Dutch Apple Pie
October 24, 2012
Margaux says . . .
This week I bought a bag of Rome apples, mainly because they looked the best, but also because I’ve never tried them and as a huge apple lover, I feel I need to try all of them. I used to carry around a huge list of all the varieties of apples, what their season is, what their taste and texture is, and what their uses are. (I know, a little obsessive, but i LOVE apples!) That list was stolen along with my purse, and it was one of my biggest losses. So I was winging it with these Rome apples. Needless to say, they are not eating apples…But they have great flavor. I looked it up online, and apparently they’re good for cooking, so, oh darn, I have to make a pie.
I went onto our blog to find our Dutch apple pie recipe, because I was certain that Aunt Suzy had posted it, and discovered that we had not one single apple pie recipe posted!!! WHAT?? I’m still in shock about this. I make apple pie, like, once a month in the fall and winter. Remember how I said I love apples? Well, I really love apple pie. And I know Aunt Suzy probably makes apple pie pretty often, too. So what have we been doing? Yeesh, I’m sorry to our readers out there…we’ve really done you a disservice. My Granny’s apple pie, while totally basic, is the best out there. And this Dutch apple pie is pretty stellar, too! And I have other apple recipes that I realized, while looking for this recipe, I also haven’t posted. I will do my best to get these posted ASAP, before apple season (sadly) ends!
Aunt Suzy says . . .
I saw this recipe in Food & Wine a couple of years ago. It caught my eye because I’ve only made my Mom’s (aka Granny) basic apple pie over the years. As Margaux said, that pie is delicious, but I’ve always wanted to make one like this with the streusel topping. I agree that this one is really good! And, thanks, Margaux for the reminder that we need to post more apple recipes. We will indeed be doing a public service :-).
Preheat the oven to 375°. Set a baking sheet on the bottom rack.
2 1/2 cups all-purpose flour, plus more for dusting
1/2 teaspoon salt
1 stick plus 1 tablespoon unsalted butter, cubed, for the crust
6 tablespoons unsalted butter, cubed, for the topping
1/4 cup ice water
6 large cooking apples—peeled, cored and thinly sliced (I used 8, but my apples were small)
2 tablespoons fresh lemon juice
1 cup sugar (Aunt Suzy uses a little more than 1/2 cup, I used almost a cup)
1/2 teaspoon cinnamon
1/2 cup light brown sugar
1/2 teaspoon baking soda
1/2 to 3/4 cup chopped walnuts
In a food processor, pulse 1 1/4 cups of the flour and 1/4 teaspoon of the salt. Add 1 stick of the butter and pulse until it is the size of peas. Drizzle on the ice water and pulse until evenly moistened crumbs form; turn out onto a surface and form into a ball. Flatten into a disk, wrap in plastic and refrigerate until firm. (Or just make your favorite pie crust recipe for one crust. )
On a floured surface, roll a disk of the dough to a 13-inch round; fit it into a deep 10-inch glass pie plate and brush the overhang with water. Crimp the overhang.
In a bowl, whisk the remaining 1 cup of flour, the light brown sugar, the baking soda and the remaining 1/4 teaspoon of salt. Add the 6 tablespoons of butter and cut it with pastry cutter until sandy (I cut it in until the butter was pea-sized, then used my hands to rub it together make it sandy). Add the walnuts and mix.
The Apples and Assembling the Pie
In a bowl, toss the apples, lemon juice, sugar, 1/4 cup of the flour and the cinnamon. Spoon the apples into the prepared pie crust. Press the topping mixture into clumps and sprinkle over the pie.
Bake the pie in the center of the oven for 1 hour and 10 minutes, until the crust is golden. Cover the edge of the pie if it begins to darken. Let the pie cool for at least 4 hours before serving.
COOKS NOTES: Depending on your oven, this baking time might be too long. Check after 55 minutes.