Dutch Apple Pie Recipes

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DUTCH APPLE PIE



Dutch Apple Pie image

Make and share this Dutch Apple Pie recipe from Food.com.

Provided by Joy1996

Categories     Pie

Time 1h

Yield 1 Pie, 8 serving(s)

Number Of Ingredients 12

1 your favorite homemade pie crusts or 1 ready-made pie crust
5 1/2 cups peeled cored sliced cooking apples
1 tablespoon lemon juice
1/2 cup granulated sugar
1/4 cup brown sugar, packed
3 tablespoons flour
1/2 teaspoon ground cinnamon
1/4 teaspoon nutmeg
3/4 cup flour
1/4 cup granulated sugar
1/4 cup brown sugar, packed
1/3 cup butter or 1/3 cup margarine, room temperature

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.

DUTCH APPLE PIE



Dutch Apple Pie image

This pie is baked in a brown grocery sack. It is so delicious.

Provided by Barbara Caple

Categories     World Cuisine Recipes     European     Dutch

Yield 8

Number Of Ingredients 9

5 large Granny Smith apples - peeled, cored and sliced
½ cup white sugar
2 tablespoons all-purpose flour
½ teaspoon ground cinnamon
2 tablespoons lemon juice
½ cup white sugar
½ cup all-purpose flour
½ cup butter
1 recipe pastry for a 9 inch single crust pie

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Combine 1/2 cup sugar, 2 tablespoons flour, and cinnamon. Pour over apples in crust. Sprinkle lemon juice on top.
  • Cut 1/2 cup sugar, 1/2 cup flour, and 1/2 cup butter or margarine together, and top pie with the mixture.
  • Take two 15 inch pieces of parchment paper and enclose pie; fold edges up 3 times. Place on a baking sheet.
  • Bake in preheated oven for 1 hour. Remove from oven, split parchment open and cool pie on wire rack. DO NOT open parchment covering while baking! Serve warm, or at room temperature.

Nutrition Facts : Calories 407.3 calories, Carbohydrate 59.6 g, Cholesterol 30.5 mg, Fat 19.1 g, Fiber 3.7 g, Protein 2.9 g, SaturatedFat 9.2 g, Sodium 200.2 mg, Sugar 38.8 g

FAVORITE DUTCH APPLE PIE



Favorite Dutch Apple Pie image

Everything about this dessert (but especially its dutch apple pie topping!) makes it the number 1 request for family gatherings. Its oat crust reminds me of a cookie, and the tart apple filling just can't be beat during harvest time. -Brenda DuFresne, Midland, Michigan

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 8 servings.

Number Of Ingredients 10

2 cups all-purpose flour
1 cup packed brown sugar
1/2 cup quick-cooking oats
3/4 cup butter, melted
FILLING:
2/3 cup sugar
3 tablespoons cornstarch
1-1/4 cups cold water
4 cups chopped peeled tart apples (about 2 large)
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350°. Mix flour, brown sugar, oats and butter; reserve 1-1/2 cups mixture for topping. Press remaining mixture onto bottom and up sides of an ungreased 9-in. pie plate. , In a large saucepan, mix sugar, cornstarch and water until smooth; bring to a boil. Cook and stir until thickened, about 2 minutes. Remove from heat; stir in apples and vanilla. Pour into crust. Crumble topping over filling., Bake until crust is golden brown and filling is bubbly, 40-45 minutes. Cool on a wire rack.

Nutrition Facts : Calories 494 calories, Fat 18g fat (11g saturated fat), Cholesterol 46mg cholesterol, Sodium 146mg sodium, Carbohydrate 81g carbohydrate (49g sugars, Fiber 2g fiber), Protein 4g protein.

DUTCH APPLE PIE



Dutch Apple Pie image

This delicious Dutch apple pie was brought to my mother's home the day after my father died on Christmas Eve 25 years ago. Every time I bake it I am reminded of the tremendous outpouring of love and support that we received. It's a pie that my sweet daddy would have loved. -Eugenia McQueen, Tampa, Florida

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 8 servings.

Number Of Ingredients 12

3/4 cup sugar
2 tablespoons all-purpose flour
Pinch salt
1 large egg, beaten
1/2 teaspoon vanilla extract
1 cup sour cream
2 cups chopped peeled tart apples
1 unbaked pie shell (9 inches)
STREUSEL TOPPING:
1/3 cup all-purpose flour
1/3 cup packed brown sugar
2 tablespoons cold butter

Steps:

  • In a large bowl, combine the sugar, flour and salt. Stir in the egg, vanilla and sour cream; stir until smooth. Add apples; mix well. Pour into pie crust. Bake at 375° for 15 minutes. Reduce heat to 325° and bake for 30 minutes more. , For topping, combine flour and sugar in a small bowl. Cut in butter until crumbly. Sprinkle topping over pie; bake 20 minutes longer or until filling is bubbly and topping is browned. Cool on a wire rack. Serve warm or chilled. Store in the refrigerator.

Nutrition Facts :

DUTCH APPLE PIE



Dutch Apple Pie image

Leftover apples from the orchard? Bake our homemade Dutch Apple Pie! Fill a Pillsbury™ Pie Crust with a fresh apple filling, then sprinkle with a sweet crumb topping for a truly decadent dessert. Show your kids how to make this Dutch Apple Pie recipe, and introduce the family to a treat they'll love all season long.

Provided by Pillsbury Kitchens

Categories     Dessert

Time 4h20m

Yield 8

Number Of Ingredients 12

1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
6 cups sliced peeled apples
1/3 cup granulated sugar
3 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1 tablespoon lemon juice
1/3 cup cold butter
3/4 cup all-purpose flour
3/4 cup packed brown sugar
1/2 teaspoon ground cinnamon

Steps:

  • Place piece of foil on oven rack below middle rack to catch drips. Heat oven to 400°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie.
  • In large bowl, toss Filling ingredients until evenly coated. Spoon into crust-lined pie plate, mounding apples toward center.
  • In medium bowl, mix Topping ingredients, using pastry blender or fork until crumbs form. Sprinkle over apples.
  • Bake 45 to 55 minutes or until pie crust and crumb topping are deep golden brown and filling begins to bubble. After 15 minutes of baking, cover top of pie and crust loosely with foil to prevent excessive browning. Transfer to cooling rack. Cool at least 3 hours before serving.

Nutrition Facts : Calories 390, Carbohydrate 63 g, Cholesterol 25 mg, Fat 2 1/2, Fiber 2 g, Protein 2 g, SaturatedFat 7 g, ServingSize 1 Slice, Sodium 270 mg, Sugar 37 g, TransFat 0 g

DUTCH APPLE PIE



Dutch Apple Pie image

Dutch Apple Pie is the best version of apple pie! Instead of a top crust, you enjoy a sweet crumble topping over a mound of delicious apples.

Provided by Krissy Allori

Categories     Dessert

Time 30m

Number Of Ingredients 10

1 9- inch pie crust
8 cups apples (peeled, cored, sliced thin (about 5 large apples or 8 small apples))
1/2 cup sugar
1/4 cup all purpose flour
1 teaspoon cinnamon
2 tablespoons lemon juice
2/3 cup brown sugar
1 cup all-purpose flour
6 tablespoons butter (chilled and cut into tiny cubes)
1/2 teaspoon cinnamon

Steps:

  • Preheat oven to 400 degrees F and arrange racks so that the pie can cook on the bottom rack. Line an 8-inch pie pan with crust. Fold over edges and pinch to flute. Set prepared dish on a large baking sheet that is lined with a silpat, parchment paper, or foil.
  • In a large bowl, combine apples, 1/2 cup sugar, 1/4 cup flour, 1 teaspoon cinnamon and lemon juice. Toss to coat.
  • To make the crumble topping, combine the brown sugar, 1 cup flour, the chilled butter pieces and the remaining cinnamon using a pastry blender in a large bowl. You want your butter to remain as small chunks about the size of a pea.
  • To assemble pie, mound apples on top of crust. Then, carefully spoon on crumble topping, taking care not to spill too much over the edges and pressing down onto the apples as needed to make it stick.
  • Place prepared pie on baking sheet on bottom rack of oven. Cook for about 1 hour. If topping starts to brown, loosely tent with foil.
  • Allow pie to cool at least 30min to an hour, however it will slice best if you allow pie to fully cool.

Nutrition Facts : Calories 982 kcal, Carbohydrate 123 g, Protein 12 g, Fat 49 g, SaturatedFat 17 g, Cholesterol 15 mg, Sodium 736 mg, Fiber 7 g, Sugar 29 g, ServingSize 1 serving

DUTCH APPLE PIE



Dutch Apple Pie image

My Dutch apple pie recipe has the perfect, crumbly streusel topping over tender apples in a buttery crust. There's nothing as good a warm slice with a scoop of vanilla ice cream melting on top!

Provided by Marye Audet-White

Categories     Dessert

Time 1h5m

Number Of Ingredients 12

1 pie crust (unbaked 9-inch )
8 cups apples (about 3 pounds)
1/2 cup sugar
1/4 cup flour
1/2 teaspoon ground cinnamon (more if desired)
1/4 teaspoon ground cloves (more if desired)
1 tablespoon cider vinegar (adds more flavor)
1/2 cup butter (diced and chilled)
1 cup flour
2/3 cup brown sugar (packed, or use white sugar)
2 tablespoons sugar
Pinch salt

Steps:

  • Heat oven to 400°F.
  • On a floured surface roll dough into a circle roughly 2 inches bigger than a 9-inch pie plate.
  • Place the pastry in the pie plate, pressing down slightly.
  • Put the pastry lined pie plate in the freezer while preparing apples.
  • Peel and core apples. Cut into 1/2-inch thick slices.
  • In a large bowl toss the apples and everything else that remains except the topping ingredients.
  • Remove the pie plate from the freezer. Spoon apple mixture into the pastry lined pie plate, mounding the apples up in the center.
  • Use your fingers to mix the butter, flour, brown sugar, and salt until it is a mass that holds together then crumbles when you squeeze it.
  • Sprinkle it on top of the filled pie.
  • Sprinkle with the 2 tablespoons of sugar.
  • Bake 40 to 55 minutes or until pie crust and crumb topping are deep golden brown and filling begins to bubble.
  • Transfer to cooling rack to cool before serving.

Nutrition Facts : Calories 482 kcal, Carbohydrate 77 g, Protein 4 g, Fat 18 g, SaturatedFat 9 g, Cholesterol 30 mg, Sodium 111 mg, Fiber 4 g, Sugar 46 g, ServingSize 1 serving

DUTCH APPLE PIE



Dutch Apple Pie image

This Dutch Apple Pie is my all-time favorite apple pie! It's starts with a flaky homemade pie crust, then a deliciously flavorful apple pie filling and it's finished with an sweet and buttery streusel crumb topping.

Provided by Jaclyn

Categories     Dessert

Time 4h25m

Number Of Ingredients 18

1 cup (142g) unbleached all-purpose flour* ((scoop and level))
2 tsp granulated sugar
1/4 tsp (heaping) salt
8 Tbsp (113g) unsalted butter, (well chilled, diced into small cubes)
3 - 5 Tbsp ice water
1/2 cup packed (100g) light brown sugar
3/4 cup (106g) unbleached all-purpose flour ((scoop and level))
1/4 tsp ground nutmeg
1/8 tsp salt
6 Tbsp (85g) unsalted butter, (melted)
1 tsp vanilla extract
1 1/4 lbs (4 small) golden delicious apples, (peeled cored and sliced 1/4-inch thick*)
1 1/4 lbs (4 small) granny smith apples, (peeled, cored and thinly sliced 1/6-inch thick)
2 Tbsp unsalted butter, (melted)
1 Tbsp fresh lemon juice
1/2 cup (100g) granulated sugar
3 Tbsp (26g) unbleached all-purpose flour
1/2 tsp ground cinnamon

Steps:

  • To make crust: In a medium mixing bowl whisk together 1 cup flour, 2 tsp sugar and heaping 1/4 tsp salt. Add butter and cut into mixture using a pastry blender until there are just small pea size 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). Meanwhile preheat oven to 400 degrees.
  • Line crust with a sheet of foil or parchment paper (cover to edges), add dry beans, rice, sugar or pie weights to fill just level to the top. Bake pie in preheated oven 15 minutes.
  • Hold all four corners of foil and remove 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 cool on a wire rack while you prepare the topping and filling.
  • Move oven rack down one level from center. Reduce oven temperature to 350.
  • For the crumb topping: Add brown sugar to a medium mixing bowl and break 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 to 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 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 overly browning, if needed tent with foil. If it's not browning enough you can move oven rack up one level.
  • Remove pie from oven and let cool on a wire rack (it will take about 2 hours of cooling). Serve just warm with vanilla ice cream if desired.

Nutrition Facts : Calories 508 kcal, Carbohydrate 73.04 g, Protein 4.18 g, Fat 23.52 g, SaturatedFat 14.62 g, Cholesterol 60.74 mg, Sodium 106.05 mg, Fiber 4.39 g, Sugar 41.78 g, ServingSize 1 serving

DUTCH APPLE PIE RECIPE (APPLE CRUMB PIE)



Dutch Apple Pie Recipe (Apple Crumb Pie) image

Dutch Apple pie is everything you love about classic apple pie with a crumb topping. Learn how to make a holiday-worthy Apple Crumb Pie.

Provided by Natasha Kravchuk

Categories     Easy/Medium

Time 2h30m

Number Of Ingredients 14

1 pie crust ((1/2 of our pie dough recipe))
2 1/4 lbs granny smith apples (6 medium apples)
1 tsp cinnamon
8 Tbsp unsalted butter
3 Tbsp all-purpose flour
1/4 cup water
1 cup granulated sugar
1 cup all-purpose flour
1/4 cup packed brown sugar
2 Tbsp granulated sugar
1/4 tsp cinnamon
1/4 tsp Salt
8 Tbsp unsalted butter, room temperature
1/2 cup chopped pecans

Steps:

  • Preheat oven to 375˚F with a rack on the bottom and a rack in the center of the oven.
  • Roll out your chilled pie dough on a lightly floured surface to a 12" diameter circle. Transfer to a 9" pie pan. Tuck excess pie dough into the dish and crimp the edges.
  • Peel, core, and thinly slice apples to about 1/4" thickness. You should have 7 cups of sliced apples. Place them in a mixing bowl and stir in 1 tsp cinnamon.
  • Melt butter in a medium saucepan over medium heat. Whisk in 3 Tbsp flour then simmer for 1 minute, whisking constantly. Whisk in 1/4 cup water, 1 cup sugar and bring to a boil. Reduce heat and continue simmering for 3 minutes, whisking frequently then remove from heat. Pour the sauce over the apples and stir to coat the apple slices. Pour apples over bottom crust.
  • To Make the Crumb Topping, stir together dry ingredients: flour, sugars, cinnamon, and salt. Add butter and work it into the mixture with our hands until pea-size crumbs form throughout the mixture. Stir in pecans. Spread the crumb topping evenly over your apples
  • Bake uncovered at 375˚F for 50-60 minutes (we found 55 minutes to be perfect), or until the center of the pie registers 175˚F. Place a sheet of foil on the bottom rack to catch any drips from the pie. If topping is browning too much, cover with a sheet of foil. Remove from oven and cool 1 hour to allow the filling to set so it's easier to slice.

Nutrition Facts : Calories 493 kcal, Carbohydrate 62 g, Protein 4 g, Fat 27 g, SaturatedFat 13 g, Cholesterol 49 mg, Sodium 134 mg, Fiber 4 g, Sugar 39 g, ServingSize 1 serving

DUTCH APPLE PIE



Dutch Apple Pie image

The difference between classic apple pie and a Dutch apple pie recipe is all in the delicious crumb topping. Dutch apple pie topping is made with butter, Gold Medal™ flour, brown sugar and granulated sugar, and you'll know when it's ready to come out of the oven when the crumb toppings are a deep golden brown. Instead of a second pie crust, enjoy a generous blanket of sweet streusel crumbs-sprinkled over a tender spiced apple filling.

Provided by Stephanie Wise

Categories     Dessert

Time 2h45m

Yield 8

Number Of Ingredients 13

1 cup Gold Medal™ all-purpose flour
1/2 teaspoon salt
1/3 cup plus 1 tablespoon shortening
2 to 3 tablespoons cold water
8 cups sliced cored peeled apples
1/2 cup granulated sugar
1/4 cup Gold Medal™ all-purpose flour
1/4 teaspoon ground cinnamon
1 tablespoon lemon juice
1/2 cup unsalted butter, softened
1 cup Gold Medal™ all-purpose flour
2/3 cup packed brown sugar
1 tablespoon granulated sugar

Steps:

  • In medium bowl, mix 1 cup flour and the salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary). Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap flattened round of pastry in plastic wrap, and refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
  • Heat oven to 400°F. On surface sprinkled with flour, using floured rolling pin, roll pastry dough into circle 2 inches larger than 9-inch pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side and being careful not to stretch pastry, which will cause it to shrink when baked. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired.
  • In large bowl, toss Filling ingredients. Pour into pie plate, mounding apples toward center.
  • In medium bowl, use pastry blender or fingers to mix butter, 1 cup flour and the brown sugar until a crumb forms. Sprinkle evenly over top of pie. Sprinkle 1 tablespoon granulated sugar on top.
  • Bake 45 to 55 minutes or until pie crust and crumb topping are deep golden brown and filling begins to bubble. Transfer to cooling rack to cool.

Nutrition Facts : Calories 520, Carbohydrate 75 g, Cholesterol 30 mg, Fat 4, Fiber 3 g, Protein 4 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 160 mg, Sugar 45 g, TransFat 1/2 g

DUTCH APPLE PIE



Dutch Apple Pie image

There may never be an answer to what a true Dutch apple pie is. Some recipes add cream to the filling. Some call for making a deep-dish pie with a lattice top, and others top it with streusel. After a visit to a Pennsylvania Dutch diner, we decided to go with the streusel for a sweet and crunchy topping.

Provided by Food Network Kitchen

Categories     dessert

Time 7h30m

Yield 6 to 8 servings

Number Of Ingredients 17

2 1/2 cups all-purpose flour, plus more for the work surface
4 teaspoons granulated sugar
1/4 teaspoon fine salt
14 tablespoons cold unsalted butter, diced
1 large egg, lightly beaten with 2 tablespoons cold water
2 tablespoons fresh lemon juice
3 pounds baking apples, such as Golden Delicious, Cortland or Mutsu
2/3 cup granulated sugar
4 tablespoons unsalted butter
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
Generous pinch freshly grated nutmeg
1 cup all-purpose flour
1/2 cup light brown sugar
1/4 teaspoon fine salt
6 tablespoons unsalted butter, at room temperature
1/2 cup chopped walnuts

Steps:

  • For the dough: Pulse the flour, granulated sugar and salt in a food processor until combined. Add the butter, and pulse until the mixture resembles yellow cornmeal mixed with pea-sized bits of butter. Add the egg, and pulse until the dough just comes together. (If the dough is very dry, add up to 1 tablespoon cold water.) Remove the dough, gently pat it into a round, wrap it in plastic wrap and refrigerate until thoroughly chilled, at least 1 hour and up to 2 days.
  • For the filling: Meanwhile, put the lemon juice in a medium bowl. Peel and core the apples; cut each in half, and cut each half into 4 wedges. Add the apples and granulated sugar to the bowl with the lemon juice, and toss.
  • Melt the butter over medium-high heat in a large skillet. Add the sugared apples, and cook, stirring, until the sugar dissolves and the mixture begins to simmer, about 2 minutes. Cover, reduce the heat to medium-low and cook until the apples soften and release most of their juices, about 7 minutes.
  • Strain the apples in a colander over a medium bowl to catch all the juice. Shake the colander to extract as much liquid as possible. Return the juice to the skillet, and simmer over medium heat until it has thickened and lightly caramelized, about 10 minutes.
  • Toss the apples with the thickened juice, cinnamon, allspice and nutmeg in a medium bowl. Set aside to cool completely. (The cooled filling can be refrigerated for up to 2 days or frozen for up to 6 months.)
  • For the streusel topping: Whisk the flour, sugar and salt together in a medium bowl. Add the butter, and rub it into the flour mixture with your fingers until it has been absorbed. Mix in the walnuts.
  • To assemble and bake the pie: Position a rack in the lower third of the oven, place a baking sheet on it and preheat the oven to 375 degrees F. On a lightly floured work surface, roll the dough disk into a 12-inch circle. Layer it between pieces of parchment or wax paper on a baking sheet, and refrigerate for at least 10 minutes.
  • Ease the dough round into a 9-inch pie pan. Fold and crimp the edges as desired. Add the filling, and spread it out to make an even layer. Squeeze handfuls of the streusel topping, and drop clumps of it on top of the filling to completely cover it.
  • Bake the pie on the preheated baking sheet until the crust and streusel are golden brown, 50 to 60 minutes. Let it cool on a cooling rack for at least 3 hours before serving. (The pie keeps well, covered, at room temperature for 24 hours or refrigerated for up to 4 days.)

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Category Dessert
Calories 603 per serving
  • Make the Pie Crust: Process the flour, salt and sugar in a food processor until combined. Add the shortening and process until the mixture has the texture of coarse sand, about 10 seconds. Scatter the butter pieces over the flour mixture; cut the butter into the flour until the mixture is pale yellow and resembles coarse crumbs, with butter bits no larger than small peas, about ten 1-second pulses. Sprinkle 4 tablespoons of the ice water over the mixture. Continue to pulse until the mixture comes together in a loose ball. Flatten the dough into a disk, wrap in plastic and refrigerate for at least 1 hour, or up to 2 days.
  • Note: If you do not have a food processor, use this method to make the pie dough: In a large bowl, whisk together the flour, sugar and salt. Scatter the shortening and butter over the dry ingredients and, using a pastry blender or your fingers, work the fat into the flour mixture until it looks like coarse sand. Then sprinkle the water over the mixture and use a fork to incorporate until it is evenly moistened and the dough will hold together when pinched between your fingers.
  • Remove the dough from the refrigerator. Roll the dough on a lightly floured work surface to a 12-inch circle. Transfer the dough to a 9-inch pie plate. Ease the dough into the pan corners. Trim the dough edges to extend about ½ inch beyond the rim of the pan. Fold the overhang under itself; flute the dough or press the tines of a fork against the dough to flatten it against the rim of the pie plate. Refrigerate the dough-lined pie plate until firm, about 40 minutes, then freeze until very cold, about 20 minutes.
  • Blind Bake the Pie Crust: Adjust an oven rack to the lower-middle position and hat the oven to 375 degrees F. Remove the dough-lined pie plate from the freeze, press a doubled 12-inch piece of heavy-duty foil inside the pie shell, and fold the edges of the foil to shield the fluted edge; distribute 2 cups ceramic or metal pie weights over the foil. Bake, leaving the foil and weights in place until the dough looks dry and is light in color, 25 to 30 minutes. Carefully remove the foil and weights. Continue baking until deep golden brown, about 12 minutes more. Transfer to a wire rack and increase the oven temperature to 425 degrees F.


DEEP-DISH DUTCH APPLE PIE, INSPIRED BY AMSTERDAM'S WINKEL ...
2018-09-26 Spices: Dutch apple pie uses a traditional Dutch spice mix called speculaaskruiden. In the Netherlands, this spice mix is sold in grocery stores (much as pumpkin pie spice), but you can easily …
From foodnouveau.com
4.6/5 (7)
Servings 12
Cuisine Dutch
Category Breakfast, Brunch, Dessert, Desserts
  • In the bowl of a food processor, cream together the butter and brown sugar. Set aside 1 tbsp (15 ml) of the beaten eggs to brush over the pie, then add the remaining eggs to the food processor. Sprinkle with the salt and process until the eggs are well incorporated, about 5 seconds. Scrape down the bowl. Add a third of the flour, then process until well incorporated, about 10 seconds. Scrape down the bowl, then add another third of the flour, and process for another 10 seconds. Scrape down the bowl. At this point, the mixture will start gathering together.
  • Peel and core the apples, then cut them into bite-size pieces. In a large bowl, mix the apples with the orange and lemon zest, lemon juice, brown sugar, spices, cornstarch, and the liqueur, raisins, and walnuts, if using. Set aside.
  • Preheat the oven to 375°F (190°C). Grease a 9 in (23 cm) springform pan, then cover the bottom with a cut-out round of parchment paper.


DUTCH APPLE PIE RECIPE - CHOWHOUND
2015-11-12 A crunchy walnut streusel topping and the addition of cider vinegar to the filling set this apple pie recipe apart from the traditional double-crust version. Stud the sweet apple filling with golden raisins, pile it into a flaky crust, and bake for 20 minutes to soften the apples. Top with the walnut streusel and continue baking until golden brown and bubbly. Serve warm slices with melty scoops of
From chowhound.com
4.5/5 (12)
Category Dessert, Make Ahead
Cuisine Comfort Food
Total Time 5 hrs


EASY APPLE CRUMBLE PIE (DUTCH APPLE PIE) - RICH AND DELISH
2021-09-19 Apple crumble pie is also known as “Dutch apple pie”, is a classic pie recipe that is made with buttery crumble crust. The difference between apple crumble pie (apple dutch pie) and classic apple pie is the streusel topping that is made with flour, brown sugar, cinnamon, butter, that bakes up into a buttery crunchy flavorful topping. We love making apple recipes, especially at fall time ...
From richanddelish.com
5/5 (1)
Total Time 1 hr 30 mins
Servings 10


DUTCH APPLE PIE RECIPE - EASY DESSERT RECIPES
2021-09-03 Enjoy the fresh taste of a classic dessert with this homemade Dutch Apple Pie recipe. You’ll learn to create the most flavorful pie from scratch using fresh apples, sugar, cinnamon and a few other essential ingredients. It’s perfect to make for yourself or loved ones, or to bake and bring to different gatherings. The Dutch Apple Pie with Streusel Topping is a sweet, fresh, and delicious ...
From easydessertrecipes.com
5/5 (1)
Total Time 1 hr 15 mins
Category Dessert
Calories 377 per serving


NATASHASKITCHEN.COM - HOW TO MAKE DUTCH APPLE PIE (APPLE ...
A dutch apple pie is great from top to bottom. Everything from that flaky buttery crust to the incredible filling and a crumbly topping and I want pie so let's get started. We're using our homemade all-butter pie crust and I have a video tutorial on how to make this. It is so easy and just so much better than a store-bought pie crust. And you can premake this which makes it even easier. This ...
From facebook.com


APPLE CRUMBLE PIE - BALANCINGMOTHERHOOD.COM
Apple Crumble Pie. Apple crumble pie is also known as dutch apple pie. It’s different from a regular apple pie because it has a streusel topping (aka crumb topping) instead of your traditional top crust. This easy recipe also has an added element of chocolate! You’re going to love the juicy apple filling topped with sweet chocolate ganache ...
From balancingmotherhood.com


BEST DUTCH APPLE PIE RECIPE - HOW TO PREPARE DUTCH APPLE ...
Dutch Apple Pie Recipe Bake 45 to 55 minutes or until pie … Cut in butter until crumbly. In a large bowl, mix sliced apples, lemon juice, both sugars,flour, cinnamon and nutmeg. For topping, combine flour and sugar in a small bowl. Fit pie crust into pie plate. Apple Pie Bars - CincyShopper from cincyshopper.com . Sep 18, 2019 · in a large bowl combine the apples, lemon juice, brown sugar ...
From pioneerwomanfalafel.blogspot.com


DUTCH APPLE PIE – EASIEST RECIPES EVER!
2021-10-21 Yield: 8 Servings Dutch Apple Pie 5.0 Stars (16 Reviews)Prep Time20 minutesCook Time1 hour 10 minutesTotal Time1 hour 30 minutes Dutch Apple Pie is just like a classic apple pie but served with a brown sugar crumb topping! Topped with vanilla ice cream or enjoyed solo, it's a comforting dessert everyone loves. Ingredients 1 pie crust (homemade or…
From usethisrecipe.wordpress.com


DUTCH APPLE PIE SQUARES | CANADIAN LIVING
2015-07-27 Crumble Topping: In bowl, combine oats, brown sugar, flour and cinnamon; cut in butter until mixture resembles crumbs. Spread apple mixture over crust; sprinkle with topping, pressing gently to adhere. Bake on bottom third of 350°F (180°C) oven until apples are soft and topping is golden brown, about 45 minutes. Let cool in pan.
From canadianliving.com


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