Dutch Apple Pie

Posted bytckanekoPosted inUncategorized

DUTCH APPLE PIE RECIPE

Pie Crust

      For a single crust

  • 1 1/3 cups sifted flour
  • 1/2 tsp. salt
  • 1/4 cup frozen unsalted butter
  • 1/4 cup plus 1 tblsp. frozen shortening
  • 3 to 4 tblsp. ice water

      For two crusts

  • 3 cups sifted flour
  • 1 tsp. salt
  • 1/2 cup frozen unsalted butter cut up into pieces
  • 1/2 cup plus 2 tblsp. frozen shortening cut up into pieces
  • 6 tblsp. ice water

See photos and directions for preparing pie crust on the following page.

Apple Filling

  • 8 cups peeled and sliced apples, about 7-8 medium apples (mix of Granny Smith, Fuji, Gravenstein)
  • 1/2 cup brown sugar
  • 2 tblsp. flour
  • 1 tblsp. cornstarch
  • 2 tsp. ground cinnamon
  • 1/4 tsp. ground nutmeg
  • 1 tblsp. lemon juice

Mix together all of the apple filling ingredients in a bowl.  Cover and refrigerate for an hour or up to one day in advance.

Topping

  • 3/4 cup all-purpose flour
  • 1/2 cup packed dark brown sugar
  • 1 tsp. cinnamon
  • 1/2 cup butter cut into pea size pieces

Combine all of the topping ingredients using a fork or pastry cutter until crumbly.

Instructions:

  1. Preheat oven to 425 degrees F
  2. Place pie crust in buttered pie dish and fold about 1/2″ under to create flute edge using plastic wrap to prevent dough from sticking to your hands. Spoon apple filling mixture into the pie crust shell leaving most of liquid behind in the bowl. Push down apples as much as possible to minimize voids.
  3. Sprinkle topping over apple filling and pat down.
  4. Bake pie for 10 minutes at 425 degrees then turn down the temperature to 350 degrees for 45 minutes or until the apples are soft and the topping is golden brown. 

Pie Crust directions:

Add flour and salt to food processor. Pulse a few times to mix.
Cut-up frozen butter into 1/4″ pieces along the length of the cube and once crosswise. Add frozen butter to food processor and pulse 4 or 5 time to incorporate. Cut-up frozen shortening into !/2″ pieces. Add cut-up frozen shortening and pulse until butter and shortening are in pea size pieces.
The butter and shortening will look like this.
Butter and shortening in pea size pieces.
Add ice cold water and pulse 3 or 4 times until the dough starts to clump. Do not add too much water. A ball will not form in the bowl. If the dough does not start to clump together add 1 tblsp. at a time of ice cold water and pulse a couple times until the dough start to clump together.
Remove dough from food processor and place on a piece of plastic wrap. Note the two finger indentations. The dough should stay together in a ball when compressed with your hands.
Place dough in between two pieces of plastic wrap. Use two pieces of plastic wrap on each side of the dough if necessary for the diameter of the pie plate. Keep the plastic wrap as flat as possible (no wrinkles). Roll the dough out evenly to about 1/8″ thickness. You should be able to see the shadow of your hand when you place it behind the dough. Remove one side of the plastic wrap, then loosely place the plastic wrap back onto rolled out pie dough. Flip over and carefully remove the second side of the plastic wrap. Place dough on top of buttered pie plate. Use the plastic wrap to form a fluted edge on pie plate.
Uncooked pie dough with apple filling.
Finished baked Dutch Apple Pie

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