Dutch Apple Pie

Dutch Apple Pie

The Hungry Hutch is by no means a stranger to the apple pie. We have been acquainted with each other for quite some time now. But as Thanksgiving is approaching once again, now is always a good time of the year to revisit an old classic. This is a slight variation to what I've posted in the past through the addition of black pepper, spiced rum, and allspice, and with less butter in the topping. All-in-all the apples still remain the star.

Pie Crust:

• 1 cup flour
• 1/8 cup sugar
• 1/2 tsp. salt
• 1 stick unsalted butter, diced
• 3-4 Tbsps. cold water
• Pie Filling:
• 6 Granny Smith apples, peeled and sliced
• 3/4 cup sugar
• 1 Tbsp. cinnamon
• 1/2 tsp. salt
• 1/4 tsp. black pepper
• 1 tsp. spiced rum
• 1 tsp. vanilla extract
• 1/2 tsp. ground nutmeg
• 1/2 tsp. ground allspice
• 1/8 cup flour
• Oat Streusel Topping:
• 1/2 cup oatmeal
• 1/2 cup brown sugar
• 1/2 cup flour
• 1/2 tsp. salt
• 1/2 tsp. cinnamon
• 1/4 cup unsalted butter, diced

Procedure:

To prepare the crust, cut the butter into the dry ingredients. You can do this by hand or

use a food processor. You should keep going until the largest pieces are

no bigger than a pea. Incorporate enough water until dough just begins to come together. Form the dough into a disc and place in the refrigerator for 30

minutes to rest.

Preheat your oven to 350˚F.

Roll out the dough and form into a pie tin. Combine the filling ingredients together and lay inside the prepared crust. Mix together the oat streusel topping until everything is nicely incorporated and the pieces of butter aren't too large. (This is a great task to pass off to any helpers in the kitchen to let them get their hands dirty.)

Place in the oven and bake for 40 minutes. Increase temperature to 450˚F and bake for 5 more minutes. Remove and let cool.

Dig in!