Dutch Apple Pie

 

  My husband is always wanting me to make him an Apple Pie.  I think Apple Pie is one of his favourite pies of all.  

 

He had Mitzie to the dog groomer today and so I decided to bake him an apple pie as a surprise for when he got home!

 

I went for a Dutch Apple Pie.  He loves apple crumble as well and a Dutch Apple Pie ticks both of those boxes!   

 

He is getting a double whammy of pleasure! Ain't nobody can complain about that!! 

 

You will want to use a tart apple, not too sweet.  I used a Cox's Pippen, because that is what I had.  

 

I also had Granny Smiths, but I felt they would not bake down properly in the time required. I wouldn't use sweet eating apples.

 

The apples that I had worked great.  I am not sure what the North American Equivalent would be, maybe  a Cortland??

 

You do have to keep an eye on it while it is baking. The crumb topping has a tendancy to burn if you don't watch it closely.  

 

If you see it getting too brown, loosely top the pie with a sheet of foil. Just don't tamp it down securely. You still want the air to circulate around the pie.

 

The original recipe is one I clipped from Women's Day magazine back in the 1970's and it has always worked very well for me.  

I always loved to buy the Women's Day magazine. It was truly one of my favourites. Also Family Circle.  Do they still publish them?

 

I have seen some Dutch Apple Pie recipes which require the addition of raisins, and you could certainly do that in this case, but the original recipe doesn't call for that.  

 

Also if your apples are really juicy, you may want to add a TBS of flour with the sugar when you toss them together.

 

My apples today were really juicy . . . .  you don't want a watery pie. The addition of a bit of flour helps to prevent this, but you be the judge. 

We don't want soggy bottoms as Mary Berry would say.

This would be gorgeous served warm with a scoop of vanilla ice cream on top. We had none, so it was enjoyed simply plain.  

 

I know my husband was wishing I had custard for on top of his, but well . . .  he enjoyed it all the same!  Its not every day I bake him a pie!

 

*Dutch Apple Pie*

Serves 6 - 8

Printable Recipe

I believe this recipe hails from Pennsylvania Dutch country.  I have also seen it with raisins in the filling. Either way it is delicious with a juicy apple filling and a sweet crumble topping.

Filling:

2 pounds tart apples, peeled, cored and sliced 1/3 inch thick

2 tsp lemon juice

126g granulated white sugar (2/3 vup)

1 tsp ground cinnamon

1/4 tsp each ground cardamom and grated nutmeg

dash ground cloves

pinch salt

For the topping:

125g softened butter (1/2 cup)

100g soft light brown sugar (1/2 cup, packed)

140g plain flour (1 cup)

You will also need:

1 unbaked 9 inch pie shell

icing sugar to dust (optional)

 

Put the apples into a bowl and toss together with the sugar, spices, salt and lemon juice.  Set aside.

Cream the softened butter together with the brown sugar.  Add the flour and rub it in with your finger tips until you get a crumbly mixture with bits the size of small peas.

Take your pastry lined pie dish and  turn the apples into it.  Sprinkle the crumbs evenly over the apples.  Place in the refrigerator to chill for 15 minutes to set the crumbs.

While the pie is chilling preheat the oven to 225*C/425*F gas mark 7, and place a large baking sheet in the oven to heat.  (I like mine with foil for easier clean up.)

Place the chilled pie on top of the heated baking sheet and bake for 30 to 40 minutes, until the apples are tender and the crumbs are golden brown.  Serve warm or at room temperature.  Dust generously with icing sugar before serving if desired.

 

*Standard Pastry for Single Crust Pie*

Makes one 8 or 9-inch crust 

Printable Recipe

156g plain flour (1 cup plus 2 TBS)

1/2 tsp salt

6 TBS all vegetable shortening

2 1/2 to 3 TBS ice water

Sift the flour into a bowl with the salt.  Drop in the shortening and then cut it in using two round bladed knives or a pastry blender, until it looks like coarse meal.  Add the water, 1 TBS at a time, stirring it in with a fork, lightly, until the flour is moistened and the dough barely clings together.  Gather the dough into a ball and pat flat into a disc.  Roll out on a lightly floured board to 1/4 inch thickness. (1 1/2 inch larger in diameter of the inverted tin, if using a 9 inch pie tin, and 2 inches larger if using an 8 inch pie tin).  Transfer to a pie tin.  Leave an 1/2 inch over hang and trim. Fold under and flute the edge all the way around, proceed as per recipe.

Note - if you are using this for a recipe which requires a pre-baked crust, prick all over with a fork. Bake at 200*C/400*F/ gas mark 6 for 10 to 12 minutes, until golden brown.  Cool on a wire rack.

 

This is a mighty fine pie.  If you like apple pies and you like apple crumble, then you will quite simply love this!  

 

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