Pie. Apple pie. Dutch apple pie. All of them make my mouth water and I LOVE baking all of them, especially Dutch Apple Pie. I love Dutch apple pie so much that I learned to make it and now have become quite famous for my Dutch apple pie within my family and friends. They love the salty sweet flavor that comes from blending sea salt with brown sugar. (I love using brown sugar since it has a hint of warm molasses mixed into it.) That said, I was surprised when I made my famous Dutch apple pie, on a deep craving need this past week, that I have never made it for my husband.
Funny thing was, it’s such an easy recipe. But I typically made it as a Thanksgiving or Christmas dessert. It’s a warm and hearty dessert that reminds me of autumn and winter but I passed on the mantle to other family members by the time my husband joined our brood. So he never got to try it.
Well, he finally got to try it and loved it. He loved the idea of serving it warm and pairing it with vanilla ice cream for apple pie a la mode. Personally, I love it served cold the next day and paired with some mild cheddar cheese. Either way, or even on its own, it is delicious if I say so myself. So here it is – my really easy, super yummy Dutch apple pie.
2 cups unsifted all purpose flour
2/3 cup cold butter
1 teaspoon sea salt
5-7 tablespoons of cold water
4 to 5 red delicious apples – peeled, cored and thinly sliced
1 teaspoon ground cinnamon
Dash of sea salt
1 cup brown sugar
Splash of lemon juice
1 cup of unsifted all purpose flour
2/3 cup of brown sugar
1/2 cup of cold butter
Putting It All Together:
1. Make the crust first. Slice the butter and add it and the flour to a large mixing bowl. Using a pastry blender, best tool ever, cut the butter into the flour until you have a course cornmeal texture. Add one tablespoon of cold water at a time, mixing it into the dough after each until the batter sticks to itself and forms a ball, yet is not soggy.
2. Preheat the oven to 375 degrees. Form a ball and roll out the pie crust into a large circle, about 12 inches in diameter. Place the crust into a pie pan. Fold the excess crust back into the pie and pinch the rim to create a decorative edge.
3. Poke holes with a fork into the bottom of the pie pan and bake until golden brown. Remove and allow to cool.
4. Mix the apples, brown sugar, lemon juice and cinnamon in a large bowl until the apples are completely coated. Pour the apple slices into the pie crust. Spread evenly so the apples go from edge to edge of the pie pan. Preheat the oven to 400 degrees.
5. Prepare the topping by mixing the cold butter, brown sugar and flour in a large mixing bowl using a pastry blender. Blend until you get a course cornmeal texture. (BTW, this is the best part of the pie in my opinion.)
6. Spread the topping over the apples until the top is completely covered, going all the way to the edge, covering the crust.
7. Bake in the oven until the pie is golden brown and bubbly, approximately 40 minutes. Apples will be tender and the crust will be flaky.
8. Cool on pie on a baking rack or serve warm.
As I said, super easy to make. For a homemade hearty dessert that everyone will love and be impressed that you baked it, this Dutch apple pie will cost you about 30 minutes of prep time and waiting for it to bake. It’s worth the extra time.
Until next post!