Dutch Oven Apple Pie Recipe Momot Trailer Sales Blog
3. In large bowl, toss Filling ingredients. Pour into pie plate, mounding apples toward center. 4. 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.
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To Bake the Dutch Apple Pie: Preheat the oven to 425 degrees F. Bake the pie until the apples feel softened and tender when pierced with a toothpick, but not mushy (approx. 55 to 70 minutes).*. Cool completely and dust with powdered sugar (optional) before slicing.
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Cut the remaining pie crust into 1-inch (2 1/2cm) strips and set aside. Pile the apple slices in the Dutch oven. Create a lattice top over the apple slices with the reserved pie crust strips. Combine the beaten egg with 1 tablespoon of water. Brush the egg mixture over the lattice top. Cover the Dutch oven with the lid and set over 14 hot coals.
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1. Prepare the crust: Line the bottom and sides of a deep-dish pie plate with a refrigerated pie crust. Crimp the edges with the tips of your fingers for a pretty presentation. 2. Prepare the apples: Rinse, peel, core, and slice the apples. Make thin, even slices to ensure they bake beautifully.
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Drain the raisins and pat them dry with a tea towel. Peel the apples and remove the core. Cut the apples into cubes ½ by ½ inch (one by one centimeter). Put the apple cubes in a bowl. Add the soaked currants, custard, sugar, and gingerbread spices to the bowl. Mix everything well.
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Make the Apple Filling: Peel, quarter, and core the apples; slice each quarter crosswise into pieces ¼ inch thick. Toss the apples, sugar, cinnamon, and salt in a large bowl to combine. Heat the butter in a large Dutch oven (or pot) over high heat until foaming subsides; add the apples and toss to coat.
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When ready to bake, remove pie from freezer and remove foil and plastic wrap. Preheat oven to 350 degrees with a cookie sheet or pizza stone on the center rack. Once the oven is at temperature, place the frozen pie directly onto the cookie sheet/stone. Bake for about 30 minutes or until warmed through.
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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.
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Step 1. Whisk 1 cup (125 g) all-purpose flour, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and ¼ tsp. baking powder in a large bowl. Add 2 oz. chilled cream cheese, cut into 1" pieces.
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Add in the sugar, cinnamon, and cornstarch and mix so the apples are evenly coated. Set aside. Prep the Dutch oven: Using parchment paper, create two "straps" and set them in the bottom of a 10" (4qt) Dutch oven in an "X". Line the oven with a circle of parchment paper set over the straps.
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Warm the oven. Preheat the oven to 425°F. Make the apple filling. Melt butter in a large pot, and add ¼ cup flour, white sugar, lemon juice, water, brown sugar, cinnamon, and nutmeg. Cook until the ingredients form a thick slurry. Toss to coat the apples in the cinnamon-sugar mixture. Roll out the pie dough.
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Make the crust. Place 1 1/2 cups all-purpose flour, 1 tablespoon granulated sugar, and 1/2 teaspoon kosher salt in the bowl of a food processor fitted with the blade attachment. Pulse a few times to combine. Cut 1 stick cold unsalted butter into 1/2-inch cubes and add scatter over the flour mixture.
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Melt the butter in a large, deep skillet over medium heat. Add the sliced apples into the skillet and toss well to coat them in the butter. Then sprinkle in the brown sugar, granulated sugar, cinnamon, allspice, cardamom, nutmeg, and ginger, and stir/gently toss to fully combine. Reduce the heat to medium-low.
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Pour filling over the pie crust. Add the crumb topping ingredients to a mixing bowl and use your fingers or a pastry cutter to combine until small crumbs form. Sprinkle the crumb topping evenly over the apple filling. Bake for 45 - 55 minutes or until crumble topping is browned and the apple filling is bubbly. Remove and cool before serving.
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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.
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To make this apple pie recipe start with the dough. Take a large bowl, take the butter, and cut it into small pieces. Beat the egg and add ⅔ of the egg to the butter. Add the vanilla extract before you add the flour, pinch of salt, and sugar. Now knead the ingredients into a consistent dough by hand.
