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Dutch Apple Pie

Source of Recipe


From "The America's Test Kitchen Family Cookbook"






List of Ingredients



• 1 single-crust pie shell, partially baked and still warm
  
• 1 cup flour
  
• 1/3 cup packed light brown sugar
  
• 1/3 cup granulated sugar
  
• 1 Tbsp fine-ground cornmeal
  
• 6 Tbsp (3/4 stick) unsalted butter, melted
  
• Filling (recipe follows)
  
• 1/2 cup whipping cream
  






Instructions



1. Preheat oven to 375° F. Partially bake crust in preheated oven, lining chilled crust with aluminum foil and filling with pie weights. Bake until pie dough looks dry and is light in color, 25 to 30 minutes. Transfer crust to wire rack and remove weights and foil.
   
   
2. Meanwhile, while crust bakes, prepare streusel topping and apple filling. To prepare streusel: Mix together flour, sugars and cornmeal in medium bowl, then drizzle with melted butter. Stir streusel with fork until roughly combined. Prepare filling; transfer apple filling to large bowl using slotted spoon, leaving apple juices behind in the pot.
   
   
3. Add cream to pot and bring to boil over medium-high heat. Cook until cream is thick and sticky and has reduced by half, about 3 minutes. Toss thickened cream with cooked apples.
   
   
4. After removing partially baked piecrust from oven, adjust oven rack to lowest position and leave oven set at 375° F. (The crust must still be warm when filling is added.) Spread apple filling in the warm, partially baked piecrust. Sprinkle with streusel.
   
   
5. Bake in preheated oven until crust and streusel have browned, about 25 minutes. Transfer pie to a wire rack and cool to room temperature before serving.
   
   Makes 8 servings.
   
   ..........
   
   FILLING
   
   • 2 Tbsp unsalted butter
   • 2-1/2 lbs. Granny Smith apples (5 to 6), peeled, cored, and sliced 1/4-inch thick
   • 2 lbs. McIntosh apples (4 to 6), peeled, cored and sliced 1/4-inch thick
   • 1/4 cup granulated sugar
   • 1/2 tsp ground cinnamon
   • 1/8 tsp salt
   • 1 cup golden raisins
   
   Melt butter in large Dutch oven over medium-high heat. Stir in apples, granulated sugar, cinnamon and salt. Cover and cook, stirring occasionally, until apples have softened, about 5 minutes. Stir in raisins and continue to cook, covered, until some of the apples have begun to break down, about 7 minutes longer.
   
   






Final Comments


Pie can be stored at room temperature, wrapped tightly in aluminum foil, up to 2 days.