Best Bernaies Dutch Apple Pie With Anise Seed Recipes

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FAVORITE DUTCH APPLE PIE



Favorite Dutch Apple Pie image

Everything about this dessert (but especially its dutch apple pie topping!) makes it the number 1 request for family gatherings. Its oat crust reminds me of a cookie, and the tart apple filling just can't be beat during harvest time. -Brenda DuFresne, Midland, Michigan

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 8 servings.

Number Of Ingredients 10

2 cups all-purpose flour
1 cup packed brown sugar
1/2 cup quick-cooking oats
3/4 cup butter, melted
FILLING:
2/3 cup sugar
3 tablespoons cornstarch
1-1/4 cups cold water
4 cups chopped peeled tart apples (about 2 large)
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350°. Mix flour, brown sugar, oats and butter; reserve 1-1/2 cups mixture for topping. Press remaining mixture onto bottom and up sides of an ungreased 9-in. pie plate. , In a large saucepan, mix sugar, cornstarch and water until smooth; bring to a boil. Cook and stir until thickened, about 2 minutes. Remove from heat; stir in apples and vanilla. Pour into crust. Crumble topping over filling., Bake until crust is golden brown and filling is bubbly, 40-45 minutes. Cool on a wire rack.

Nutrition Facts : Calories 494 calories, Fat 18g fat (11g saturated fat), Cholesterol 46mg cholesterol, Sodium 146mg sodium, Carbohydrate 81g carbohydrate (49g sugars, Fiber 2g fiber), Protein 4g protein.

DUTCH APPLE PIE



Dutch Apple Pie image

The difference between classic apple pie and a Dutch apple pie recipe is all in the delicious crumb topping. Dutch apple pie topping is made with butter, Gold Medal™ flour, brown sugar and granulated sugar, and you'll know when it's ready to come out of the oven when the crumb toppings are a deep golden brown. Instead of a second pie crust, enjoy a generous blanket of sweet streusel crumbs-sprinkled over a tender spiced apple filling.

Provided by Stephanie Wise

Categories     Dessert

Time 2h45m

Yield 8

Number Of Ingredients 13

1 cup Gold Medal™ all-purpose flour
1/2 teaspoon salt
1/3 cup plus 1 tablespoon shortening
2 to 3 tablespoons cold water
8 cups sliced cored peeled apples
1/2 cup granulated sugar
1/4 cup Gold Medal™ all-purpose flour
1/4 teaspoon ground cinnamon
1 tablespoon lemon juice
1/2 cup unsalted butter, softened
1 cup Gold Medal™ all-purpose flour
2/3 cup packed brown sugar
1 tablespoon granulated sugar

Steps:

  • In medium bowl, mix 1 cup flour and the salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary). Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap flattened round of pastry in plastic wrap, and refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
  • Heat oven to 400°F. On surface sprinkled with flour, using floured rolling pin, roll pastry dough into circle 2 inches larger than 9-inch pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side and being careful not to stretch pastry, which will cause it to shrink when baked. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired.
  • In large bowl, toss Filling ingredients. Pour into pie plate, mounding apples toward center.
  • In medium bowl, use pastry blender or fingers to mix butter, 1 cup flour and the brown sugar until a crumb forms. Sprinkle evenly over top of pie. Sprinkle 1 tablespoon granulated sugar on top.
  • Bake 45 to 55 minutes or until pie crust and crumb topping are deep golden brown and filling begins to bubble. Transfer to cooling rack to cool.

Nutrition Facts : Calories 520, Carbohydrate 75 g, Cholesterol 30 mg, Fat 4, Fiber 3 g, Protein 4 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 160 mg, Sugar 45 g, TransFat 1/2 g

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