Dutch Apple Pie

Dutch Apple Pie

Prep Time

45 mins

Cook Time

30 mins

Total Time

1 hr 15 mins

Course: Dessert

Servings: 8 slices

Author: Tricia

Ingredients

·         1 single Pie Crust Pastry for a 9-inch deep dish pan

For the crumble topping:

·         1 cup unbleached all-purpose flour

·         1/4 cup light brown sugar

·         1/4 cup granulated sugar

·         6 tablespoons unsalted butter melted

For the apple filling:

·         4 to 4 1/2 pounds Granny Smith apples about 10 medium/large apples

·         1/3 cup granulated sugar

·         1/2 teaspoon ground cinnamon

·         pinch of salt

·         2 tablespoons unsalted butter

·         1/2 cup heavy cream

Instructions

To make the crumble topping:

1.     Combine the flour and sugars in a medium mixing bowl and drizzle with the melted butter. Toss with a fork to combine. Refrigerate until needed.

To make the pre-baked pie pastry:

1.     Prepare the pie pastry and line a 9-inch pie deep dish pan. Trim the dough and crimp the edges as desired. Place the pie shell in the refrigerator for 60 minutes. This will help control shrinkage during the blind bake.

2.     Adjust the oven rack to the lower-middle position. Preheat oven to 425F. Line the frozen pastry with a double thickness of heavy duty foil, making sure the fluted edge is covered. Fill the pastry with 2 cups of dried beans or pie weights. Bake for 20 minutes. Carefully remove the foil, beans or weights and return the pastry to the oven. Bake until light golden brown, about 10 minutes longer. Remove from the oven.

To make the apple filling:

1.     While the pie crust is chilling and baking, prepare the apples.

2.     Peel, quarter, and core apples; slice each quarter crosswise into four pieces about 1/4-inch thick. Toss apples, sugar, cinnamon, and salt in large bowl to combine.

3.     Heat butter in large Dutch oven over high heat until melted and the foaming stops. Add apples and toss to coat in the butter. Reduce heat to medium-high and cook, covered, stirring occasionally, until apples are softened and starting to break down, about 10-15 minutes.

4.     Set a large colander over large bowl. Spoon the cooked apples into the colander. Shake colander and toss apples to drain off as much juice as possible.

5.     Return the juice to the Dutch oven and add the cream. Bring to a boil over high heat; cook, stirring occasionally, until thickened and wooden spoon leaves trail on the bottom of the pan, about 5 minutes. Transfer the cooked apples to pre-baked pie shell; pour reduced juice mixture over and smooth top.

6.     Use a fork to break up any large clumps of the crumble topping. Spread the crumble evenly over the top of the apples. Bake the pie in the preheated oven until the topping is golden brown, about 15 minutes. The apple filling should be bubbling around the edges. Tent with foil if needed to prevent over browning.

7.     Cool on a wire rack and serve topped with ice cream if desired.

Source  https://www.savingdessert.com

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