And in all that time, I've done a lot of cooking and baking. I've even taken pictures of what I was making in the hopes of writing a blog post, but never got around to it. But I sit here now, starting this entry after finally typing up the perfected version of my Dutch Apple Pie. I have another Dutch Apple Pie recipe on this blog, but it is so different from this one. This one is the stuff dreams are made of. It's a rich crust with matching crumb topping and warm, diced apples enveloped in sugar and spices. It's like fall wrapped you in a hug and welcomed you home.
I've made this pie so many times without writing down the exact measurements of everything. I make it every year for Friendsgiving and Thanksgiving. It always tastes the same, but I needed to write down exactly what I did so I wouldn't forget. Back in August, my friend Gaby requested this pie for her birthday since it is her favorite. Actually, in July, Gaby and Stephen texted me and said I should enter my pie into the Orange County Fair. It was too late to enter any contests this year, but I may consider it for next year. Which means I probably shouldn't share this recipe now, but I just can't wait! It's THAT good. Anyway, when I made the pie for Gaby's birthday, I finally wrote everything down. Now it's 3 months later and I'm getting around to typing it up in time for Thanksgiving. Such is life with a baby, I guess.
Okay, here it is. My pride and joy. My Dutch Apple Pie. I really hope you love this pie as much as I do!!
Megan’s Dutch Apple Pie
Crust and Topping:
3 cups all-purpose flour
1½ cups brown sugar
¾ cup oats
9 tablespoons butter
1½ tsp ground cinnamon
¾ tsp ground cloves
½ tsp ground nutmeg
¾ tsp ground ginger
⅔ cup sugar
3 tablespoons cornstarch
1 ¼ cup cold water
4½ - 5 cup diced, peeled tart apples (Honeycrisp, Pink Lady)
1 tsp vanilla extract
1 tsp ground cinnamon
½ tsp ground cloves
¼ tsp ground nutmeg
½ tsp ground ginger
2 pinches kosher salt
Preheat oven to 350°F. Mix flour, brown sugar, oats, butter, cinnamon, cloves, nutmeg, and ginger; reserve 1 cup of mixture for topping. Press remaining mixture onto bottom and up sides of an ungreased 9-inch pie plate.
In a large saucepan, mix sugar, cornstarch, and water until smooth; bring to a boil. Cook and stir until thickened, about 2 minutes. Remove from heat; stir in apples, vanilla, cinnamon, cloves, nutmeg, ginger, and salt.
Pour filling into crust. Crumble topping over filling. Bake until crust is golden brown and filling is bubbly, about 50 minutes. Cool on a wire rack.
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