Homemade Dutch Apple Pie Recipe
Hi guys I'm Laura Vitale and on this an episode of Laura in the kitchen I am so excited to share with you a Dutch apple pie which has occurred to me I've never shared it with you before a couple weeks ago actually like a week ago we went Apple picking Joe myself and me and we went apple picking and we had the best time it was the most amazing weather and we picked so many apples that we didn't know what to do with but we've been baking ever since and I made a Dutch apple pie that day actually shaded on Instagram and me had so many people
DM me saying you've
never shared it before how dare you so
figured I'm gonna share with you now
because it is one of the most classic
you know dessert dishes on Thanksgiving
so I want to share it with you it's very
simple and easy to me it's like a
marriage between apple pie and apple
crisp and there's just not a whole lot
that's better than that let me run you
through what we've got going on here
because this is the most important bit
I've got lots of apples that are sliced
thin this is a combination of Honey Crisp
and some granny smith apples those are
my favorite did a little bit brown
because I just I had them sitting here
for a few minutes but that's fine and I
want to get this done now because I want
the apples to sit for about 10 minutes
what we work on the rest of the stuff
because that way it draws out some of
the moisture and you'll see it'll make
sense chewing the filling you're going
to add all-purpose flour sugar salt
cinnamon okay add that right in along
with a little bit of lemon juice,
I love
love Dutch apple pie it really is just a very comforting classic dish that I
think it's really almost underrated you
know what I mean I know everybody loves
apple pie and this essentially is apple
pie but that crisp topping on top man
you know I love me some crispy bits you
know what I'm saying and this is the
best of all worlds you've got your fake
Fiji fillet key crust you've got your
sweet apple filling and you've got your
crunch come on we need a little bit of
vanilla and I'm just going to stir all
this together and I'm gonna set this
aside for a good
10 to 15 minutes
I think this is a
really important step because what
happens is it just sort of like jogs out
some of the moisture and then you can
leave it behind
when you go to assemble your pie now
what I've got over here because I'm
gonna roll it out without you because
you know why should I
I mean this is my standard pie crust the recipe I love this recipe
I made some already and I have it ready
here you can use a store-bought pie crust
if you want to or you can make that one
it's totally up to you I love that one
because it's got shortening butter
keeping it really flaky and delicious
alright now that we have this done I'm
gonna set this aside for 15 minutes I'm
gonna go ahead and roll out my pie crust
into a 9 this is like a nine and a half
inch by two inches deep pie plate
and then I'll bring you back here and we
make the topping it's been about 15
minutes actually pop this into the
fridge while
I was waiting for the
apples I'm beating an egg here because
what I'm going to do I'm going I am
going to brush a little bit of egg in
the bottom and the sides of my crust
because I think what this does now maybe
it's just in my head but I'm pretty
convinced that this really helps the crust does not get super soggy which you know
kind of important all right before we
move on to the apples we're gonna move
on to the tapping which is very
important equal parts of brown sugar and
granulated sugar you need flour and you
need butter I'm just mixing it all with
the fork and now I'm gonna come in here
with a pastry cutter and I'm just gonna
cut this up just like this you can add
cinnamon to the topping is well if you
want to but because we have quite a bit
into the pie crust and into the pie
filling excuse me then I don't feel a
need to add it to the top and it's you
know how much cinnamon you add to your
filling it's up to you
I'm doing a couple of teaspoons but you can do a
tablespoon you can do half that you can
do nutmeg a little bit of ginger but I
just keep it very simple
with the cinnamon because that's just
how we tend to like it and if things are
too spiced then I find me I will not eat
it so that's why you know keeping it
real all right it's almost where I want
it all right so now I've got everything
ready I'm just gonna take my apple ice
cool you see how the excess liquid in
there I don't really want the excess
liquid if I can help it that's why just
letting them sit aside for a bit is
really important
add my filling that's it and look at
this see that this that's the key of
setting you are filling aside for a bit
otherwise all of that juice all of that
water will have leaked out into your
cross making everything very soggy and
nobody wants that so now you take your
filling well you're feeling part of me
you're topping I'm very generous with my
topping you can cut the recipe in half
for the topping, if you want to I mean
I
don't know why you want to because you
know the more the better when it comes
to the topping and it is just so
magnificent make sure that you put this
pie on top of a foil-lined baking sheet
because if any were to bubble you know I
need use this bubble on the side you
catch it how gorgeous is that I mean
honestly, I mean it is so beautiful
smells phenomenal and it hasn't even hit
the oven yet I'm gonna pop this in for
350 at 350 for an hour then you need to
let it cool completely and once you've
let it cool completely with slice we
dial-up with ice cream then we eat my the pie was in the oven for about an hour
it's beautiful smells fantastic in here
make sure you let it cool completely
otherwise, it is just gonna fall apart
when you try to cut it remember one was
before we put it in it was like super the dome then it was like so huge but as it
cooks down as the apples cooked down
obviously,
The pie shrinks a bit there's
still, plenty of juices in there so don't
worry it's still gonna be juicy and
delicious
yes we get this out here you know the first slice out of anything it's just
always a bit wonky because especially
around pie you know falls apart a little
bit it's all good you put the rest of
that on the side because you see how
beautiful it holds up your second slice
and third slice and fourth and fifth
will be much much better I'm just a mess
let's queue of ice cream yeah yeah this
is a pathetic small scoop but I couldn't
be bothered to find my bigger one okay
just being honest here we're just gonna
we're just gonna go right for it it's
still, a little bit warm I have to have a little bit of everything cuz I'm a mess
like that mmm it's crunching we gotta
try the crust
it's a beautiful marriage between apple
pie and apple crisp law revision
accomplishment person in town around me
for Thanksgiving