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To make this apple pie recipe start with the dough. Take a large bowl, take the butter, and cut it into small pieces. Beat the egg and add ⅔ of the egg to the butter. Add the vanilla extract before you add the flour, pinch of salt, and sugar. Now knead the ingredients into a consistent dough by hand.
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Preheat oven to 375˚F with a rack on the bottom and a rack in the center of the oven. Roll out your chilled pie dough on a lightly floured surface to a 12" diameter circle. Transfer to a 9" pie pan. Tuck excess pie dough into the dish and crimp the edges. Peel, core, and thinly slice apples to about 1/4" thickness.
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Drain the raisins and pat them dry with a tea towel. Peel the apples and remove the core. Cut the apples into cubes ½ by ½ inch (one by one centimeter). Put the apple cubes in a bowl. Add the soaked currants, custard, sugar, and gingerbread spices to the bowl. Mix everything well.
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Preheat oven to 375°F. Fit pie crust into pie plate. In a large bowl, mix sliced apples, lemon juice, both sugars,flour, cinnamon and nutmeg. Pile into crust. Prepare topping:. In a medium bowl, with a pastry blender or a fork, mix flour, both sugars, and butter until coarsely crumbled. Sprinkle evenly over apples.
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Add in the sugar, cinnamon, and cornstarch and mix so the apples are evenly coated. Set aside. Prep the Dutch oven: Using parchment paper, create two "straps" and set them in the bottom of a 10" (4qt) Dutch oven in an "X". Line the oven with a circle of parchment paper set over the straps.
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3. In large bowl, toss Filling ingredients. Pour into pie plate, mounding apples toward center. 4. In medium bowl, use pastry blender or fingers to mix butter, 1 cup flour and the brown sugar until a crumb forms. Sprinkle evenly over top of pie. Sprinkle 1 tablespoon granulated sugar on top.
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Cut the remaining pie crust into 1-inch (2 1/2cm) strips and set aside. Pile the apple slices in the Dutch oven. Create a lattice top over the apple slices with the reserved pie crust strips. Combine the beaten egg with 1 tablespoon of water. Brush the egg mixture over the lattice top. Cover the Dutch oven with the lid and set over 14 hot coals.
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Evenly sprinkle the topping over the apples followed by 1 tablespoon turbinado sugar. Place the whole pie in the fridge or freezer for 30-45 minutes, for an extra flaky crust. Step 8: Bake the apple pie. Place the pie on the hot rimmed baking sheet.
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Make the crust. Place 1 1/2 cups all-purpose flour, 1 tablespoon granulated sugar, and 1/2 teaspoon kosher salt in the bowl of a food processor fitted with the blade attachment. Pulse a few times to combine. Cut 1 stick cold unsalted butter into 1/2-inch cubes and add scatter over the flour mixture.
Recipe Dutch Oven Apple Pie REI Coop Journal
To Bake the Dutch Apple Pie: Preheat the oven to 425 degrees F. Bake the pie until the apples feel softened and tender when pierced with a toothpick, but not mushy (approx. 55 to 70 minutes).*. Cool completely and dust with powdered sugar (optional) before slicing.
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For the Apple pie filling: Stir apple slices and lemon juice together into a large bowl. In a medium bowl, mix sugar, flour, salt and spices together. Toss dry ingredients into apple mixture until evenly coated. Let the apple pie filling sit, while you roll out the pie crust.
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Make the Apple Filling: Peel, quarter, and core the apples; slice each quarter crosswise into pieces ¼ inch thick. Toss the apples, sugar, cinnamon, and salt in a large bowl to combine. Heat the butter in a large Dutch oven (or pot) over high heat until foaming subsides; add the apples and toss to coat.
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Step 1. Whisk 1 cup (125 g) all-purpose flour, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and ¼ tsp. baking powder in a large bowl. Add 2 oz. chilled cream cheese, cut into 1" pieces.
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Prep the crust: Spray a 9" pie plate with baking spray. Press the pre-made pie crust into the plate, and crimp the edges. Cut excess dough off with scissors or a paring knife. Make the filling: Mix apples, sugar, brown sugar, lemon juice, salt, nutmeg, cinnamon, cloves, and cornstarch in a bowl, and mix together fully.
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Pour filling over the pie crust. Add the crumb topping ingredients to a mixing bowl and use your fingers or a pastry cutter to combine until small crumbs form. Sprinkle the crumb topping evenly over the apple filling. Bake for 45 - 55 minutes or until crumble topping is browned and the apple filling is bubbly. Remove and cool before serving.
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1. Prepare the crust: Line the bottom and sides of a deep-dish pie plate with a refrigerated pie crust. Crimp the edges with the tips of your fingers for a pretty presentation. 2. Prepare the apples: Rinse, peel, core, and slice the apples. Make thin, even slices to ensure they bake beautifully.
