Deep Dish Dutch Apple Pie
A party, BBQ, or any get together would not be complete without a recipe for traditional Dutch Apple Pie. This is the one dessert you’ll come across again and again in cafes and at homey birthday parties and holidays all over the country. The Dutch are right to be proud of their pie. After all, they’ve been perfecting it for centuries.
2 tbsp. brandy (or cognac or rum)
1 1/3 cup cubed ice cold butter (300 g)
1 cup brown sugar (175 g)
A pinch of salt
Zest of 1/2 lemon
4 lb. tart apples (1.85 kg)
Juice of 1/2 lemon
1/3 cup brown sugar (75 g)
2 tsp. ground cinnamon
1 tbsp. corn starch (corn flour)
1 9 or 10 inch deep dish pie pan
2 cups all-purpose flour
1 cup packed brown sugar
1/2 cup quick-cooking oats
3/4 cup butter, melted
In a large bowl, combine the flour, brown sugar, oats and butter; set for topping.
Preheat the oven to 360 degrees F.
Meanwhile, peel and core the apples, cut them into bite-sized pieces and mix with the, lemon juice, the remaining 1/3 cup brown sugar, and spices. Sprinkle the corn starch (corn flour) over and mix well.
Grease the pie tin and use the dough to cover the bottom and sides of the dish. Add the apple mixture to the pie dish and firmly press down. Cover the pie with the topping.
Brush the pastry edges with the egg wash and place in the oven on a baking sheet to bake for approximately 1 hour. Allow the pie to cool. Serve Dutch Apple Pie with whipped cream, or vanilla ice-cream.
Apple Brown Betty
10 -12 baking apples, peeled, cored and sliced
Lemon juice (for tossing apples)
2 teaspoons cinnamon
¼ to ½ teaspoon nutmeg (to taste, optional)
1 1/4 cups flour
3/4 cup brown sugar
1/4 lb. butter
2/3 cup brown sugar
1/4 cup hot water
juice of 1/2 lemon
Preheat your oven to 350 degrees. Toss apples in lemon juice to coat. Arrange apples on the bottom covering all of a 12” x 9” loaf pan. Sprinkle each layer with cinnamon to taste. Mix the flour, brown sugar and nutmeg (optional) and cut the butter in until crumbly. Mix the syrup, and pour ½ over the apples. Sprinkle the flour mixture over the apples, and pour the remaining syrup over the top. Bake at 350 for 1 hour, makes 5 servings. Serve with ice cream of your choice. Enjoy!
BLUEBERRY UPSIDE DOWN CAKE
Here’s a recipe I picked up while traveling in Kentucky. A little joint called Mom’ Place. I’ve made this, there will be no leftovers….trust me on that. I like it with Cool Whip and or Vanilla Ice Cream.
BLUEBERRY UPSIDE DOWN CAKE
1 1/2 c. flour
1/4 tsp. salt
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. allspice
3/4 tsp. ground ginger
1/2 c. butter, softened
1/2 c. sugar
1/2 c. molasses
1/2 c. plus 2 tbsp. buttermilk
Sift together first 6 ingredients and set aside. Cream the butter and sugar. Add egg, beating well. Stir in molasses. Add flour mixture alternately with buttermilk.
2 tbsp. butter, softened
Grated rind of 1 lemon
2 c. blueberries
1/4 c. sugar
2 tbsp. corn syrup
1. Set the oven at 350 degrees.
2. With the mixer set on its lowest speed, beat in half the flour mixture, then the milk, followed by the remaining flour mixture and other spices, just until fully blended. Spread the batter evenly over the blueberries.
3. Bake the cake in the middle of the oven for about 45 minutes or until golden. Let sit for 10 minutes.
4. Run a blunt knife around the cake. Hold a large plate over the pan and invert the cake onto the plate. Remove the pan. (If there is any blueberry topping in the pan, spoon it onto the cake.) Serve warm or at room temperature.