Dutch Apple Pie

SERVES Serves 8

TIME 2¼ hours, plus 2 hours chilling and 20 minutes cooling

WHY THIS RECIPE WORKS

To create a flavorful, deep-dish apple pie recipe worthy of presentation, we sautéed a combination of Granny Smith and McIntosh apples in sugar, cinnamon, salt, and butter. Once they were softened, we removed them from the pan and added heavy cream to reduce and deglaze the pan. Combining the apples and cream mixture in a prebaked pie crust and topping the pie with a crunchy streusel were the finishing touches on our Dutch apple pie recipe. To create a flavorful, deep-dish apple pie recipe worthy of presentation, we sautéed a combination of Granny Smith and McIntosh apples in sugar, cinnamon, salt, and butter. Once they were softened, we removed them from the pan and added heavy cream to reduce and deglaze the pan. Combining the apples and cream mixture in a prebaked pie crust and topping the pie with a crunchy streusel were the finishing touches on our Dutch apple pie recipe.

INGREDIENTS

subheading: Pie Dough:

1 ½ cups unbleached all-purpose flour (7 ½ ounces)

1 tablespoon granulated sugar

½ teaspoon table salt

4 tablespoons vegetable shortening, chilled in the refrigerator for at least 30 minutes

4 tablespoons unsalted butter, cut into ¼-inch pieces, chilled in freezer for at least 30 minutes

4 to 6 tablespoons ice water

subheading: Apple Filling:

2 ½ pounds Granny Smith apples (about 5 medium)

2 pounds McIntosh apples (about 4 medium)

¼ cup granulated sugar

½ teaspoon ground cinnamon

⅛ teaspoon table salt

2 tablespoons unsalted butter

¾ cup golden raisins

½ cup heavy cream

subheading: Streusel Topping:

1 ¼ cups unbleached all-purpose flour (6 ½ ounces)

⅓ cup packed light brown sugar

⅓ cup granulated sugar

1 tablespoon cornmeal

7 tablespoons unsalted butter, melted

note: BEFORE YOU BEGIN

The most efficient way to make this pie is to use the dough’s chill times to peel and core the apples and prepare the streusel, then cook the apples while the dough prebakes. We prefer ceramic or metal pie weights for prebaking the pie shell. If you don’t own any, rice or dried beans can stand in, but since they’re lighter than pie weights, be sure to fill up the foil-lined pie shell completely. For a finished look, dust the pie with confectioners’ sugar just before serving. The most efficient way to make this pie is to use the dough’s chill times to peel and core the apples and prepare the streusel, then cook the apples while the dough prebakes. We prefer ceramic or metal pie weights for prebaking the pie shell. If you don’t own any, rice or dried beans can stand in, but since they’re lighter than pie weights, be sure to fill up the foil-lined pie shell completely. For a finished look, dust the pie with confectioners’ sugar just before serving.

Directions at cooksillustrated.com

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