Dutch Apple Pie

I love apple pie.  With ice cream, without ice cream, with a caramel drizzle or without I just plain love it.  I also love streusel so what better combination?  This pie is just perfect.  The bottom crust is partially baked so it doesn't become soggy.  The apples are cooked on the stovetop until softened so they get cooked through.  The chunky streusel on top of the pie is not only a great texture but just seems to bring the whole thing together.  Leave it to the people at America's Test Kitchen to bring us an absolute winner.  I hope you enjoy it as much as we do!

Dutch Apple Pie
Makes 1- 9" Pie
Source:  Adapted from a recipe by America's Test Kitchen

1 single-crust pie dough (use your favorite recipe)
Streusel ingredients.
1 cup all-purpose flour
1/3 cup packed brown sugar
1/3 cup granulated white sugar
1 Tablespoon cornmeal
6 Tablespoons unsalted butter, melted & cooled slightly
Filling ingredients.
2 Tablespoons unsalted butter
5 or 6 tart baking apples, cored, peeled and sliced 1/4-inch thick
4 or 5 sweet baking apples, cored, peeled and sliced 1/4-inch thick
1/2 cup granulated white sugar
1/2 teaspoon cinnamon
1/8 teaspoon salt
1 cup golden raisins (optional)
1/2 cup heavy cream

Preheat the oven to 375 Fahrenheit.
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 thoroughly combined. Set aside.
For the crust:
Line a 9-inch pie plate with the prepared and chilled pastry crust.  Poke holes in the bottom of the crust carefully with a fork to prevent it from bubbling up.  Line the crust with a layer of foil and fill with pie weights or dried beans.  Bake the crust for 20 minutes, or until light brown in color, then remove crust from oven and set aside.
For the filling:
While the crust is baking, 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 juices in the pan. Add cream to the pan juices, stirring frequently, and cook until reduced by half, about 3 or 4 minutes.
To Finish:
Spread the apple filling evenly into the warm, partially baked pie crust. Pour the cream mixture over the apples.  Sprinkle the top of the pie with the streusel mixture.
Bake the pie until the crust and streusel have lightly browned, about 30 - 35 minutes.
Transfer the pie to a wire rack and cool to room temperature, about 2 hours, before serving.
Store any leftover pie in the refrigerator.

1 comment:

Aimee Christian said...

One of my favorite pies EVER