Dutch Apple Pie

Published November 1, 2000.

Why this recipe works:

To create a flavorful, deep-dish apple pie recipe worthy of presentation, we sautéed a combination of Granny Smith and McIntosh apples in sugar, cinnamon, salt, and butter. Once they were softened, we removed them from the pan and added heavy cream to reduce and deglaze the pan. Combining the… read more

To create a flavorful, deep-dish apple pie recipe worthy of presentation, we sautéed a combination of Granny Smith and McIntosh apples in sugar, cinnamon, salt, and butter. Once they were softened, we removed them from the pan and added heavy cream to reduce and deglaze the pan. Combining the apples and cream mixture in a prebaked pie crust and topping the pie with a crunchy streusel were the finishing touches on our Dutch apple pie recipe.

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Serves 8

The most efficient way to make this pie is to use the dough’s chill times to peel and core the apples and prepare the streusel, then cook the apples while the dough prebakes. We prefer ceramic or metal pie weights for prebaking the pie shell. If you don’t own any, rice or dried beans can stand in, but since they’re lighter than pie weights, be sure to fill up the foil-lined pie shell completely. For a finished look, dust the pie with confectioners’ sugar just before serving.

Ingredients

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