I have made a lot of pies in my life, but proud to say I’ve never made a double crusted pie. Meaning those pretty pies with the sheet of dough over top, and the perfect little slits around the center, and perfectly crimped edges? Yeah, I don’t do those. Why, because I’m lazy. And a bit afraid. All that work, then the thought of somehow messing up the top causes way to much anxiety. So all of my pies have become “Dutch”.
I call them “Dutch” after the first Dutch Apple Pie I made that has a crumble crust. I make at least one Dutch Apple pie a year, then over time I started experimenting with other fillings like blueberries, peaches, cherries, etc. Generally I use a premade crust–whole foods has a pretty awesome whole wheat frozen pie shell. I made two pies so far this year, and the one I made yesterday I actually made my own crust. With Sandy around, I certainly had time to spare.
Here’s my original Dutch Apple Pie recipe. Like many of my recipes that I’ve memorized from childhood, I’m not really sure where it actually came from. I remember my mom making one every year, right after our fall apple picking trip. And now I continue the tradition, making (at least!) one pie, every year after my husband and I go apple picking.
Brooklyn Locavore’s Dutch Apple Pie
FOR THE PIE
- 2 lbs apples (approximately 8 medium apples)
- 1 tbsp lemon juice
- 1 tsp cinnamon
- 1/4 c sugar
- 2 tbsp flour
- 1 frozen pie crust or make your own
FOR THE TOPPING
- 3/4 c flour
- 1/2 c brown sugar
- 4 tbsp unsalted butter, cut into small pieces
MAKE THE PIE: Preheat oven to 400°F. Core and peel apples. Slice thinly into a large bowl. Sprinkle with lemon juice. Toss apples with cinnamon, sugar and flour.
MAKE THE TOPPING: Mix flour and brown sugar in a medium bowl. Cut in butter until resembles a course cornmeal mixture. I find breaking up the butter with your fingers is easiest.
ASSEMBLE PIE: Spread apples evenly into pie crust.
Sprinkle crumbs over prepared pie shell. Bake for 45-50 minutes until crust is slightly browned and bubbly.
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