DIY Dutch Apple Pie
It's fall and the peaches are no longer an option for making desserts so, of course, we now go to apples. Tom's favorite pie! I like to use a mixture of apples to get a sweet, tart taste. We also like lots of spices! This is no wimpy apple pie! It's packed full of flavor! Also, I cook the apples first to get them soft and I leave the skin on. Since so many nutrients are found in the skin of fruit, I almost always leave the skin on when I'm baking. As it's cooked, the skin gets soft and adds more flavor.
I used my Foodie+ friend, Jasmina Brozovic's, recipe for the filling and just added lemon, nutmeg and allspice. It was fabulous! As for the crust, I've made it many times and it's foolproof, easy, and very flaky! Here's the recipe...
SERVES: 8 slices
PREP TIME: 30 minutes
COOK TIME: about 20 minutes to soften to soften the apples and 50 minutes to bake the pie
INGREDIENTS:
For the crust:
1 1/4 cups flour
1/2 teaspoon salt
2 tablespoons COLD water
1/3 cup walnut oil
For the filling:
6 apples I used 2 Granny Smith, 2 Jonathan, 1 Daisy Girl and 1 Fuji
1/4 cup maple syrup
2 teaspoons cinnamon
2 teaspoons vanilla
1 tablespoon fresh squeezed lemon juice
1/8 teaspoon nutmeg
1/8 teaspoon allspice
For the topping:
3/4 cup flour
1/4 cup granulated sugar
1/4 cup brown sugar
3 tablespoons butter
PREPARATION:
1. Mix all topping ingredients together in a small bowl and set aside.
2. For the crust, mix the flour and salt together. Add the walnut oil and mix with a fork. Sprinkle 2 tablespoons of COLD water over the mixture and mix together with a fork.
Form into a ball and roll between 2 sheets of wax paper with a rolling pin, forming a circle. Roll it thin to cover the bottom and sides of your pie plate. This makes enough for the bottom. If you want a top for the crust make another batch. Spray the pie plate with cooking spray. Remove the bottom layer of wax paper and, keeping the wax paper on the top layer, place the crust into the pie plate and press down flat. It should just fit inside. Remove air pockets by poking the dough with a fork. Cover with a cloth and place the crust in the refrigerator while you make the filling.
3. For the filling, squeeze the lemon juice into a large cooking pot then cut the apples into thin slices leaving the skin on. Place the apples right into the cooking pan as you slice them. In a small bowl, mix the remaining ingredients for the filling and mix them together. Pour them over the apples and stir until the apples are coated. Cook the apples over low heat until they have softened, about 20 minutes.
4. When the apples are softened, add them to the pie crust.
5. Sprinkle with the topping mixture then place in a 375* oven for 50 minutes. Check your oven temperature to make sure it's correct.
Bon Appetit,
Tom and Anita
DIY Dutch Apple Pie
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