If you absolutely can’t get your hands on a brown paper bag, you can cover the top of your Dutch Apple Pie with tin foil instead. It helps the pie cook evenly and keeps the crumb topping from burning. Just be sure to have it centered on the bottom rack and that the bag is at least a good six inches from the burners along the top of the oven. The flash point of paper is extremely high and won’t be reached in your oven. Don’t worry, the bag will not catch on fire, you will not open the oven to find flames. A Brown Paper Bag?ĭon’t skip this step!! A lot of people get freaked out by this recipe because you bake the pie in a brown paper bag. This is now the only apple pie that I make, and it is a staple at Thanksgiving and Fourth of July. Mix all ingredients (except the crust) together in a large bowl. Step 2 Mix together the flour and brown sugar and cinnamon and butter. Then repeat the layering until out of apples. Jollibees: Their Banana Langka Pie, a sweet new limited time edition to Jollibees menu, is currently available in a six-pack variety for. Directions Step 1 Mix the white sugar 1 tablespoon of the cinnamon and the nutmeg together in a small bowl.
CRUMB TOPPING FOR APPLE PIE FREE
When my mother-in-law made it for us and I took my first bite, I immediately fell in love. Crumb Topping Ingredients 3/4 cup unsalted butter melted 1 3/4 cups all-purpose flour 1/2 cup brown sugar 1/2 cup rolled oats you can substitute this for granola 4 ounces nuts any variety of nuts or candied nuts will work optional Instructions Pie Instructions Preheat oven to 400 F.
Grand Traverse Pie Company: Any purchase will get you a free slice of Michigan ABC Crumb Pie (which features apples, blueberries, and cherries). I was even MORE intrigued by the fact that you bake this pie inside of a brown paper bag. When they first told me about it, I was intrigued by an apple pie that had a crumble topping (or streusel topping) instead of a traditional lattice top. Dutch Apple or Apple Crumble Pie is simply an apple pie with a crumb or streusel topping as opposed to a pastry crust topping. Bake: Place the pie on a rimmed baking sheet, bake until apples are almost fully tender when poked with a toothpick about 45 55 minutes. Freeze for up to 3 months.This Dutch Apple Pie recipe comes from my husbands family. To assemble pie: Layer a handful or two of apple mixture into the pie dish at a time, spreading and pressing into an even layer and turning slices flat. Pour Filling into slightly cooled pie crust and spread evenly. Remove the pie from the oven and cool to lukewarm before slicing. Make Topping: In a mixing bowl, combine ingredients until evenly moistened. Place the pie on a baking sheet to catch any drips, and bake at 425☏ for 15 minutes, then reduce heat to 350☏ and bake for an additional 30 minutes. Spread this mixture evenly over the top of the apples. Gradually add water, tossing with a fork until. To make the topping: Cut the butter up with a knife a bit, then mix it into the flour and sugar with your hands or a fork until everything is mixed together but still a little lumpy. Directions In a large bowl, combine flour and salt cut in shortening until crumbly. Transfer the dough to the pan, and flute the edges. Roll the dough until it's 2" larger in diameter than the top edge of the pie pan. To make the filling: Mix the apples with the flour, sugar and spices. While the dough is chilling, make the filling. Place dough in 9 1/2-inch pie plate and press. If pie begins to brown too much cover with a piece of foil and remove for the last 5 minutes of baking. Bake at 375 for 45-50 minutes or until apples are tender. Roll pie dough out on a lightly floured surface into a 12-inch circle. Apple Filling: Combine apples, sugar and cinnamon in a bowl and toss to coat apples. When ready to bake, preheat the oven to 400F. Mix in butter with fingertips until mixture resembles coarse crumbs. Wrap and chill the dough for half an hour before rolling it out. In a medium bowl, stir together flour, walnuts, brown sugar and salt. When the dough starts to hold together a bit gather it with your hands and form it into a ball. Once you start to add the ice water, over-handling will make the crust tough, so try to keep handling to a minimum. 
This easy crumb topping can be prepared ahead of time and stored in the freezer. The water should be ice cold and added gradually, mixing a little with a fork after each addition. Use it for pies or toast the topping on a baking sheet in a 350-degree oven for 15 minutes, and sprinkle over ice cream, frozen yogurt, or fresh fruit. Using two knives or a pastry cutter, work in the shortening until lumps the size of peas remain. To make the crust: Place the flour and salt in a large bowl.
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