Happy Monday, everyone! Today is the first Monday of the month, so that means my friends and I are getting together today to share some fabulous recipes for the Taste Creations blog hop … and this month’s theme is pie recipes! I will be sharing a recipe for my husband’s favorite, Dutch Apple Pie! Scroll below for this recipe, and to the bottom of this post for the links to my friends’ amazing pie recipes!
Dutch Apple Pie Recipe
My husband adores Dutch apple pie, so when my friends and I all decided to focus on pie recipes this month, I knew that I had to make a Dutch apple pie! In case you don’t know what a Dutch apple pie is, it’s an apple pie with a delicious crumb topping. I adapted a Dutch apple pie recipe from Cooking Classy The recipe contains basic ingredients, many of which you are likely to have at home. It includes a few steps, but the end result is truly worth it!
- 1 cup unbleached all-purpose flour (scoop and level)
- 2 tsp granulated sugar
- 1/4 tsp salt
- 8 Tbsp unsalted butter, well chilled, diced into small cubes
- 3-5 Tbsp ice water
- 1/2 cup packed light brown sugar
- 3/4 cup unbleached all-purpose flour (scoop and level)
- 1/4 tsp ground nutmeg
- 1/8 tsp salt
- 6 Tbsp unsalted butter, melted
- 1 tsp vanilla extract
- 8 small granny smith apples, peeled cored and sliced thinly
- 2 Tbsp unsalted butter, melted
- 1 Tbsp fresh lemon juice
- 1/2 cup granulated sugar
- 3 Tbsp unbleached all-purpose flour
- 1/2 tsp ground cinnamon
- To make crust: In a medium mixing bowl, whisk together 1 cup flour, 2 tsp sugar and 1/4 tsp salt. Add butter and cut into mixture using a pastry blender until there are just small pea-sized clumps of butter throughout.
- Add ice water 1 Tbsp at a time, and toss until mixture is just moistened and comes together in bigger clumps. Gather mixture into a ball, and shape and press into a smooth, 6-inch round on a lightly floured surface. Cover and refrigerate until dough is more firm, about 60 minutes.
- Remove dough, roll out into a 12 1/2-inch round on a lightly floured surface. Fold in half, then into a quarter, or wrap around a rolling pin, and transfer to a 9 1/2 to 9-inch deep dish pie plate, and unwrap. Fit to plate, flute edges if desired.
- Refrigerate until well chilled about 1 hour (or freeze for 15 minutes). When it is near chilled, preheat oven to 400 degrees.
- Line crust with a sheet of foil or parchment paper (cover to edges), add dry beans, rice (what I used), sugar or pie weights just level to the top. Bake pie in a preheated oven for 15 minutes.
- Hold all four corners of foil and remove pie weights, rice or beans. Prick bottom of pie crust about 10 times. Return to oven and continue to bake until it’s starting to dry, about 8-12 minutes longer. Remove crust, and let it cool on a wire rack while you prepare the topping and filling.
- Move oven rack down one level from center. Reduce the oven temperature to 350.
- For the crumb topping: Add brown sugar to a medium mixing bowl, and break it up with fingertips. Add 3/4 cup flour, nutmeg and salt, and whisk.
- Stir vanilla into 6 Tbsp melted butter. Pour into flour mixture, and toss until evenly moistened. Transfer it to the refrigerator while you prepare filling.
- For the apple pie filling: In a large mixing bowl, toss sliced apples with remaining 2 Tbsp melted butter and lemon juice. Add sugar, 3 Tbsp flour and cinnamon. Toss mixture to evenly coat.
- To assemble pie: Layer a handful or two of apple mixture into the pie dish at a time, spreading and pressing into an even layer, and turning slices flat (this will help ensure you’ll fit all of them in).
- Remove crumble from refrigerator, break into small clumps, and sprinkle evenly over the top of the pie.
- Place the pie on a rimmed baking sheet, and bake in a preheated oven until apples are almost fully tender when poked with a toothpick (they should have a just little give as they will continue carryover cooking as the pie cools), about 45-55 minutes. Check pie a few times throughout baking to ensure the topping or crust isn’t browning too much, if needed, tent with foil. If it’s not browning enough, you can move the oven rack up one level.
- Remove pie from oven, and let it cool on a wire rack (it will take about 2 hours of cooling). Serve just warm with vanilla ice cream if desired.
- Slice apples through the short width of cut apple pieces not the length of the apple so you get smaller pieces so you can fit more into the pie.