I actually ate this for breakfast. Not with ice cream, but still. It sat there on the stove looking like breakfasts I sometimes ate as a kid on weekend mornings and I just couldn’t say no.
When Jessie requested Dutch Apple Pie as a birthday treat, I didn’t even know what it was. Who knew that I wasn’t the only one who loved an apple crumble but lamented the lack of a buttery bottom crust? I was excited for this – the prospect of piles of apples made me smile and the mixture of sweet and cinnamon and lemon? Well. It made for a yummy birthday pie.
It’s easy, too! If you plan ahead for cooking+cooling time, the prep is easy and doesn’t take too long or too much thought. Make it today! haha :)
xo – simone
Side note: I’ve started experimenting with Photoshop. You know, like playing dress up with my images. It’s part of a bigger goal to learn web design. But that’s a story for another day.
Dutch Apple Pie
*Adapted from a recipe in Food&Wine by Grace Parisi
What you’ll need: 2.5 cups all purpose flour (and some extra for rolling out your dough), 1/2 teaspoon salt, 1 stick + 6 tablespoons of softened unsalted butter, a little bit of ice water, 6 large apples cored and cut into cubes, 2 tablespoons lemon juice, 1 cup sugar, 1/2 teaspoon cinnamon, 1/2 cup brown sugar, 1/2 teaspoon baking soda, 1/2 cup of chopped pecans
What to do: Whisk together 1.25 cups of flour and 1/4 teaspoon salt. Add one stick of butter, cubed, and mix until crumbly. Drizzle in ice water and continue to mix. Form dough into a disc, cover in plastic wrap, and refrigerate.
Preheat the oven to 350 degrees Fahrenheit. In a bowl, mix apples, lemon juice, sugar, 1/4 cup of flour, and cinnamon. Make sure the apples are covered. Roll out the pie crust on a floured surface and fit into a deep dish ten inch pan. Fill with the apple mixture.
In a separate bowl, whisk together one cup of flour, brown sugar, baking soda, and 1/4 teaspoon salt. Add six tablespoons of softened butter and mix until crumbly and sandy in texture. Add pecans. Press the mixture into clumps with your fingers and cover the pie with the mix.
Bake the pie in the center of the oven for about 15 minutes. Cover with aluminum foil and bake for another 45 minutes. Let cool completely before serving and then enjoy with ice cream!