Saturday, September 12, 2015

Dutch Apple Pie

I love fruit crisps and I love fruit pies.  A Dutch apple pie combines the best of both worlds; a pie crust filled with cinnamony (is that a word?) apples and topped with a crisp-type topping. Now what's not to love about that combination? 
My Hubbers recently returned home from a two-week bicycle trip up to Glacier National Park, Idaho, and the Oregon coast.  Besides a hug and a kiss, I thought it would be nice to welcome him home with a dessert. I finished harvesting the apple crop from our espalier tree so this apple pie was a natural choice. We had it for dessert, we had it for breakfast.  It's really quite delectable!

Dutch Apple Pie

Pie dough for one 9-inch pie (homemade or ready-made)
5 1/2 cups peeled, cored, and sliced apples
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

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

Preheat oven to 375 degrees.

Roll out pie dough and fit into pie plate.

In a large bowl, mix sliced apples, lemon juice, both sugars, flour, cinnamon, and nutmeg. 

Arrange into crust.

For topping, in a medium bowl, with a pastry blender or fork, mix flour, both sugars, and butter until coarsely crumbled. 

Sprinkle evenly over apples.

Bake for 50 minutes, until topping is browned and apples are bubbling.

Our little espalier apple tree has been pretty prolific this year, we've gotten about three buckets of apples.  This is the last of them, soon to go into a batch of apple butter!

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