So recently I was away at a conference and on the last day there was a bunch of fruit that the resort had put out for us that our staff hadn’t taken. So I was like, we paid for this so I’m going to take it. I scored 4 Granny Smith apples and a bunch of bananas. The bananas I can freeze, that’s easy; but I wanted to use the apple before they went bad (and didn’t really want to freeze them). So I decided on making a Dutch apple pie. Like many recipes, I switch it up a little. I like pumpkin pie spice mix instead of the individual spices most recipes call for. I also add a little Calvados, which is an apple brandy. The alcohol burns off and I find it enhances the apple flavor. Enjoy
Dutch Apple Pie
- 2 1/2+ cups all-purpose flour
- 4 Tsp sugar
- 1/4 Tsp kosher salt*
- 2 sticks unsalted butter, cubed and cold
- 1 large egg, lightly beaten
- 2-4 Tbsp cold water
- 1 lemon, juiced
- 4-5 apples (depending on the size, you want about 3 lbs)
- 2/3 cup sugar
- 4 Tbsp unsalted sugar
- 2 Tbsp Calvados brandy
- 1 1/2 Tsp pumpkin pie spice mix
- 1 cup all-purpose flour
- 1/2 cup brown sugar
- 1/4 Tsp kosher salt*
- 1 stick unsalted butter
*You want the salt to be fine. Kosher salt runs the gamut from really course to fine, I just put it between my palms and rub it; it comes out pretty fine.
For the dough: I use my food processor and pulse the flour, sugar and salt. Add in the cold butter and continue to pulse until it looks like cornmeal with pea-sized bits of butter. Beat the egg with 2 Tbsp of cold water and add it in. Pulse until the dough just comes together. If it’s dry add a little more water, just a bit at a time; you don’t want it to be too moist or the dough won’t be flakey. Dump out onto a lightly floured board and gather it into a round disk. Wrap in plastic wrap and refrigerate for at least 1 hour (or up to 2 days).
For the filling: Peel and slice the apples into wedges, I like mine fairly thin. Put in a medium bowl and add in the lemon juice and 2/3 cup of sugar. Toss to coat and set aside. In a large skillet, melt the butter. Add in the apples and cook, over medium-high heat, until the sugar dissolves (about 2 minutes). Turn the heat down to medium-low, cover, and cook for another 7-8 minutes (until the apples have softened). Use a colander and the bowl you had the apples in to strain off as much of the liquid as you can. Put that liquid back in the skillet, with the 2 Tbsp of Calvados, and cook over medium heat until it has thickened and turned golden brown. This will take about 10 minutes.
Pour the apples out of the colander back into the bowl and add the syrup from the skillet. Add in the pumpkin pie spice and mix well. Put it in the refrigerator to cool. It can last for up to 2 day if you cover it, 6 month if you want to freeze it.
For the Topping: In a medium bowl combine the flour, brown sugar and salt. Add in the butter and combine with your hands until it clumps together.
Assemble the pie: Pre-heat your oven at 375° with the rack in the lower 3rd setting. On a lightly floured board, roll out the dough until it’s roughly a 12″ circle (or just slightly bigger than your pie pan). Gently press it into your pie pan (a 9″ pan is what I use but you can use slightly larger or smaller). Cut most of the excess off the edges, crimp if you want, and then add the apple filling. Take the topping and drop clumps of it on top until it’s completely covered.
Put it on a cookie sheet, just in case of overflow, and bake for about 60 minutes or until the top is golden brown. Cool before eating or you’ll burn the heck out of your mouth.