© Tina Rupp
Dutch Apple Pie
- ACTIVE: 40 MIN
- TOTAL TIME: 2 HR 40 MIN plus cooling
- SERVINGS: 8
F&W's Grace Parisi uses a mix of Granny Smith, Pink Lady and Golden Delicious apples for this iconic dessert.
Plus: Ultimate Thanksgiving Guide
More Apple Desserts
- 2 1/2 cup all-purpose flour, plus more for dusting
- 1/2 teaspoon salt
- 1 stick plus 1 tablespoon unsalted butter, cubed, plus 6 tablespoons softened unsalted butter
- 1/4 cup ice water
- 6 large apples—peeled, cored and cut into 1-inch chunks or thinly sliced
- 2 tablespoons fresh lemon juice
- 1 cup sugar
- 1/4 teaspoon cinnamon
- 1/2 cup light brown sugar
- 1/2 teaspoon baking soda
- 1/2 cup chopped walnuts
- In a food processor, pulse 1 1/4 cups of the flour and 1/4 teaspoon of the salt. Add 1 stick of the butter and pulse until it is the size of peas. Drizzle on the ice water and pulse until evenly moistened crumbs form; turn out onto a surface and form into a ball. Flatten into a disk, wrap in plastic and refrigerate until firm.
- Preheat the oven to 375°. Set a baking sheet on the bottom rack. In a bowl, toss the apples, lemon juice, sugar, 1/4 cup of the flour and the cinnamon.
- On a floured surface, roll a disk of the dough to a 13-inch round; fit it into a deep 10-inch glass pie plate and brush the overhang with water. Crimp the overhang. Spoon in the apples.
- In a bowl, whisk the remaining 1 cup of flour, the light brown sugar, the baking soda and the remaining 1/4 teaspoon of salt. Add the 6 tablespoons of softened butter and rub the mixture until sandy. Add the walnuts. Press the mixture into clumps and sprinkle over the pie.
- Bake the pie in the center of the oven for 1 hour and 10 minutes, until the crust is golden. Cover the edge of the pie if it begins to darken. Let the pie cool for at least 4 hours before serving.