Growing up there weren’t an abundance of pies on our table. It was one of two really, apple or pumpkin. Double crusted apple pie lightly seasoned with cinnamon and ordinary yet delicious pumpkin slices with a nice flaky crust. With the world of baking competitions, blogging, food television and of course the explosion of cookbooks on the scene, pie is not just pie anymore. Theres a spectrum well beyond the pie I grew up with, its a whole other world really. Which leads me to the age old saying “easy as pie”, although I’ve made this complaint before it still applies. How can anyone say that pie is just simple and easy? Its extremely NOT simple now days and who’s to say that its not best when simple?
Dutch Apple Pie (Apple Crumb Pie):
- 1 single pie crust- Homemade, Use Butter!
- 1 cup flour
- 6 tablespoons butter (cubed and chilled)
- 1/4 cup brown sugar
- 1/4 teaspoon salt
- 1/4-1/2 teaspoon nutmeg and/or cinnamon.
Combine flour, brown sugar, salt and nutmeg/cinnamon. Using a fork or your fingertips combine the butter into the dry mixture until you’ve got a sandy mostly combined mixture. Its important you do not over mix this though, you want to have pea sized balls of butter remaining. Place this mixture into the freezer until needed.
***You can also use stale cookies, cookie crumbs or bread crumbs. Zwieback cookies are incredibly popular for this recipe. I tend to favor gingersnaps.
- 8-10 large apples (I used Cortland) peeled, cored and sliced into slices about 1/2″ thick.
- 2 tablespoons lemon juice
- cold water
- 1 cup sugar
- 1/4 cup flour
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
Preheat oven to 375 degrees.
Roll out your pie crust and arrange it into your pie dish. (About 9-10″) Place in the refrigerator until your apple filling is prepared. Peel, core and slice apples. Place them into a large bowl thats been filled about 1/2 way with cold water and 2 tablespoons of lemon juice. Once you’ve finished peeling the apples thoroughly drain the apples and combine them with the sugar, flour, salt and cinnamon. Place the combined mixture into your prepared pie crust. Bake 35 minutes and remove from the oven, place the crumb topping on top and press down to flatten the apples. Place back in the oven and bake an additional 30-45 minutes. Cover with foil if it begins to over brown. Allow to rest at least 4 hours before serving.