Dutch Apple Pie is perhaps one of the quickest and easiest pies to make, when you’re pressed for time, want something slightly different than a double crust apple pie, and uses ingredients that most have on-hand.
I knew this workplace ‘get-together/Birthday celebration’ was going down at least a week ago, and still I procrastinated. How many of you can relate? You know there’s a date, where you’ve committed to baking and bring something in, and well, life happens, and next thing you know that date has crept up on you and now you’re in panic mode?! Yes, the struggle is indeed very REAL!
I had toyed with various ideas of what I wanted to make, but once it became the ‘night before’ the event, all that crap went out the window, and now we just had to put something, ANYTHING together.
The initial plan was to make a crumble, since I really wanted to practice my ‘CRUMBLE GAME’ a little more. Couldn’t settle on one to tackle, but since I had some Granny Smith Apples on-hand, whatever I ended up deciding upon would definitely have apples in it!
Found a quick and easy recipe for Dutch Apple Pie by Joy over at Genius Kitchen, that was almost too perfect for me and my current dilemma. It used apples (which I had on-hand) and pretty much every ingredient it asked for I also had plenty of it already in the pantry. No-brainer, especially since I was pressed for time… OH CRAP?! It’s already 9pm…UGH! Gotta get to baking!
One Hour, 30 Minutes Later…
The recipe listed on Genius Kitchen states that it should only take you an hour to make, however, since I rarely buy pre-made pie shells anymore, I opted to quickly make my own crust – the recipe to which could be found here!
Dutch Apple Pie
I prepared my pie crust, in literally no-time and got them in the fridge and chilling while I prepped everything else.
I tossed these with both brown and white sugars, lemon juice, flour, cinnamon and nutmeg and set aside.
The crumble topping took just about the same amount of time, working the mixture of flour, sugars, and butter until coarsely crumbled with my pastry blender. Side note – I LOVE working ingredients in by hand. Just makes me feel more ‘involved’ and engaged with whatever I’m making. Yes, I know, I’m strange…but I’m OWNING IT!
With my pie pastry adequately chilled, I rolled out the bottom crust into the pie pan, scooped up my seasoned and sugared apples into the shell, topped with my crumble and baked for 50-55min.
DING! House smelling good, pie ever so slightly bubbling up through the crumbled topping, I knew it was ready for its cool down!
As of this writing, we had not yet had the opportunity to dive in and taste as the work celebration wasn’t scheduled until later the next day. So fingers crossed, everything turned out well. If the smell is any indication, the office is definitely in for a sweet and delicious treat!0