December 30, 2011

Dutch Apple Pie

This was SO good! I made it for dessert after Christmas dinner and it was a huge hit. The topping is the best part.

This is the original recipe. The changes I made are in red.
Pie Crust
1 1/2 cup(s) all-purpose flour
1/2 teaspoon(s) salt
4 tablespoon(s) margarine or butter
1/4 cup(s) shortening

No Shortening Pie Crust
1/2 teaspoon salt
1 cup (130 g) all purpose flour
1 1/2 tablespoons butter or vegetable oil
3 tablespoons vegetable oil
3 tablespoons cold water

Apple Filling
2 pound(s) Granny Smith apples, (about 4 large) (Golden Delicious)
2 tablespoon(s) fresh lemon juice (Fresh Lime Juice)
1 container(s) (8 ounces) sour cream
3/4 cup(s) granulated sugar (Raw Sugar)
2 tablespoon(s) all-purpose flour
1 teaspoon(s) vanilla extract
1/8 teaspoon(s) salt
1 large egg

Streusel Topping
3/4 cup(s) all-purpose flour
1/2 cup(s) walnuts, toasted and chopped (1/3 C Oatmeal)
1/4 cup(s) packed brown sugar (1/3 C)
1/4 cup(s) granulated sugar (1/3 C Raw Sugar)
1 teaspoon(s) ground cinnamon
1 teaspoon(s) grated orange peel
4 tablespoon(s) margarine or butter, cold

  • Prepare pie crust.
  • Meanwhile, preheat oven to 400 degrees F. Prepare apple filling: Peel, core, and cut apples into 1/4-inch-thick slices. In large bowl, toss apples with lemon juice. In medium bowl, with wire whisk or fork, beat sour cream, sugar, flour, vanilla, salt, and egg just until blended. Stir sour-cream mixture into apple mixture; spoon into chilled pie shell.
  • Place sheet of foil under pie plate; crimp foil edges to form a rim to catch any drips during baking. (This is a must!) Bake pie 1 hour, covering loosely with foil if apples are browning too quickly.
  • While pie is baking, prepare streusel topping: In medium bowl, stir flour, walnuts, brown sugar, granulated sugar, cinnamon, and orange peel. With fingertips, blend in cold margarine or butter until mixture resembles coarse crumbs.
  • After pie has baked 1 hour, turn oven control to 350 degrees F. Sprinkle streusel topping evenly over apples. Bake pie 30 minutes longer or until filling is hot and bubbly and top is golden. Cool pie on wire rack 1 hour to serve warm. Or cool completely to serve at room temperature later. 
  • (I think 400 degrees was too hot, I would just do 350 for the whole time and cover the apples with foil because they got dark really fast. It was really sweet, so I think I would use less sugar in the topping and more oatmeal. And it was really wet, I'm assuming it was the juice from the apples, not sure what to do with that other than eat it up quick! which is exactly what we did!) 

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