# Sunday, March 29, 2009

Dutch Apple Pie Recipe

My Mother’s apple pie is the best I have ever tasted. I’ve never been able get it quite right. She doesn’t use a recipe, rather, she adjusts the sugar and spices to the apple she’s using. Her favorite is McIntosh, then Cortland and then Granny Smith. This is my recipe for Dutch Apple Pie. It’s not Mom’s, but it’s better than most and is consistent. If you always use Granny Smith, then the amount of sugar and spices will be the same. Granny Smith apples are more readily available in my neck of the woods.

Ingredients

  • 2 (9 inch) pie crusts, unbaked
  • 4 tsp lemon juice
  • 1 c granulated white sugar
  • 1 ½ tsp good quality cinnamon (if you can find Vietnamese cinnamon it works well for baking)
  • ¼ tsp all spice
  • 10 c peeled, thinly sliced Granny Smith apples
  • 1 c raisins
  • 2 ¼ c all purpose flour
  • 1 ½ c granulated white sugar
  • 1 tsp good quality cinnamon
  • 2 sticks unsalted butter, room temperature

applie pie ready to bake

Directions

Soak raisins in hot water for 5 minutes, drain.

Line two 9” pie plated with unbaked crust.

In a large bowl, combine sliced apples and lemon juice. Sprinkle with sugar and cinnamon. Gently stir in raisins.

Fill the pie shells.

In a smaller bowl (or your food processor), mix the flour, sugar, cinnamon and butter until crumbly. Sprinkle over the pies.

Preheat oven to 425. Bake pies in the middle of the oven at 425 for 10 minutes, then turn down to 350 and bake for an additional 45-50 minutes until the topping is nicely browned and the apples are soft.

If the outer edges of your crust are browning too quickly, cover just the top of the crust with aluminum foil..or better yet …use a pie crust saver (one of my favorite baking helpers).

download pdf version dancing woman

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Sunday, March 29, 2009 6:09:30 AM (Central Daylight Time, UTC-05:00)     #    Technorati Blog reactions Blog reactions

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