Dutch Apple Pie
Dutch Apple Pie
One 9-inch Pie
This is Jennifer's version of Libby's modified recipe for Toni's recipe of Sharon Stephen's Dutch Apple Pie. It was shared with me (Jennifer) by Libby's husband Roger, when I worked at Umpqua Community College. Roger's notation at the bottom of my copy warns, “Success in the making of this pie requires considerable practice. It is highly recommended that the results of the first one or two attempts be brought to the UCC Science Department for evaluation.”
Preheat the oven to 425 degrees.
Prepare the filling:
5 to 6 apples, enough to equal about 6 cups sliced (I like Mutsu apples, as does Libby)
3/4 cup sugar
1/2 teaspoon cinnamon
Pare, core and slice the apples between 1/8 and 1/4-inch thick. Toss together in a bowl with the sugar and cinnamon. Set aside while you prepare the pastry.
Pastry for bottom crust:
1 cup all-purpose flour
scant 1/2 teaspoon salt
1/2 cup unsalted butter, cold
4 tablespoons ice water
In a small bowl, stir together the flour and salt. Cut the butter in with a pastry blender or two knives until you have a coarse meal. Sprinkle on the ice water and toss with a fork until all the flour is moistened. Do not stir! Turn out onto a lightly-floured board and press together into a disc. Roll out into a 10-inch circle Place pastry in a 9-inch pie pan. Trim the excess pastry, tuck the edge under and crimp with your thumb and fingers or press with the tines of a fork.
For the topping:
1/2 cup all-purpose flour
1/3 cup sugar
1/4 teaspoon salt
1/4 cup cold unsalted butter
1/2 cup shredded sharp cheddar cheese
In a small bowl (I use the same one I used for the pastry; no need to wash it first), stir together the flour, sugar and salt. Cut in the butter until the mixture is crumbly. Toss in the cheese with your fingers.
Place the apple filling in the pastry-lined pie pan. Sprinkle on the topping, covering all the apples. Bake at 425 degrees for 15 minutes. Reduce heat to 350 degrees and continue baking for 40 to 45 minutes until topping is golden and apples are tender when pierced with a cake tester or fork. Cool on a wire rack. This allows air to circulate and prevents the bottom crust from getting soggy.
-Jennifer, Libby, Toni and Sharon