The Best Dutch Apple Pie Recipe Brown Eyed Baker 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. Adjust oven rack to lowest position, and heat oven to 400°f. roll out pie crust. remove one ball of dough from the fridge, and on a lightly floured counter roll out the dough into a 12 inch circle, turning the dough after a few rolls to ensure the dough isn’t sticking to your surface. transfer pie crust to pie plate.
Dutch Apple Pie How To Make Dutch Apple Pie Recipe Y Bring the drained juice and the cream to a boil in the now empty dutch oven over high heat; cook, stirring occasionally, until thickened and a wooden spoon leaves a trail in the mixture, about 5 minutes. transfer the apples to the prebaked pie shell; pour the reduced juice mixture over and smooth with a rubber spatula. Bake until the topping is golden brown and the filling is bubbling around the edges, 50 to 65 minutes. check 40 minutes into baking: if the crust starts to brown too quickly, loosely cover the pie with aluminum foil. cool before serving. transfer the pie to a wire rack and let cool at least 2 hours before slicing. 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. Preheat oven to 400°f. place one unbaked pie shell in 9" pie plate. if desired, use the remaining pie shell to cut leaves and place on edges of pie crust with a little bit of water to make them stick. set aside. pare, core, and cut apples into thin slices. place in large bowl.
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