In the fall, we have a family tradition of making apple pie and I would like to share our tradition with you! For the past two years, the family has requested Dutch apple pie. So, that’s what we did. This slice of goodness is what you have to look forward to. Keep your eye on the prize.
We went apple picking as a family. It’s fun! The children get to see where our food comes from. They also get to learn the value of food. There are lots of lessons to be had but, more importantly, fun. This year, we picked organic Spartan apples. When we brought them home, they looked like the apple on the right. It’s dingy and not as attractive as the one on the left. All I did to the apple on the left was wash in cold water and polish with a kitchen towel. If you purchased your apples at the local grocery store, you can wash your apples or rinse with a solution of apple cider vinegar and water. It will help get all of the grocery store wax off of the apples.
One of the most labor intensive things about this recipe is peeling and coring the apples. Once you get a hang of it, it becomes a rhythm and it feels really good to be working with your hands to create a masterpiece. Remember, eye on the prize! If all else fails and you’re feeling like those apples might get the best of your hands, have someone help, in exchange for a piece of pie later. I normally have LOTS of volunteers. LOL
While you’re cutting up the apples, you can soak them in a mixture of lemon juice and cold water or apple cider vinegar and water to help prevent them from turning brown. When they’re all peeled, cored, and cut, drain them. Then, heat up some butter in a pan. (If you’re not into butter and you want a healthier/vegan alternative, try coconut oil or coconut butter.) Sauté the apple slices to seal them. This way, it’ll bring out sinful flavors and help to prevent your apple pie from turning into applesauce pie.
When they’re cooked down a little bit, the juices should start to disappear. Sprinkle on the sugar and spice! This is when the house starts smelling really good! It’s also when the constant stream of questioning begins, “Is it ready, yet?!”
When the apples have a nice glaze over them, pour them into a bowl and let them cool. Meanwhile, let’s get the crust started.
This year, we’re trying gluten-free crust. Oh look at that.. butter. Darn that butter. (If you’re looking for a healthier option, try coconut butter. If you’re looking for a link, here’s one: Artisana 100% Organic Raw Coconut Butter — 16 oz It’s not always easy for me to find locally.) But, today.. I’m using COLD butter. I also used gluten-free flour. You can get some from Trader Joe’s, if you have one near you. Or, you can use Bob’s Red Mill Gluten-Free Flour. Here’s a link: Bob’s Red Mill All-Purpose Gluten-Free Baking Flour, 22-Ounce Packages (Pack of 4). If you’re not gluten sensitive, you can make this recipe with regular wheat flour. I chopped up the cold butter into small squares. Throw the ingredients into a bowl and mix it up, adding water as needed to make a mixture that holds together when squeezed. You don’t want it too wet. But, you don’t want it too dry, either.
In order to get a pie crust that’s easily transferable and even throughout, I use wax paper. I put one piece under, sprinkle a large handful of dough mixture onto the wax paper, cover with another piece of wax paper, and roll until even.
I peel one sheet off and place the crust into the pie pans. Then, peel the other piece off. As you can see, I had help with my pie crusts. LOL With any luck, you’ll have smoother pie crusts. When I make pie crust, I tend to make extra. If you have extra, roll it out and slide it into a freezer bag and save the crust for another cooking project. It’s a huge time saver! Maybe a pot pie? Or baked brie? That would go nicely with the apple pie.
When the pie shells are ready, scoop the cooled apple filling into the pie pans.
I protect the outside of the exposed crust with foil. Then, place them in the oven. While they’re baking, I make the Dutch topping.
The topping is really simple but, really sinful and decadent. Once the topping is mixed together, I just fork it onto the top of the hot apple pie.
Then, put it back in the oven and bake for a little bit longer.
Voilà! A masterpiece!
Now cut that baby open and take a bite!
And savor every delicious bite!
And maybe share a little with some family and friends.
Thank you for sharing our tradition & thank you for visiting,
- 5 C. baking apples, peeled, cored, and sliced
- 1/2 C. butter
- 1/2 C. sugar
- 2 Tbsp. cinnamon
- Melt the butter in a large pan over medium heat. Add the sliced apples and stir thoroughly. Mix the dry ingredients together. Sprinkle the dry ingredients over the apples. Stir until all of the apples are covered. Heat until all of the apples are warm and have a glaze.
- Remove from heat and put into a bowl to cool.
- When you're cooking the apples, if they're really juicy, try to cook them until the moisture almost disappears. If you don't, you'll end up with soggy crust.
- 2 1/2 C. gluten-free flour (or similar)
- 1 C. cold butter
- 1/2 tsp. salt
- 1 tsp. sugar
- 6 Tbsp. cold water
- In a mixing bowl, combine the dry ingredients. Dice the butter and add to the dry ingredients. Add half of the water. Mix thoroughly. Add more water as needed until you get a mixture that holds when squeezing. Not too dry, not too wet.
- If it's too wet, add a little more flour and mix well.
- You can use straight measurements for wheat flour.
- Apple Pie Filling (see recipe)
- Gluten-Free Crust (see recipe)
- 1/2 C. brown sugar, packed
- 2/3 C. butter, room temperature
- 1/2 C. sugar
- 3/4 C. gluten-free flour
- Pre-heat the oven to 375°F.
- When the pie filling is cool and the pie crust is prepped, scoop the pie filling into the pie crust pans. Scoop them until the center is just above the rim of the pie pan. The apples will settle when baking.
- Cover the edges of the pie crust with foil to prevent them from burning.
- Place the pies in the oven.
- Bake for 40 minutes.
- Pull the pies out of the oven. Carefully remove the foil.
- Combine the dry ingredients for the topping until mixed well. Fork the topping over the pies.
- Place the pies back in the oven for 10-15 more minutes, allowing the topping to melt and seal the pie.
- When the topping is crispy, take the pies out.
- Let them cool a bit before cutting into them.