MOM'S DUTCH APPLE PIE
This recipe is for my mom's tasty Dutch Apple Pie. I love making this for the holidays. It's easy to make and it has a wonderful flavor.
Provided by DownHomeDinner
Categories Pie
Time 1h15m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 14
Steps:
- Beat one egg and brush into the bottom and sides of the graham cracker pie crust. Cook the pie crust for 5 minutes in the oven at 375 degrees.
- After removing the pie crust from the oven, combine all filling ingredients and spoon into the crust.
- Mix all topping ingredients with a pastry cutter until blended well and crumbly. Top filled pie with topping and bake for 50 minutes at 375 degrees.
- You can use either a regular pastry pie crust, or a graham cracker crust. I use a graham cracker crust because it gives the pie a sweeter, more flavorful taste. I always use a store bought graham cracker crust only because it's faster than making one, however, if you have a great homemade graham cracker crust recipe, the pie will present prettier in a nice pie dish. I usually buy the 9 ounce graham cracker crust. It's a little larger (and will usually be labeled with "2 extra servings" on the package) because by the time you get your topping on the pie it's pretty full.
- If you would prefer to make this recipe gluten free, use a gluten free flour mixture in the filling and the topping mixes. For the crust substitute with either a gluten free pastry, or a gluten free graham cracker crust, or simply bake without the crust in a pan and top with some vanilla ice cream (Edy's Grand French Vanilla is gluten free).
- Yum! Enjoy.
Nutrition Facts : Calories 447.9, Fat 16, SaturatedFat 6.7, Cholesterol 43.6, Sodium 325.1, Carbohydrate 75, Fiber 3, Sugar 52.6, Protein 3.9
EASY DUTCH APPLE PIE
The first apple pie I ever made; easy and simple directions. And real apples, no canned apple pie filling! I made this for dessert when company was over and I figured if I screwed up, I could always pass it off as apple cobbler with ice cream served over it, but it came out great, looked and tasted like a real apple pie!
Provided by TheDancingCook
Categories Pie
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 656.2, Fat 24, SaturatedFat 14.7, Cholesterol 61, Sodium 216.9, Carbohydrate 107, Fiber 3.3, Sugar 64.6, Protein 5.7
DUTCH APPLE PIE
Make and share this Dutch Apple Pie recipe from Food.com.
Provided by Joy1996
Categories Pie
Time 1h
Yield 1 Pie, 8 serving(s)
Number Of Ingredients 12
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
There may never be an answer to what a true Dutch apple pie is. Some recipes add cream to the filling. Some call for making a deep-dish pie with a lattice top, and others top it with streusel. After a visit to a Pennsylvania Dutch diner, we decided to go with the streusel for a sweet and crunchy topping.
Provided by Food Network Kitchen
Categories dessert
Time 7h30m
Yield 6 to 8 servings
Number Of Ingredients 17
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 TOPPING FOR DUTCH APPLE PIE
This topping has uses brown sugar (no white sugar) and cinnamon. Use your favorite crust and apple pie filling recipes.
Provided by laurenpie
Categories Pie
Time 5m
Yield 1 pie, 6 serving(s)
Number Of Ingredients 4
Steps:
- TOPPING: Mix flour, brown sugar and cinnamon. Cut in butter. Sprinkle on top of unbaked pie.
- Bake pie at 375 degrees for 20 minutes, then at 325 degrees for 30 additional minutes.
Nutrition Facts : Calories 193.7, Fat 10.4, SaturatedFat 6.5, Cholesterol 27.1, Sodium 77.7, Carbohydrate 24, Fiber 0.5, Sugar 11.8, Protein 1.7
MOM'S DUTCH APPLE PIE
Make and share this Mom's Dutch Apple Pie recipe from Food.com.
Provided by Karen H.
Categories Dessert
Time 1h10m
Yield 1 Pie, 8 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 462.8, Fat 10.8, SaturatedFat 3.8, Cholesterol 7.6, Sodium 154.5, Carbohydrate 91.9, Fiber 6.3, Sugar 61.4, Protein 3.7
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
MUM'S IRISH APPLE PIE
As a little boy I grew up helping my mother make apple and fruit pies. She was from Cork in southern Ireland so I'm guessing the recipe is Irish and possibly the same one her mother taught her. Sadly my mum is no longer with us, but her legendary apple pie lives on in my memory. I promise you will love this pie!
Provided by BRIANGREEN
Categories World Cuisine Recipes European UK and Ireland Irish
Time 2h
Yield 8
Number Of Ingredients 14
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.
Nutrition Facts : Calories 526.9 calories, Carbohydrate 61 g, Cholesterol 87.4 mg, Fat 30.5 g, Fiber 3.5 g, Protein 5.4 g, SaturatedFat 17.1 g, Sodium 163.2 mg, Sugar 28 g
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