Dutch Apple Pie:
1 recipe Single-Crust Pie Dough, partially baked and still warm (recipe below)
Streusel:
1 cup all-purpose flour
1/3 cup packed light brown sugar
1/3 cup granulated sugar
1 tablespoon fine-ground cornmeal
6 tablespoons (3/4 stick) unsalted butter, melted
Filling:
2 tablespoons unsalted butter
2 1/2 pounds Granny Smith apples (5-6), peeled, cored, and sliced 1/4 inch thick
2 pounds McIntosh apples (4-6), peeled, cored, and sliced 1/4 inch thick
1/4 cup granulated sugar
1/2 teaspoon cinnamon
1/8 teaspoon salt
1 cup golden raisins
1/2 cup heavy cream
1. After removing the partially baked pie crust from the oven, adjust the oven rack to the lowest position and leave the oven set at 375 degrees. (The crust must still be warm when the filling is added.)
2. For the streusel: Mix the flour, sugars, and cornmeal together in a medium bowl, then drizzle with the butter. Stir the streusel with a fork until roughly combined.
3. For filling: Melt the butter in a large Dutch oven over medium-high heat. Stir in the apples, sugar, cinnamon, and salt. Cover and cook, stirring occasionally, until the apples have softened, about 5 minutes. Stir in the raisins and continue to cook, covered, until some of the apples have begun to break down, about 7 minutes longer.
4. Transfer the apples to a large bowl using a slotted spoon, leaving the apple juices behind in the pot. Add the cream to the pot and bring to a boil over medium-high heat. Cook until the cream is thick and sticky and has reduced by half, about 3 minutes. Toss the thickened cream with the cooked apples.
5. Spread the apple filling in the warm, partially baked pie crust. Sprinkle with the streusel. Bake until the crust and streusel have browned, about 25 minutes. Transfer the pir to a wire rack and cool to room temperature before serving.
Single-Crust Pie Dough:
1 1/4 cups all-purpose flour, plus extra for rolling out the dough
1 tablespoon sugar
1/2 teaspoon salt
3 tablespoons vegetable shortening, cut into 1/2-inch pieces and chilled
4 tablespoons (1/2 stick) unsalted butter, cut into 1/4-inch pieces and chilled
4-6 tablespoons ice water
1. Process the flour, sugar, and salt in a food processor until combinde. catter the shortening over the top and continue to process until the misture has the texture of coarse sand, about 10 seconds. Scatter the butter pieces pver the top and, using short pulses, process the misture until it resembles coarse crumbs, about 10 pulses. Transfer to a bowl.
2. Sprinkle 4 tablespoons of the ice water over the mixture. Stir and press the dough together, using a stiff rubber spatula, until the dough sticks together. If the dough does not come together, stir in the remainging water, 1 tablespoon at a time, until it does. Form the dough into a 4-inch disk, wrap tightly in plastic wrap, and refrigerate at least 1 hour.
3. Let the chilled dough soften slightly at room temperature before rolling it into a 12-inch circle and fitting it into a pie plate. Trim, fold, and crimp the edges and freeze the unbaked pie crust until firm, about 30 minutes, before filling or baking.
4. Adjust an oven rack to the lower-middle position and heat the oven to 375 degrees. Line the chilled crust with aluminum foil anf fill with pie weights. Bake until the pie dough looks dry and is light in color, 25-30 minutes. For a partially baked crust, transfer the crust to a wire rack and remove the weights and foil. For a fully baked crust, remove the pie weights and foil and continue to bake until the crust is a deep golden brown, about 12 minutes longer. The pie crust may be cooled completely or used warm, according to the particular pie recipe.
All recipes are from America's Test Kitchen Family Cookbook (Just go out an buy it now!)
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