Good morning, it’s me, the apple picker from redheadcandecorate.com. Did you go apple picking yet this season? We went 2 weeks ago and picked 4 1/2 bushels. Here we are trying our favorite kind…Empire. They are crisp, juicy, tangy, tart, and sweet. Store bought ones are sometimes okay this time of year, but if you ever go apple picking, try them.
So…why all the fuss about apples?
Apple Pie of course.
Today I’m sharing my Dutch Apple Pie recipe because there seemed to be a lot of interest last month when I mentioned it here At the Picket Fence.
Now, before I get to the recipe…there has to be a story first. In fact, I think eating pie and telling stories are probably 2 of the best pleasures that ever existed. Don’t you?
This Dutch Apple Pie recipe has been tweaked and tweaked to pure perfection over the years. I started making it for my family about 10 years ago and ever since it’s become a tradition this time of year. I’ve made this pie for my husband and daughters, my Mom and Dad, my sisters, and even my neighbors. My neighbor calls me Martha. So, now every Fall I hear, “Hey Martha! When are we getting our Dutch Apple Pie this year?”. It’s hysterical. All in good fun and good friendship.
You will find that this pie is tart, yet sweet. Flakey, yet chewy. Best of all you will find that it is easy as pie. The crust is a no-roll, 10 minute, no-mess crust, that you mix in the pie plate. It takes an hour to make the pie in it’s entirety, and an hour to bake, and about an hour to devour.
From my family to yours…enjoy!
- 1/2 cup canola oil
- 1/4 cup skim milk
- 1/2 teaspoon salt
- 1 1/2 cups all purpose flour
- 7-8 tart apples pealed and sliced (I used Granny Smith & Empire for this pie)
- 1/2 teaspoon grated lemon zest (a key ingredient)
- 1 teaspoon lemon juice
- 2 tablespoons flour
- 3/4 cup sugar
- 1 teaspoon cinnamon
- dash of salt
- (most recipes call for nutmeg…I purposely leave it out and it's not missed yet)
- 1/8 cup sugar
- 1/2 teaspoon cinnamon
- 1/2 cup flour
- 1/4 teaspoon ground ginger
- 1/4 cup butter (1/2 stick, cold)
- Cool Whip (my favorite is the fat free version in a tub)
- Preheat oven to 400.
- Mix all “crust” ingredients together into pie plate. You can double it (I did not) for an extra thick crust.
- Mix with spoon until you can shape it into a ball with your hands (happens pretty easily and quickly).
- Press dough out and up sides of plate with fingers to desired thickness (see photo).
- Make a pretty crust top with a fork mark, or pinch it with your fingers.
- Set aside crust and mix together “filling” ingredients from above in a large bowl.
- Pour onto crust…it’s okay if it over flows a little.
- Prepare topping by combining together the “topping” ingredients from above. You can use a fork if you don’t have a pastry blender.
- When mixture is crumbly enough for you…load up that pie with it.
- Pop that beauty into the oven for 50-60 minutes.
- Mine took 50 minutes. (watch closely…put tin foil on edges of crust before you bake to prevent over browning)
- Your house will smell like Autumn the entire day afterwards.
- Serve warm, with a big dollop of Cool Whip. (some people enjoy a chunk of sharp cheddar cheese on the side as well. Don’t forget the milk.
Robin @ Simply Southern Baking says
This looks so scrumptious. I could pretty much eat this for breakfast this morning!
Design Chic says
So wishing I had a slice of the pie with my morning coffee – yum!!