Have you ever tried a Dutch apple pie? Coryanne from our Kitchen Council is sharing how to make this variation on a classic apple pie that adds a delicious spiced crumble to the top.
There is no more generous offering than an apple pie. It is slow, methodical and selfish in its need for your devotion. It is unforgiving to those who take shortcuts, and rewarding to those who are dedicated to every detail. To bake an apple pie is to bake with love and selflessness. If you master anything this autumn, master the apple pie, Dutch or classic. It is a spoonful of love that is unlike any other. When those first autumn leaves fall, the first thing I crave is an apple pie with a generous helping of vanilla ice cream. I love it when the house smells of baked apples and our table is busy with the sounds of the people I love silently enjoying the first apple pie of the season.
This recipe for Dutch apple pie is one that I have nearly memorized and never tire of. Sometimes I vary the spices and replace the blend with a pumpkin spice, or stick to the humbleness of a classic cinnamon spiced pie.
- 1-2 round disks of pie dough, rolled out and lightly dusted with flour
- 2 tablespoons of fresh lemon juice
- 3 pounds of Golden Delicious apples, cored, peeled and sliced evenly
- 4 tablespoons of unsalted butter
- 1/3 cup of white granulated sugar
- 1/4 tsp of ground all spice
- 1/4 tsp of freshly grated nutmeg
- 1 tsp of ground cinnamon, smoked if you have it
- 1/2 cup of light brown or light Muscovado sugar
- 6 tbsp of unsalted butter, chilled and diced
This is an excellent base recipe for everyone's favorite classic dessert, Dutch Apple Pie.
This is an excellent base recipe for everyone’s favorite classic dessert, Dutch Apple Pie.
- Arrange your dough across the bottom of your pie dish and decorate the edges. For this recipe I used a small round pastry cutter to cut out circles of dough that I placed around the edges.
- In a large bowl, add the ingredients for the topping and then use your fingers to massage them together until they have the consistency of wet sand. Once blended, allow to rest on the counter while you prepare the apples.
- Toss your peeled, cored and sliced apples into a large bowl and lightly fold in the lemon juice to prevent browning. In a large pan, melt the butter on medium low heat. Once the butter has melted, and before it browns, add the white granulated sugar and stir until you have a light syrup. Then add the apples to the pan and delicately cook on medium heat until they are tender, 3-4 minutes, stirring occasionally to ensure even cooking.
- Pour your apples into the pie dish and arrange evenly, taking care to remove any air gaps that might have formed when pouring in the apple slices.
- Blanket the apples with the topping, using your fingers to fill in any gaps between the apples and the topping.
- Place the pie dish on a preheated baking sheet inside a preheated oven set to 375F. (The preheated baking sheet allows the heat to rest against the bottom of the pie dish for perfectly baked dough). Bake for 45-50 minutes, or until the edges of your pie are golden brown.