Dutch Apple Pie
Topping:
1/4 cup brown sugar
1/3 cup white sugar
1/2 cup + 2 Tablespoons flour (to make GF use sorghum)
1 teaspoon nutmeg
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup butter
1/2 cup chopped walnuts or pecans (optional)
Filling:
2/3 cup sugar
3 tablespoons arrowroot or tapioca
1/4 teaspoon ground allspice
1/8 teaspoon nutmeg
1/2 teaspoon cinnamon
3 pounds of apples (about 6) Use a mix of Fuji, Honeycrisp, Golden Delicious, Granny Smith, or gala Pippin thick slices of peeled and cored good cooking apples such as Granny Smith, Pippin, Golden Delicious
1 1/2 tablespoons brandy
1 teaspoon vanilla extract
Juice of 1 lemon
Crust:
3 ounces butter, chilled in freezer for 15 minutes
1 ounce crisco or lard, chilled in freezer for 15 minutes
6 ounces all-purpose flour (for GF mix 1/2 cup sorghum flour, 1/2 cup sweet rice flour (mochi) or brown rice flour)
pinch of salt
1/4 cup water
Prepare the crust:
Preheat oven to 375
Combine butter, crisco, and flour in a large food processor until ever butter and crisco is broken up and evenly distributed throughout the mixture.
Add water 1 tbsp of water at a time while pulsing until the dough comes together and holds when squeezed.
Press the dough into pie pan and bake for 15 minutes.
Let rest while making the filling.
Peel and core the apples. Spritzing with lemon juice to keep them from browning.
Toss with remaining ingredients.
Cover and place in refrigerator while making the topping.
To make the topping, combine all ingredients in a food processor until crumbles are formed.
Place apple mixture into crust. Mound the apples in the center, then evenly sprinkle the rest of the struesel on top.
Bake at 375 for 30 to 40 minutes, until the brown sugar starts to caramelize.
1/4 cup brown sugar
1/3 cup white sugar
1/2 cup + 2 Tablespoons flour (to make GF use sorghum)
1 teaspoon nutmeg
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup butter
1/2 cup chopped walnuts or pecans (optional)
Filling:
2/3 cup sugar
3 tablespoons arrowroot or tapioca
1/4 teaspoon ground allspice
1/8 teaspoon nutmeg
1/2 teaspoon cinnamon
3 pounds of apples (about 6) Use a mix of Fuji, Honeycrisp, Golden Delicious, Granny Smith, or gala Pippin thick slices of peeled and cored good cooking apples such as Granny Smith, Pippin, Golden Delicious
1 1/2 tablespoons brandy
1 teaspoon vanilla extract
Juice of 1 lemon
Crust:
3 ounces butter, chilled in freezer for 15 minutes
1 ounce crisco or lard, chilled in freezer for 15 minutes
6 ounces all-purpose flour (for GF mix 1/2 cup sorghum flour, 1/2 cup sweet rice flour (mochi) or brown rice flour)
pinch of salt
1/4 cup water
Prepare the crust:
Preheat oven to 375
Combine butter, crisco, and flour in a large food processor until ever butter and crisco is broken up and evenly distributed throughout the mixture.
Add water 1 tbsp of water at a time while pulsing until the dough comes together and holds when squeezed.
Press the dough into pie pan and bake for 15 minutes.
Let rest while making the filling.
Peel and core the apples. Spritzing with lemon juice to keep them from browning.
Toss with remaining ingredients.
Cover and place in refrigerator while making the topping.
To make the topping, combine all ingredients in a food processor until crumbles are formed.
Place apple mixture into crust. Mound the apples in the center, then evenly sprinkle the rest of the struesel on top.
Bake at 375 for 30 to 40 minutes, until the brown sugar starts to caramelize.