DUTCH APPLE PIE RECIPE FOOD NETWORK RECIPES

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DUTCH APPLE PIE RECIPE | FOOD NETWORK KITCHEN | FOOD NETWORK



Dutch Apple Pie Recipe | Food Network Kitchen | Food Network 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

Total Time 7 hours 30 minutes

Cook Time 1 hours 30 minutes

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.)

PENNSYLVANIA DUTCH APPLE CRUMB PIE RECIPE - FOOD.COM



Pennsylvania Dutch Apple Crumb Pie Recipe - Food.com image

From my falling apart cookbook entitled Best-Loved Pennsylvania Dutch Recipes. Simple ingredients, easy assembly and spectacular presentation. When pressed for time, I have been known to substitute canned apple pie filling. This also works well for Cherry Crumb Pie by using canned cherry filling plus 1/4 teaspoon almond extract. A lifetime ago, on holidays, I was not allowed to enter my ex-inlaws house unless I had a Cherry Crumb Pie in my hands! ;) NOTE: If you use canned filling, just bake for 45 minutes at 350 degrees or until topping is brown.

Total Time 1 hours 20 minutes

Prep Time 20 minutes

Cook Time 1 hours

Yield 8 serving(s)

Number Of Ingredients 10

1 (9 inch) pie crusts, unbaked
2 teaspoons lemon juice
1/2 cup sugar
1/2 teaspoon cinnamon
5 cups apples, cored and sliced (about 5 small, Granny Smith apples work well)
1/2 cup raisins (optional)
3/4 cup flour
1/2 cup sugar
1/2 teaspoon cinnamon
1/3 cup butter

Steps:

  • Preheat oven to 425 degrees and set butter out so it will be at room temperature.
  • Line 9" pie pan with unbaked crust.
  • Core and slice apples.
  • Sprinkle the apples with the lemon juice.
  • Mix in the sugar & cinnamon.
  • Fill pie shell with apple mixture.
  • In a small bowl, mix the topping's flour, sugar and cinnamon.
  • Rub the topping ingredients and butter together with your fingers until the mixture is crumbly.
  • Sprinkle topping over pie.
  • Bake 10 minutes at 425 degrees then reduce oven temperature to 350 degrees and bake until crumb topping is browned and apples are soft, approximately 50 minutes.

Nutrition Facts : Calories 362.6, FatContent 15.4, SaturatedFatContent 6.8, CholesterolContent 20.3, SodiumContent 185.7, CarbohydrateContent 55.3, FiberContent 3.2, SugarContent 33.2, ProteinContent 2.9

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