DUTCH APPLE PIE | How To Make Apple Pie | Homemade Pie from Scratch | Juicing Peaches
Homemade Dutch Apple Pie is a fall almost classic recipe. Take your apple pie game to the whole next level with a made from scratch crust and soft delicious apples covered with a magic of sugar and butter. The smell, the taste and texture of this pie is so absolutely incredible, pare it with your favorite vanilla ice cream or/and caramel.
This Dutch Apple Pie is baked in the Paper Bag. Pretty weird, but don't worry... Keep it closed and keep it away from the oven heat ring to let your pie bake in its own flavorful sauna. Paper bag keeps the sugar top from burning and melting, letting the pie bake through evenly, keeping the top soft but with a little bit of crunch.
Ingredients you will need:
1. Crust:
- 1 1/2 cup flour
- 1 1/2 tsp granulated sugar
- 1/2 tsp salt
- 1/2 cup olive oil
- 2 tbsp milk
2. Apple filling:
- 5-6 apples
- 2 tbsp flour
- 1/2 cup brown sugar
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 2 tsp almond extract
3. Pie topping:
- 1 cup brown sugar
- 1/2 cup butter, cold
- 1/2 cup flour
- 1/4 tsp salt
PLEASE REMEMBER: KEEP PAPER BAG AWAY FROM THE OVEN RING TO PREVENT IT FROM BURNING. BE VERY CAREFUL.
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Brown Paper Bag Apple Pie/Dutch Apple Pie/Amish Apple Pie
This apple pie is so good! You have to try this recipe.
Brown Paper Bag Apple Pie
Please check my pie crust recipe here:
For crumb topping you will need:
1/3 cup sugar
1 cup flour
1 cup almond flour
1 stick/8 oz/½ cup melted butter
couple shakes cinnamon
Make you pie crust , roll it out to cover the bottom of pie dish.
Cover with plastic wrap and refrigerate until apple filling is made.
For Apple filling:
6-7 med Golden Delicious Apples(peeled,cored and thinly sliced)
2 tbs lemon juice
1/3 cup raw sugar or light brown sugar
1 ts cinnamon
4 ts tapioca flour
Some freshly ground nutmeg
Mix it all together.
Take your Pie crust out of the fridge.
Transfer apple filling.
Cover the top with crumb topping.
Decorate with little cutouts.
Put your pie in the brown paper bag. Set the bag onto the baking sheet and bake at 350°F(180°C) for 90 minutes.
After baking is done, remove paper bag and put back in the oven(uncovered) for 5-8 min at 425°F(220°C) for top to brown.
Let you pie cool completely.
Slice and enjoy!
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Make This Apple Pie Filling for your Pies & Tarts
Print the Recipe:
Ingredients
10 apples, peered, cored, and sliced
4 oz (114 g) unsalted butter
3/4 cup granulated sugar
1 cup packed light brown sugar
4 and 1/2 tablespoons (50g) cornstarch
1 tablespoon ground cinnamon
1/4 teaspoon salt
1/2 cup heavy whipping cream
Instructions
Melt the butter in a large skillet over medium heat. Add all of the remaining filling ingredients except for the cream. Cook the filling until it thickens. The apples should be fork tender. Remove from the heat and add the heavy cream. Mix and set aside to cool completely. The filling can be stored in the refrigerator in an airtight container for up to 2 weeks.
Notes
If the apples release too much liquid, the filling may take longer to thicken. To prevent the apples from getting mushy, combine a tablespoon of cornstarch with 2 tablespoons of warm water together in a bowl. Whisk tigether and add to the filling. This will help thicken the juices faster. If the filling gets too thick (too much cornstarch), thin it out with some more heavy cream and a splash of water or apple juice.
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Cooking With Vera Brown Bag Apple Pie
My favorite thing about this recipe is the sweet, comforting aromas that wafted through my home as it baked. It smelled of family, friends and most of all love!
You’ll need about thirty to forty minutes of preparation time for this recipe depending on your peeling and knife skills. If you have a mandoline to slice the apples, the prep time with be much shorter. Let the pie rest for at least one hour before serving. I used Granny Smith apples, but you can use which ever you’d like. I made it with sweet Fuji apples the first time, which yielded a sweet, but flat tasting pie, it wasn’t sugary, just one dimensional. In this video, I used Granny Smiths which created a little party in my mouth. It was a little tart, but had enough sugar to break the pucker and bring on the smile. I hope you enjoy this simple, yet delicious treat from one of our esteemed viewers.
P.S. Try it ala mode.
Paper Bag Apple Pie
Preheat oven to 425°
6-7 large apples peeled and sliced
½ cup of sugar
2 tablespoons of flour
¾ teaspoon of cinnamon
¼ teaspoon of nutmeg
Combine the dry ingredients and toss them with the apples, then put apple slices into a large pie shell.
Topping:
1 stick of butter
½ cup of sugar
½ cup of flour
Cut all ingredients together, top the pie and pat down.
Place the brown paper bag on a cookie sheet and put the pie into the bag and bake at 425 for 1 hour.
The BEST Apple Pie Recipe
A flaky, buttery pie crust generously filled with gently spiced apples alongside a big scoop of vanilla ice cream- it doesn’t get much more delicious than that. And this apple pie recipe is a festive, easy holiday dessert that’s perfect for fall!
Apple pie is an iconic American dessert. It’s ubiquitous on almost every holiday table because it is simply that popular, so much so that many families have their own take on an apple pie recipe.
RECIPE:
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Bake an Apple Pie in a Paper Bag
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So have you ever baked an apple pie in a paper bag? I know: it sound crazy, but man! - this method makes the best apple pie you've ever tasted. And you don't need any special equipment other than a grocery bag. The bag traps moisture, keeps your pie nice and juicy, and prevents the pie from over-browning. Talk about great pie theater, too: your friends and family won't believe it when they see you pull this out of the oven.