Dutch Apple Pie

1Fall is here and so is the cooler weather. Nothing says fall to me like the smell of apples and cinnamon in the kitchen. After a fun-filled trip to a local apple orchard, my Taste Tester and I thought it was time to make one of our favorite pies (confession: I am not much of a pie person in general). We have been making this pie for a few years now. The first time we made it and took it to a get-together, after we were kicking ourselves for sharing it since it was so good.

Ever since, we have only made it for ourselves. I have never made another apple pie, but what I like about this is that the apples are cooked on the stove before adding them to the crust to bake. This eliminates any worries about crunchy apples after baking. I also love the crumb topping. My Taste Tester LOVES the crumb topping, he asks for it on muffins when ever I make them (it does work great on muffins as well). We do cheat and use a store-bought crust (we have made our own, but in a pinch just use the premade stuff)

If you are looking for a great homemade apple pie, look no further. This one is the perfect combination of sweet, cinnamon and is a bit creamy and caramel-like on the inside. The crumb topping takes it over the top. I like mine warm with  icecream but, really, this is good  alone.

I rate this recipe a 9

Dutch Apple Pie
from America’s Test Kitchen

• 1 single-crust pie dough

Streusel ingredients.

• 1 cup all-purpose flour
• 1/3 cup packed brown sugar
• 1/3 cup granulated white sugar
• 1 TB cornmeal (optional)
• 6 TB (3/4 stick) butter, melted

Filling ingredients.

• 2 TB (1/4 stick) butter
• 4 or 5 apples, cored, peeled and finely sliced
• 1/4 cup granulated white sugar
• 1/2 tsp cinnamon
• 1/8 tsp salt
• 1 cup golden raisins (optional)
• 1/2 cup heavy cream

Preheat the oven to 375 F.

For the streusel, in a medium bowl, mix together dry ingredients and then drizzle the butter over it a little bit at a time, using a fork or whisk until mixture is clumpy. Set aside.

For the filling, in a medium pot (or Dutch oven), melt the butter and cook the apples, sugar, cinnamon, and salt over medium-high heat. Cover and cook, stirring occasionally, until the apples have softened (about 6 or 7 minutes). Add raisins (if desired) and cooked another 7 minutes covered. Transfer cooked apple mixture to a bowl with a slotted spoon leaving the apple juice in the pan. Add cream, stirring frequently, and cook until reduced by half, about 3 or 4 minutes. Add the cream to the apple mixture.

Bake the crust blind for 10 – 12 minutes, then remove crust from oven. Spread the apple filling evenly into the warm, partially baked pie crust. Sprinkle the top of the pie with the streusel mixture.

Bake the pie until the crust and streusel have lightly browned, about 25 – 28 minutes. Transfer the pie to a wire rack and cool to room temperature before serving.

Sprinkle with powdered sugar before serving.

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