What is the difference in apple pie and Dutch apple pie?
What is Dutch Apple Pie? The difference between a Dutch apple pie and a regular apple pie is a streusel topping of butter, flour, and sugar baked on top in a delicious sweet, crunchy twist. It’s easier, and sweeter, than a pastry top, and makes a nice change of pace.
What is Dutch apple pie topping made of?
- 1/2 cup unsalted butter, softened.
- 1 cup Gold Medal™ all-purpose flour.
- 2/3 cup packed brown sugar.
- 1 tablespoon granulated sugar.
How does Marie Callender make their Dutch apple pie?
- Preheat oven to 400 degrees F. Remove plastic wrapper from pie.
- Bake pie on cookie sheet in center of oven 50 to 55 minutes.
- Remove pie from oven on cookie sheet. Never lift pie pan by the edges.
- Bake pie an additional 10 minutes.
- Check that pie is cooked thoroughly.
- Let cool.
Why is my Dutch apple pie runny?
When you cook apples, the pectin in them breaks down, making the apples watery. The lower pH value of tart apples reduces the amount of pectin that breaks down, so the apples hold their shape and get less mushy. This will prevent your pie from getting watery.
How do you know when Dutch apple pie is done?
When you check this pie for doneness, nudge the pan a little and see how much the pie filling is moving. The part closer to the edge of the pie pan should be firm, but the inside should be a bit jiggly. If the center is very loose, give it more time.
How many cups is 2 lb of apples?
From there, you’ll just need a little basic math to make your calculations. If the recipe calls for 6 cups of sliced apples, you’ll likely need about 8 medium-sized apples, or about 2 pounds of medium-sized apples. Now go fill your home with the scents of the season and bake the day away.
How long do you bake a Marie Callender’s Dutch apple pie?
Remove plastic wrapper from pie. Set crumb topping aside on counter. (2) Bake pie on baking sheet in center of oven 50 to 55 minutes.
Does Marie Callender’s Dutch apple pie need to be refrigerated?
After baking, please be sure to follow the cooling instructions on the package. Leftovers (for all pies) should be covered and refrigerated for up to 3 days. Follow package guidelines for cooling pies after baking. Cover and refrigerate unused portions for up to 3 days.
How do you keep apples from getting mushy in a pie?
It may seem counterintuitive, but par-cooking your apples either by stirring them in a pan on the stovetop, by heating them in the microwave, by cooking them in a sous-vide setup, or by pouring boiling water over them and letting them sit for 10 minutes will make for apples that hold their shape better when you bake …
How do you make a homemade dutch apple pie?
Directions Preheat oven to 350°. Mix flour, brown sugar, oats and butter; reserve 1-1/2 cups mixture for topping. In a large saucepan, mix sugar, cornstarch and water until smooth; bring to a boil. Cook and stir until thickened, about 2 minutes. Bake until crust is golden brown and filling is bubbly, 40-45 minutes. Cool on a wire rack.
What are the ingredients in Dutch apple pie?
Dutch apple pie ingredients. You do not need a whole list of ingredients to make this Dutch apple pie recipe from scratch. Self-rising flour. Butter. Caster sugar. Egg. Vanilla extract or vanilla sugar. Salt.
What kind of apples are in a Dutch apple pie?
1 ready-made deep dish pie crust or a homemade crust (only the bottom shell) 6-8 Granny Smith Apples (I like to substitute 2 with a different variety–Gala or Golden Delicious) ½ cup + 2 Tbsp granulated sugar 4 Tbsp all-purpose flour 1 Tbsp lemon juice ¼ tsp ground cinnamon dash of ground nutmeg CRUMB TOPPING ¾ cup all-purpose flour 3 Tbsp granulated sugar
What are the best apple pie recipes?
Preheat oven to 425 degrees F (220 degrees C). In a large bowl mix together flour, salt, and cinnamon . Add apples and lemon juice. Toss until apples are thoroughly coated. Allow to sit for 10 minutes. Pour apples into pastry-lined pie plate. Dot with butter or margarine.