dutch apple pie.Posted on Dec 27, 2010 in baking, favorites, fruit, fruit desserts, holiday, pies & tarts, recipes, sweet | 1 comment
What could be more classically festive than apple pie? Simple, homey and ultra delicious, apple pie is a family favorite, a dessert fancied by all family members — from the blithe toddler to the merry great grandparents, everyone will be angling for a slice of this luscious Dutch apple pie.
Busy baking myself into a tizzy in the days leading up to Christmas — in which I actually used up the massive quantities of flour, sugar and butter on which I had stocked up in anticipation of the ensuing torrent of holiday baking — I remembered that I was charged with bringing the dessert to the Christmas Eve potluck at my sister-in-law’s home, just hours before we were meant to leave.
With scarcely any flour left in the house, a couple of sticks of butter, and just a few odd-ball apples of miscellaneous varieties kicking around, apple pie seemed the perfect solution to our contribution the to holiday meal. Always wanting to add a special flair to any dessert begotten from my kitchen, I grabbed the lonesome lime, employed the heavy cream, and used up the last knob of butter for a richer, more full-bodied apple pie with a little extra oomph.
Dutch Apple Pie
2x recipe for Flaky Pie Crust: pastry for bottom crust fitted into a 9-inch pie plate; pastry for top crust rolled out onto a rimless baking sheet or board, both covered and refrigerated
¼ cup brown sugar
1/3 cup sugar, plus extra for sprinkling on top of pie
½ tsp cinnamon
1/8 tsp ground nutmeg
pinch of salt
3 tbsp tapioca starch (also called tapioca flour)
5 or 6 McIntosh, Honeycrisp and/or other apples suitable for baking
1 tbsp freshly squeezed lime juice
2 tbsp unsalted butter, cut into bits
½ cup heavy cream
milk, for brushing top pastry prior to baking
Tips & Substitutions
- Using a combination of different varieties of apples can produce a more interesting pie with pleasantly complex flavors and textures.
- If you don’t have a lime, go ahead and substitute (the standard) lemon juice, or even white vinegar.
- If you don’t have tapioca starch, you may substitute 2 tbsp cornstarch for the 3 tbsp of tapioca flour.
- In large bowl, whisk together the brown and granulated sugars, cinnamon, nutmeg, salt and tapioca starch.
- Peel and core apples, and slice into ½-inch-thick slices; toss apples and lime juice with sugar mixture in large bowl.
- Remove rolled-out bottom pastry (in pie pan) and top crust (on baking sheet) from refrigerator; pile spiced apple slices into bottom crust, making a slightly “conical” heap with the pile a little higher in the middle than at the sides.
- Dot apples with bits of butter; cover with top crust.
- Trim top and bottom crusts to extend an inch beyond the pie plate; tuck under and inside the pan; crimp the edges with your fingers, knuckles or a fork.
- Put the pie into the fridge while you preheat the oven to 450 degrees F.
- When oven has reached temperature, remove pie from fridge, place on a baking sheet.
- Cut a large circular vent hole in the middle of the pie using a sharp paring knife to allow steam to escape and to provide an opening in which to pour the cream; you may also cut 4 additional 1-inch long slits around the central vent.
- Brush the top lightly with milk using a pastry brush; sprinkle with sugar.
- Bake pie in preheated (450 degree F oven) for 10 minutes.
- Reduce oven temperature to 350 degrees F; bake for another 20 minutes and then remove from oven and pour cream into the pie via the large vent hole in the top crust.
- Continue baking pie for another 10 to 20 minutes, or until apples are bubbling and the pie is golden brown — do not underbake! What a shame it would be to go through the steps of baking a delectable Dutch apple pie only to have undercooked apples inside. I’m sure you can do the math, but the total baking time is 40 to 50 minutes.
- Cool slightly on wire rack before serving; best served warm or at room temperature.
- Refrigerate any leftovers… but I’m sure there won’t be any.
Recipe Adapted From: How To Cook Everything: Simple Recipes for Great Food