Monday, June 6, 2011
Dutch Apple Pie Recipe
Dutch Apple Pie
You will need:
1 single crust pie dough, fitted into a 9" pie plate and chilled
1 cup all-purpose flour
1/3 cup sugar
1/3 cup packed light brown sugar
1 tbsp yellow cornmeal
6 tbsp unsalted butter, melted
2 tbsp unsalted butter
approx 7-9 medium to large granny smith apples (peeled, cored, sliced 1/4" thick)
1/4 cup sugar
1/2 tsp cinnamon
1/8 tsp salt
1 cup raisins
1/2 cup half & half (or you can use heavy cream)
1. Heat oven to 375*. Line chilled pie crust with foil and fill with pie weights. Bake until dough looks dry and is light in color (approx 20 to 25 min). Place pie plate with crust on a wire rack and remove weights.
2. For streusel: mix the flour, sugars, and cornmeal together in a med bowl, then add in melted butter and stir with a fork until combined and crumbly-looking.
3. For filling: Melt the butter in a large pan (that has lid). Stir in apples, sugar, cinnamon and salt. Cover and cook over medium-high heat, stirring occasionally, until apples begin to soften. (About 5 min). Stir in raisins and continue to cook, covered, about 7 minutes longer.
4. Drain apples through a colander or sieve, reserving the juice. Spoon the fruit into the waiting pie crust. Mix the reserved juices with the half & half in a saucepan. Bring to low boil and cook, while stirring, about 3 minutes. Drizzle over the fruit in the crust. Sprinkle the streusel over the filling. (This will be piled rather high in the center, and is tricky to not make a mess everywhere while adding streusel...resist the urge to pack it down).
5. Bake at 375* for about 25 minutes or until browned. Remove from oven and let rest on wire rack about 2 hours for the filling to set. Serve warm with vanilla ice-cream if desired! :)
Enjoy this recipe particularly when apples are aplenty! Also very good with fresh whipped cream instead of ice-cream. :)