If you've made apple pies before then you've probably encountered the same issues that I have after they're baked. The dreaded air pocket between the filling and the top crust. This normally happens because the apple filling shrinks as the pie cools. Don't get me wrong, it doesn't impact the taste in the least, but the Virgo in me (aka perfectionist), is chagrined.
Dutch Apple Pie is the solution! Don't know why I didn't think of it sooner. It's perfect because there's no top crust to contend with, therefore no air pocket. And who doesn't love the buttery crumb topping? Genius!
If you were following my InstaStories then you know that this pie was actually my second attempt at making Dutch apple. In the initial recipe I tested the filling came out too watery and the crust was a bit too gummy. I went back to the drawing board and mashed up a few components from different recipes to get to this beauty you see here before you.
Without a doubt my favorite pie crust of all time is the foolproof one from Cook's Illustrated that contains vodka. It is seriously no fail and bakes up crispy and flaky every single time. For the filling I piggybacked off my Honeycrisp Apple Pie but tweaked it ever so slightly. Everyone knows Dutch apple pie is all about the crumb topping and Cook's Country has the best version around.
When combined, all three components were culinary magic. I'll definitely be making this pie again for Thanksgiving. I recommend you do too!
Makes one 9-inch pie
Crust
1 1/4 cups unbleached all-purpose flour (6 1/4 ounces)
1/2 teaspoon salt
1 tablespoon sugar
6 tablespoons cold unsalted butter, cut into 1/4-inch slices
1/4 cup chilled solid vegetable shortening, cut in to 2 pieces
2 tablespoons vodka, chilled
2 tablespoons cold water
Filling
3 1/2 pounds Granny Smith apples
1/4 cup all-purpose flour
1/4 cup all-purpose flour
1 teaspoon tapioca starch
1/3 cup sugar
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
2 tablespoons lemon juice
1/3 cup sugar
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
2 tablespoons lemon juice
Topping
1 cup unbleached all-purpose flour (5 ounces)
1/2 cup packed light brown sugar (3 1/2 ounces)
6 tablespoons unsalted butter, melted
1/2 teaspoon salt
Process 3/4 cup flour, salt, and sugar in food processor until
combined, about two 1-second pulses. Add butter and shortening and
process until homogeneous dough just starts to collect in uneven clumps,
about 15 seconds; dough will resemble cottage cheese curds and there
should be no un-coated flour. Scrape bowl with rubber spatula and
redistribute dough evenly around processor blade. Add remaining 1/2 cup
flour and pulse until mixture is evenly distributed around bowl and
mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture
into medium bowl.
Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Flatten dough into 4-inch disk. Wrap in plastic wrap and refrigerate at least 45 minutes or up to 2 days.
Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Flatten dough into 4-inch disk. Wrap in plastic wrap and refrigerate at least 45 minutes or up to 2 days.
For the topping, stir all ingredients in bowl until no dry spots remain and mixture forms clumps. Refrigerate until ready to use.
Adjust oven rack to lowest position, place rimmed baking sheet on oven rack, and heat oven to 425 degrees.
Remove the dough from refrigerator and roll out on generously
floured (up to 1/4 cup) work surface to 12-inch circle, about 1/8 inch
thick. Roll dough loosely around rolling pin and unroll into pie plate,
leaving at least 1-inch overhang on each side. Working around
circumference, ease dough into plate by gently lifting edge of dough
with one hand while pressing into plate bottom with other hand. Leave
dough that overhangs plate in place and refrigerate for about 30 minutes.
Trim overhang to 1/2 inch beyond lip of pie plate. Fold overhang under itself; folded edge should be flush with edge of pie plate. Flute dough or press tines of a fork against dough to flatten it against rim of pie plate. Refrigerate dough-lined plate until firm, about 15 minutes, while you make the filling.
Peel, core, and slice the apples into 1/4-inch
thick wedges. Place apples in a large bowl and mix with flour, tapioca starch, sugar, cinnamon, nutmeg, 1/4 teaspoon salt, and lemon. Fill the
dough-lined pan with the apple mixture, packing apple slices as tightly
as possible. Break topping (it will harden in refrigerator) into pea-size crumbs and
distribute evenly over apple mixture. Pat topping lightly to adhere.
Place pie on the preheated rimmed baking sheet and bake until the crust
begins to turn golden, 20 to 25 minutes. Rotate sheet, move to center
rack, and reduce oven to 350°F. Continue baking until the crust is
golden brown and you can see the thickened juices bubbling, 40 to 50
minutes more.
Let cool completely (at least 4 hours) before slicing and serving.
i am finishing my work for bestessays discounts faster just so i can get to making this absolutely delicious treat, which is not only perfect as a rewarding dish but also for the holidays. thanks for posting
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