Fall Desserts: Dutch Apple Pie
It’s apple season! And, that means apple pie!
The Little Pie Company in our neighborhood has the most delicious Sour Cream Apple Walnut Pie so I searched online for a similar recipe. I didn’t find one with sour cream in the recipe but I found this absolutely delicious Dutch Apple Pie recipe in Food & Wine.
We picked up a peck of fresh Honey Crisps and Macouns at Windy Hill in Great Barrington, MA on Saturday so I used a combo of the two for the pie. No changes to the recipe other than using a Pillsbury refrigerator crust as a time saver.
Everyone loved the pie!! The apple filling was delicious and the brown sugar topping was amazing with a little crunch from the walnuts. This recipe is a keeper!
Dutch Apple Pie
Food & Wine
- 2 1/2 cup all-purpose flour, plus more for dusting
- 1/2 teaspoon salt
- 1 stick plus 1 tablespoon unsalted butter, cubed, plus 6 tablespoons softened unsalted butter
- 1/4 cup ice water
- 6 large apples—peeled, cored and cut into 1-inch chunks or thinly sliced
- 2 tablespoons fresh lemon juice
- 1 cup sugar
- 1/4 teaspoon cinnamon
- 1/2 cup light brown sugar
- 1/2 teaspoon baking soda
- 1/2 cup chopped walnuts
In a food processor, pulse 1 1/4 cups of the flour and 1/4 teaspoon of the salt. Add 1 stick of the butter and pulse until it is the size of peas. Drizzle on the ice water and pulse until evenly moistened crumbs form; turn out onto a surface and form into a ball. Flatten into a disk, wrap in plastic and refrigerate until firm.
Preheat the oven to 375°. Set a baking sheet on the bottom rack. In a bowl, toss the apples, lemon juice, sugar, 1/4 cup of the flour and the cinnamon.
On a floured surface, roll a disk of the dough to a 13-inch round; fit it into a deep 10-inch glass pie plate and brush the overhang with water. Crimp the overhang. Spoon in the apples.
In a bowl, whisk the remaining 1 cup of flour, the light brown sugar, the baking soda and the remaining 1/4 teaspoon of salt. Add the 6 tablespoons of softened butter and rub the mixture until sandy. Add the walnuts. Press the mixture into clumps and sprinkle over the pie.
Bake the pie in the center of the oven for 1 hour and 10 minutes, until the crust is golden. Cover the edge of the pie if it begins to darken. Let the pie cool for at least 4 hours before serving.
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