Dutch Apple Pie

By • October 28, 2013 • 0 Comments

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Author Notes: Saveur Magazine's flaky butter pie crust. Tender, cinnamon-spiced apples. Dried Cherries. Smitten Kitchen's Dark caramel. Nutty streusel. Need I say more.
Note: For an easier and quicker alternative, 1/4 Cup of Maple Syrup can be substituted for the caramel.
sarah buttenwieser

Serves 6

Pie

  • 5-8 Apples, peeled, cored and sliced
  • 1 Lemon, juiced and zested
  • 1/2 cup Dried Cherries
  • 1/2 cup Apple Cider
  • 1 teaspoon Cinnamon
  • 1/2 Recipe Salted Caramel (http://smittenkitchen.com/blog/2008/10/paris-a-deep-dark-salted-butter-caramel-sauce/)
  • 1 Recipe Nutty Streusel (recipe below)
  • 1/2 Recipe Flaky Butter Pie Dough (http://www.saveur.com/article/recipes/flaky-butter-pie-dough)
  1. Roll Out the pie dough and mold into a bottom crust.
  2. Cook the cherries with the cider until the cherries are plump and the cider is slightly thicker.
  3. Toss the apples with the caramel, reduced cider, plumped cherries, cinnamon, lemon juice and lemon zest.
  4. Fill the pie dish with the apple mixture and top with the streusel.
  5. Bake at 375 degrees for 40-50 minutes.
  6. Let it rest, and then serve with vanilla ice cream.

Nutty Streusel

  • 1 Stick of Cold Butter, cut into pea-sized chunks
  • 1 cup Flour
  • 1 cup Brown Sugar
  • 1 teaspoon Ground Cinnamon
  • 1/2 cup Nuts, chopped (Pecans, Almonds, Hazelnuts or Walnuts)
  1. With your hands, mix the ingredients until crumbly.
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