I haven’t been posting on the blog much lately but this summer has been “almost” too crazy to handle! There’s been lots of excitement in our house because we purchased a family cottage by the bay (Bay of Cocagne to be exact) and we have been travelling there every chance we get to work on it. It’s left me with little spare time because when we aren’t there, I’m back at home taking care of the family and madly searching for deals online, Facebook Marketplace for second hand items or new in box items that folks are selling for whatever reason. We are on a very tight budget so it just makes sense to shop around but it definitely adds a whole new level of challenge to this endeavour! I’m always up for a challenge though! I’ll be posting our renovation journey here on the blog over the coming days and weeks so stay tuned!
I missed the whole late summer/early autumn posting opportunity, I had plans to share pickle recipes, Thanksgiving recipes and various fall baking recipes but only managed to crank out one Pumpkin Cookie recipe! So……I couldn’t let another day pass without posting an apple recipe! Apples are one of my favourite fall foods. Fun to bake with for sure! I decided to attempt a version of Dutch Apple Pie (or some might call it a French Apple Pie). It’s really just a perfect cross between pie and crumble! So if you can’t decide what to make, make a Dutch Apple Pie! Make sure you set aside a couple hours for this pie making adventure because this one is a little time consuming. Well worth the effort and the wait though!
First you’ll want to make a single crust pie dough. I used my favourite, Classic Crisco “no fail” recipe here. You’ll then blind bake it and proceed with the recipe that follows. I hope this pie will bring all the wonderful fall flavours, smells and feels into your home!
Shannon’s Dutch Apple Pie
Equipment
- Measuring spoons
- Measuring cups
- Whisk
- Baking Sheet
- Aluminum foil
- Parchment paper
- Pie plate 9 inch
- Fork
- Mixing bowl
- Rolling Pin
Ingredients
- 1 Single pie crust – see link above
Crumb Topping
- 1/2 Cup brown sugar, packed
- 3/4 Cup all purpose flour
- 1/4 Tsp nutmeg
- 1/8 Tsp salt
- 6 Tbsp butter, melted
- 1 Tsp vanilla extract
Apple Filling
- 5-8 apples, peeled, cored and sliced
- 2 Tbsp butter, melted
- 1 Tbsp lemon juice
- 1/2 Cup granulated sugar
- 3 Tbsp all purpose flour
- 1/2 Tsp cinnamon
Instructions
Crust
- Make crust as instructed in Crisco recipe link above. Shape into a ball, wrap in plastic wrap and flatten into a 6 inch round disk.
- Refrigerate for 1 hour or freeze 15 minutes. Preheat oven to 400 degrees F. Meanwhile, make crumb topping and filling.
- Once crust has been chilled for 1 hour in the refrigerator, roll out dough on a floured surface to fit a 9 inch pie plate. Fit into pie plate and flute edges if desired.
- Prick the bottom of pie with a fork about 10 times and line with parchment paper. Add pie weights (you can also use rice, dried beans for weight) and bake for 15 minutes at 400 degrees F. Remove pie weights and return to oven and bake 8-12 minutes longer.
- Move oven rack down one from center and reduce temperature to 350 degrees F.
Crumb Topping
- Whisk together brown sugar, flour, nutmeg and salt.
- Add vanilla, melted butter and toss evenly with a fork until moistened. Refrigerate.
Filling
- Toss sliced apples with melted butter and lemon juice.
- Add sugar, flour and cinnamon. Toss to coat the apples evenly. Set aside.
To Assemble
- Fill cooled pie crust with filling, break topping into small chunks and sprinkle over top of pie. Place pie on an aluminum foil lined baking sheet and bake for 45-55 minutes.
- Remove pie from oven and cool on a wire rack for about 2 hours. Serve with whipped cream or French Vanilla ice cream.
