Tuesday, March 1, 2016

Dutch Apple Pie


Saturday the sun was shining, the birds were singing and the frogs were croaking and my heart was soaring. The signs of spring brought such joy to my heart that I was in such a wonderful mood I wanted to bless everyone around me. After finishing up all the other things we had to tend to that morning, I decided Saturday afternoon that I would make a pie to go with our chicken n dumplins!

To me, there really is no other pie but apple. I know my family enjoys many different pies. Apple pie was what I had on my mind and so that is the direction I went. 
I have an OLD cookbook from the Apple Barn in Pigeon Forge. Soooooo many different recipes with apples. It's a great little book. 

(I don't know if it is in print any longer, but here it is on Amazon for a penny plus shipping!
Here's the recipe for the crust:
(of course you need a double crust, and certainly you can buy a package if you like)
2 cups all-purpose flour
1/2 tsp salt
2/3 cup shortening
4-6 tbsp cold water
Combine flour and salt; cut in shortening until mixture resembles coarse meal. Sprinkle in cold water evenly over surface; stir with a fork until all dry ingredients are moistened. Shape dough in a ball; chill. Divide in half and roll each portion to 1/8 inch thickness on a lightly floured surface. 
Will make pastry for one double crust 9 inch pie.
Preheat oven to 425*

Here's the recipe for the pie part:
6 cups apples (I used Granny Smith)
3/4 cup sweetener (honey, brown sugar, etc)
1/4 cup all purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
dash of salt
2 tbsp butter or margarine
1/2 cup whipping cream (I TOTALLY forgot this part, and it still turned out fab!)

Line 9 inch pie plate with half of pastry, set aside. Combine apples and hone, tossing gently. Combine flour, spices, and salt, stirring well. spoon over pastry shell and dot with butter. Cover with top crust, and slit in several places to allow steam to escape; seal and flute edges. (I could use some help there)
bake at 425* for 40 minutes. Pour whipping cream in slits of pie and bake an additional 5 minutes. (Remember, I forgot that part... but I did drizzle caramel sauce over the whole top... result? D-VINE!!! TRULY SCRUMPTIOUS!)

Everyone raved about this pie. Even my husband who "isn't an apple person" said, "Chas... this pie is delicious! I guess I just thought I wasn't a fan of apple pie!" 
Winner, winner, chicken dinner... friends! Haha... with a slice of apple pie for dessert! ;)


I have decided that when I can, Saturday's will be a special day when we make dessert. It was a wonderful treat. Pie is good for the heart... I'm sure of it. Making, baking and enjoying. 
Have a great day! 
xoxo


2 comments :

  1. I buy my crusts, but it has to be Pillsbury! I've not seen cream being added to the apple mixture. ...I'd love to taste your pie!

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    1. Sometimes I buy my crust too. It just depends on if I have enough foresight to make my crust ahead of time. It was a great pie! If I make it again, I will probably try the cream with it just to see how it turns out!

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