Dutch Apple Pie | Pie Eyed Love

Ingredients

• Use a mix of sweet and tart apples to create more depth of flavor (Granny Smith, Pink Lady, Jonagold, Honeycrisp…and then anything growing locally!)
• Lemon is key. Lemon prevents the pie from getting weighed down with too much spice and brightens up the apple flavor.
• 1 recipe 9 inch pie crust See Best of Both Worlds pie crust in Crust and Topping Recipes section
• 1 recipe crumble topping My go-to crumble topping can be found in the Crust and Topping Recipes section
• 4-5 cups Apples, peeled and sliced 1/4 inch thick Depending on how heaping you want it. Use a mix of your favorite tart and sweet apples (Granny Smith, Honeycrisp, Jonagold, Pink Lady)
• 1 tablespoon lemon zest I just eyeball and zest one lemon over the apples
• 1/2 cup brown sugar, loosely packed
• 1/4 cup granulated sugar
• 3 tablespoons cornstarch
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon cardamom
• 1 tablespoon fresh lemon juice I squeeze half of a lemon over the apples and also eyeball this
• 1 teaspoon pure vanilla extract
• Up to two days in advance, prepare pie crust according to directions, roll and plate. If doing in advance, cover loosely with plastic wrap and keep in refrigerator.
• Preheat oven to 425
• Peel and slice apples 1/4 inch think and place in a dutch oven or large skillet.
• Add lemon zest and 1/2 cup brown sugar to the apples and mix.
• Cook over medium heat for about 5-8 minutes or until the apples are just starting to soften but still hold their shape. Pour off some of the juice, leaving behind enough to thicken into a filling.
• While apples are cooking, mix together 1/4 cup granulated sugar (or however much you want to use), spices and 3T cornstarch.
• When you have poured off some juice and apples are just starting to get soft, add the cornstarch mixture, stirring constantly until it thickens.
• While the apples are cooling, you can make your crumble topping. Making the crumble topping is also a great step to do in advance. I make mine far in advance and keep it in the freezer.
• Cover evenly with crumble topping.
• Bake at 425 for 15 minutes then turn the oven down to 350 and bake for another 30 minutes or until pie is brown and juices are bubbling. Cool completely before eating.
• Facebook
• Twitter
• Google+
• Pinterest