Dutch Apple Pie
Dutch Apple Pie – A pie that comforts the soul. The cooked fruit method results in a pie that is sweet, tart and full of flavor. Try it with my homemade pie crust.
- 9 – 10 large, firm apples (Gala or Granny Smith)
- 1 lemon
- 1/2 to 1 cup sugar (to taste)
- 2 teaspoons apple pie spice
- 1/3 cup sugar
- 1/3 cup brown sugar
- Pinch of salt
- 1 1/2 cup all purpose flour
- 1 tablespoon yellow cornmeal
- 6 tablespoons melted butter
- 1 – 2 teaspoons cornstarch
- Single pie crust.
- Process the apples by removing the core, peeling, and slicing.
- Squeeze a little fresh lemon juice on the slices to prevent browning.
- Add the apple sliced to a saute pan.
- Season the apples with the sugar, apple pie spice, and pinch of salt.
- Cook apples until they are softened and there is a little bit of sugary syrup.
- While your apples are cooking, make the crumb topping. In a bowl, combine the sugar, brown sugar, cornmeal, and melted butter until it becomes a crumb. Set aside.
- When the apples have softened, add a slurry of cornstarch and water. Allow to heat so it will thicken.
- Form your pie shell in your pie dish. On a parchment lined cookie sheet, place the pie shell.
- Gently poke the pie crust with a fork. This prevents it from getting bubbles when baking.
- Parbake the crust at 350 degrees for 10 – 12 minutes until it is slightly baked.
- Fill the crust with the apples.
- Top with the crumb topping.
- Bake at 350 for approximately 45 to 55 minutes or until bubbly and the crust & topping are browned.
- Allow it to cool so the juice will thicken.