Yesterday I was a baking fool! First I made cranberry pecan muffins. These were only so-so, so I won’t burden you with that recipe! BUT then, I went on to bake an apple pie and chicken pot pie. Now these two recipes are worth sharing! Today I’ll start with the Dutch Apple Pie. This was my first time ever baking an apple pie! I decided to keep it basic and use a frozen ready made pie shell and went with a dutch topping, instead of crust. The pie was fairly easy to make and it was delicious!!! If you’re looking for a pie to serve at your Thanksgiving dinner, this is an easy version that can fit into your busy cooking schedule. Pies even freeze pretty well, so you can make it ahead and freeze for the big day.
Now I say this was pretty easy, but this is coming from a girl who was blessed to receive a Kitchen Aid spiralizer for Christmas last year. This particular spiralizer has a spiral slicing blade along with a peeling blade, so I did not have to peel and slice 8 cups of apples! Having to do this manually would make this pie more time consuming to make. If you don’t have a Kitchen Aid mixer, but you think you might make this more if you didn’t have to peel and slice apples consider investing in an hand crank apple peeler/corer that attaches to a table. We have an antique one of these and they work great!
Lastly, I cannot take credit for this recipe. This is a Betty Crocker recipe minus the portion to make your own pie crust. I substituted a frozen pie shell.
Dutch Apple Pie
1 frozen pie shell (set out and let thaw for 10-15 minutes)
8 cups peeled and sliced apples (I used about 5 medium sized apples)
1/2 cup granulated sugar
1/4 cup all-purpose flour
1/4 teaspoon ground cinnamon
1 tablespoon lemon juice
1/2 cup unsalted butter, softened
1 cup all-purpose flour
2/3 cup packed brown sugar
1 tablespoon granulated sugar
Preheat ove to 400 degrees. In large bowl, toss Filling ingredients. Pour into pie plate, mounding apples toward center.
In medium bowl, use pastry blender or fingers to mix butter, 1 cup flour and the brown sugar until a crumb forms. Sprinkle evenly over top of pie. Sprinkle 1 tablespoon granulated sugar on top.
Bake 45 to 55 minutes or until pie crust and crumb topping are deep golden brown and filling begins to bubble. Transfer to cooling rack to cool.