Dutch Apple Pie Recipe From Scratch At Rebecca Smith Blog Adjust oven rack to lowest position, and heat oven to 400°f. roll out pie crust. remove one ball of dough from the fridge, and on a lightly floured counter roll out the dough into a 12 inch circle, turning the dough after a few rolls to ensure the dough isn’t sticking to your surface. transfer pie crust to pie plate. Make the filling: place a foil lined baking sheet on the lowest oven rack; preheat to 400˚. mix the apples, melted butter, both sugars, flour, lemon juice, cinnamon and salt in a large bowl.
Dutch Apple Pie With Crumb Topping Adventures Of Mel When ready to bake, remove pie from freezer and remove foil and plastic wrap. preheat oven to 350 degrees with a cookie sheet or pizza stone on the center rack. once the oven is at temperature, place the frozen pie directly onto the cookie sheet stone. bake for about 30 minutes or until warmed through. Bring the drained juice and the cream to a boil in the now empty dutch oven over high heat; cook, stirring occasionally, until thickened and a wooden spoon leaves a trail in the mixture, about 5 minutes. transfer the apples to the prebaked pie shell; pour the reduced juice mixture over and smooth with a rubber spatula. Fold and roll pastry under, even with plate; flute as desired. 3. in large bowl, toss filling ingredients. pour into pie plate, mounding apples toward center. 4. 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. Bake at 425°f for 15 minutes. keep an eye on your crumble and tent the top with a small piece of foil if the sugar begins to burn. turn heat down to 350°f and bake for 45 55 minutes. cover the top of the pie with foil if at any time it begins to brown too quickly.
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