Where you make apple pie with a double crust, crust on the top and bottom, you only need the bottom crust for a Dutch apple pie. The difference between Apple Pie and Dutch Apple Pie is the streusel topping. □ĭutch apple pie is classic apple pie, spiced apples baked in a flaky pie crust, but with a sweet and crunchy streusel over the top. It’s a perfect dessert-to-impress for guests and even better if you just want to really treat yourself (because then you don’t have to share). This is one of my absolute favorite pies, and I *highly* recommend you give it a try sometime. Looking for something extra sweet to add to your holiday dessert table? I have just the pie for you: Dutch Apple Pie. It’s a total show-stopper AND incredibly easy to make. Failure to comply with the terms of this warning may expose you to legal action for copyright infringement.The Best Dutch Apple Pie: Sweet and tart apples piled with crunchy, crumbly brown sugar cinnamon topping and baked into a flaky pie crust. You may not adapt, modify, publish, distribute, reproduce, broadcast, or show or play in public (for free or otherwise), in any media or form or by any means, any part of this Site or the Content without the prior written consent of Nicole Cody, Cauldrons and Cupcakes. Nicole Cody, Cauldrons and Cupcakes, does not grant you any rights in relation to this Site or the Content. The copyright in this website ( and the material on this website (including, without limitation, the text, computer code, artwork, photographs, images, music, audio material, video material and audio-visual material is, unless stated otherwise, owned by Nicole Cody, Cauldrons and Cupcakes.Īll rights reserved. Remove from oven and stand for ten minutes before serving for the pie to thicken and settle.Bake in a moderate (180 degrees Celsius or 350 degrees Fahrenheit) oven for 30 to 45 minutes or until the crumble topping is nicely browned.Spoon or sprinkle the crumble filling lavishly over the top of your pie.Place all the crumble filling ingredients into a food processor and whizz briefly until ingredients are combined and crumbly looking.Spoon your filling into the prepared crust.This will help to thicken up any juices and give a firmer cooked filling. Taste it, and add a little sugar or extra cinnamon if you feel it needs it. Mix the cinnamon, nutmeg and lemon zest through the canned apple.
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