Top the apple filling with the oat topping. Remove the pie from the oven and cool to lukewarm before slicing. Pour the apples into the unbaked prepared pie crust. Place the pie on a baking sheet to catch any drips, and bake at 425☏ for 15 minutes, then reduce heat to 350☏ and bake for an additional 30 minutes. Spread this mixture evenly over the top of the apples. To make the topping: Cut the butter up with a knife a bit, then mix it into the flour and sugar with your hands or a fork until everything is mixed together but still a little lumpy. Gradually pour the melted butter over mixture, and stir with a fork. In bowl, mix together flour, sugars, cinnamon, nutmeg and pecans. Transfer the dough to the pan, and flute the edges. In a large mixing bowl, add your sliced apples (that have been peeled), along with 1 Tbsp. Make Topping: In a mixing bowl, combine ingredients until evenly moistened. Remove from heat, add lemon juice, and stir to combine. Add to apples and cook until the liquid in the Filling thickens, about 3 minutes.
Roll the dough until it's 2" larger in diameter than the top edge of the pie pan. In a separate bowl, dissolve cornstarch in water until no lumps remain. To make the filling: Mix the apples with the flour, sugar and spices. Prepare topping: In a medium bowl, with a pastry blender or a fork, mix flour, both sugars, and butter until coarsely crumbled. While the dough is chilling, make the filling. Wrap and chill the dough for half an hour before rolling it out. Reduce temperature to 350 and continue baking for another 50. Sprinkle the crumble over the top of the apples, pat gently. Add butter and crumble with a pastry blender. When the dough starts to hold together a bit gather it with your hands and form it into a ball. For the crumble topping: Mix brown sugar, flour, and oatmeal. Press the remaining crumb mixture into an ungreased 9-inch pie pan set aside. Set aside one cup of mixture for crumb topping.
Once you start to add the ice water, over-handling will make the crust tough, so try to keep handling to a minimum. In a large bowl, mix together flour, brown sugar, butter and oats with a pastry blender. The water should be ice cold and added gradually, mixing a little with a fork after each addition. Using two knives or a pastry cutter, work in the shortening until lumps the size of peas remain. In large bowl combine flour, oatmeal, brown sugar, cinnamon and. When I think of it, I like the topping so much that I will probably double it next time when I make this pie.Įven though it is excellent on its own, I suggest you serve Dutch Apple Pie with a scoop of Vanilla Ice Cream and a drizzle of regular or Salted Caramel Sauce.To make the crust: Place the flour and salt in a large bowl. Place in preheated 350F (175 C) oven and warm for 15-20 minutes for a 9-inch pie and 7-12 for an apple pie slice. Besides standard ingredients like oatmeal, flour, brown sugar, butter and cinnamon, there is addition of ground almonds which give the topping wonderful yet subtle taste as well as a nice crunch. Whole Pie or Slice of Pie The best way to warm leftover apple pie is to place the pie on a baking sheet or in an oven-safe dish, and cover loosely with aluminum foil. Then everything is topped with delicious crumb topping that I borrowed from my Blueberry Crumb Cake (love it!). Filling is rich with sliced apples, butter, brown sugar and spices like cinnamon, nutmeg, lemon zest and vanilla. Bottom layer is still a regular single pie crust, whether homemade or store bought. Good old apple pie is combined with streusel topping in this Dutch Apple Pie recipe. Sometimes our trusted old fashioned recipes need to be changed just a little, enough to become interesting again, but not too much so that they do lose their essence. Dutch Apple Pie recipe with single pie crust, rich filling of apples and spices topped with crunchy and flavorful crumb topping.
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