Must it then be refrigerated until serving? I promise those four hours go by quickly when your kitchen smells this good! A bit of whipping cream adds a touch of richness to a classic apple pie made easy with unroll-and-fill refrigerated pie crust. Not that i anticipate any leftovers! Sorry I’m a little confused. Any tips on how to make pie crust without a food processor? I am making the pie ahead for husbands birthday which is the day after we’re having friends over for Backyard Get Together. Hi Lavonne, Yay! I'm Michelle and I believe anyone can learn to confidently make recipes worthy of celebration. thanks. You may need to add some extra minutes to the bake time. Very simple recipe (using a ready-made crust), and very delicious! Thanks! Thank you Brown Eyed Baker for this incredible recipe!! Apple pie prep tips I've switched from the two crusts I grew up with to Streusel topping. :). My husband loves this type of pie, so I am in process as we speak! Lots of work for crappy results! Hi Heather, There are tons of comments from readers who have made this recipe already. I’m sorry that this recipe didn’t work for you. Hi Michelle, Once you cook the apples and put them in the pie crust, add the topping, it only bakes for 20-30 minutes? Hi Katie, No, you will get way more than that. The crumble topping can be made a day in advance and refrigerated until ready to use. I want to add more eggs to the recipe, is that okay? Last Christmas I added a jar of of mincemeat to the apples, and omg was it delicious! Yours looks absolutely beautiful! Aimee Broussard & Co. PICNICS, POTLUCKS & PORCH PARTIES COOKBOOK, Fun & Festive Team Elf Children’s Christmas Table ». The 4th of July is coming up & I guess that means it’s time to share my favorite apple pie recipe. It doesn’t run at all. In fact, the day before this recipe was posted, I had another disaster! Hello, I have another issue with your ingredients, all are in cups and tbsp, and in europe we are use to grams at least where I live. :). My mom and i are enjoying looking at your recipes and she wants me to make this Dutch Apple for sure for Thanksgiving. Flatten the dough into a disk, wrap in plastic and refrigerate for at least 1 hour, or up to 2 days. First and foremost, you want to be sure you have a quality pie plate. flour 1/8 tsp. Wow – this looks amazing! However, I know that time can be hard to find, so here are some tips for making ahead: I prefer a mix of sweet and tart apples and recommend McIntosh and Granny Smith for this pie. A Dutch apple pie with a perfectly cooked apple filling and tons of crumble topping. I would like to say to all bakers and would-be bakers….try things and ENJOY! Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it! The squirrels ruin most of the applies; one bite and then thrown to the ground. Any time I’m looking for a new recipe, your blog is my first stop!! It’s in the oven now. Can this be made a day ahead? I just made something very similar, but in tart form! This pie has become a Thanksgiving family tradition. OHMIGOSH halfway through making this recipe. this is my first pie! Absolutely beautiful pie. Sorry if these questions have already been answered by yourself during previous comments…. Is it possible to leave out the heavy cream? because in google some says: 1 cup : 130 grams, other 128, 200, I get so confused. Thanks for sharing! It’s not custardy at all and that “sauce” I’ll call it tasted delicious. Note: If you do not have a food processor, use this method to make the pie dough: In a large bowl, whisk together the flour, sugar and salt. It’s my go to favorite~ this looks extra yummy! It came out amazing!!! Thank you, Michelle, for giving us just one more thing to be thankful for this holiday! Continue to pulse until the mixture comes together in a loose ball. This is the best apple pie I have ever eaten! You’ve hit upon my all time favorite pie! Oh wow! xoxo Looking at more of your recipes that have homemade pie crust – can’t wait to try the pumpkin pie. I just made this, but, as you said, it took forever. I’m so excited that it’s finally time for pies filled with cinnamon! I’m curious about how it was adapted from the Cooks Illustrated recipe as it looks like a carbon copy. Now this is my kind of pie! What is the ratio? This looks amazing! The pie is intended for a regular 9-inch pie plate and is definitely meant to be piled high! I can’t wait to try it! I haven’t tried assembling this ahead of time, but I feel like the topping could get soggy. Oh, happy day!” I had already thought of preparing an entire menu of dishes containing cram…then came bitter realization! So, you will have a ton of sliced apples! I don’t love things that are too sweet, but I just felt like it was a little on the very tart side and needed something to cut it; however, it could have been the apples, so next time I make it, I will taste the filling once cooked and add additional sugar as needed to ensure the ratio is accurate. …and some “points” with the in-laws for a fantastic dessert! Made with a flaky homemade pie crust, a deliciously flavorful apple pie filling and it's finished with … Scatter the shortening and butter over the dry ingredients and, using a pastry blender or your fingers, work the fat into the flour mixture until it looks like coarse sand. I would make the whole recipe, but just pile on as much of the apple filling as you can fit. Oh baby this is so calling my name! What do you think about this? I liked that the recipe calls for two different types of apples – it makes for a more interesting texture. You will also want some pie weights (my newfound favorite tool for this is granulated sugar – fill up the entire foil-lined crust with sugar – it works wonderfully! Thanks. Absolutely fantastic, thank you so much! Hello .. So, I was wondering what would happen if I skipped those steps next time. Get in Touch Take Note We will not respond to member emails. :) Thanks in advance for the advice! :). You are my go-to source for baked goods because all your recipes are so well tested. I can’t recommend it enough. I will definitely make again, but I think I will add a tad more sugar to the filling and possibly the crust. Ehow recommends freezing without the topping then adding it before you bake it. Very easy with little time commitment… Definitely a recipe to keep – bookmark on iPad. Carefully remove the foil and weights. Just put the crust in the refrigerator. My fiance doesn’t like apple pie (I know…. When you say quarter the apple and then slice crosswise, does that mean you will then get 8 pieces of apple from one whole apple? Thanks for sharing this great treat❣️. 50 years in the Kitchen..wishing you all the same. Or do you let it cool to room temp? Wonderful! This looks dangerous… I think i owuld eat the whole thing on my own. I sure love the look of that gorgeous crumb! Bake, leaving the foil and weights in place until the dough looks dry and is light in color, 25 to 30 minutes. So delicious and perfect! I ended up not using pie weights and my crust turned out fine; I just baked it for 30 min uncovered. I’d love to know the name of that Italian bakery. Dutch Apple Cake has a fine taste. This pie looks fabulous, but I do have a question. I can smell that baking through my computer! Thank you Browneyedbaker for sharing this! Fabulous!! Can i make this without the pie crust? The crust here can be made ahead of time, wrapped tightly in plastic wrap, and put inside of a freezer bag. – but totally worth it. Incredible Apple Pie! The use of shortening creates a slightly tender crust, but I have done all-butter crusts and they are just as fabulous – very flaky. It will still be delicious :), Dutch apple pie is mine and hubby’s favorite kind of apple pie! Made this on a chilly day. Apple and Pecan Pie. Do you make this with the pie crust in the recipe or do you use the one with vodka? Your help would be appreciated. I made this for Thanksgiving this year! Dutch apple pies are great when served warm with ice cream. Thanks so much. Did you use a regular 9″ pie plate or a deep dish pie plate? I used to be a pastry chef, and I gotta say this was without a doubt the best apple pie I’ve ever made or eaten.The only changes I made to the recipe were that I added more cinnamon, and I made a vodka pie crust. Hi Katie, I think baking the crust the day before would be just fine. After the pumpkin granola bar disaster this recipe restored all my faith in you, and more :) It’s probably the most time-consuming apple pie recipe I ever used, but it was worth every minute. Hi Harmony, You can make this a day in advance, but no need to refrigerate or reheat, you can simply serve at room temperature. Make the Streusel Topping: Combine the flour and sugars in a medium bowl; drizzle with the melted butter and toss with a fork until evenly moistened and the mixture forms many large chunks with pea-sized pieces mixed throughout. (Actually made it as a “trial run” for a possible Thanksgiving pie contender.). What does chilling and freezing the pie crust do? Essential tools, baking lists, make-ahead tips, quick recipes, and more! If you google freezing pies you might find some suggestions, but I’ve never done it so I couldn’t say for sure what the results would be. Roll the dough on a lightly floured work surface to a 12-inch circle. Hi Kathryn, I use this pie weight and haven’t had any issues since I started using it: This recipe changed that. I asked for the apple pie pictured above and the recipe that went with it. I wanted to make this but am opposed to shortening. Your email address will not be published. Apple Pie is my all time favorite. I have been making it since 2000 and also the CI vodka pie crust. If the butter is warm or room temperature when it goes into the oven, there is no steam created and you could end up with a tough dough in the end. Thanksgiving is such a crazy time and I’d love to prepare some items ahead of time. I’m actually not a crust fan, but love crumble toppings. Happy Thanksgiving and Happy Holidays to you and yours! Whisk eggs through pumpkin pie spice together until blended. but the real gift is a pie that I will gladly make and share with friends and family for the rest of my life. Mini Pies Tips- Instead of rolling the dough; press with fingers into small pie foil tins. salt 1 c. sour cream (can be all or part canned milk) 1 egg, beaten 1/2 tsp. Each month though, I talk a bit more in-depth here on my blog about why I choose the recipes I choose for their website, and what makes them special. It’s my favorite time of the year! Hi Sarah, Unfortunately, I have no idea, I’ve never tried to make mini pies out of this recipe. If could you tell me when I have to add the heavy cream? If you are working with mostly tart apples, you may want to add additional sugar. However, we are going to be cooking these down before baking, which helps us keep the bottom of the crust flaky and strong enough to hold the delicious filling and crumb! Hi Charlotte, It does! Would you store it in the fridge or on the counter. Hello! I don’t recommend substitutions other than you could replace the heavy cream with evaporated milk and you can choose between light or dark corn syrup. I just slid one of these beauties in the oven, and it smells heavenly! Enjoy our simple Dutch Apple Pie that doesn't skimp on the rich flavors you love. Add apple slices to a large bowl. The crumb top looks so crunchy and good too! try 'no pepper'. The next time you make this, could you possible update with pictures of steps numbers 2 and 3? I wish you lived near me!!!! CRUMB TOPPING FOR DUTCH APPLE PIE Combine: Cut in 3 tablespoons butter, until mixture is crumbly. I am going to make this, hopefully you it’s as good as hers!! Hello Michelle, If so, what are the baking instructions for a frozen version? He found me his favorite crust recipe that has been adapted from his mom so hope it turns out ok. Pour over apples. Although I needed my mom’s help a few times, this is my proudest backing accomplishment. I made this for Thanksgiving and it was a hit! Do you think it’s okay if I half the recipe? HI Kathy, I now make it with the vodka crust, but either one will work! Gorgeous pie! Hi Jessica, I would only recommend making it 1 day in advance for the best flavor! Another winning recipe Michelle! Quite simply, a very, very good apple pie. I made this last night for our Sunday family dinner. ENJOY! I don’t usually add cream to mine, but I’m really liking that idea…. Mmmm! Can I make this the night before serving it the next day? Made this for Thanksgiving this year, and it was a huge hit. But that’s just because I love spices. Ready for the oven in just 20 minutes, you can't go wrong with this one. Hi Nicole, Yes, you can substitute any pie crust you would like. Transfer to a wire rack and increase the oven temperature to 425 degrees F. Make the Apple Filling: Peel, quarter, and core the apples; slice each quarter crosswise into pieces ¼ inch thick. Can’t wait! I hope mine will come out just as good as yours. Ten minutes for the topping wasn’t enough! I totally made this yesterday. Thank you for sharing. Oh yes – this is a fantastic way to usher in fall. A food processor is preferred for making the crust, but if you don’t have one, a fork and some elbow grease will do! Hi Inge, Dutch apple pie is the common term used to describe an apple pie with a crumb topping in place of a double crust. Somehow I smell a pie disaster on my hands…, That pie is gorgeous. Dutch apple pie has always been my favorite! Then I saw this recipe and I knew I had to try it again. I so want a slice right now. Just made this for the umpteenth time and it is always a winner. Really delicious!!! Heat the butter in a large Dutch oven (or pot) over high heat until foaming subsides; add the apples and toss to coat. So excited to try them both :). This Dutch Apple pie recipe calls for you to peel, core, and quarter a total of nine apples – which may look like a lot! So now I look forward to making recipes like this, your quiche recipes and more. we are hosting christmas and i would like to plan ahead and make the desserts a week ahead. This pie looks amazing. Hi Marina, I have not tried freezing this. any suggestions? Liz, so happy you finally had pie crust success! I followed the recipe instructions to chill and bake the crust, and it was the quintessential flaky pie crust that every baker strives for.This recipe is time consuming, but not difficult at all, and the end result is totally worth the extra time! Thanks! Dutch Apple Pie is one of our favorites! My family, who have already eaten quite a number of my pies couldn’t stop praising it. (If the dough is very dry, add up to 1 tablespoon cold water.) That looks delicious! Excellent and I made it with your homemade pie crust. I thought so too kath! I’m planning on making it next week. Cookie butter and Chocolate ice cream? Instead of vodka, I use apple jack —- just a little extra apple flavor and aroma! So here it is : Piled High with mounds of fresh thick sliced Granny Smith Apples, covered in a rich caramel sauce and topped with a crispy golden crumb topping…this is the PERFECT Dutch Caramel Apple Pie made with beautiful buttery and flaky homemade crust. I have an abundance that I can’t seem to eat my way through lol, Hi Casey, I’m sure!! I didn't have any problems with overflow or the cream "setting". The pie looks amazing!! Spread on pie and bake about 20 to 25 minutes at 350 degrees. Enjoy! Decorate the edges as desired. As for storing, the cream mixture gets cooked into the pie, so there is not an issue storing it at room temperature. This looks amazing! Can’t wait to try this. Thanks so much for all your hardwork. I’m so happy to hear you’ve been loving the recipes; I hope you enjoyed the pie! Thank you! I am planning on making this recipe for christmas…the problem is that we have to travel 5 hours away a few days before chrisy for the festivities! Yum, yum, yum! I’ve been visiting ‘The Brown Eyed Baker’ on a daily basis and cannot stop drooling over the gorgeous photos and scrumptious-sounding recipes! Hi Michelle! I only see comments about how great it looks. It tastes like Apple pie ALA Mode. Wanting to make mini pies, tiny tins. I can’t go wrong when I make one of yours! Trim the dough edges to extend about ½ inch beyond the rim of the pan. Yours looks to die for! Typically in a good pie recipe there is one good thing: great filling and mediocre crust or vice versa, but in this recipe I only have good things to say. I baked it 4 days ago and just reheated a piece that was left and it was like fresh out of the Toss the apples, sugar, cinnamon, and salt in a large bowl to combine. I definitely want to give your recipe a try…I’ll keep it in mind when I go apple picking next week! I love the crumb topping! I only have a mini one and really want to try one this week with a pie crust from scratch. Toooooo much work but well worth it. 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