Try this Dutch Apple Pie recipe, or contribute your own.
- 1 egg
- 1 tsp cinnamon
- 1/2 tsp salt
- filling:
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/4 cup flour
- 3/4 tsp cinnamon
- 1/4 tsp nutmeg
- crust:
- 1 tbsp butter
- 1/2 cup flour
- 2 cup flour
- 4 tbsp cold water
- 1 tbsp cider vinegar
- 2 tsp white vinegar
- 1 cup vegetable shortening
- 3 lbs granny smith apples (about 6 medium)
- struesel:
- 1/2 cup uncooked oats (not instant)
- 6 tbsp cold butter cut into small pieces
- Carbohydrate 860.85325096662 g
- Cholesterol 328.371125110033 mg
- Fat 286.542118094729 g
- Fiber 8.47768304189046 g
- Protein 7.71502875072449 g
- Saturated Fat 133.978735239562 g
- Serving Size 1 1 recipe (3189g)
- Sodium 56154.7154522695 mg
- Sugar 852.375567924729 g
- Trans Fat 14.9438644246298 g
- Calories 5911 calories
Step-by-step
- Work shortening into flour with a pastry cutter until texture resembles meal.
- Beat egg and add to mixture.
- Add cold water and vinegar and stir until just incorporated.
- Place in a zippered bag.
- Flatten to about ½" with a rolling pin.
- Freeze for at least 20 minutes.
- Combine dry streusel ingredients in a large bowl and whisk together.
- Add cold butter and work with a pastry cutter until dry mixture is fully incorporated.
- Crumble so pieces are no larger than pea sized.
- Refrigerate until needed.
- Roll out pie crust on a floured surface and place in pie pan.
- Preheat the oven to 425.
- Line a baking sheet with aluminum foil to catch any spillover during baking and place in bottom third of oven.
- In a large bowl, combine sugar, brown sugar, flour and spices and mix well.
- Core, peel and slice apples into ¼" or less slices.
- Add apples and vinegar to bowl and toss to coat.
- Put apples in crust and dot top with pieces of butter.
- Bake for 20 minutes.
- Remove from oven and top pie with streusel mixture.
- Reduce temperature to 375 return pie to oven to cook for about 50 minutes more (when crust is golden and filling is bubbling).
- If streusel begins to get too brown, cover top loosely with aluminum foil.
- Allow to cool before serving.
Adding wet apple slices directly to room-temperature dough guarantees a soggy bottom crust. Managing moisture content requires specific handling of both fruit and fat. High heat initially sets the pastry while cooler temperatures cook the dense fruit through.
Achieving Structural Integrity
Working cold fat into dry flour creates distinct layers of steam during baking. Cut butter into small pieces and keep shortening chilled until incorporation. Rolling chilled dough prevents the fats from melting into the flour prematurely, which leads to a tough texture. Place a foil-lined baking sheet on the bottom third of the oven at 425 degrees Fahrenheit to capture drips and provide direct bottom heat. Granny Smith apples demand thorough peeling and slicing to a uniform thickness under one-quarter inch. Toss the slices with dry sweeteners and spices before filling the pan to draw out excess liquid. Dotting the fruit with butter adds necessary fat before the top layer goes on. Bake the assembly for twenty minutes at 425 degrees Fahrenheit to set the pastry structure. Reduce the heat to 375 degrees Fahrenheit when adding the oat-based streusel to prevent burning the sugars. Cover the top loosely with aluminum foil if browning occurs too rapidly during the final fifty minutes of baking. Allow the finished pastry to cool completely before slicing to let the starches gelatinize.
- Ensure butter remains cold before working it into the streusel to maintain pea-sized crumbs.
- Check internal fruit tenderness with a thin skewer to verify doneness.
- Store baked pies at room temperature for up to two days under a dome.
