Tag Archives: apple

Dutch apple pie

22 Mar

The first things I baked were “butter cookies” from my mom’s copy of Joy of Cooking, which she bought at a garage sale in the ’70s.  So probably that battered, well-loved, dog-eared copy (which I have somewhere in my house) is from the ’60s.  That’s where I learned to make my famous Jello parfaits (my parents even bought me an ice-cream parlour style old fashioned parfait glasses set for Christmas one year), as well as Dutch apple pie.  The “Dutch” part, in my mind, just means using an awesome streusel topping instead of a second pie crust as the top crust, as all fruit pies should.

Man, remember that amazing kringle from a few months ago?  Mmmm can’t wait for next Christmas season so I can buy another O&H kringle from Trader Joe’s.  I realize that Dutch and Danish come from two very different places but they sound sorta similar and it’s only an 8 hour drive between random points in the countries: that’s the distance between Austin and Wichita.  Though Austin food is very different from Wichita.  (Mmmm breakfast tacos!  And… Kansas foods?)

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Oats are oa(p)tional, I didn’t use them this time because I only had steel-cut oats at home and that would not work well for a streusel.

Whenever I see my mom I try to bake her a Dutch apple pie, and she often eats the whole thing.  My mom is 4’11” and tiny so imagine a tiny Vietnamese woman eating an entire apple pie.  It’s just as cute and impressive as it sounds.  Hence I usually make two, one for her and one for everyone else.  It’s about 3 large Granny Smith apples per pie, so my pies were light on the apple this time.

First thing: cut up your applies.  I peel, core (cut into eights by making a tictactoe grid around the middle), and slice thinly.  Others cut in quarters, ignoring the tictactoe, and then chop out the seeds/stem and then slice.  Whatever works for you.

 

Put the sliced up apples in a bowl, squeeze a lemon over them, and toss with sugar and cinnamon.  The sugar macerates the apples and they get nice and juicy while you prepare the crust (if you want; I used store-bought) and streusel.

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Sugar and spice and everything nice, that’s what baby boys add to bowls.  (Look at his little baby hand!)

Every time I make a Dutch apple pie my streusel is a little different.  It’s the same general principle: brown sugar/white sugar, oats/flour, and butter.  You use two knives or a pastry blender to cut the butter into the sugar mixture, until the mixture resembles “coarse crumbs” aka the butter pieces are smaller than peas.  You can also use a food processor and carefully pulse it.  Food processor is nice if your butter is frozen; otherwise you’ll want to put it outside the fridge for maybe an hour so it’s just a little soft/easy to cut up.

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She knows I’m just trying to butter her up, but streusel is so appeeling

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Time to dust for fingerprints, it’s a messy crumb scene in here.  (This is not coarse enough by the way, keep cutting up the butter into smaller pieces)

So unwrap or make your crusts (I love this lazy crust made right in the pie tin), layer the apples prettily into them (or dump them in), and sprinkle with the streusel topping.

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Bless us and these thy gifts… pie-ty 

Then toss those pies in the oven, step back, and enjoy them after they start smelling delicious!  They’re great warm with vanilla ice cream on top.

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Dutch apple pie

Makes two pies (8 slices each)

5-6 large Granny Smith apples

1/4 c white sugar

1 tsp cinnamon

1/2 tsp nutmeg

1/2 lemon or 1 tsp lemon juice

Two pie crusts (frozen or homemade)

1/2 c butter

1/2 c brown sugar

3/4 c total mix of oats and flour

  1. Peel the apples, core them, thinly slice.  Preheat oven to 400.
  2. Sprinkle sugar, spices, and lemon juice over apples, toss them together.
  3. Mix oats, flour, and brown sugar.  Cut butter into small pieces into the flour-sugar mixture using two knives, until coarse crumbs.
  4. Put the sliced apples into crusts, and sprinkle streusel evenly over the pies.  Bake for 40-45 minutes, until topping is lightly browned.
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Apple blueberry yogurt pie

26 Nov

This is an old pie I made for a party I went to on the 4th of July.  I always liked the look of those whipped cream-strawberry-blueberry 4th of July cakes, so I had blueberries in the hope of making one.  But I didn’t get strawberries, and our friendly visiting postdoc made an AMAZING pie crust and had left the extra dough in our fridge.  So I went with apple pie for the America! theme.

This was in a sublet apartment- i was just borrowing the Pad.  It was a good place to store Apples.

This was in a sublet apartment- i was just borrowing the Pad. It was a good place to store Apples.

So I did the usual peel and slice the apples, top with sugar and cinnamon, put into a pie crust.  But ALAS!  Three apples wasn’t enough to fill the pie!

This sin(namon) is so scandalous, that [go to next caption]

This sin(namon) is so scandalous, that [go to next caption]

I am APPalLEd!

I am APPalLEd!

After seeing my pie crust sadly filled about halfway, I raided our fridge.  I found a package of blueberries and a container of yogurt, so thanks to google I rescued the pie!

I wonder if this happens every time the person who played Storm in X-men tries to bake anything

I wonder if this happens every time the person who played Storm in X-men tries to bake anything

Basically it’s a normal apple pie, plus yogurt and blueberries.  The creaminess of the yogurt really makes this pie special and different.

I wish this recipe had been written by a guy named Barry.  So there'd be no more need to feel blue, Barry to the rescue!

I wish this recipe had been written by a guy named Barry. So there’d be no more need to feel blue, Barry to the rescue!

For fruit pies I always prefer a streusel topping.  Actually, for anything I prefer a streusel topping.  If streusel is at all appropriate I say go for it (so toss it on top of any cake or bread/muffin possible, but maybe avoid the pavlova).  I like it so much I rarely use a recipe for it anymore: just mix flour and brown sugar (equal parts), and then cut in slightly soft but chilled butter until you have crumbs.  I use a fork and knife like the butter is a very soft steak.

If you're running low on butter you may find yourself in a streu-seller's market.  I had to investopedia "seller's market" to write this pun

If you’re running low on butter you may find yourself in a streu-seller’s market. I had to investopedia “seller’s market” to write this pun.

Then sprinkle the streusel over the pie and spread it out so the whole top is covered.  You want some of this deliciousness in every bite.

I thought not enough apples would be a pi(e)ty, but pie with only apples is really a piety of our time (again you have to look up the alternate definition of piety here)

I thought not enough apples would be a pi(e)ty, but pie with only apples is really a piety of our time (again you have to look up the alternate definition of piety here)

Bake, let cool, and eat!

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Apple-blueberry yogurt pie, adapted from allrecipes

One pie crust

3-4 Granny Smith apples (note: tart apples make better pies)

1 c blueberries

1 c plain yogurt

1/2 c sugar

1/2 tsp cinnamon

1 c flour (note: if you have oats, try replacing half the flour with oats)

1/2 c (1 stick) butter

1/2 c brown sugar

 

Preheat oven to 350.  Slice and peel apples, toss with blueberries, yogurt, sugar, and cinnamon.  Put into pie crust.

Using two knives or a pastry blender or a fork and knife, cut the butter into the flour and brown sugar until coarse crumbs appear.  Top pie.

Bake for 45 minutes or until bubbly and golden brown.

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