Recipe: Yummy Steph's Fantastic Dutch Apple Pie

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Steph's Fantastic Dutch Apple Pie. The unique crumb topping of butter, sugar, and flour is what sets this dessert apart. S., where it is sometimes called Pennsylvania Dutch Apple Pie. Place apples in a bowl along with lemon juice and toss to coat.

Steph's Fantastic Dutch Apple Pie Dutch Apple Pie is essentially a crumb topped apple pie. We use a traditional butter crust to line the pie plate, fill with apples like you would for classic Apple Pie, and top with a buttery crumb-pecan topping. The Best Apples for Baking: We highly recommend using Granny Smith Apples for most apple desserts. You can have Steph's Fantastic Dutch Apple Pie using 11 ingredients and 16 steps. Here is how you achieve it.

Ingredients of Steph's Fantastic Dutch Apple Pie

  1. Prepare 1 of Frozen Pie crust (deep dish 9").
  2. You need of FILLING.
  3. Prepare 6 of large Granny Smith Apples (5 if apples are extra large- pictured).
  4. It’s 3/4 Cup of sugar.
  5. You need 1/4 Cup of flour.
  6. It’s 1/2 tsp of Cinnamon.
  7. Prepare Dash of salt.
  8. You need of CRUMB TOPPING.
  9. It’s 1/2 Cup of butter.
  10. It’s 1/2 Cup of firmly packed brown sugar.
  11. It’s 1 Cup of flour.

English apple pie recipes go back to the time of Chaucer. The cofyn of the recipe is a casing of pastry. Saffron is used for colouring the pie filling. Today, the English style incorporates generous layers of sweetened slices of.

Steph's Fantastic Dutch Apple Pie step by step

  1. Pre-heat oven to 425 F.
  2. Peel, core and slice apples..
  3. As you cut the apples put them in a big bowel of water (to prevent browning).
  4. Add other filling ingredients directly to freezer bag.
  5. Drain apples in colander. Add them to the plastic bag with filler ingredients. And shake bag till apples are coated..
  6. In a separate bowl, cut together all the crumb topping ingredients (if you don't have a pastry cutter, you can use 2 butter knives in a cross slicing motion).
  7. Cut butter and topping together until pea-sized.
  8. Put the pie shell on a cookie sheet.
  9. Flip the bag of Apple filling into the pie shell. It will be overflowing with apples (your going to have to pile them in the center and make a mound).
  10. pull plastic bag off, keeping the apples from falling- don't worry they will cook drown.
  11. Then press the topping onto the pile of apples (easiest way is to grab a hand full and press it on) making sure all the apples are covered. It's going to make a mess and fall off, you'll have to wipe the topping off the cookie sheet and add it back to the pie. (Wipe cookie sheet with paper towel when done – keeps butter from burning in the pan).
  12. Put the cookie sheet and the pie into the oven. (Don't just pick up the pie. It's so full you will loose apples if you do).
  13. Bake on 425 for 40 minutes.
  14. Cover pie with tin foil (doesn't have to be sealed to pie just place it on top) and bake another 10 min – stops the topping from over cooking.
  15. Put a butter knife into the pie, if you feel the apples are still uncooked, cover and cook in 5 minute intervals till done..
  16. Serve warm with real whip cream! (Or al la mode).

Her recipe is delicious, and my sister even won a bake-off with that recipe. I turned her recipe into a Dutch Apple Pie, and it's fantastic! The only real difference between a classic apple pie and a Dutch Apple Pie is the way you top the pie. A Dutch Apple Pie has a crumble top, and a classic apple pie is a two-crust pie. Make the filling: In a large bowl using a rubber spatula or wooden spoon, stir the apples, lemon juice, flour, cloves, nutmeg, cinnamon, sugar, and vanilla extract together until thoroughly combined.

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