Dutch Apple Pie

One last recipe before the rush of Thanksgiving preparation begins. When I was growing up we often had Dutch apple pie on our Thanksgiving dessert table. It was one of my father’s favorites and mine too because we liked the buttery crumb topping. If I am making an apple dessert for the holiday this is the recipe I use most often. It is best served the day you bake it. Happy Thanksgiving!

Pie Crust
3 c. all purpose flour
1/2 tsp. fine sea salt
1 c. lard, room temperature (not cold)
1/2 c. (or a little less) ice cold water

Preheat oven to 375 degrees. In a bowl combine flour and salt. Mix. Cut lard into flour and with your hands form pea-size crumbs. Make a well in the center and add just under 1/2 c. ice water. Gently and carefully work the dough into a ball with your hands. Just bring dough together; do not overwork because you want to see lard marbling the dough as you roll it out on a lightly floured surface (roughly 1/8″ thick). Fit dough into the bottom of a 9-inch pie plate. (You will have enough pie dough for a second pie or save for another use.) Add apple filling and trim the edges. Sprinkle the crumb mixture on top of the apples. Bake for 45-50 minutes until filling is bubbling up from the crumb mixture and the apples are fork tender. Cool on rack. Store covered at room temperature. Serves 8.

Apple Filling
6-1/2 c. peeled and sliced apples (6-8 apples)
2/3 c. sugar
1 Tbsp. fresh lemon juice
1/4 c. flour
3/4 tsp. cinnamon
1/2 tsp. freshly grated nutmeg
1/8 tsp. kosher salt

In a large bowl combine apples, sugar and lemon juice. Stir well. Add flour, spices and salt. Mix well. Pour into prepared pie shell.

Crumb Topping
1/2 c. flour
1/2 c. sugar
1-1/2 tsp. cinnamon
1/2 tsp. freshly grated nutmeg
pinch of kosher salt
5 Tbsp. cold butter or margarine, diced

Combine flour and sugar. Mix. Add spices and salt. Mix again. Cut in the butter and mix to form coarse crumbs. Sprinkle on top of apple filling.

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This entry was posted in Desserts, Fruit, Pies, Thanksgiving. Bookmark the permalink.

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