Published November 1, 2000.
Many recipes for Dutch apple pie are lackluster, but this version, in which the filling and crust are handled separately, is well worth the time and effort.
Dutch apple pies are frequently greasy and lackluster. Too often versions are soupy and void of crust, filled with undercooked apples or dotted with greasy, melted pools of butter.
Dutch apple pie should feature tender, creamy apple filling, flaky pie crust, and buttery mounds of streusel. We wanted to create a flavorful, deep-dish apple pie worthy of presentation.
Sauté a combination of Granny Smith and McIntosh apples in sugar, cinnamon, salt, and butter. Once softened, remove from pan and add heavy cream to reduce and deglaze the pan, then add to the apples. Add the apple mixture to a prebaked bottom crust and top the pie with crunchy streusel. For a finished look, dust the pie with confectioner’s sugar just before serving.
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