Grandma Marges Dutch Apple Pie Recipes

DUTCH APPLE PIE (OMA'S APPELTAART)

Steps:

• For the dough:.
• Sieve the flour, brown sugar, vanilla and the salt into a bowl.
• Cut the butter or margarine into small cubes and add these to the flour mixture.
• Beat the egg and add 3/4 of it to the flour mixture (you will need the rest for the top).
• Using two knives, mix the butter/margarine and the flour mixture.
• Using one hand, kneed it to form the dough - you should be able to form it into a ball (this may take quite long).
• Put the ball of dough in the fridge for about an hour, in the meantime, make the filling.
• For the filling:.
• Peel the apples and cut them in cubes (allow the sizes to vary--it'll taste better).
• In a (large) bowl, combine apple, raisins, (granulated) sugar, cinnamon, the lemon juice and half of the semolina.
• Mix well and allow the flavors to blend, stirring occasionally.
• Then:.
• Butter a 9-inch round springform cake pan, or spray it with a non-stick spray.
• Line the pan (bottom and sides) with about 3/4 of the dough - as long as the pan is covered, the layer need not be very thick.
• Cover the bottom with the remaining semolina.
• Add the filling, but try to leave the juices out.
• On a lightly floured surface, roll out the remaining dough until it's less than 1/4 inch (1/2 cm) thick.
• Cut the dough into strips and layer them over the apple pie to form a raster, covering no more than one third of the surface--you should be able to see quite a bit of the apple pieces (see picture).
• If necessary, use (some of) the remaining dough to make the edges a bit higher.
• Use the remaining egg to coat the dough strips.
• Bake the pie at 175°C / 340°F, just below the middle of your oven, for about 75 minutes.
• If you have any dough left, roll it out, sprinkle with sugar and cinnamon (or left-over apple mixture) and bake it on baking paper for a few minutes.
• Remove the springform only *after* the pie has cooled.
• Serve warm (reheat in oven or microwave) or cold, with whipped or ice cream, or freeze.

GRANDMA'S DUTCH APPLE PIE

Steps:

• 1. Preheat the oven to 450 degrees.
• 2. Cut apples into 8 wedges each. Sprinkle with lemon juice, cinnamon, and sugar, and toss. Arrange in a pie shell.
• 3. In a small bowl, mix the brown and white sugars and the flour. Cut the butter into the mixture until it is in coarse crumbles. Sprinkle over the apples.
• 4. Bake at 450 for 10 minutes, then lower the temperature to 350 and bake for another 40 minutes.

GRANNY'S DUTCH APPLE PIE

Steps:

• 1. Preheat oven to 375 degrees. Place apple slices in a large bowl.
• 2. Mix flour, sugar, spices, and lemon juice together and sprinkle over apple slices. Using a spatula or large spoon, mix together. (I just use my hands).
• 3. Pour apple mixture into pie crust and dot with butter. Sprinkle crumb topping over apples (directions to follow).
• 4. Place pie plate onto a foil-lined cookie sheet and bake for about 40 to 50 minutes or until topping is browned and apples are cooked and bubbly. Best serveed warm with ice cream.
• 5. TOPPING: In a medium bowl, mix flour, salt, cinnamon and sugars together with a fork. Knead in butter until mixture is crumbly and the consistancy of wet sand. If too wet, you may add in a little more flour (about a tablespoon at a time) until consistancy is right. If mixture is too dry, you can add a little more butter.
• 6. This topping recipe was actually told to me by my mother and grandmother. I was never given precise measurements, so I tweaked it the best I could and this is what I came up with. This topping tastes wonderful and works well for apple crisp, sweet potato casserole, or most any dessert that requires this type of topping.

GRANDMA MARGE'S DUTCH APPLE PIE

Steps:

• Preheat oven to 400 degrees. Have your pastry crust in a 9 inch pie plate chilling in the fridge.
• To make the topping mix flour and brown sugar, cut in butter with a pastry cutter (I believe that is what it is called) or using 2 knives in a criss-cross motion until crumbly. Place in fridge until ready to use.
• Peel, core and slice the apples. Sprinkle apples with lemon juice. Mix flour, sugar, salt and cinnamon and stir into apples. Pour apple mixture into chilled pie crust and top with crumb topping.
• Bake for 40-45 minutes or until apples are done. Keep an eye on it while baking as you may have to cover pie crust edges with foil to prevent them from getting too brown. I also place an empty pizza pan on the rack just below my pie to catch any juice dripping.
• Prep time will vary depending on the way you peel, core & slice the apples, by hand, food processor or machine.

GRAMMA MAGGIE'S APPLE PIE

Steps:

• For the filling: mix the sugar, flour, cinnamon, and nutmeg with apples and set aside.
• Preheat the oven to 375 degrees F.
• For the crust: mix the flour and salt with the shortening until crumbly. Add cold water and knead. Roll out 1/2 of the dough and place in an 8-inch pie tin. Cut off extra dough from around the edges. Poke with fork to prevent air bubbles.
• Place the apple mixture in the aluminum on top of the dough. Roll out the other 1/2 of the dough and place on top of the apples. Pinch dough around the edges to seal it. Poke the top of the pie with a fork gently. Sprinkle with sugar. Bake in preheated oven for 50 minutes to 1 hour.

GRANDMA VERA'S APPLE PIE

Steps:

• Cut up enough apples to fill pie shell.
• Put 1/2 cup sugar and 1/2 tsp.
• cinnamon directly on apples in pie shell.
• Cut 1 stick margarine into flour and remaining 1/2 cup sugar.
• Place/scatter crumble mixture onto of pie.
• Bake at 350 for 30 minutes, then at 425 for 10 minutes.
• (Depending on type of apples you are using, it may take more baking time.).

APPLE PIE BY GRANDMA OPLE

Steps:

• Preheat oven to 425°F (220°C).
• Process the apple slices.
• Melt the butter in a large Dutch oven. Stir in cornstarch to form a paste.
• Add the apple juice, white sugar and brown sugar, and bring to a boil.
• Reduce temperature and let simmer. When very bubbly and slightly thickened, remove from heat and add the vanilla and spices. Dump the apple slices into the syrup and stir thoroughly to coat.
• Place the bottom crust in your pan.
• Fill with apples, mounded slightly and packed well.
• Gently spoon the caramel-coated apples, minus the syrup, into the crust. Then pour most of the syrup evenly over the apples, reserving enough to brush over the top crust.
• Cover with a lattice work of crust. Pour or brush the sugar and butter liquid over the crust.
• Bake 15 minutes in the preheated oven. Reduce the temperature to 350°F (175°C).
• Continue baking for 35 to 45 minutes, until apples are soft and crust is a light golden brown.