Dutch Apple Pie
Today I’m Going Dutch. My father, the last king of Assyria, willingly agreed to a barter. He will repair my vintage turntable and I will bake him his favorite pie- Dutch Apple.
This offering considers his guidelines- “not too sweet and easy on the spices”. It is also understood that he is not obligated to share it with the steady stream of family members who come in and out of my parent’s home.
My father never compromises his own tastes and preferences. My mother has spent the last 65 years making foods that please him. Once I delivered one of the sacred Assyrian recipes made according my own tastes. “Why do you think that if you like something everyone else will? he asked. Exactly.
This pie is an adaptation of one that often appeared at my own family gatherings. Today the apples are Michigan Ida Red. The choice of apples determines the taste and texture of the pie. Every variety lends it’s own characteristics. McIntosh imparts a silky texture and the slices almost disappear. Granny Smiths keep their shape even after pre-cooking and baking. The taste is as tart as can be. Ida Red and Roma apples produce the classic combination of sweet and tart and also hold up to the cooking and baking.
I use an all-butter crust because I think it tastes best. If you want to trade Crisco for flakiness then don’t offer me a slice. I do not use any thickening in the filling. The streusel topping seems to accomplish that. I also do not use lemon juice. I want the flavor of the apples to come through. I am following the second Guideline from the Recipe Bible:
MAKE EVERY RECIPE YOUR OWN. Let your audience guide and inspire you. Have the courage and freedom to adjust the quantities of the ingredients, and use what you have on hand. Experiment. Be creative.
“I’m not a big fan of the bible”, says the king.
The turntable turns once again. Now I can play that “Blossom Dearie sings Rootin’ Songs” album I found at a yard sale this summer. Long live the king!
Dutch Apple Pie
Serves 8
Pie dough, enough to line a 9″ glass deep-dish pie pan. I use the All Butter Pie Crust recipe from the Recipe Bible.
Filling:
8-10 medium size Apples (McIntosh, Granny Smith, Jonagold, Cortland, Ida Red, or Braeburn) peeled, cored and sliced
1/2 cup or more Sugar as needed
1/4 teaspoon Salt
½ teaspoon Cinnamon
¼ teaspoon ground Ginger
1/8-teaspoon ground Cloves
Streusel Topping:
1 cup Unbleached Flour
½ cup Light Brown Sugar
1 tablespoon Cornmeal
1 stick chilled Unsalted Butter, cut into small cubes.
Pulse mixture in a food processor. Set aside.
Toss sliced apples with sugar and salt. Allow the mixture to set for at least an hour. Strain the mixture and reserve the juices that have collected. Cook apple juices over medium-high heat in a non-stick skillet until it becomes syrupy. Add the apples and cook then until they are almost tender. Sprinkle the mixture with the spices. Transfer the filling to a bowl and cool to room temperature.
Form the crust and chill in the refrigerator.
Preheat the oven to 425 degrees. Place cooled apples into the chilled crust. Bake the pie, on a baking sheet, for 20 minutes. Remove the pie from the oven and cover with the streusel topping. Return to the oven and bake for another 15-20 minutes or until the crust and the topping are a rich golden brown.
Let the pie cool before slicing.
Leave a Reply
Blog at WordPress.com. Theme: Duotone by Automattic.
