

• Melt butter in a sauce pan. Stir in flour to form a paste. Add white sugar, brown sugar and water; bring to a boil. Reduce temperature, and simmer 5 minutes.
• Meanwhile, place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work of crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
• Bake 15 minutes at 425°F (220°C). Reduce the temperature to 350°F (175°C), and continue baking for 35-45 minutes.
• Note: you might want to set a baking sheet under the pie to catch any drips.

GRANDMA'S DUTCH APPLE PIE

Steps:

• 1. Preheat the oven to 450 degrees.
• 2. Cut apples into 8 wedges each. Sprinkle with lemon juice, cinnamon, and sugar, and toss. Arrange in a pie shell.
• 3. In a small bowl, mix the brown and white sugars and the flour. Cut the butter into the mixture until it is in coarse crumbles. Sprinkle over the apples.
• 4. Bake at 450 for 10 minutes, then lower the temperature to 350 and bake for another 40 minutes.

GRAMMA MAGGIE'S APPLE PIE

Steps:

• For the filling: mix the sugar, flour, cinnamon, and nutmeg with apples and set aside.
• Preheat the oven to 375 degrees F.
• For the crust: mix the flour and salt with the shortening until crumbly. Add cold water and knead. Roll out 1/2 of the dough and place in an 8-inch pie tin. Cut off extra dough from around the edges. Poke with fork to prevent air bubbles.
• Place the apple mixture in the aluminum on top of the dough. Roll out the other 1/2 of the dough and place on top of the apples. Pinch dough around the edges to seal it. Poke the top of the pie with a fork gently. Sprinkle with sugar. Bake in preheated oven for 50 minutes to 1 hour.

GRANDMA MARGE'S DUTCH APPLE PIE

Steps:

• Preheat oven to 400 degrees. Have your pastry crust in a 9 inch pie plate chilling in the fridge.
• To make the topping mix flour and brown sugar, cut in butter with a pastry cutter (I believe that is what it is called) or using 2 knives in a criss-cross motion until crumbly. Place in fridge until ready to use.
• Peel, core and slice the apples. Sprinkle apples with lemon juice. Mix flour, sugar, salt and cinnamon and stir into apples. Pour apple mixture into chilled pie crust and top with crumb topping.
• Bake for 40-45 minutes or until apples are done. Keep an eye on it while baking as you may have to cover pie crust edges with foil to prevent them from getting too brown. I also place an empty pizza pan on the rack just below my pie to catch any juice dripping.
• Prep time will vary depending on the way you peel, core & slice the apples, by hand, food processor or machine.

APPLE PIE BY GRANDMA OPLE

Steps:

• Preheat oven to 425°F (220°C).
• Process the apple slices.
• Melt the butter in a large Dutch oven. Stir in cornstarch to form a paste.
• Add the apple juice, white sugar and brown sugar, and bring to a boil.
• Reduce temperature and let simmer. When very bubbly and slightly thickened, remove from heat and add the vanilla and spices. Dump the apple slices into the syrup and stir thoroughly to coat.
• Place the bottom crust in your pan.
• Fill with apples, mounded slightly and packed well.
• Gently spoon the caramel-coated apples, minus the syrup, into the crust. Then pour most of the syrup evenly over the apples, reserving enough to brush over the top crust.
• Cover with a lattice work of crust. Pour or brush the sugar and butter liquid over the crust.
• Bake 15 minutes in the preheated oven. Reduce the temperature to 350°F (175°C).
• Continue baking for 35 to 45 minutes, until apples are soft and crust is a light golden brown.

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:

• 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.