DUTCH APPLE PIE
Dutch apple pie is the solution
to your pie making anxiety
8-10 servings
Ingredients:
“Dutch” Crumble Topping:
1 cup flour
2/3 cup brown sugar
1 tsp cinnamon
1/4 tsp salt
8 tbsp unsalted butter (cold)
Apple Filling:
2 pounds of apples
1 lemon (zest and juice)
1/2 cup sugar
1/4 cup flour
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp salt
1/8 tsp ground cloves
Pie Crust recipe here
The Blistered Peppers Take:
Are we all intimidated by making homemade pie or is it just me?
Pie crust is tricky. We have a few tips and tricks that make it a bit easier, but we’re going to be honest - it isn’t always foolproof. So, here’s our solution: crumble topping. AKA: “Dutch” Apple Pie.
Whether you just went apple picking and don’t know what to do with masses amounts of the fruit or you need some Thanksgiving baking inspiration, this pie is for you!
Recipe:
Preheat the oven to 375 degrees. Prep the bottom of your pie - recipe here.
Place a cookie sheet on the middle rack as the oven preheats. You’ll see why. ;)
Prepare the crumble top. In a medium bowl, mix together the flour, sugar, cinnamon, and salt. Then add cold butter in small pieces and mix together using your fingers to break up the butter while still allowing for clumps to remain. Place the bowl in the fridge to keep the butter from melting.
Prepare the apple filling: peel, core, and slice the apples. Add the lemon juice and zest to the apples. In a separate bowl, whisk the sugar, flour, cinnamon, nutmeg, salt, and cloves until combined. Transfer the flour and sugar mixture to the apples, mix until apples are well coated.
Pour the apple filling into your prepared pie pan. Spread the filling evenly. Add the crumble mixture on top, focusing on the center so it looks like a small mound.
Place the pie directly on the heated cookie sheet and bake for 50-60 minutes.
