Crumb Topping: I can’t resist the crumb topping on this pie, and I bet you’ll feel the same way! Buttery and sweet, it’s the perfect complement for the fresh apple pie filling. You are going to love it! Why You’ll Love this Dutch Apple Pie Recipe It thickens up perfectly thanks to some all-purpose flour and has the perfect amount of sweetness plus a touch of warm spice from cinnamon and nutmeg. It’s my absolute favorite apple pie filling, and the numerous five star reviews on that recipe show that you agree. The filling for this Dutch apple pie is the same as the apple pie filling that I make for my classic apple pie. I’ve added a touch of cinnamon to both the topping and the filling because I love the way that cinnamon enhances the apple flavor. Instead of a traditional top pie crust, this Dutch apple pie is topped with a sweet crumble topping made from flour, sugar and butter. This Dutch apple pie is dessert perfection. In the summer, a fresh Blueberry Pie or juicy Cherry Crumble Pie are simply irresistible, but as the season shifts to fall I start craving apple and Pumpkin Pie. A homemade pie is such a wonderful way to highlight ripe, fresh fruits. This pie is perfect for the holidays, but it’s so good you’ll want to make it year-round!īaking a pie from scratch is one of my favorite ways to spend an afternoon. The crumble topping is sweet, rich and buttery. It has the best juicy apple filling, spiced with cinnamon and nutmeg. Transfer to a rack and let cool at least 2 hours.This Dutch Apple Pie is a delicious twist on our favorite classic Apple Pie Recipe. Place the pie on a foil-lined baking sheet and bake until the crust is deep golden brown and the filling is bubbling, about 1 1/2 hours. Position a rack in the lowest position of the oven and preheat to 400 degrees F. Brush the lattice with the beaten egg and sprinkle with coarse sugar. Gently slide the lattice off the parchment and onto the fruit, adjusting as needed trim the excess dough if needed, leaving a 1-inch overhang. Slide back onto the baking sheet and refrigerate until firm, about 30 minutes. Using a fluted pastry wheel or a chef's knife, cut the dough into 14 to 16 half-inch-wide strips. Transfer the dough (on the parchment) to a work surface. Roll out the remaining disk of dough into a 12-inch round, transfer to the parchment and refrigerate until firm, about 30 minutes. Place a piece of parchment paper on an inverted baking sheet. Ease into a 9-inch pie plate refrigerate until ready to fill. Roll out 1 disk of dough into a 12-inch round on a lightly floured surface. Transfer to a bowl and let cool completely, about 30 minutes. Remove from the heat fold in the cherries, flour, extract and allspice. Melt the butter in a large skillet over medium-high heat add the apples and cook, tossing occasionally, until juicy, about 10 minutes. Make the filling: Peel and thinly slice the apples toss in a bowl with the lemon juice. (If the dough seems dry with large bits of butter, turn it out onto a work surface and use the heel of your hand to press the dough together.) Wrap tightly and refrigerate until firm, at least 1 hour and up to 24 hours. Divide evenly between 2 pieces of plastic wrap and gently pat each into a disk, using the plastic wrap to help you. Pulse until the dough just starts coming together but stop before it gathers into a ball. Combine the water and vodka and drizzle over the flour mixture. Add the remaining butter and pulse until the mixture looks like cornmeal with bean-size bits of butter. Add one-quarter of the butter process until it disappears into the flour, about 30 seconds. Make the crust: Pulse the flour, granulated sugar and salt in a food processor to combine.
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