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Dutch Apple Pie Recipe | |
Pies | |
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Ingredients:
1 9-10" partially baked pie shellFor the filling: 1-3/4 cups water 2 tablespoons brown sugar, packed dash of ground nutmeg 1/4 teaspoon ground cinnamon *1/4 ounce orange liqueur such as Cointreau or Grand Marnier 4 - 5 medium apples, cored, pared and sliced 3 tablespoons raisins 2-1/2 tablespoons cornstarch 6 tablespoons granulated sugar For the topping: 1/2 cup brown sugar, packed 1-3/4 cup self-rising flour 1/2 teaspoon ground cinnamon 1/2 cup + 2 tablespoons butter, softened 1/2 cup granulated sugar 3/4 teaspoon ground nutmeg 1/4 teaspoon vanilla extract
Directions:
Combine 1-1/2 cup water, sugars, nutmeg, cinnamon and liqueur in large saucepan. Bring almost to a boil, add apple and cook 4 minutes. Add raisins, cook 2 minutes more or until apples are no longer crisp, but not mushy. Mix cornstarch into remaining water, and add to apple mixture. Continue cooking, stirring until slightly thickened and clear. Pour into pie shell making a slight mound. Set aside. In a medium bowl, combine sugars, flour, nutmeg and cinnamon, mixing thoroughly. In another bowl, combine vanilla and butter, then add to first mixture. Consistency should be moist but not wet, and it should crumble easily. Crumble on top of pie. Bake at 350 F for 45-50 minutes or until browned. | |