Food recipes
Dutch Apple Pie
Dutch Apple Pie Ingredients: apples, raw, with skin lemon juice, raw sugars, granulated sugars, brown wheat flour, white, all-purpose, unenriched spices, cinnamon, ground spices, nutmeg, ground wheat flour, white, all...
Dutch Apple Pie
Ingredients:
apples, raw, with skin
lemon juice, raw
sugars, granulated
sugars, brown
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
spices, nutmeg, ground
wheat flour, white, all-purpose, unenriched
sugars, brown
butter, without salt
Directions:
1.
Preheat oven to 375 degrees F. For the pie, in a large bowl, combine the apples, lemon juice, sugar, brown sugar, flour, cinnamon and nutmeg.
2.
While the apples are getting all juicy, prepare your pastry crust.
Line your 9 pie pan with the pastry crust.
3.
In a small bowl, prepare the topping.
Mix the flour and brown sugar together.
Add the cold butter and cut in with a pastry cutter or your fingers until the mixture resembles coarse crumbs.
4.
Pour the apple mixture into the crust.
You may need to take a spatula to even out the apple filling and make it more flat.
5.
Sprinkle the topping onto the apple pie to cover all the apples.
6.
Place pie pan onto a cookie sheet if you want to safeguard against spillage.
I also always use a pie shield.
(Or use foil to wrap around the crust edges) Bake 40-50 minutes.
Allow to cool 2-3 hours to set.
If you are in a hurry like me, put it in the fridge after 1 hour on a hotpad and this seems to cool the pie faster.
Ingredients:
apples, raw, with skin
lemon juice, raw
sugars, granulated
sugars, brown
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
spices, nutmeg, ground
wheat flour, white, all-purpose, unenriched
sugars, brown
butter, without salt
Directions:
1.
Preheat oven to 375 degrees F. For the pie, in a large bowl, combine the apples, lemon juice, sugar, brown sugar, flour, cinnamon and nutmeg.
2.
While the apples are getting all juicy, prepare your pastry crust.
Line your 9 pie pan with the pastry crust.
3.
In a small bowl, prepare the topping.
Mix the flour and brown sugar together.
Add the cold butter and cut in with a pastry cutter or your fingers until the mixture resembles coarse crumbs.
4.
Pour the apple mixture into the crust.
You may need to take a spatula to even out the apple filling and make it more flat.
5.
Sprinkle the topping onto the apple pie to cover all the apples.
6.
Place pie pan onto a cookie sheet if you want to safeguard against spillage.
I also always use a pie shield.
(Or use foil to wrap around the crust edges) Bake 40-50 minutes.
Allow to cool 2-3 hours to set.
If you are in a hurry like me, put it in the fridge after 1 hour on a hotpad and this seems to cool the pie faster.