Dutch Apple Pie.

Sometimes, pie dreams are thwarted.

Blame climate change. Those finicky seasons which came a couple weeks earlier this summer. They’re to blame. Which, in a way, is true. Because what’s a girl to do when she has flour, butter, sugar, and salt all ready for a blueberry crumb pie, only to find that the wild blueberry trees are unfortunately sans a blueberry harvest? (Or ‘motherload’ as my clearly agri-challenged family likes to call it.)

The obvious answer is ‘check the trees before you make any pie-laden plans.’ That however, requires too much forethought for beach living.

But the great thing about pie is that, if you find yourself with a crust and a streusel topping but without any wild blueberries, literally any fruit can fill the empty place in the pie dish. And while our foraged-intentions fell apart in the blueberry abyss, there’s nothing wrong with substituting a couple store-bought apples in lieu of berries tiny, wild, and blue.

The result is pie, and there’s nothing wrong with that.

Recipe on the following page.

 Dutch Apple Pie
Adapted from mom

Crust
1 cup flour
½ cup unsalted butter, chilled
Pinch coarse salt
¼ cup ice water

1. Pulse flour, ¼ cup butter, and salt in a food processor until the mixture resembles a coarse sand.

2. Cut the remaining ¼ cup butter into small chunks and add to the bowl of the food processor. Pulse a couple times before adding the ice water. Pulse until mixture just comes together, but there are still large, visible chunks of butter remaining, about 5-8 pulses. Form dough into a disc and wrap with plastic wrap. Refrigerate at least an hour before use.

Streusel
1 cup flour
¼ cup dark brown sugar
¼ cup white sugar
½ cup unsalted butter
½ teaspoon coarse salt

1. Mix together the flour, sugars, and salt in a large bowl. Cut in the butter and mix together until the mixture resembles coarse sand and will form streusel chumps. Refrigerate until use.

Filling
5 large apples, Granny Smiths or mixed
2 tablespoons flour
¼ cup white sugar
2 teaspoons cinnamon
¼ cup dark brown sugar

1. Preheat oven to 350 degrees Fahrenheit. Peel, core, and slice each apple into quarters, then each quarter into thirds. Toss apples with flour, white sugar, and cinnamon and then set aside.

2. Roll out the chilled dough on a lightly floured surface until a quarter-inch thick. Press into a pie plate and crimp the edges. Fill with the apples.

3. Sprinkle dark brown sugar on top of apples. Crumble streusel on top of the pie.

4. Bake for 45 minutes on the lower rack of the oven before moving to the center to finish baking, about 15-25 minutes or until the crust is golden brown and the apples are tender. Pie is best eaten the day later, but wait at least an hour before digging in. Plays well with ice cream.

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