Dutch crumb apple pie how to#
Dutch crumb apple pie free#

Layer it between pieces of parchment or wax paper on a baking sheet, and refrigerate for at least 10 minutes.Įase the dough round into a 9-inch pie pan. On a lightly floured work surface, roll the dough disk into a 12-inch circle. To assemble and bake the pie: Position a rack in the lower third of the oven, place a baking sheet on it and preheat the oven to 375 degrees F. Add the butter, and rub it into the flour mixture with your fingers until it has been absorbed. (The cooled filling can be refrigerated for up to 2 days or frozen for up to 6 months.)įor the streusel topping: Whisk the flour, sugar and salt together in a medium bowl. Toss the apples with the thickened juice, cinnamon, allspice and nutmeg in a medium bowl. Return the juice to the skillet, and simmer over medium heat until it has thickened and lightly caramelized, about 10 minutes. Shake the colander to extract as much liquid as possible. Strain the apples in a colander over a medium bowl to catch all the juice. Cover, reduce the heat to medium-low and cook until the apples soften and release most of their juices, about 7 minutes. Add the sugared apples, and cook, stirring, until the sugar dissolves and the mixture begins to simmer, about 2 minutes. Melt the butter over medium-high heat in a large skillet. Add the apples and granulated sugar to the bowl with the lemon juice, and toss. Peel and core the apples cut each in half, and cut each half into 4 wedges. (If the dough is very dry, add up to 1 tablespoon cold water.) Remove the dough, gently pat it into a round, wrap it in plastic wrap and refrigerate until thoroughly chilled, at least 1 hour and up to 2 days.įor the filling: Meanwhile, put the lemon juice in a medium bowl. Add the egg, and pulse until the dough just comes together.

Add the butter, and pulse until the mixture resembles yellow cornmeal mixed with pea-sized bits of butter. If the crust is browning too quickly, tent it with some aluminum foil to avoid burning.For the dough: Pulse the flour, granulated sugar and salt in a food processor until combined.

Sprinkle the streusel on top of the apples evenly. Put the cooled apple filling into the cooled pie crust and smooth the surface using a spatula.Add gluten-free oats and chopped pecans and mix. Add very cold cubes of dairy-free butter and work it into the flour mixture until it resembles wet sand. In a small bowl, combine flour, sugar, salt, and cinnamon.Add the gluten-free all-purpose flour and toss again. Toss and cook until the juices have been released. Heat dairy-free butter in a pan over medium heat.Remove the pie weights and bake for another 2 minutes. Bake in the preheated oven for 17 minutes.Fit a crumpled piece of parchment paper in the pie crust and fill it with pie weights (dry beans and dry rice work great!). Use a fork to pierce the bottom and sides of the pie crust to prevent it from puffing up.

Dutch crumb apple pie free#

Feel free to crimp or decorate the edges of the dough however you like.

Roll the pie dough out into an 11in/28cm circle, and fit it into a pie dish.

Dutch crumb apple pie how to#

How To Make Gluten-free Apple Crumble Pie