Dutch Apple Pie
Back to Recipes & MoreIngredients
- 3 cups (375 g) all-purpose flour
- ½ tsp (3 g) salt
- ½ tsp (2 g) baking powder
- ½ lb (227 g) vegetable shortening or lard, cubed
- 1 egg, divided
- 1 tbsp (15 ml) vinegar
- 1 tsp (5 ml) pure vanilla extract
- cold water
- 1 cup (217 g) Redpath® Dark Brown Sugar, packed
- 3 tbsp (24 g) all-purpose flour
- 1 tsp (3 g) ground cinnamon
- ¼ tsp (2 g) salt
- ½ cup (125 ml) heavy cream
- 1 tbsp (14 g) butter, melted
- 5 to 6 small apples, sliced (McIntosh, Spy, Granny Smith, Honeycrisp, or any favourite baking apple)
- 1 tsp (5 ml) heavy cream, milk, or water
Equipment
Instructions
Step 1
In a large bowl, whisk together the flour, salt, and baking powder until well mixed. Add in the cubed shortening, and toss with the flour mixture. With a pastry blender, cut the shortening into the flour until it resembles coarse sand with a few pea-sized lumps.
Step 2
In a measuring cup, whisk the egg. Remove one tablespoon and (15 ml) one teaspoon (5 ml) of the beaten egg. Reserve for the egg wash.
Step 3
Add the vinegar and vanilla extract into the measuring cup. Add cold water until it measures ½ cup (125 ml); whisk together.
Step 4
Pour the liquid into the dry ingredients. With a rubber spatula, mix until just combined; do not overmix. Do not knead dough.
Step 5
Gently shape dough into a flat disc and wrap in plastic wrap. Place into the fridge to chill; at least 30 minutes.
Step 6
On a well-floured work surface, roll chilled pie dough (⅛- to ¼-inch thick) into a 14-inch round. Transfer rolled dough into a 9½-inch pie plate. Trim and crimp edges. Place into the fridge to chill; at least 10 minutes.
Step 1
Preheat oven to 350°F (177°C).
Step 2
In a large measuring cup, whisk together the Redpath® Dark Brown Sugar, flour, cinnamon, and salt. In a microwaveable bowl or small measuring cup, warm the heavy cream and butter at 20-second intervals until butter is melted. Add the cream into the sugar and stir until well blended.
Step 3
Arrange sliced apples in a circular pattern on the bottom of the chilled crust. Pour the dark brown sugar mixture over the apples, ensuring apples are coated in sauce.
Step 4
With the reserved beaten egg, whisk in a teaspoon of cream, milk, or water to create an egg wash. With a pastry brush, lightly brush the egg wash onto the crust.
Step 5
Place pie into the preheated oven and bake for 60 to 75 minutes or until apples are tender and crust is a deep golden colour.
Step 6
Remove from oven and cool completely on a wire cooling rack; at least 4 hours. To ensure a clean slice, place into the fridge for an additional 1 to 2 hours before slicing to allow juices and filling to firm up.
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