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| image from bettycrocker.com |
https://www.bettycrocker.com/recipes/dutch-apple-pie/
Ingredients
Crust
1 cup Gold Medal™ all-purpose flour
1/2 teaspoon salt
1/3 cup plus 1 tablespoon shortening
2 to 3 tablespoons cold water
Filling
8 cups sliced cored peeled apples
1/2 cup granulated sugar
1/4 cup Gold Medal™ all-purpose flour
1/4 teaspoon ground cinnamon
1 tablespoon lemon juice
Topping
1/2 cup unsalted butter, softened
1 cup Gold Medal™ all-purpose flour
2/3 cup packed brown sugar
1 tablespoon granulated sugar
8 cups sliced cored peeled apples
1/2 cup granulated sugar
1/4 cup Gold Medal™ all-purpose flour
1/4 teaspoon ground cinnamon
1 tablespoon lemon juice
Topping
1/2 cup unsalted butter, softened
1 cup Gold Medal™ all-purpose flour
2/3 cup packed brown sugar
1 tablespoon granulated sugar
Steps
1 In medium bowl, mix 1 cup flour and the salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary). Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap flattened round of pastry in plastic wrap, and refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
2 Heat oven to 400°F. On surface sprinkled with flour, using floured rolling pin, roll pastry dough into circle 2 inches larger than 9-inch pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side and being careful not to stretch pastry, which will cause it to shrink when baked. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired.
1 In medium bowl, mix 1 cup flour and the salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary). Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap flattened round of pastry in plastic wrap, and refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
2 Heat oven to 400°F. On surface sprinkled with flour, using floured rolling pin, roll pastry dough into circle 2 inches larger than 9-inch pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side and being careful not to stretch pastry, which will cause it to shrink when baked. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired.
3 In large bowl, toss Filling ingredients. Pour into pie plate, mounding apples toward center.
4 In medium bowl, use pastry blender or fingers to mix butter, 1 cup flour and the brown sugar until a crumb forms. Sprinkle evenly over top of pie. Sprinkle 1 tablespoon granulated sugar on top.
5 Bake 45 to 55 minutes or until pie crust and crumb topping are deep golden brown and filling begins to bubble. Transfer to cooling rack to cool.
Tips from the Betty Crocker Kitchens
tip 1
Serve pie warm or room temperature with fresh whipped cream or a scoop of ice cream on top.
tip 2
Pie will keep frozen, wrapped in plastic wrap and foil, up to 4 months.
tip 3
Feel free to swap in a refrigerated rolled pie pastry for the bottom crust if scratch pastry making isn’t your thing. We recommend Pillsbury™ brand.
tip 4
Choose crisp and tartly-sweet apples—consider Empire, Granny Smith, Honey Crisp, Braeburn, Cortland—as they hold their shape and aren’t too juicy.
4 In medium bowl, use pastry blender or fingers to mix butter, 1 cup flour and the brown sugar until a crumb forms. Sprinkle evenly over top of pie. Sprinkle 1 tablespoon granulated sugar on top.
5 Bake 45 to 55 minutes or until pie crust and crumb topping are deep golden brown and filling begins to bubble. Transfer to cooling rack to cool.
Tips from the Betty Crocker Kitchens
tip 1
Serve pie warm or room temperature with fresh whipped cream or a scoop of ice cream on top.
tip 2
Pie will keep frozen, wrapped in plastic wrap and foil, up to 4 months.
tip 3
Feel free to swap in a refrigerated rolled pie pastry for the bottom crust if scratch pastry making isn’t your thing. We recommend Pillsbury™ brand.
tip 4
Choose crisp and tartly-sweet apples—consider Empire, Granny Smith, Honey Crisp, Braeburn, Cortland—as they hold their shape and aren’t too juicy.
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