Dutch Apple Pie
Recipe from Food & Wine

F&W's Grace Parisi uses a mix of Granny Smith, Pink Lady, and Golden Delicious apples for this iconic dessert.


Tina Rupp

by 3  people


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Servings: 8
Prep Time: 2 hrs
Total Time: 2 hrs 40 mins
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Ingredients
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    2 1/2  cups 
    all-purpose flour, plus more for dusting
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    1/2  teaspoon 
    salt
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    1   stick 
    plus 1 tablespoon unsalted butter, cubed, plus 6 tablespoons softened unsalted butter
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    1/4  cup 
    ice water
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    6   
    large apples, peeled, cored, and cut into 1-inch chunks or thinly sliced
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    2   tablespoons 
    fresh lemon juice
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    1   cup 
    sugar
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    1/4  teaspoon 
    cinnamon
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    1/2  cup 
    light brown sugar
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    1/2  teaspoon 
    baking soda
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    1/2  cup 
    chopped walnuts

Directions
1.
In a food processor, pulse 1 1/4 cups of the flour and 1/4 teaspoon of the salt. Add 1 stick of the butter and pulse until it is the size of peas. Drizzle on the ice water and pulse until evenly moistened crumbs form; turn out onto a surface and form into a ball. Flatten into a disk, wrap in plastic, and refrigerate until firm.
2.
Preheat the oven to 375 degrees. Set a baking sheet on the bottom rack. In a bowl, toss the apples, lemon juice, sugar, 1/4 cup of the flour, and the cinnamon.
3.
On a floured surface, roll a disk of the dough to a 13-inch round; fit it into a deep 10-inch glass pie plate and brush the overhang with water. Crimp the overhang. Spoon in the apples.
4.
In a bowl, whisk the remaining 1 cup of flour, the light brown sugar, the baking soda, and the remaining 1/4 teaspoon of salt. Add the 6 tablespoons of softened butter and rub the mixture until sandy. Add the walnuts. Press the mixture into clumps and sprinkle over the pie.
5.
Bake the pie in the center of the oven for 1 hour and 10 minutes, until the crust is golden. Cover the edge of the pie if it begins to darken. Let the pie cool for at least 4 hours before serving.
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