Dutch Apple Pie

Thanksgiving is a great time for pies. It seems like normally people have pumpkin pie, but at my house we have all kinds of pies for Thanksgiving, including this delicious apple one. 

This Dutch Apple Pie was very well received within my family, so I’m guessing that I will be making it again come Thanksgiving. What is really great about it is the sweet crunch, due to both the apples and the cookie-like topping. 

Dutch Apple Pie

2013-11-16 11:15:24

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Crust

1. 1 ¼ cups all-purpose flour
2. 1 tbsp sugar
3. ½ tsp salt
4. 8 tbsp cold butter, cut in small chunks
5. 3 tbsp cold water

Topping

1. 1 ½ cups all-purpose flour
2. ½ cup light brown sugar
3. 1 tbsp cornmeal
4. 6 tbsp cold butter, chopped
5. 1 tbsp cold water

Filling

1. About 8 apples
2. ½ tsp cinnamon
3. 1 tbsp cornstarch
4. ½ cup sugar
5. ¼ cup yogurt or sour cream

Instructions

1. 1. Mix flour, sugar, and salt. With a mixer, blend in the butter until the butter chunks resemble small peas. Mix in cold water just until dough comes together. Gather the dough into a ball, wrap with plastic wrap, and refrigerate for at least half and hour.
2. 2. Make topping just as you made the crust: first, mix flour, sugar, and cornmeal. Add cold butter until the pieces are the size of peas, then add the cold water. Set aside or refrigerate.
3. 3. Preheat the oven to 375F. Take the dough out of the fridge and, with a rolling pin, roll the dough out to desired size (I used a 9-inch pie tin). Bake just the dough for about 10 minutes.
4. 4. Peel, core, and cut the apples into bite-size chunks. Add sugar, cinnamon, yogurt, and cornstarch (though don’t let this mixture sit for too long or else it will begin to get very watery; try to make this as only right before you need it).
5. 5. Crumble topping on top of the pie. Bake in the oven for about 40-50 minutes, though check on it periodically so it does not burn.

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