The hectic weekend along with this annoying cold virus that hit each one of us this past week is taking its toll on me. *Yawn!* Even looking at pictures of all the pies I made for Sunday is making me tired…and hungry!
I love Dutch Apple Pie. I love it’s blend of pastry, soft cinnamon-spiked apples and buttery crumble topping. Mmm squared! I grew up in the Annapolis Valley, so I think I am morally (and legally?) required to have a few apple recipes up my sleeve. I am also terribly allergic to apple blossoms…totally unrelated but I find it amusing now that I no longer live there.
My Dutch Apple Pie
1 9″ pie crust (unbaked) I used my French Butter Pastry.
7 cups thinly sliced peeled and cored apples (I prefer Gravenstein or McIntosh for almost everything, and this pie was made with local Valley Macs)
3/4 cup sugar
2 tsp ground cinnamon
1 tbsp flour
1 cup flour
1 stick (1/2 cup) unsalted butter
1/2 cup brown sugar
1 tsp cinnamon
Toss the sliced apples in a large bowl with the sugar, flour and cinnamon, and then pile them into your unbaked pie crust. Some people (maybe you too) will dot the pie with a tbsp or two of butter at this point, but I always forget and now just resign to leaving it out.
Blend the topping ingredients together with a pastry cutter until it is crumbly and the butter is well distributed.
Spoon it over the pie and press down very lightly, just to nudge it into the apple-y nooks and crannies.
Up next: Chocolate Almond Cookie Pie!! A pie trifecta.