When a conventional apple pie just isn’t enough to satisfy an autumnal craving — or to use up all those apples you picked — go deep with a Dutch apple pie. This deep dish-style pie is easy to assemble and has a wonderful flavor.
Dutch Apple Pie
Start to finish: 1-1/2 hours (30 minutes active)
Servings: 8 For the pie: 18 ounces prepared pie dough 3 pounds apples 1/2 cup sugar 3/4 cup golden raisins 1 teaspoon cinnamon 1 tablespoon lemon juice For the streusel topping: 1/2 cup light brown sugar
1/2 cup plus 2 tablespoons allpurpose flour
1/2 cup (1 stick) unsalted butter, chilled
1 teaspoon cinnamon 1 teaspoon nutmeg 1 teaspoon allspice Pinch salt 1/2 cup chopped walnuts
Whipped cream, to serve
Heat the oven to 350 F. Butter and lightly dust with flour a 9 1/2- inch springform cake pan.
On a lightly floured surface, roll out the pie dough, then use it to line the prepared pan. The dough should run all the way up the sides of the pan. To trim the dough, fold the excess over the rim, the run a rolling pin over the rim. Refrigerate while preparing the apples.
Peel, core and dice the apples. In a large bowl, combine the apples, sugar, raisins, cinnamon and lemon juice. Mix well and set aside.
In a food processor, combine all of the streusel ingredients except the walnuts. Process to form coarse crumbs. Add the walnuts and pulse several times to just combine.
Transfer the apple mixture to the pie crust. Sprinkle the streusel mixture over the apples in an even layer. Cover the pie with foil and bake for 30 minutes. Remove the foil and bake for another 25 to 30 minutes, or until the top is golden.
Let cool a bit before serving. Top with whipped cream.
Recipe from Laura Washburn’s “Cooking with Apples & Pears,” Ryland, Peters & Small, 2009