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Dutch Apple Pie
Cummulative Rating
Servings
Makes 1 9-inch pie
Difficulty
Involved |
Ingredients
Gluten Free Pantry’s Perfect Pie Crust
2-1/2 pounds Granny Smith apples, peeled, cored and sliced thin
2 pounds McIntosh apples, peeled, cored and sliced thin
2 teaspoons freshly squeezed lemon juice
1/4 cup sugar
3/4 teaspoon cinnamon
Dash of freshly grated nutmeg
Pinch of salt
2 Tablespoons unsalted butter
3/4 cup raisins
1/2 cup heavy cream
1/2 cup gf flour
3 Tablespoons packed gf brown sugar
3 Tablespoons sugar
1 Tablespoon cornmeal
4 Tablespoons unsalted butter, melted |
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Directions
Preheat oven to 350°F.
Prepare pie crust as directed on package.
Arrange rolled dough in a deep dish pie plate. Using a fork, poke holes in bottom of pie crust.
Bake pie crust for 15 minutes. Remove from oven and allow to cool on a cooling rack.
Meanwhile, toss apples with lemon juice, 1/4 cup sugar, cinnamon, nutmeg and salt.
In a large deep skillet, heat 2 tablespoons butter over medium-high heat. Add apples, tossing to coat with butter. Reduce heat to medium and cook, covered, stirring occasionally, until apples are softened, about 5 minutes. Stir in raisins. Continue to cook, covered, stirring occasionally, for about 5 more minutes or until apples are softened and beginning to break down.
Set a large colander over a large bowl. Pour apples into colander, allowing juices to drain into bowl.
Pour juice back into skillet and add cream, bringing mixture to a boil. Cook, stirring occasionally, until thickened and a wooden spoon leaves a trail in the mixture, about 5 minutes.
Transfer apples to the prebaked pie shell.
Pour apple-cream mixture over the top and smooth with a rubber spatula.
In a small bowl, combine gf flour, brown sugar, 3 tablespoons sugar, cornmeal and melted butter. Toss with a fork until evenly moistened and mixture forms large chunks.
Line a jelly roll pan with parchment paper and spread cornmeal-flour mixture in an even layer. Bake at 425°F for 5 minutes or until golden brown. Let cool for about 5 minutes.
Spread cornmeal mixture over top of pie and bake at 425°F for 10 minutes or until topping is a deep golden brown.
Serve cooled to room temperature. |
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Tips
In our photograph we added a lattice crust to the pie. This was added on top of the streusel topping using the leftover pie dough.
To add the lattice crust, roll out pie dough and cut into strips. Lay strips crosswise on pie. Turn pie and weave second set of strips in and out of the first. If you find that the dough gets too soft and falls apart, you can cut the pieces and lay them in place so that it looks as if they are weaved. The end result still turns out beautifully. |
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