DUTCH APPLE PIE COOKIES RECIPES

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DUTCH APPLE PIE RECIPE - BETTYCROCKER.COM



Dutch Apple Pie Recipe - BettyCrocker.com 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

Total Time 2 hours 45 minutes

Prep Time 1 hours 0 minutes

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 , CarbohydrateContent 75 g, CholesterolContent 30 mg, FatContent 4 , FiberContent 3 g, ProteinContent 4 g, SaturatedFatContent 10 g, ServingSize 1 Serving, SodiumContent 160 mg, SugarContent 45 g, TransFatContent 1/2 g

DUTCH APPLE PIE RECIPE - PILLSBURY.COM



Dutch Apple Pie Recipe - Pillsbury.com 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

Total Time 4 hours 20 minutes

Prep Time 25 minutes

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 cored 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 , CarbohydrateContent 63 g, CholesterolContent 25 mg, FatContent 2 1/2 , FiberContent 2 g, ProteinContent 2 g, SaturatedFatContent 7 g, ServingSize 1 Slice, SodiumContent 270 mg, SugarContent 37 g, TransFatContent 0 g

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