American Pie Council

2018 Amateur Entry

 

Dutch Apple with Cinnamon Swirl Crust

Dutch Apple Pie with Cinnamon Swirl Crust
Rhonda Hull
Little Rock, Arkansas

Category: Apple


Crust
2 cups all-purpose flour
2/3 cup shortening
1 teaspoon salt
1 Tablespoon granulated sugar
6-7 Tablespoons ice cold water
1 ½ Tablespoon butter, melted
2 teaspoon ground cinnamon
4 teaspoons of granulated sugar

Preheat oven to 375 degrees. In medium size bowl, mix flour, salt and sugar. Cut shortening into flour mixture until particles are the size of small peas. Sprinkle in ice water, 1 tablespoon at a time, tossing with a fork until all flour is moistened and a ball of dough can be formed. Add more water if necessary. Refrigerate dough until ready to roll.

In a small bowl, combine the 2 teaspoons of cinnamon and the 4 teaspoons of granulated sugar. Set aside.

On a lightly floured surface roll dough into a rectangular shape, trim dough to a 12” x 14” rectangle, save trimmed crust to decorate the edges of the pie. Brush the rectangle with melted butter leaving ¼” margin at the far side of the dough (14” side). Then evenly sprinkle with the cinnamon and sugar mixture, again leaving the ¼” margin on the same 14” side. Starting with a opposite 14” side, roll tightly into a roll as if making cinnamon rolls. Dab a bit of water along ¼” margin to help secure the roll. Trim both ends of the roll. Slice the roll into ½ inch rounds, you should get about 26 or 27 rounds. Press the rounds, flat side down, evenly in the bottom and sides of a 9” glass pie plate, using the ends and extra rounds to fill in any remaining gaps. You can use the dough from the initial trimming to decorate the edge of the pie if desired. Set aside.

Pie Filling

3 Granny Smith apples; peeled and sliced
2 Gala or Honey Crisp apples; peeled and sliced
1 Tablespoon lemon juice
½ cup granulated sugar
¼ cup light brown sugar, packed
3 Tablespoons flour
¼ teaspoon salt
½ teaspoon cinnamon
¼ teaspoon nutmeg

Crumble
¾ cup all-purpose flour
¼ cup sugar
¼ cup light brown sugar, packed
1/3 cup butter, room temperature
¼ teaspoon cinnamon
1/3 cup chopped pecans


In a large mixing bowl, combine sliced apples, lemon juice, ½ cup sugar, ¼ cup brown sugar, 3 tablespoons flour, salt, cinnamon and nutmeg. Mix well and spoon into crust.

In a medium mixing bowl, mix remaining flour, sugar, brown sugar, butter and cinnamon with fork until crumbly. Add chopped pecans and mix well. Sprinkle mixture evenly over apples.

Bake about 50 - 60 minutes or until topping is golden and juices are bubbling around the edges. Cool 1 ½ - 2 hours before serving. Room temperature is best.