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by Stef | October 16, 2013 · 8:00 am

Dutch Apple Pie

Everyone once in awhile over here, we need to deliver on our name. Well, here is my latest attempt. This dutch apple pie is a slight adaptation of my grandma’s family favorite. As a kid (and who am I kidding, also as an adult), I always requested her apple pie. After eating this last night, I truly know why. While I enjoy a crust topped pie, this crumbly streusel topping wins my heart every time.

This year’s apple season produced quite a bounty. I used fresh picked apples from Barthel Fruit Farm in Mequon, WI. And for all of you scared of homemade pie crust, don’t be! It is really, very easy and there really is no comparison to pre-made or frozen pie dough. (*Note: only half the pie is shown because we couldn’t wait to dig in!)

Without further ado, here is the latest Haute Apple Pie, known as by my pie tasters as the “best pie ever.”

Dutch Apple Pie

Pie Crust
1 1/4 C all-purpose flour
1/2 TBSP sugar
1/2 tsp salt
8 TBSP or 1 stick of unsalted butter, cold
1/2 C ice water

Mix flour, sugar and salt together. Cut the butter into small, 1/2 inch pieces. Keep your hands off the butter as much as possible to keep it cold. Using a pastry blender, cut the butter into the flour mixture. Scoop and mix as you go, until the butter crumbly and to the size of a tiny pea.

Remove ice cubes from water. Begin to drizzle about 1/4 C of water into the mixture and mix with a rubber spatula. Continue to drizzle water until the dough begins to stick together. You may not use all the water. Gently work with hands to mold the dough. Refrigerate for 2 or more hours.

Preheat oven to 400 degrees.

After the dough is chilled, flour your rolling surface and gently roll out the dough into one large circle. Trim the edges off the dough to make a perfect circle and gently press into pie pan. Add apple filling and crumb topping (see below). Evenly and gently spread crumb topping to cover all the apples. Bake at 400 degrees for 45-55 minutes, until golden brown and bubbly.

Apple Filling
6-8 medium sized apples, peeled and thinly sliced
1/2 C sugar
1 TBSP cinnamon

Add apples, sugar cinnamon. Mix and set aside.

Crumb Topping
1/3 C sugar
3/4 C all-purpose flour
1 tsp cinnamon
6 TBSP unsalted butter, cold

Mix sugar, flour and cinnamon. Cut butter into 1/2 pieces. Add to mixture and cut in using a pastry blender until the mixture is crumbly.

This pie is best served warm and always tastes good a la mode! Here’s hoping this pie helps us live up to our name!

2 Comments

Filed under Treats

Tagged as apple pie, dutch apple pie, haute apple pie, pie crust, streusel topping

by kkregel | July 19, 2010 · 1:05 pm

Summer Berry Pies

With summer in full swing, it would be a shame not to showcase the jewels of the harvest: berries!

As it turns out, making a juicy berry pie is easier than it looks since a berry-based filling requires minimal prep work. Just pick your favorite combo (see below), or choose whatever looks best at the market that day, and stir it all together!

Also, if you’ve never made your own pie crust, give it a try. It does take some practice to get the consistency and rolling down but I promise it’s well worth the extra effort.

Favorite Berry Pie Combos
Strawberry Rhubarb Pie
2 C rhubarb, chopped
3 C strawberries, chopped

Black & Blue Berry Pie
3 C blueberries
2 C blackberries

Triple Berry Pie
2 1/2 C strawberries
1 1/2 C raspberries
1 1/2 blackberries

Filling
1 C + 1 Tbsp sugar
2 eggs
5 Tbsp flour
1 tsp cinnamon
1/2 tsp vanilla
1/4 tsp nutmeg

Double Pie Crust:
3C flour
3/4 C shortening
1 tsp salt
1 tsp vinegar
1C water with ice cubes (you may not use it all)
1 egg, beaten

Preheat oven to 350. In a large bowl, combine flour and salt. Separately, combine vinegar and ice water. Cut the shortening in grape-sized chunks into the dry mixture using a pastry cutter. Begin adding water to the dry mixture, 1-2 Tbsp at a time as you use the pastry cutter or your hands (take your rings off!) to work the shortening into the flour. Continue adding water until all the flour is worked in and dough holds together but is not sticky (you may not use all the water). If dough gets too sticky, dust in more flour. Divide the dough into 2 balls and place each ball between 2 sheets of floured waxed or parchment paper. Roll out each ball with a rolling pin until it is flat and large enough to cover a pie dish.

Wash and remove stems from berries as needed. If you’re using strawberries and rhubarb, chop into small pieces. Combine fruit in a large bowl. In a small bowl combine sugar, flour, cinnamon and nutmeg. Stir well. Add in eggs and vanilla and beat with a whisk to combine. Pour filling over fruit and stir gently so as not to mash the fruit.

Place one rolled crust in the bottom of the pie dish and pour in the fruit filling. Gently place the second sheet on top. Pinch together the edges of the two crusts using your thumb/forefinger and other thumb to push the crust into a “U” shape. Use a knife to slice small vents in the top crust.

In a small bowl, beat one egg. Baste egg wash over the crust. Sprinkle crust with sugar. Bake for 55-60 minutes or until crust is golden brown. Serve with fresh whipped cream or vanilla ice cream.