Dutch Apple Pie

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Version 3 in my quest to find the best apple pie. I finally figured out what I think I’m going to do about apple pie. The filling in this was the best I’ve ever had. The new crust recipe we tried was fine, but I wouldn’t use this again ever.  I will list what I did, and what I would do differently and combine them together. With the changes I suggest, this would probably be at least a 9.
So, the inspiration for this recipe came from the following recipe:
https://smittenkitchen.com/2017/12/dutch-apple-pie/

I used a Springform pan like she suggested, and that was fun. However, I used the following pie crust recipe I found in my Fine Cooking recipe, and I don’t like it:

Lattice-Top Peach Pie

By Rose Levy Beranbaum Fine Cooking Issue 65
For the dough:
  • 6 oz. (12 Tbs.) cold unsalted butter
  • 6-1/2 oz. (1-1/2 cups) bleached all-purpose flour
  • 3-1/2 oz. (3/4 cup) cake flour
  • 1/4 tsp. table salt
  • 1/4 tsp. baking powder
  • 4-1/2 oz. (1/2 cup plus 1 Tbs.) cold cream cheese
  • 3 Tbs. heavy cream
  • 1 Tbs. cider vinegar
I had to make 2 batches because her instructions did not yield any type of dough you could work with. I would not use this recipe again.

You put your dough into a springform pan, and the method suggested by the smittenkitchen website didn’t seem the most logical, so I just made it really big and folded it down in like a normal piecrust and it worked great. Then, I took my own turn with the apples.
I took 5 lbs. of apples, a mix of Ginger Gold and Akale and I cut them into pretty big slices. Then, I covered them in the juice from a lemon, 2 tsp. cinnamon, 1/2 tsp. salt, 1/2 tsp.  nutmeg, and 1/2 tsp. cloves.
From there, I used about 4 Tbs. of butter and 1/3 cup of sugar and used the caramelization method suggested in the Tartine cookbook and blogged a few minutes ago in the Apple Nougatine Tart recipe. You essentially melt part of the butter with part of the sugar in a big pan, cook on high until it starts to brown, and put apples in the pan in a single layer. You cook them on high until they caramelize and you can poke them with a fork. Then, you do the next batch. The problem is I forgot to double the sugar, so when they were all cooked I dumped about 1/4 cup of brown sugar on them, and I would do this again. I think it needs some brown sugar.
In theory, I think you should cool the apples, but I ran out of time.
Then, I put the apples in the pie crust and I made a lattice top. I was a huge idiot and assembled the lattice on a parchment, but then I put the egg wash on. Well, I couldn’t get the lattice top off of the parchment, so I ended up having to flip it upside down and the egg washed side went on top of the apples. Sigh.
You bake this at 425 for almost an hour.
We served this with homemade caramel and ice cream.
Soooooo, the takeaway is this. For what I consider the best apple pie you can make, you would do a normal pie crust/butter crust and then add the cooked and cooled apples, put a top on (lattice or otherwise), and then bake it.

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