wilkes

Bushman
Can you make the dutch apple pie ahead of time and freeze it? I was thinking of making a few now and freezing them for the upcoming holiday season.

A rule of thumb for pie pastry is 3 parts plain flour, 2 parts fat(butter or shortening), and 1 part liquid(cold water). Add a pinch of salt. I also put in a T. of sugar.

Sprinkle the course mixture on top of and then bake like a crumb topping.

Bushman - the topping for the Dutch Apple Pie do you roll it out with a rolling pin and cover the top or just sprinkle the course mixture on top of it ?Thank you for the recipes.

French Apple Pie
1 9" pie crust
8 cups thinly sliced peeled apples
1/2 cup sugar
3 Tbsp. flour
1/2 tsp. cinnamon
1/2 cup flour
1/3 cup brown sugar
1/2 tsp. cinnamon
1/4 cup cold butter
Preheat oven to 425 degrees.
Mix together apples, sugar, 3 Tbsp. flour and 1/2 tsp. cinnamon in a large bowl. Place into unbaked pie crust,
mounding the apples in the center of the pie shell.
Mix together 1/2 cup flour, brown sugar, 1/2 tsp. cinnamon and butter until crumbly. Sprinkle this mixture over the apples in the crust.
Bake at 425 degrees for 12 minutes.
Reduce oven temperature to 350 degrees, and bake 25-40 minutes longer, until apples are tender when pierced with fork and juices are bubbling.
Cool pie on wire rack.
Serve warm. 8-10 servings

Penn. Dutch apple raisin Pie
1 pie crust
1 cup raisins
1&1/2 cups apple juice
1/2 cup sugar
1 Tbs. corn starch
1 Tbs. flour
1/2 tsp. cinnamon
1/4 tsp. salt
1 Tbs. lemon juice
4 cups pared and diced apples (4-6)
In large saucepan, boil raisins and 1 cup of apple juice until liquid is almost absorbed.
In a second sauce pan, mix the 1/2 cup apple juice with the
cornstarch and bring to coil until the liquid has thickened.
Add the thickened apple juice to the raisin apple juice, and allow to cool.
In small bowl, mix sugar, flour, cinnamon and salt.
Clean the apples and slice in small pieces into a bowl of water with lemon juice.
When all the apples have been prepared, drain off he lemon/water liquid.
Sprinkle the sugar/flour cinnamon mixture over the apples and add the raisin mixture.
Stir well to mix all the ingredients.
Turn pastry lined pie pan.
Bake in preheated 425 F oven for 10 minutes;
reduce heat to 350 F and bake 45-55 minutes longer, or until pastry is golden brown.
Allow the pie to cool so that it is set.

I used Granny Smiths. Perhaps it's just that there wasn't enough yum factor in the filling ingredients. I'm going to try Bushman's Dutch apple! Thanks everyone. :)

Cotton's right, Granny Smith's have both the tart and crispness factor that gives the pie some kick!

what kind of apples did you use lisa? I use granny smiths

Dutch Apple Pie

9" unbaked pie shell
Topping:
2/3 C. unsifted all purpose flour
1/3 C. light brown sugar firmly packed
1/3 C. butter
Filling:
2 lb. tart cooking apples
1 T. lemon juice
2 T. flour
3/4 C. granulated sugar
dash salt
1 t. cinnamon

Prepare pie shell and refrigerate until ready to use.
Make topping: Combine flour and sugar in medium bowl. With pastry blender cut in butter until mixture is consistency of course cornmeal. Refrigerate. Preheat oven to 400.
Make filling: Core and pare apples. Slice thinly into large bowl. Sprinkle with lemon juice. Combine flour, sugar and salt and cinnamon, mixing well. Toss lightly with apples. Turn filling into unbaked pie shell, spreading evenly. Cover with topping. Bake 40-45 minutes or until apples ar e tender.

I made my first ever home made apple pie tonight and it turned out...decent. But it was kind of boring and lack-luster. Anyone have a super great recipe? I used Paula Deen's recipe for pie filler and I just wasn't impressed which made me so sad! I love her!