![]() ![]() Remove the pie from the oven and cool to lukewarm before slicing. Place the pie on a baking sheet to catch any drips, and bake at 425☏ for 15 minutes, then reduce heat to 350☏ and bake for an additional 30 minutes. ![]() Spread this mixture evenly over the top of the apples. To make the topping: Cut the butter up with a knife a bit, then mix it into the flour and sugar with your hands or a fork until everything is mixed together but still a little lumpy. Transfer the dough to the pan, and flute the edges. Roll the dough until it's 2" larger in diameter than the top edge of the pie pan. To make the filling: Mix the apples with the flour, sugar and spices. While the dough is chilling, make the filling. Wrap and chill the dough for half an hour before rolling it out. When the dough starts to hold together a bit gather it with your hands and form it into a ball. Once you start to add the ice water, over-handling will make the crust tough, so try to keep handling to a minimum. The water should be ice cold and added gradually, mixing a little with a fork after each addition. Using two knives or a pastry cutter, work in the shortening until lumps the size of peas remain. You want some larger pieces in there and you don't want it to be too fine of a mixture.To make the crust: Place the flour and salt in a large bowl. If you really want to be fancy, you can use a mixer, but don't mix too much. To make Dutch apple pie topping, mix the softened butter, flour, and brown sugar together until they get all crumbly. DUTCH CRUMBLE TOPPING: Mix butter, flour, sugar and baking soda with pastry blender until mixture resembles cornmeal. Some people swear by Granny Smith apples or Golden Delicious apples for apple pies, but I always prefer to use red apples. Toss apples with sugars, salt and cinnamon, pour into lightly greased 9 inch pie plate or square pan. Either works! Other kinds or apples will work too. Just make sure to look at the instructions on the pie crust before you start! The one I used said to leave out at room temperature for 15 minutes before rolling out. Those are typically in the freezer section close to the frozen pies. You can also get the type of crust that is already in the tin. For those types of pies, you roll out the dough and then press them into a pie plate. At Trader Joe's I've seen them in the freezer section next to the desserts. In my local grocery store, they are next to the biscuits. ![]() For the crust, I use the kind that you can find in the refrigerated section of the store. While you can make your own, I never have the time. Ingredients:įor the crust, I typically use store bought. That's also what makes it so easy to make! Instead of trying to put another crust on top and make it fancy, all you have to do is sprinkle the crumb topping on the apple filling, and it makes for a buttery, sugary, delicious pie. If you're wondering what makes the dutch apple pie different than other types of apple pie, it's that crumb topping. And even though I'm always so stuffed from all the other delicious food, I always have to eat a slice (or two!) of this pie. And surprisingly easy to make! My mom makes this recipe several times a year. However, this Dutch Apple Pie recipe is one of my favorites? I'd eat this everyday. Can I confess something? I don't really like typical apple pie. ![]()
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