Dutch Apple Pie That Will Make You Swoon

 

Are you in charge of bringing the pie to Christmas dinner this year? You may want to make a few “practice” runs now… you know, just to make sure you’ve got it down perfectly. Thank you to Rita at tastebook.com for this San Diego inspired Dutch Apple Pie recipe.
“In the mountains near San Diego, lies the quaint town of Julian, which proudly boasts of her apples and apple pies. This recipe was inspired by a warm slice of Dutch Apple pie in a Julian cafe on a crisp autumn day.”

INGREDIENTS

 

Single Pie Crust (either store-bought or see Pie Pastry recipe}
8 Cups peeled, cored and thinly slice Granny Smith Apples
1 Tbsp. Lemon Juice
1 Cup Sugar
3 Tbsp. Cornstarch
1 1/2 tsp. Ground Cinnamon
1/4 to 1/2 tsp. ground Ginger
For Dutch Apple Topping:
1 Cup All-Purpose Flour
1/2 Cup firmly packed Brown Sugar
1/2 tsp. Cinnamon
6 Tbsp. Butter
 

DIRECTIONS:

 Preheat oven to 450 degrees (you will turn it down to 425 later). Prepare pastry dough and refrigerate while making filling. In a large bowl, mix apple slices with lemon juice, sugar, cornstarch, cinnamon, and ginger; stir to blend well and set aside.Roll out pastry for bottom crust (if making from scratch). Leave about a 1-inch overhang and crimp edges to pan. Prick bottom and sides with fork. Bake in 450 oven for 10 minutes, or until lightly browned (highly recommended to cover edges with foil or a professional pie crust cover). Turn oven down to 425. Let crust cool before filling.Place filling in cooled, baked shell.

Make topping:

Combine flour, brown sugar and cinnamon. Crumble the 6 Tbsp. butter into mixture and work it in with fingers until lumps are no longer distinguishable. Sprinkle topping over filling.

 Bake in 425 oven for app. 30 minutes or until apples are fork tender.

Remove foil from crust during last few minutes of baking.

 Let cool on rack.