Caramel Dutch Apple Pie

8
Servings
20m
Prep Time
50m
Cook Time
1h 10m
Ready In


"Hubby loves apple pie, and now we have lots of apple trees, so he's a happy camper! This is Mom's recipe, except for substituting in brown sugar. Use my mom's pie crust recipe, or if you're a beginner, my sister Lauren's, both under my recipes. Prep time doesn't include making crust, which takes about 15 minutes. The secret to delicious apple pie is to use a variety of apples, I like a combination of honeycrisp, pink lady, fuji and gala. 2 1/2 pounds is about 7-8 medium apples."

Original recipe yields 8 servings
OK
  • FOR CRUMB TOPPING

Nutritional

  • Serving Size: 1 (227.7 g)
  • Calories 455.5
  • Total Fat - 15.5 g
  • Saturated Fat - 7 g
  • Cholesterol - 23.9 mg
  • Sodium - 234.8 mg
  • Total Carbohydrate - 78.9 g
  • Dietary Fiber - 2.9 g
  • Sugars - 52.1 g
  • Protein - 3.3 g
  • Calcium - 23.2 mg
  • Iron - 1 mg
  • Vitamin C - 6.6 mg
  • Thiamin - 0.1 mg

Step 1

Make pie crust and set it in the freezer. Then measure lemon juice into a small bowl, and in a separate bowl, whisk together granulated sugar, flour, cinnamon and salt.

Step 2

Prepare crumb topping by combining ingredients in a bowl and mixing with a pastry cutter or fork until coarse and crumbly. Preheat oven to 375 degrees.

Step 3

Peel apples. I think the easiest way to do that is to quickly peel around the top and bottom. Then peel the apple in strips, top to bottom.

Step 4

Core apples. The quickest way I've found is to stand the apple upright and slice off one side, as close to the core as you can get without seeds. Then set the flat side down on your cutting board and cut off another section, close to the core. Rotate the apple and do that one more time. Then with last bit, just slice off core.

Step 5

Slice apples in thin slices of even thickness. As you slice each apple, put it in the bowl and sprinkle with a little lemon juice. Toss apples with sugar mixture.

Step 6

Transfer apples to pie shell and arrange slices.

Step 7

Top with crumb mixture. Bake at 375 for 25 minutes, using a crust guard, then at 325 degrees for 30 minutes, removing the crust guard.

Tips & Variations


No special items needed.

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