Apple Pie. Have there ever been two words that were more perfect for each other? I think not. This classic Dutch Apple Pie with crisp buttery crust and crunchy almond oat topping, is bursting with tangy apples and autumn spices. This my friends, is what all pies aspire to be.
Every fall, we set a few Saturdays aside for apple picking.
We drive out to the apple orchards with a large blanket and a picnic lunch. We spend a relaxed afternoon laughing, hunting for the perfect apple tree, and smiling more than usual.
We pretend to pay close attention to the types of apple trees from which we’re picking, then nonchalantly place the apple in the basket without any further attempt to keep tabs of the varieties.
We eat hot apple donuts and drink cold fresh cider.
We lay in the grass with full bellies and piles of apples all around.
We go home happy, with dreams of Dutch Apple Pie in the near future.
And when it’s time to make that dream a reality, this is the Dutch Apple Pie we make.
I’m not a bragger. Really, I’m not.
But can I just take a moment to tell you how good this Dutch Apple Pie is?
This is the Ferrari… the Cartier… the Louis Vuitton of apple pies.
Seriously guys, I’m patting my own back over this one.
There’s not really one thing I can point out that makes this Dutch Apple Pie better than most of the other pies I’ve made. It’s a combination of attributes, really.
The golden flaky crust is made with Gold Medal Flour, a combination of butter and shortening, and is laced with the boozy essence of Maple Crown Royal. I love using Gold Medal Flour for pie crust, because it always bakes up so consistently, that the even texture accentuates the prominent boozy buttery flavor.
The rustic crumb topping is mixed with oats, almonds and brown sugar for a hearty nut crumble that breaks apart as you cut each bite.
As for the filling, some people would argue that you must use granny smith apples or other specified varieties. Yet I feel that as long as you choose firm apples, not apples that are prone to getting mushy, you can’t go wrong.
In this case, we picked several types of apples, all firm with a sweet-tart flavor, and the apple pie was ridiculously good.
I combined the sliced apples with lemon zest and juice, a little corn starch to thicken the juices, cinnamon, nutmeg and ginger. That’s it.
Simple homey flavors and textures that come together to form a Dutch Apple Pie masterpiece.
That is what every apple pie should be, and this one certainly makes the cut!
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