We’ve come to probably my favorite chapter in life … PIE! I will take pie over almost anything. And I’m a purist … no ice cream or whipped cream. Just pie, in all its naked glory! I love a double-crusted pie. I mean really, it’s all about the crust, right? Flaky and buttery. Mmmm. My most favorite pie is raspberry and my Mom would make it for me for my birthday every year. My Mom made so many kinds of pie and they were all wonderful. But, there’s something special about raspberry and most people (in my world, anyway) have not tried raspberry pie. Mom passed away 10 years ago and I’ve learned to make this pie. I’ll be making one for my birthday this fall so stay tuned for that recipe.
This week we’re making a Dutch Apple Pie, recipe compliments of Eugenia McQueen of Tampa, Florida. I didn’t know if I’d like this because I really do prefer a top crust over a crumble or meringue. But, this pie is delicious! The recipe did not include Eugenia’s crust so feel free to use your favorite. Taste of Home also provides many different crust recipes in the book. I used my Mom’s tried and true crust … truly, no fail. I’ll share the recipe with you when we get to my birthday delight.
Dutch Apple Pie
Pie Filling
¾ cup sugar
2 tablespoons all-purpose flour
Pinch of salt
1 egg, beaten
½ teaspoon vanilla extract
1 cup (8 oz) sour cream
2 cups chopped peeled tart apples (I used Granny Smith)
1 unbaked 9” pastry shell
Streusel Topping
1/3 cup all-purpose flour
1/3 cup packed brown sugar
2 tablespoons cold butter
1. In a large mixing bowl, combine the sugar, flour and salt. Stir in the egg, vanilla and sour cream until smooth. Add apples; mix well. Pour into pastry shell. Bake at 375F for 15 minutes. Reduce heat to 325F, bake for 30 minutes
2. For topping, combine flour and sugar in a small bowl. Cut in butter until mixture is crumbly. Sprinkle over pie; bake 20 minutes longer or until filling is bubbly and topping is browned. Cool n a wire rack. Serve warm or chilled. Store in the refrigerator.
This pie turned out perfectly and looked exactly like the picture. The apples were tart and the topping was crunchy but not too sweet. And, the streusel topping also meant it was a little less fiddly without the top crust. My family devoured this pie in no time … I didn’t even sneak a piece out to Norma! So, you’ll have to take my word that it is delicious. I will make this pie again.
Did you know … a secret for successful pie pastry: use all-purpose or pastry flour. Bread or cake flour will not give the desired texture to the crust.
What does Norma say about this pie? I bet it was great! 😀
TEMPTATION LEVEL out of 10: Not even a SLIVER made it out of the Kitchen Coop – so pretty darn tempting I’d say! 9 out of 10?
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