Recipe: My Dutch Apple Pie

|March 1, 2011|read comments (0)
Author: Mama's Kitchen

This is a favorite here –

I make several different types of Dutch Apple/Apple Crumb Pies.

I’ve stated before that I bake for someone who is cinnamon sensitive at times and I need to leave cinnamon out of many things.
This is a recipe I came up with and it’s become a favorite around here.

First I make my Butter Crumbs (for this recipe – I make several different types of Butter Crumbs):

By the way – these can be made a day or two ahead and stored in the refrigerator in a tightly closed glass jar.

In bowl, combine:
1 cup flour
2/3 cup sugar
½ cup (1 stick) cold butter (not margarine) cut into pieces

Combine until mixture resembles crumbs; transfer to covered jar and store in refrigerator. Easily doubles, etc.

NOTE: Chopped walnuts or pecans can be added, if desired – depending on what you are using them for.

Preheat oven to 375* F.

Now on
to the crust I sometimes use for this pie:

Butter Crust

In large bowl, combine (approximately):
1 ¼ cups flour
¼ teaspoon Kosher salt

Cut in until mixture resembles coarse crumbs:
½ cup (1 stick) cold butter, cut into small dice

Stir in ice cold water – a tablespoon at a time (no more than 4 tablespoons), until mixture forms a ball. You can wrap in plastic and refrigerate anywhere from 4 hours to overnight – but I very rarely do that – I just roll for the pie tin, pressing evenly into the bottom and up the sides of the pan; flute edges. Sprinkle bottom of pie shell with plain, dry breadcrumbs**; set aside.

Prepare filling:
Peel, core and slice anywhere from 6 to 8 apples – all depending on size – enough to fill pie plate as high as you want. Sprinkle with lemon juice.

Toss apple slices with ½ cup sugar (depending on the type of apples used and the sweetness of the apples), and if desired, add a splash of vanilla extract**. Dot with a bit of butter.

Fill crust and top with Butter Crumbs.

Place pie on baking sheet (to collect juices that would spill in the oven and if desired, line baking sheet with foil for easy clean up.

Bake 50 to 70 minutes until done – depending on amount of filling used. If edges of crust begin to get too dark, cover edges with a strip of foil.

Cool completely on wire rack. Store pie in refrigerator.

**You can easily make your own when in a pinch or to save money!

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