#Dutch apple crumb pie recipe oatmeal full#

I hope this is a good omen for the year to come, as my cooking wish list for 2018 could fill five calendars, and for you too: this is much, much easier than it looks. It does not always happen - figuring things out on an early go - but this time it did. First I had to watch a lot of videos of home cooks making it and, as no two recipes precisely agreed, basically just throw my hands in the air and hope I could work it out in the kitchen. Fortunately, around this time I remembered that one of my son’s good friend’s mom is Dutch and she was happy to set me on the right course: yes the lattice is shiny, the dough is sweet and more buttery tasting than its American counterpart, the end result looks more like a cake, and please remember to send all samples over.įrom there, I was off to the races… sort of. There seems to be a divide wherein American home cooking sites largely refer to a Dutch apple pie as a deep-dish apple pie (sometimes, but not always, in a cake pan) with a crumb topping and Dutch (or Dutch-sounding I do not speak the language** so am making an educated guess) cooks use a more cookie-like dough that’s cross-crossed on top with a shiny finish. Cool on a wire rack.Before I abandoned you (online) to spend time with you ( in person) the better part of the last two months, leading to premature but rightly deserved obituaries*, I spend about half of the fall I was in town for obsessed with Dutch apple pie, and a significant amount of that time trying to understand what it was and was not. Bake pie 35-45 minutes or until golden brown and filling is bubbly. , Spoon filling into crust sprinkle with topping. Reduce oven setting to 375°., For topping, in a small bowl, combine flour, brown sugar and salt cut in butter until crumbly. Remove foil and weights bake 5 minutes longer. Fill with pie weights, dried beans or uncooked rice., Bake 8 minutes. Line unpricked crust with a double thickness of foil. Cook over medium heat 10-15 minutes or until apples are almost tender, stirring occasionally remove from heat., On a lightly floured surface, roll dough to a 1/8-in.-thick circle transfer to a 9-in.

In a Dutch oven, combine filling ingredients. Refrigerate 1 hour or overnight., Meanwhile, preheat oven to 450°. Gradually add water, tossing with a fork until dough holds together when pressed.

In a large bowl, mix flour, sugar and salt cut in butter until crumbly.

I've entered several pie contests with it and placed first each time-one bite and you'll know why this pie's a winner! -Laurel Dalzell, Manteca, California I developed this recipe through the years to get it exactly where we want it. Bake for another 30-40 mins you may have to cover with aluminum foil the final 15 mins to prevent your topping from burning. Carefully pour the crumble mixture in the center of the pie, spreading them over the surface evenly.

Remove pie from oven and lower temperature to 375°.

Empty the crumbs into a large bowl and rub them together between your fingers until you have large, buttery crumbs. Scatter the butter over the top pulse repeatedly until mixture resembles fine crumbs. Add flour, sugar, oats, brown sugar, cinnamon, and salt in the container of a food processor pulse several times to mix.

I actually ganked this crumble topping from ratherbeswimmin <3~.

Bake for 30 mins at 400☏ Now for the crumble topping.

#Dutch apple crumb pie recipe oatmeal full#

In a large bowl mix sliced apples with nutmeg, ginger, cinnnamon, and vanilla extract (although for most everyone else the full tablespoon of cinnamon might be a lil much *my hubbys a cinnamon addict* x3 you can cut it down to 1/2 tablespoon).Reduce temperature, and simmer 5 minutes. Add white sugar, brown sugar and water bring to a boil.