1/4 cup buttermilk 60 grams ice-cold or water.Now that I’ve giving you a heads up, are you ready to make this delicious traditional Dutch apple crumble pie recipe with oats? Let’s do it! Ingredients For Dutch Apple Crumble Pie Crust Sixth, follow our baking instructions to the T, for the best baked apple pie.Fifth, make sure you use ice cold water when mixing the pie dough, this will prevent the butter from melting in dough keeping it in check with a consistent cold dough temperature.I freeze my butter about 1 hour before cutting it into cubes. Fourth, always use cold butter when cutting it into the flour mixture, this will ensure your pie crust turns out super flaky.Third, never, never, never, ever skimp on the crumble topping, add a mountain full covering the surface.Second, make sure all the apple slices are the same thickness, I slice mine at around 1/4 thick.First, don’t overmix the pie dough, mix just until the dough begins to form, you should see small pieces of fat dispersed throughout the dough, this is a sign your pie dough is good.As I confessed, traditional Dutch apple pie is one of my favorite of all pies, but what I love most about it is the oatmeal streusel crumble topping that pairs perfectly with the apple filling. Our flaky Dutch apple crumble pie recipe with oats is easy to make without breaking a sweat. This Dutch apple crumble pie recipe is topped with a delicious streusel made with oats. Cool on a wire rack.Classic Apple pie is definitely one of our families favorite desserts and can be enjoyed all year round. Bake pie 35-45 minutes or until golden brown and filling is bubbly. , Spoon filling into crust sprinkle with topping. Reduce oven setting to 375°., For topping, in a small bowl, combine flour, brown sugar and salt cut in butter until crumbly. Remove foil and weights bake 5 minutes longer. Fill with pie weights, dried beans or uncooked rice., Bake 8 minutes. Line unpricked crust with a double thickness of foil. Cook over medium heat 10-15 minutes or until apples are almost tender, stirring occasionally remove from heat., On a lightly floured surface, roll dough to a 1/8-in.-thick circle transfer to a 9-in. In a Dutch oven, combine filling ingredients. Refrigerate 1 hour or overnight., Meanwhile, preheat oven to 450°. Gradually add water, tossing with a fork until dough holds together when pressed.
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