Dutch Apple Pie
By Stephanie Wise
The difference between classic apple pie and a Dutch apple pie recipe is all in the delicious crumb topping. Dutch apple pie topping is made with butter, Gold Medal™ flour, brown sugar and granulated sugar, and you'll know when it's ready to come out of the oven when the crumb toppings are a deep golden brown. Instead of a second pie crust, enjoy a generous blanket of sweet streusel crumbs–sprinkled over a tender spiced apple filling.
Ingredients
Crust
- 1cup Gold Medal™ all-purpose flour
- 1/2teaspoon salt
- 1/3cup plus 1 tablespoon shortening
- 2to 3 tablespoons cold water
Filling
- 8cups sliced cored peeled apples
- 1/2cup granulated sugar
- 1/4cup Gold Medal™ all-purpose flour
- 1/4teaspoon ground cinnamon
- 1tablespoon lemon juice
Topping
- 1/2cup unsalted butter, softened
- 1cup Gold Medal™ all-purpose flour
- 2/3cup packed brown sugar
- 1tablespoon granulated sugar
Steps
1. In medium bowl, mix 1 cup flour and the salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary). Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap flattened round of pastry in plastic wrap, and refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
2. Heat oven to 400°F. On surface sprinkled with flour, using floured rolling pin, roll pastry dough into circle 2 inches larger than 9-inch pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side and being careful not to stretch pastry, which will cause it to shrink when baked. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired.
In large bowl, toss Filling ingredients. Pour into pie plate, mounding apples toward center.
3. In medium bowl, use pastry blender or fingers to mix butter, 1 cup flour and the brown sugar until a crumb forms. Sprinkle evenly over top of pie. Sprinkle 1 tablespoon granulated sugar on top.
4. Bake 45 to 55 minutes or until pie crust and crumb topping are deep golden brown and filling begins to bubble. Transfer to cooling rack to cool.
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