Dutch Apple Pie Recipe From Betty Crocker Fold and roll pastry under, even with plate; flute as desired. 3. in large bowl, toss filling ingredients. pour into pie plate, mounding apples toward center. 4. in medium bowl, use pastry blender or fingers to mix butter, 1 cup flour and the brown sugar until a crumb forms. sprinkle evenly over top of pie. By betty crocker. you can have it both ways after all—at least when it comes to apple desserts. this dutch apple pie is one of our highest rated recipes, combining everything you love about apple pie and everything you love about apple crisp into one wonderful dessert. it’s best served warm with a dollop of whipped cream or a big scoop of.
Betty Crocker Apple Pie Timeless Favorite Dutch Apple Pie Trim any excess pastry, leaving about 1 inch beyond the rim of the pie plate. fold and roll the excess pastry under to align it with the plate’s edge, and flute the edges as desired. in a large bowl, toss together the filling ingredients. pour this mixture into the pie plate, mounding the apples toward the center. If refrigerated longer, let pastry soften slightly before rolling. 3. heat oven to 425°f. with floured rolling pin, roll one pastry round into round 2 inches larger than upside down 9 inch glass pie plate. fold pastry into fourths; place in pie plate. unfold and ease into plate, pressing firmly against bottom and side. A buttery, flaky crust and a crumble topping. why yes, you can have it all in this apple pie.recipe: bettycrocker recipes dutch apple pie 815. When ready to bake, remove pie from freezer and remove foil and plastic wrap. preheat oven to 350 degrees with a cookie sheet or pizza stone on the center rack. once the oven is at temperature, place the frozen pie directly onto the cookie sheet stone. bake for about 30 minutes or until warmed through.
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