Moms Topping For Dutch Apple Pie Food

DUTCH APPLE PIE WITH CRUMB TOPPING

Steps:

• Preheat oven to 375 degrees F.
• Take the unbaked pie crust and roll into a pie tin (if needed). Set aside.
• Peel and slice the apples into thin slices. Add to a large bowl, and sprinkle the cinnamon and sugar over the apples. Mix together until apples are coated in the cinnamon and sugar.
• In a medium bowl, add the flour, brown sugar, and butter. Mix together with a fork until combined and crumbly.
• To assemble the pie, add the apples to the pie dish on top of the crust. Then top with the crumb topping.
• Place in the oven and bake for 40-45 minutes until light brown.
• Serve warm or cool.

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.

FRENCH APPLE PIE, MOM'S RECIPE

Steps:

• 1. Preheat oven to 425 degrees. PIE FILLING: Stir together sugar, spices, and cornstarch. Mix with apples in a medium bowl and set aside while making topping. Measure 1 tablespoon plus 1 teaspoon cold butter and set aside in a separate small dish.
• 2. TOPPING: Stir together flour and brown sugar. Using a fork cut cold butter into dry mixture to make crumbs.
• 3. Pour apples into pie crust. Dot with small pieces of cold butter. Spoon topping over all. Bake for 50-60 minutes. Note: You can cover edges of crust with strips of aluminum foil to prevent over-browning.

APPLE MUFFINS WITH CRUMB TOPPING

Steps:

• Preheat oven to 350 degrees F. Line two muffin pans with liners for 16 muffins and set aside.

DUTCH APPLE PIE

Steps:

• To make the crust: Mix flour and salt in a large bowl, then cut in the shortening with a pastry cutter until the mixture forms pea sized crumbs. Add the water 1 tablespoon at a time using a fork to lightly mix until the pastry begins to pull away from the sides of the bowl.
• Shape the pastry dough into a ball and transfer to a floured work surface. Flatten the ball to form a disk, then wrap in plastic wrap and chill the dough for 45 minutes.
• Preheat the oven to 400 F. Lightly dust a rolling pin and work surface with more flour and roll out the pie crust into a circle slightly larger than your pie plate (about 11 inches). Carefully transport the crust to the pie plate, being careful not the tear the pastry. Trim the edges that hang over the pie plate and lightly pinch to roll the edges up.
• Toss the sliced apples with the other filling ingredients to coat. Pour filling over the pie crust.
• Add the crumb topping ingredients to a mixing bowl and use your fingers or a pastry cutter to combine until small crumbs form. Sprinkle the crumb topping evenly over the apple filling.
• Bake for 45 - 55 minutes or until crumble topping is browned and the apple filling is bubbly. Remove and cool before serving. Serve warm or room temperature. Enjoy!

MOM'S DUTCH APPLE PIE

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.

APPLE CRUMBLE

Steps:

• Preheat oven to 375°F. Lightly spray an 8 or 9-inch baking dish with nonstick cooking spray and set aside.

MOM'S TOPPING FOR DUTCH APPLE PIE

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.

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.