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Dutch Apple Pie
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Submitted by:
Stephen |
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This Dutch Apple Pie is very rich and scrumptious. Move over Grandma there's new recipe in town. |
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INGREDIENTS:
- 8 cup(s) , Granny Smith Apples
- 1 cup(s) , Sugar
- 2 tablespoon(s) , All-Purpose Flour
- 1 teaspoon(s) , Cinnamon
- 1/2 teaspoon(s) , Nutmeg
- 1/4 teaspoon(s) , Salt
- 1/2 teaspoon(s) , Lemon Rind
- 2 1/2 teaspoon(s) , Lemon Juice
- 2 tablespoon(s) , Butter
- 0 whole , Pastry Dough
- 1 large , Egg Yolk
- 1 tablespoon(s) , Water
- 1/2 cup(s) , Heavy Cream or Whipping Cream
- 1 1/2 cup(s) , Flour
- 1/2 teaspoon(s) , Salt
- 1/2 cup(s) , Shortening or Butter
- 3 tablespoon(s) , Water
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| Instructions: |
The tart apple we use for this and most baking recipes is the Granny Smith. There are others varieties available depending on your location and the season.
Roll out 1/2 of pastry dough and place in a 9-inch pie pan. Preheat oven to 425° F.
Combine apple slices, sugar, flour, cinnamon, nutmeg salt lemon rind and lemon juice in large bowl. Turn into pie plate. Dot with butter.
Roll out remaining 1/2 of pastry dough. Place on top of apples and crimp with bottom crust edge to seal. Cut several slits in top crust. Brush with egg yolk mixed with water. Bake for 35-40 minutes. Enlarge the slits as needed and pour in the 1/2-cup heavy cream. Bake an additional 5 minutes. Remove from oven and cool on rack. Serve warm or room temperature.
Notes: Sometimes, we omit a small portion of the sugar and drizzle corn syrup over the apples before baking.
PIE CRUST
MAKES 1 9-INCH SINGLE CRUST
Look on the label of a Crisco Shortening can and you will find this recipe. It has been there for years. This is the pie crust my mother, and possibly my grandmother, always made. The only change I sometimes make is I use all butter, or half butter and shortening. The butter crust has a very nice flavor, whereas the shortening crust is flakier. Either way, it's the best basic crust I have ever tried.
INGREDIENTS
* 1-1/2 cups sifted flour
* 1/2 teaspoon salt
* 1/2 cup chilled shortening or butter, or half of each, cut into cubes
* 3 tablespoons cold water
Combine flour and salt in bowl. Add shortening or butter and blend with fork, pastry cutter or your fingers until mixture is fairly coarse. Add water, 1 tablespoon at a time, gently mixing dough after each addition until dough forms a ball. (Dough can also be prepared in food processor. Use the pulse button just until it starts to pull away from the sides. Be very careful not to overwork the dough.) Place dough on a lightly floured surface and roll into a 10 to 11 inch circle. Line 9-inch pie pan. Flute edges. Chill until use.
If pie recipe calls for a prebaked pie crust, preheat oven to 425° F. Prick sides and bottom of pie shell with fork. Place pie weights, dried beans or rice on a piece of foil or parchment paper in bottom of shell to keep pastry flat while baking. Bake for 10-15 minutes or until crust is brown as desired.
Notes: If a slightly sweet dough is desired, add 1 teaspoon sugar to single crust. One of the secrets to a tender, flaky crust is to never overwork the dough. Also, do not use too much water. My flakiest crusts are the ones that seem to fall apart as I roll them. It is a good idea to wrap the dough in plastic wrap and chill for at least 30 minutes before rolling it out, allowing the glutens in the flour to rest. Also, I alway chill the dough in the pan after it is rolled out, before adding the filling and baking. You can make the dough a day or two ahead of time, roll it or not, and refrigerate until use. |
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