Dutch Apple Pie
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 315.6
- Total Fat: 11.8 g
- Cholesterol: 6.1 mg
- Sodium: 81.8 mg
- Total Carbs: 50.4 g
- Dietary Fiber: 3.0 g
- Protein: 3.4 g
View full nutritional breakdown of Dutch Apple Pie calories by ingredient
Introduction
Deep dish apple pie (9") with streusel topping. Serves 10. Deep dish apple pie (9") with streusel topping. Serves 10.Number of Servings: 10
Ingredients
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Streusel Topping
1/4 cup flour
1/4 cup brown sugar, packed
1/8 tsp cinnamon
1/8 tsp nutmeg
2 Tbl butter, very slightly softened
1/2 cup almonds, chopped
Pie Crust:
1 1/2 cups flour
1/4 tsp salt
6 Tbl shortening
4-5 Tbl water
Filling:
5 medium apples, peeled, cored, sliced thin
1 Tbl lemon juice
2 Tbl flour
1/2 cup brown sugar, packed
1/4 cup white sugar
1/2 tsp cinnamon
1/8 tsp nutmeg
Directions
Pie Crust:
1--- Stir flour and salt together. Using a pastry blender or a couple of forks, cut shortening into flour until all of the mixture is pea-sized and resembles large crumbs.
2--- Sprinkle 1 Tbl of water over a section of the flour mixture and toss that section with a fork until it is a loose dough. Push that dough to the side of the bowl and repeat. When all the mixture is a loose dough, gently blend the dough until it forms a ball in bowl (use 1 more Tbl of water if necessary). Use hands to gently and quickly pack dough into a solid ball.
3--Place ball on slightly floured surface and slightly flatten it. Using a floured rolling pin, roll pastry into a 12-inch circle. Starting at one edge, wrap the dough around the rolling pin to aid in the transfer to pie tin.
4--Ease pastry into a 9" deep-dish pie tin, trying not to stretch the dough much. Make sure the pastry is FULLY down on the sides and corners. Cut or break off any pastry that overlaps the edge of the tin. Remove, but save the excess dough (place in bowl for streusel). Use fingers or end of a handle to smooth out edge of dough and push it slightly up from the tin, making a decorative pattern if desired. Fix any tears or holes made in dough before filling -- use excess dough if necessary, but try to just push the dough together (using a drop of water can help).
Filling:
1--Peel and core the apples. Slice apples into pieces that are thinner than 1/4". Cut in half if desired. Toss in lemon juice.
2---In separate bowl, combine sugars, flour, and spices. Then, toss with apples.
3---Fill pie crust as full as possible, and pile up as many as possible of the remaining pieces up in the center.
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Preheat oven at 375.
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Streusel:
1---Combine flour, brown sugar, and spices. Using pastry cutter or forks, cut in the 2 Tbl of butter and whatever leftover pastry from the pie crust. Stir in almonds.
2---Sprinkle over pie until completely covered and topping is at least 1/4" thick. Pile on as much as desired.
Baking:
1--- Using three narrow strips of aluminum foil or a pie crust guard, cover the edges of the pie crust to prevent over-browning.
2---Place pie on cookie sheet. Bake for 40 minutes.
3---Remove guard or foil; bake for 20 minutes.
4---Let cool at least 2 hours for warm and easy to serve pie. Can be served (though very messily) after 1 hour.
Number of Servings: 10
Recipe submitted by SparkPeople user WAIT4IT.
1--- Stir flour and salt together. Using a pastry blender or a couple of forks, cut shortening into flour until all of the mixture is pea-sized and resembles large crumbs.
2--- Sprinkle 1 Tbl of water over a section of the flour mixture and toss that section with a fork until it is a loose dough. Push that dough to the side of the bowl and repeat. When all the mixture is a loose dough, gently blend the dough until it forms a ball in bowl (use 1 more Tbl of water if necessary). Use hands to gently and quickly pack dough into a solid ball.
3--Place ball on slightly floured surface and slightly flatten it. Using a floured rolling pin, roll pastry into a 12-inch circle. Starting at one edge, wrap the dough around the rolling pin to aid in the transfer to pie tin.
4--Ease pastry into a 9" deep-dish pie tin, trying not to stretch the dough much. Make sure the pastry is FULLY down on the sides and corners. Cut or break off any pastry that overlaps the edge of the tin. Remove, but save the excess dough (place in bowl for streusel). Use fingers or end of a handle to smooth out edge of dough and push it slightly up from the tin, making a decorative pattern if desired. Fix any tears or holes made in dough before filling -- use excess dough if necessary, but try to just push the dough together (using a drop of water can help).
Filling:
1--Peel and core the apples. Slice apples into pieces that are thinner than 1/4". Cut in half if desired. Toss in lemon juice.
2---In separate bowl, combine sugars, flour, and spices. Then, toss with apples.
3---Fill pie crust as full as possible, and pile up as many as possible of the remaining pieces up in the center.
-----------------
Preheat oven at 375.
------------------
Streusel:
1---Combine flour, brown sugar, and spices. Using pastry cutter or forks, cut in the 2 Tbl of butter and whatever leftover pastry from the pie crust. Stir in almonds.
2---Sprinkle over pie until completely covered and topping is at least 1/4" thick. Pile on as much as desired.
Baking:
1--- Using three narrow strips of aluminum foil or a pie crust guard, cover the edges of the pie crust to prevent over-browning.
2---Place pie on cookie sheet. Bake for 40 minutes.
3---Remove guard or foil; bake for 20 minutes.
4---Let cool at least 2 hours for warm and easy to serve pie. Can be served (though very messily) after 1 hour.
Number of Servings: 10
Recipe submitted by SparkPeople user WAIT4IT.
Member Ratings For This Recipe
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