Wednesday, January 18, 2012

Dutch Apple Pie

Dutch Apple Pie



PHOTO TUTORIAL  |  PRINTABLE RECIPE  |  HUNGRY FOR TIPS?

Fear Conquered: Apple Pie

Pie makes life special.

I am convinced of this. Unlike cake (which I tire of quickly), I never tire of pie, no matter how frequently I make it. When there's a slice of pie waiting for me, life is good.

My mom always hated making double-crust pies because she rarely used true butter or shortening. And the oils and partially hydrogenated margarines I grew up on cannot create a workable top-crust. So I grew up on crumble toppings - and wistfully stared at pies on store shelves wondering what that sweet top crust would taste like.

Crumble Topped Pie Ready for Baking

Twenty-some years later, I find top crusts a bit overrated - it's like this big, crusty blandness getting in the way of my delicious pie. What a waste of good pie dough - you could make a whole other pie with that top crust!

Thus, this pie (as you will come to see about most of my pies) uses a delicious crumble topping that not only adds spiced flavor and sweetness, but also lends a pleasing texture due to the crispy oat bits. So even if you're a top-crust enthusiast, give crumble tops a chance and see if you're not persuaded to ditch the extra dough - or at least save it for a second pie.

Dutch Appl Pie, Closeup

This pie (or rather a distantly-related version of this pie) was the very first sweet pie I ever baked on my own. And the first 10 or so times I made the pie, I used a store-bought crust because pastry dough intimidated me. I have also under-baked, over-baked, over-stuffed and under-stuffed this pie so many times I doubt there is a single mistake left to be made when it comes to apple pie. This version of the pie posted here is version 219. Or some ridiculously high number like that.

The point is, this isn't just a pie - it's a tried and true pie.

Dutch Apple Pie with Ice Cream

A couple of notes about the pie you should know upfront:
  • Homemade pies tend to get soggy after 3-4 days in the fridge - so I like to bake smaller pies with greater frequency. Thus, this is a 9-inch pie rather than the now-more-common 10-inch pies. If you want to make a 10-inch pie, see the tips that follow this recipe
     
  • Don't use a store-bought crust. Pastry dough is so simple, everyone can make their own. Either follow your own favorite recipe, or use my homemade single pastry crust



STORY  |  PRINTABLE RECIPE  |  HUNGRY FOR TIPS?

Photo Tutorial

5 Medium Apples
Select 5 medium apples - I like to use HoneyCrisp and Granny Smith.

Diced and Cored Apple
Optionally peel the apples, then core the apples (I use a corer/dicer gadget).

Diced Apples
Dice the apples.

Freshly Squeezed Orange Juice
Juice 1/2 an orange.

Half a Lemon with Juicer
Juice 1/2 a lemon.

Diced Apples
Combine the apple pieces and juices in a large bowl.

Apple Pie Filling Added to Diced Apples
Add 1/3 cup unbleached all-purpose flour, 4 Tablespoons corn starch, 1/4 cup light brown sugar, 1/4 cup granulated sugar, 1 teaspoon ground cinnamon, 1/2 teaspoon freshly grated nutmeg and 1/8 teaspoon each of ground ginger and ground cloves.

Apples Combined with Spices
Mix to combine and coat all the apple pieces. Let stand for 10 minutes while preparing the crumble topping and pastry shell.

Crumble Top Ingredients Combined
For the crumble, combine 1/2 cup rolled oats, 1/2 cup unbleached all-purpose flour, 1/2 cup granulated sugar and 1/2 cup light brown sugar.

Spices Added to Crumble Topping Ingredients
Add 1 teaspoon ground cinnamon, 1/2 teaspoon freshly grated nutmeg and 1/8 teaspoon each of ground ginger and cloves.

Coconut Oil to Dry Streusel Ingredients
Add 1/3 cup plus 1 Tablespoon coconut oil to the dry crumble ingredients.

Crumble Topping for Apple Pie
Mix in the oil with a fork or your fingers to create a loose crumble; set aside.

Rolling Pastry Dough
To prepare the pastry crust, roll out the pastry dough to a rough 14-inch circle.

9-inch CorningWare Pie Plate
Prepare a 9-inch pie plate.

Pastry Dough Set into Pie Plate
Transfer the pastry dough to the pie plate. I loosely roll-up the pastry dough around my rolling pin to help with the transfer.

Pastry Dough Fitted to Pie Plate
Gently settle the dough into the pie plate. Do NOT stretch the dough.

Crimped Edge of Pie Crust
Crimp the edges of the dough using your fingers or a fork.

Crimped Pie Crust, Trimmed
Trim off the excess pastry dough as needed.

Apple Pie Filling Added to Pie Shell
To assemble the pie, add the apple filling to the prepared pastry shell.

Crumble Topped Pie Ready for Baking
Evenly sprinkle the crumble topping over the apple filling.

Dutch Apple Pie on Lined Baking Sheet
Place the pie on a foil-lined baking sheet.

Apple Pie Covered with Foil Before Baking
Loosely cover the pie with a second piece of foil. Bake the pie covered for 50 minutes at 400F.

Dutch Apple Pie, Foil Removed
Remove the foil and bake for another 30 minutes at 375F.

Dutch Appl Pie, Closeup
Let the pie cool for at least 3 hours before chilling in the refrigerator.

Dutch Apple Pie
Optionally serve the pie warm or chilled with ice cream.



STORY  |  PHOTO TUTORIAL  |  HUNGRY FOR TIPS?

Dutch Apple Pie

    by Javelin Warrior
     Prep Time: 45 min
     Cook Time: 1 hr 20 min

Ingredients (9-inch pie)
    Pastry Shell
    Pie Filling
    • 1/2 orange, juice of
    • 1/2 lemon, juice of
    • 5 medium apples, cored and diced (recommend HoneyCrisp and Granny Smith)
    • 1/3 cup unbleached all-purpose flour
    • 4 Tablespoons corn starch
    • 1/4 cup granulated sugar
    • 1/4 cup light brown sugar, packed
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon freshly grated nutmeg
    • 1/8 teaspoon ground ginger
    • 1/8 teaspoon ground cloves
    Crumble Topping
    • 1/2 cup rolled oats
    • 1/2 cup unbleached all-purpose flour
    • 1/2 cup granulated sugar
    • 1/2 cup light brown sugar, packed
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon freshly grated nutmeg
    • 1/8 teaspoon ground ginger
    • 1/8 teaspoon ground cloves
    • 1/3 cup plus 1 Tablespoon refined coconut oil
    Instructions
    Preheat the oven to 400℉ and line a baking sheet with aluminum foil
    For the Filling
    In a large bowl, toss the diced apples with the lemon and orange juice; add the flour, corn starch, sugars and spices to the apples and mix to evenly coat the apple pieces; let stand 10 minutes while preparing the crumble topping and pastry shell
    For the Crumble Topping
    In a medium bowl, combine the oats, flour, sugars, spices and coconut oil with a fork or fingers to create a loose crumble; set aside
    For the Pastry Shell
    On a lightly floured surface, roll out the chilled pastry dough into a 14-inch diameter circle, giving the pastry dough a quarter turn after every roll to ensure the dough does not stick to the board
    Transfer the rolled pastry dough to a 9-inch pie plate (loosely roll-up the pastry around the rolling pin to make the transfer easier); gently settle the dough into the pie plate
    Crimp the edges of the pie crust with your fingers or a fork and trim off any excess dough
    Pie Assembly and Baking
    Spoon the apple filling into the pie shell and gently compress the filling together, mounding the apples slightly in the center; sprinkle the crumble topping over the apples, then place the pie plate on the lined baking sheet and loosely cover with foil
    Bake the covered pie for 50 minutes at 400℉, then remove the foil and bake uncovered for another 30 minutes at 375℉ until the topping is crispy
    Let the pie cool for at least 3 hours before refrigerating (the bottom of the pie plate should be completely cool); if desired, serve warm or chilled with homemade vanilla ice cream
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    STORY  |  PHOTO TUTORIAL  |  PRINTABLE RECIPE

    Hungry for Tips?
    • 10-inch Pie: If you want to make a 10-inch pie, add one more apple and bake covered for 60 minutes at 400F and then uncovered for 35 minutes at 375F.
       
    • Baking Sheet: I have made this pie a ridiculous number of times and sometimes the pie dribbles over the side of the pie plate while baking. And sometimes it doesn't. So I recommend baking the pie on a lined baking sheet to prevent any messes in your oven.

      Dutch Apple Pie, Foil Removed
       
    • Citrus: HoneyCrisp and Granny Smith apples already have a somewhat citrusy flavor, so a little fresh orange and lemon juice is all you need. If you're using less-citrusy apples like Pink Lady, Fuji, Red Delicious, you may want to add some lemon and orange zest in addition to the juice.

      Freshly Squeezed Orange Juice
       
    • Fresh Nutmeg: Freshly grated nutmeg is much more delicate in flavor and less-intense in potency compared to ground nutmeg. If using ground nutmeg, cut it back to 1/4 teaspoon.

      Measuring Fresh Nutmeg
       
    • Peel or not to peel: I used to peel my apples, now I don't. I can honestly the apple peel does not affect the flavor or texture of the pie, so why bother peeling? But if the idea of peels in your pie causes anxiety, feel free to peel.

      Diced Apples
       
    • If you have handy apple peeler and corer/dicer tools, it can speed up the prep process. If you don't have these tools, I recommend using a melon-baller and vegetable peeler to prep the apples.
       
    • My favorite addition to this pie is homemade vanilla ice cream. Something about the apple pie spices paired with the cold vanilla creaminess is just heaven. But don't worry - this pie requires no ice cream.

      Dutch Apple Pie with Ice Cream



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    6 comments:

    1. Oh boy! I'll take a slice right now please! Looks delicious:)

      ReplyDelete
      Replies
      1. Thanks Mai - I've still got a slice left in the fridge :)

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    2. Replies
      1. Thanks - the topping is the best part :)

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    3. Pie makes everything better - I cannot say it better myself. I sure would love a slice of this right now to cheer me up from this dreaded bunged up head. I do like how you've not peeled the apples in the pie.

      ReplyDelete
      Replies
      1. Pie does do the soul good, and I'm sorry to hear you didn't get the postion you were hoping for. I've never been unemployed (except by choice) and I can't imagine the disappointed and anxiety you must be feeling

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