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Chrissy's Easy Dutch Apple Pie Recipe





There is always something comforting to the soul about apple pie, whether it is for the 4th of July BBQ, or Thanksgiving it just always seems to fit right in and make you feel cozy and happy with all the warm comforting spices. 


Ingredients: 


1 Pie crust (Make your own or use store bought)

If you want to make your own crust here is my recipe. 
basic-easy-pie-crust

Filling:
6 Cups Fuji or Honey Crisp (Red) Pealed, Cored, and Sliced thin apples
1/2 Cup Granny Smith (Green) Pealed, Cored and Sliced thin apples
1/4 Cup Granulated Sugar
1/8 Cup Brown Sugar  
2 Tablespoons All Purpose Flour
1 Tablespoon Corn Starch
1 1/2 Teaspoon ground Cinnamon
1/4 Teaspoon Salt 
1/8 Teaspoon Nutmeg
3 Tablespoons Lemon Juice (To keep the apples from turning brown) 

Topping:
1/3 Cup Cold Butter 
3/4 Cup All Purpose Flour
1/2 Cup Brown Sugar
1/4 Cup Granulated Sugar



Instructions: 

Preheat the oven to 400 Degrees F. Lay a sheet of aluminum foil under your rack your going to put your pie on to catch the drippings. 

When you are slicing your apples keep tossing them in the bowl with the lemon juice to keep them from turning brown. 

Add all of your pie filling ingredients to your apples once they are all thinly sliced, cored and pealed. Fold until all of your apples are coated with the mixture. 

Place your pie crust into your pie plate and prick the bottom with a fork a couple times. Keep in mind the crust might shrink a little around the edges. Your apples as they cook will also shrink down too. It is best to fill your crust over the top higher in the center. 



Next using a fork or a pastry cutter add your topping mixture into a bowl and work until crumble like appearance and sprinkle across the top. 





Bake 45 to 55 Minutes until the inside is bubbling and the top is a nice golden brown. After 30 minutes lay a sheet of aluminum foil over the top of the pie loosely to avoid burning or over browning the top. Let rest on a cooling rack two hours and set in the fridge for at minimum 1 more hour so the filling can set. 

Slice and Enjoy! :) 



**Note** Sometimes the pies will continue to bubble over a little after you take them out of the oven. I always put foil under my cooling racks to keep the clean up simple. 

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