When you think of the thanksgiving holiday, a few vital components of this special holiday comes to mean. Turkey, football, and family time, just to name a few, are all things we think of when we look back on all the many special memories we have created every November.
As for me, as I look back on the holidays, another key piece of the holidays was baking pies with my mom. I looked forward to helping her roll out the dough, mixing up the filling and sneaking a taste or too, and then watching it come out of the oven in its perfectly crispy glory. I knew that I wanted to be able to create memories like this with my kids someday.
As for my husband, as long as the pie is an apple pie, he is more then happy to associate this as a key component to thanksgiving as well! We love the traditional apple pie with a gorgeous lattice crust and yummy apple filling, but we wanted to try something new and hopefully add a new favorite.
So behold the dutch apple pie. Supposedly, this type of apple pie came from the Netherlands and the dutch in the name is there because originally was baked in a dutch oven. Regardless of where it is from, I am glad it made its way here to the states cause it is a dessert to behold. The yummy goey apple filling lays in a flakey, buttery crust, is topped with a sugary crumble topping, then paired with a generous scoop of vanilla ice cream. A match made in heaven!
Dutch Apple Pie
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Loading...This yummy goey apple filling lays in a flakey buttery crust, is topped with a sugary crumble topping, then paired with a generous scoop of vanilla ice cream. A match made in heaven!
Ingredients
- Crust
- 10 tablespoons unsalted butter, chilled
- 1 1/4 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
- 1/4 cup ice water
- Filling
- 1/2 cup white sugar plus 2 Tablespoons of brown sugar
- 1/4 cup all purpose flour
- 3/4 teaspoon ground cinnamon
- 6 cups thinly sliced peeled apples
- Crumble Topping
- 3/4 cup of flour
- 1/4 cup of white sugar
- 1/4 cup of brown sugar
- 1/3 cup of butter, room temperature
Instructions
To make the pie dough:
Grate 2 tablespoons of the butter on the large holes of a box grater and place in the freezer until solid. Cut remaining 8 tablespoons of butter into 1/2-inch cubes.
In a food processor, combine together 3/4 cup of the flour, sugar, and salt and pulse a few times to incorporate. Add the cubed butter and process until a homogeneous paste forms.
Add the remaining 1/2 cup of flour and pulse 4 to 5 times, until the mixture is broken into pieces that are no larger than 1-inch.
Transfer the mixture to a bowl. Add the frozen grated butter and toss until the butter pieces are separated and coated with the flour. Be sure to work quickly, as to not let the warmth of your hands melt the butter.
Sprinkle 2 tablespoons of the ice water over the mixture. Using a rubber spatula, gently toss until the mixture is evenly moistened. Sprinkle remaining 2 tablespoons ice water over the mixture and toss to combine. Press dough with the spatula until dough sticks together. Dough will be sticky like cookie dough and much more moist than most pie doughs, but as it chills it will absorb a lot of excess moisture.
Transfer dough to a sheet of plastic wrap and use it's edges to press firmly on the sides and top to form a neat 5-inch disk. Wrap well and refrigerate dough for at least 2 hours or up to 2 days. Let chilled dough sit on counter to soften slightly, about 5 to 10 minutes, before rolling.
On a well floured counter, use a rolling pin to roll the dough into a 12-inch circle. To transfer it to the pie dish, roll the dough loosely around the rolling pin and unroll it onto a 9-inch pie dish, leaving at least 1-inch overhang around the edges. Ease dough into the dish by gently lifting edge of the dough with your hand while pressing into plate bottom with your other hand.
If needed, trim overhang to 1/2 inch beyond lip of the dish. Pinch or decorate the edge of your crust however you desire.
Pie filling and crumble:
Preheat oven to 375° F.
Peel and slice 6 cups of apples into a large bowl. Add sugar, flour, and cinnamon. Mix well and place in prepared pie crust.
Blend the crumble topping ingredients with a pastry blender is a separate bowl. Spread on top of apples, slightly pat to hold in place.
Bake at 375° for 25 minutes. Add pie crust shield and bake 20-25 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.
Notes
(Wrapped dough can be frozen for up to 1 month. If frozen, let dough thaw completely on counter before rolling.) xBefore adding my homemade apple pie filling to the pie crust, I add about 2-3 teaspoons of flour to the bottom. My great-grandma always did and so do I. I believe it helps to take some of the extra juices from the apples and thickens them to allow the bottom crust to cook completely. I do this trick for every single pie I make! How do you know when your pie is done? Every oven can be a little different. I bake mine for about 5 minutes less than what the directions say. I then check the pie two ways. One, I look for just the slightest little bubble coming from the pie filling. Two, I take my pie and very carefully, lift it up to see the bottom crust. (I use these pot holders for maximum grip.) The bottom crust should be a nice golden brown. If the pie is not met these two goals, then I put it back into the oven for five more minutes and check again. I check every five minutes until the pie is done! Make sure to let your dutch apple pie cool on a wire rack. It will need to cool about one hour before serving. Make sure to pick a tart apple for your pie. I prefer Jonagold apples but Granny Smith apples also work well with this recipe.
