Dutch Apple Pie

 Dutch Apple Pie

I make smaller pies because I don't have a big family to feed. I usually make two pies 5 inch pies and freeze one for later. The little five inch pies are the perfect size pie if you're single or if you have only one other person to share with.   I love the way my house smells right now...apples, cinnamon, nutmeg and brown sugar....yum. This is my Mom's old recipe she used when it was apple season and she wanted a change up from your typical American hot apple pie. I always loved this one. 

Dutch Apple Pie

Homemade Pie Crust

1 package Pillsbury Refrigerated Pie Crust or Homemade (below)
1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 cup (1 stick) cold unsalted butter, cut into pieces
2 to 4 tablespoons ice water

In a food processor, briefly pulse flour, salt, and sugar. Add butter; pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 2 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 2 tablespoons water, 1 tablespoon at a time). Don't over mix.

Turn dough out onto a large piece of plastic wrap. Fold plastic over dough; press to shape into a 1-inch-thick disk. Refrigerate until firm, at least 1 hour (or up to 3 days).

On a floured piece of parchment paper, roll dough to a two 6-inch rounds with a floured rolling pin. Wrap dough around rolling pin, discarding paper; unroll over two 5-inch pie plates. Gently fit into bottom and up sides of plates (do not stretch dough).

Apple Filling 

5 1/2 cups peeled cored sliced apples (Granny Smith or McIntosh)
1 tablespoon lemon juice
1/2 cup granulated sugar
1/4 cup brown sugar, packed
3 tablespoons flour
1/2 teaspoon ground cinnamon
1/4 teaspoon nutmeg
Preheat oven to 375 degrees. Fit pie crust into pie plate and trim off edges. In a large bowl, mix sliced apples, lemon juice, both sugars,flour, cinnamon and nutmeg.  Pour filling into crust.

Topping:

3/4 cup flour
1/4 cup granulated sugar
1/4 cup brown sugar, packed
1/3 cup butter, room temperature

In a medium bowl, with a pastry blender or a fork, mix flour, both sugars, and butter until coarsely crumbled. Sprinkle evenly over apples.

Bake at 375 for 50 minutes. (If your crust gets too brown early on, cover the edges of the pie crust with tin foil and continue baking).

This recipe can make two smaller pies instead of one large one.  I usually double the recipe and make several pies to freeze for later. 

These are the smaller pie pans I use.  If you would like to own a set, get them for a limited time for under $10 for all four non-stick pans! A fantastic buy!   Note the link is already coded with Welcome Home.

http://www.amazon.com/gp/product/B000F7A5PS/ref=as_li_ss_sm_fb_us_asin_tl?ie=UTF8&camp=213733&creative=399837&creativeASIN=B000F7A5PS&linkCode=shr&tag=welchome08-20&linkId=VPSTEPYSPLWUKUJJ&qid=1411499536&sr=8-1&keywords=small+pie+pans

Photography is the property of and copyrighted to ©Welcome Home.