Dutch Apple Pie
Makes one 9-inch pie
This recipe is basically the same as my mother's Lattice Top Apple Pie, which is in the similar and related recipes links, but there is a full top crust and cream is added to the apple filling. It is very rich and scrumptious. The tart apple I use for this and most baking recipes is the Granny Smith. There are other varieties available, depending on your location and the season. Check with your local grocer or market.
- Pastry dough for a double crust pie, store-bought or homemade (see related recipes links)
- 8 cups pared, sliced tart baking apples (about 3 pounds apples)
- 1 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 teaspoon grated lemon rind
- 2 to 3 teaspoons fresh lemon juice
- 2 tablespoons butter, preferably unsalted
- 1 egg yolk
- 1 tablespoon water
- 1/2 cup heavy or whipping cream
Roll out 1/2 of pastry dough and place in a 9-inch pie pan. Preheat oven to 425° F.
Combine apple slices, sugar, flour, cinnamon, nutmeg, salt, lemon rind and lemon juice in large bowl. Turn into pie plate. Dot with butter.
Roll out remaining 1/2 of pastry dough. Place on top of apples and crimp with bottom crust edge to seal. Cut several slits in top crust. Brush with egg yolk mixed with water. Bake for 35-40 minutes. Enlarge the slits as needed and pour in the 1/2-cup heavy cream. Bake an additional 5 minutes. Remove from oven and cool on rack. Serve warm or room temperature.
Notes: If you want Dutch apple pie but do not have time to make your own, purchase a good apple pie from the bakery. Pour in some cream and bake for 5 to 10 minutes.