easy as pie

Dutch Apple Pie

makes one 9 inch pie

INGREDIENTS:

1 unbaked frozen 9-10” pie crust (Martha Stewart's Pate Brisee)

For the Pie Filling:

1/4 cup sugar

1/4 cup flour

1 1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

1/4 tsp ground cloves

1/4 tsp salt

6 apples (5 Granny Smith + 1 Fuji/Pink Lady), peeled, cored and cut into 1/4 inch slices

Zest and juice of 1 lemon

1 tsp pure vanilla extract

For the Topping:

1/2 cup brown sugar

3/4 cup flour

1 tsp cinnamon

pinch of salt

1/3 cup (75g) unsalted butter, slightly melted

3/4 cup chopped walnuts or pecans (optional)

METHOD:

1. Preheat oven to 400F (200C or 190C Fan).

2. In a large bowl, make the filling by mixing together the dry ingredients. Combine and toss in apples slices, lemon zest/juice and vanilla. Set aside.

3. In a small bowl, make the topping by mixing together the brown sugar, flour, cinnamon and salt. Use a spatula and stir in butter and nuts if using. The topping should be thick and crumbly. Set aside.

4. Remove your prepared pie crust from the freezer and spread the apple filling evenly into the crust. Sprinkle the topping evenly over the apples.

5. Bake for 20 minutes first, then rotate and place a pie crust shield on top of the pie to prevent the edges from burning. Lower the heat to 375F (190C) and bake for another 30-35 minutes.

6. Let the pie cool for 3 hours at room temperature before serving. Serve with vanilla ice cream.