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“Painting with Bob’s Hassle-Free, Health-Conscious Dutch Apple Pie”

Dutch Apple Pie has been a favorite of mine since childhood. Thanks to grandmothers, great aunts, and other women in the kitchen at holiday time that were experts at baking Grand Prize winner pies. Usually from scratch, by the way.

 

So, the boy grows up. He still loves Dutch Apple Pie. He can’t find a ready-made version that comes anywhere close to those family-made pies. So, he learns to bake it himself.

 

The recipe below is my on-the-go-to-work-on-Thanksgiving-Day-version.

 

PWB DUTCH APPLE PIE INGREDIENTS – All purchased from a Wal-Mart Super Store. All packaged and canned products: Great Value label, actually name brand products packaged en quantity for Wal-Mart.

Pie shells: 2 deep dish pie shells, ready to fill.

Filling: 1 14-18 ounce can Apple Pie filling, no sugar added; 2 large apples, pared and sliced; 1 teaspoon corn starch, 1 can water.

Topping: 2 whole graham crackers, crushed; ½ cup bran flakes or Cheerios, crushed; 2 tablespoons olive oil or 1 stick butter, unsalted; 2 tablespoons sugar; 1 egg yolk, beaten. NOTE: Set aside unbeaten egg white.

 

PWB DUTCH APPLE PIE INSTRUCTIONS

 

Preheat oven to 350 degrees.

FILLING

1.Into small saucepan, pour ¾ cup water. Add sliced apple pieces. Simmer on LOW for 5 minutes maximum. Drain water.

2. Into medium mixing bowl, spoon prepared Apple Pie filling. Add cooked apple slices. Set heat at MEDIUM.

3. Add corn starch and water. Stir till blended with filling from can. Cook on MEDIUM till mixture thickens. Remove from heat.

4. TIP: Brush egg white onto pie shell to keep pie filling from soaking through.

5. Pour entire mixture into one pie shell. Use spatula to get all of the filling from pan into shell. Spread mixture evenly so it touches shell’s sides.

6. Turn second pie shell upside down. Carefully, flip onto the filled pie shell. Use spatula to gently work shell down. With thumb and fingers, go around shell’s edges and push them together.

 

CRUMB TOPPING

1.In small bowl, combine topping ingredients. Mix well, till all crumbs are slightly moist. Mixture should look a little lumpy.

2. Spoon fine mixture onto top of pie. Spread evenly.

3. With fork (long prongs preferred), puncture small holes through topping, and into top pie shell.

 

BAKE pie for 45-50 minutes, or until bits of filling glaze bubble up through those small holes.

SERVE warm, or cooled.

 

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A blessed Thanksgiving to everyone.

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Thank you for sharing your experiences, ideas and thoughts – and for visiting “Painting with Bob.”

 

Copyright 2016. Robert D. Hajtovik. All rights reserved.

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