It’s Apple Pie Season
Every fall, we set a few Saturdays aside for apple picking. We drive out to the apple orchards with a large blanket and a picnic lunch. We spend a relaxed afternoon laughing, hunting for the perfect apple tree, and smiling more than usual. We pretend to pay close attention to the types of apple trees from which we’re picking, then nonchalantly place the apple in the basket without any further attempt to keep tabs of the varieties. We eat hot apple donuts and drink cold fresh cider.
Our Favorite Dutch Apple Pie Recipe
We lay in the grass with full bellies and piles of apples all around. We go home happy, with dreams of Dutch Apple Pie in the near future. And when it’s time to make that dream a reality, this is the Dutch Apple Pie Recipe we make. I’m not a bragger. Really, I’m not. But can I just take a moment to tell you how good this Dutch Apple Pie is? This is the Ferrari… the Cartier… the Louis Vuitton of apple pies. Seriously guys, I’m patting my own back over this one. This my friends, is what all pies aspire to be.
The Best Apple Pie Recipe?
There’s not really one thing I can point out that makes this Dutch Apple Pie Recipe better than most of the other pies I’ve made. It’s a combination of attributes, really. The golden flaky crust is made with Gold Medal Flour, a combination of butter and shortening, and is laced with the boozy essence of Maple Crown Royal. I love using Gold Medal Flour for pie crust, because it always bakes up so consistently, that the even texture accentuates the prominent boozy buttery flavor. The rustic crumb topping is mixed with oats, almonds, and brown sugar for a hearty nut crumble that breaks apart as you cut each bite.
As for the filling, some people would argue that you must use granny smith apples or other specified varieties. Yet I feel that as long as you choose firm apples, not apples that are prone to getting mushy, you can’t go wrong. In this case, we picked several types of apples, all firm with a sweet-tart flavor, and the apple pie was ridiculously good. Fuji, Honeycrisp, and Cortland apples. I combined the sliced apples with lemon zest and juice, a little cornstarch to thicken the juices, cinnamon, nutmeg, and ginger. That’s it. Simple homey flavors and textures that come together to form a Dutch Apple Pie masterpiece. That is what every apple pie should be, and this one certainly makes the cut!
Best Apples For Apple Pie
As mentioned above try to pick firm apples that don’t turn mushy when cooked. We like…
Honeycrisp Granny Smith Jonagold Fuji Mutsu Braeburn Cortland Jazz
How To Make Dutch Apple Pie
Easy Apple Pie Recipe Tips & Tricks
Store-bought pie crust – Sometimes, it’s perfectly fine to use a refrigerated roll-out pie crust from the grocery store. However, this brandy pie crust is special. And you do have to make the dough for the crumble topping anyway, so in this recipe we think you should make the entire pie crust from scratch. Chill the fat – It’s important to use cold components in the pie crust. Cold dough bakes into flaky pie crust! If your pie crust gets too warm before baking, place the pie pan in the refrigerator to re-chill. Peeling tips – Yes, you must peel all the apples to have a smooth consistent texture once the pie is baked. You can use a vegetable peeler or an apple peeling tool. To keep the apples from browning, toss them in lemon juice after you peel and slice each apple. Wait to cut – The hardest part of making apple pie from scratch is waiting to cut it. It will smell so good straight out of the oven, but if you cut it right away, all the hot juices will run out. The baked apple pie needs to rest before cutting, so the juices can firm up!
How long does this pie last?
This pie can be left out at room temperature for up to 48 hours. Make sure to cover it with foil. Or you can place it in the fridge for up to 4 days, loosely covered.
Can you substitute another ingredient for the shortening?
Yes, if you want to avoid using shortening, then you can substitute it for pure butter, or a butter and coconut oil mixture.
Can you freeze apple pie?
Yes, make sure to tightly cover the pie with plastic wrap and then a layer of foil. You can keep it in the freezer for up to 6 months. Make sure to let the pie thaw out in your fridge for 24 hours before serving.
More Amazing Apple Recipes
Instant Pot Spiced Apples Slow Cooker Cinnamon Apples Apple Coffee Cake Caramel Apple Sheet Cake Caramel Apple Slab Pie Curried Apple Turnovers Brandy Apple Hand Pies
Disclosure: This post is sponsored by Gold Medal Flour. All opinions are my own. Share This Recipe With Friends!
