Mamas 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.

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.)

MOM'S DUTCH APPLE PIE

Steps:

• Preheat oven to 425.
• Spray deep dish pie place with cooking spray and place 1 pie crust inside dish.
• Combine sugars, flour and cinnamon and mix well.
• Thinly slice apples, sprinkle lemon juice over apples and gently stir.
• Add apples to dry mixture and stir well.
• Pour into pie crust.
• Bake for 15 minutes
• Reduce heat to 350.
• Add crumble topping. (See below).
• Bake for 40 minutes.
• Cool for 30 minutes and wire rack.
• Serve warm.
• Crumble crust: (Make while pie is baking at 425).
• Melt butter in medium bowl.
• Add sugar and flour and stir well with fork until mixture is crumbly.

DUTCH APPLE PIE

Steps:

• Preheat oven to 350°F.
• Place apples in unbaked pastry shell.
• Mix sugar, flour, and cinnamon.
• Combine eggs, cream, and vanilla. Add to sugar mixture and mix well.
• Pour over apples and sprinkle with nuts, dot with butter.
• Bake 45-50 minutes at 350F, until apples are tender.
• Immediately upon taking out of the oven, sprinkle cheese on top of pie.

FAVORITE DUTCH APPLE PIE

Steps:

• Preheat oven to 350°. Mix flour, brown sugar, oats and butter; reserve 1-1/2 cups mixture for topping. Press remaining mixture onto bottom and up sides of an ungreased 9-in. pie plate. , In a large saucepan, mix sugar, cornstarch and water until smooth; bring to a boil. Cook and stir until thickened, about 2 minutes. Remove from heat; stir in apples and vanilla. Pour into crust. Crumble topping over filling., Bake until crust is golden brown and filling is bubbly, 40-45 minutes. Cool on a wire rack.

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

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.

MAMA'S DUTCH APPLE PIE

Steps:

• Preheat oven to 400 degrees.
• Prepare pie crust by pre-baking it at 400 degrees for 10-15 minutes or until lightly browned. Set aside to cool.
• In a small bowl mix together sugar, flour, cornstarch, cinnamon and nutmeg. Blend well.
• In a large bowl mix sliced apples and lemon juice. Add sugar spice mixture and mix until apples are well coated. Set aside to allow flavors to combine.
• Using a slotted spoon, fill the prepared and pre-baked pie crust with the apple mixture, leaving the excess juice in the bowl.
• In a medium bowl, combine the flour, brown sugar, cinnamon and butter, using a pastry blender to mix until well blended and crumbly. Lightly pack topping on top of apple mixture.
• Put pie dish on a cookie sheet to minimize baking mess and bake at 400 degrees for 20 minutes, then turn temp down to 375 and bake for another 40 minutes. Topping should be golden brown and bubbling. If crust starts to burn, cover areas with aluminum foil.
• Allow to cool before cutting.

MUM'S IRISH APPLE PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch pie pan.
• To Make Crust: In a large bowl, combine flours, salt and sugar. Cut in butter and shortening until coarse crumbs are formed. Mix in sour cream and lemon juice. Keep mixing until dough forms a ball; dough may be slightly lumpy, this is fine. Wrap dough ball in plastic wrap and allow to chill for 1 hour.
• Once chilled, take dough out of refrigerator and cut it in half; keep one half covered and in the refrigerator. Roll dough to 1/8 of an inch. To lift pie shell, roll dough around rolling pin and then unroll into pie pan. Trim overhanging edges of pie crust.
• To Make Filling: Place apples into pie shell. In a small bowl, combine sugar, flour and nutmeg; mix thoroughly. Sprinkle mixture over apples. Squirt lemon juice over apples. Place pie in refrigerator while top crust is rolled out.
• Remove pie from refrigerator. Brush outer edge of bottom crust with beaten egg. Place second crust on top of pie; crimp pie shell edges together. Brush entire top crust with egg and cut 4 steam slots into it.
• Bake in a preheated 350 degrees F (175 degrees C) oven for 45 minutes, or until golden brown. Allow pie to completely cool before serving. Serve warm with whipped cream or vanilla ice cream.