Time 2h30m Number Of Ingredients 14 Steps:
Preheat oven to 375˚F with a rack on the bottom and a rack in the center of the oven. Roll out your chilled pie dough on a lightly floured surface to a 12" diameter circle. Transfer to a 9" pie pan. Tuck excess pie dough into the dish and crimp the edges. Peel, core, and thinly slice apples to about 1/4" thickness. You should have 7 cups of sliced apples. Place them in a mixing bowl and stir in 1 tsp cinnamon. Melt butter in a medium saucepan over medium heat. Whisk in 3 Tbsp flour then simmer for 1 minute, whisking constantly. Whisk in 1/4 cup water, 1 cup sugar and bring to a boil. Reduce heat and continue simmering for 3 minutes, whisking frequently then remove from heat. Pour the sauce over the apples and stir to coat the apple slices. Pour apples over bottom crust. To Make the Crumb Topping, stir together dry ingredients: flour, sugars, cinnamon, and salt. Add butter and work it into the mixture with our hands until pea-size crumbs form throughout the mixture. Stir in pecans. Spread the crumb topping evenly over your apples Bake uncovered at 375˚F for 50-60 minutes (we found 55 minutes to be perfect), or until the center of the pie registers 175˚F. Place a sheet of foil on the bottom rack to catch any drips from the pie. If topping is browning too much, cover with a sheet of foil. Remove from oven and cool 1 hour to allow the filling to set so it’s easier to slice.
Yield 8 Number Of Ingredients 9 Steps:
Preheat oven to 425 degrees F (220 degrees C). Combine 1/2 cup sugar, 2 tablespoons flour, and cinnamon. Pour over apples in crust. Sprinkle lemon juice on top. Cut 1/2 cup sugar, 1/2 cup flour, and 1/2 cup butter or margarine together, and top pie with the mixture. Take two 15 inch pieces of parchment paper and enclose pie; fold edges up 3 times. Place on a baking sheet. Bake in preheated oven for 1 hour. Remove from oven, split parchment open and cool pie on wire rack. DO NOT open parchment covering while baking! Serve warm, or at room temperature.
Time 2h45m Yield 8 Number Of Ingredients 13 Steps:
In medium bowl, mix 1 cup flour and the salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary). Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap flattened round of pastry in plastic wrap, and refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling. Heat oven to 400°F. On surface sprinkled with flour, using floured rolling pin, roll pastry dough into circle 2 inches larger than 9-inch pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side and being careful not to stretch pastry, which will cause it to shrink when baked. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired. In large bowl, toss Filling ingredients. Pour into pie plate, mounding apples toward center. 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. Sprinkle 1 tablespoon granulated sugar on top. Bake 45 to 55 minutes or until pie crust and crumb topping are deep golden brown and filling begins to bubble. Transfer to cooling rack to cool.
Time 50m Yield 10 Number Of Ingredients 6 Steps:
Preheat the oven to 400 degrees F (200 degrees C). Roll out each circle of pie dough to 1/8-inch thickness. Cut circles into the dough using a 2 1/2-inch round cookie cutter (as many circles as you can). Fold each circle in half and pinch the ends of each side together to make a boat shape with an open top. Spoon about 1/2 tablespoon of pie filling into the dough “pocket” and place it face-up at the edge of a 9- or 10-inch springform pan. Repeat with the remaining dough circles, wrapping around the edge of the pan and overlapping with the last piece slightly until the pan is full. Mix flour, brown sugar, butter, and cinnamon together with a fork or pastry cutter in a bowl until mixture forms into crumbs. Spoon crumble topping on top of the pieces of pie. Bake in the preheated oven until the edges of the dough and the crumble topping turn golden, 17 to 20 minutes. Cool for a few minutes before serving. Place the pan on a serving platter and remove the side of the springform pan, leaving the pie and the base of the pan on the serving dish. Pull apart the amount of pieces you’d like to eat.
Time 1h Yield 1 Pie, 8 serving(s) Number Of Ingredients 12 Steps:
Preheat oven to 375°F. Fit pie crust into pie plate. In a large bowl, mix sliced apples, lemon juice, both sugars,flour, cinnamon and nutmeg. Pile into crust. Prepare topping:. In a medium bowl, with a pastry blender or a fork, mix flour, both sugars, and butter until coarsely crumbled. Sprinkle evenly over apples. Bake at 375°F for 50 minutes.
Time 35m Yield 2-1/2 dozen. Number Of Ingredients 9 Steps:
In a small bowl, combine apples and lemon curd. Spoon into tart shells., In another bowl, combine the flour, sugar and cinnamon; cut in butter until mixture resembles fine crumbs. Spoon over apple mixture. Place on an ungreased baking sheet., Bake at 350° for 18-20 minutes or until golden brown. Cool on wire racks for 5 minutes. Dust with confectioners’ sugar. Serve warm or at room temperature. Refrigerate leftovers.
More about “pull apart dutch apple pie recipes”
Time 35m Yield 12 mini pies Number Of Ingredients 12 Steps:
Preheat the oven to 400°F (200°C). Grease a 12-cup muffin tin with nonstick spray. Unroll the pie dough and use a 4-inch (10 cm) round cutter to cut out 12 circles. Place each dough circle in a cup of the prepared muffin tin, pressing firmly against the sides to keep in place. Chill in the refrigerator for 15 minutes. Make the filling: In a large bowl, mix together the apples, cinnamon, sugar, cornstarch, and melted butter. Scoop ⅓ cup of filling into each crust cup. Bake until the edges of the crust begin to crisp and the apples begin to soften, about 15 minutes. Meanwhile, make the crumble topping: In a medium bowl, mix together the cookie crumbs, brown sugar, nutmeg, and melted butter. Remove the mini pies from the oven and top each with about 1 tablespoon of the crumble topping, covering completely. Return to the oven and bake until crumble is golden brown, about 5 minutes. Let cool for about 10 minutes before serving. Enjoy!
