Dutch or Deutsch? Either way it's a yummy pie!
If you have ever had apple pie served to you in the Netherlands by actual Dutch people, you know a Dutch apple pie is not at all like Dutch Apple Pie. The real Dutch apple pie is more like a torte or tart baked in a deep spring-form pan with a sweet cookie-like crust and a heavily spiced apple filling with raisins (and sometimes even custard). In the United States, a Dutch Apple Pie is a single crust apple pie topped with crunchy, buttery streusel. Why the discrepancy? I only got a few minutes into my research when I realized that Dutch Apple Pie is really Pennsylvania Dutch, which really means Deutsch. So it's German. With this culinary cognitive dissonance put to rest, I feel better.
I love how easy it is to make a Dutch Apple Pie. Just fill a U-Bake crust with fruit and sprinkle streusel over it - it's essentially a crisp in a crust. This simple technique need not be reserved for apples alone and will yield a delicious pie with whatever fruit you choose. Since summer is on its way I chose nectarines but any stone fruit would be equally delicious and easy. The streusel can be made ahead of time and kept in the refrigerator or freezer, making this recipe even easier.
In order to be "on it" and have timely, fresh seasonal baking ideas one actually has to do the research and document recipes a whole year in advance. Procrastinators like me have to buy fruit from the big state to our south before it's in season for the testing. This is always sort of a guilty pleasure and I find myself explaining my actions to the nice check clerk at our favorite grocery store, all the while worrying I'll run into some locavore shopper who will chastise me for my purchase. So yes, that was me in sunglasses and ball cap squeezing and demanding a taste of California stone fruit in the middle June. Being the only fruit close to ripe, I chose the nectarine.
Crumb-topped Nectarine Pie, aka Crisp in a Crust
In all seriousness this pie could not be easier. Here are the ingredients...
1 disc (1/2 package) U-Bake Pie Crust, thawed
1/2 cup packed light brown sugar
1/3 cup granulated sugar
1/2 cup rolled oats
1/2 cup whole wheat flour
1/2 teaspoon salt
4 ounces (1/2 cup, one stick) unsalted butter
2- 3 pounds fresh stone fruit
2 tablespoon cornstarch
Pre-heat oven to 350°F.
Prepare pie shell
Defrost pie crusts as directed on the package and line pie tin with a single crust. Crimp edges and refrigerate. See a demo here.
Make streusel topping
Measure both sugars, oats, whole wheat flour and salt into a bowl with high sides. Cut butter into small cubes and toss with dry ingredients. Rub dry ingredients and butter chunks between thumb and fingers until mixture is mealy.
Prep fruit and form pie
Pit and slice fruit and toss in a bowl with cornstarch. You should have about 5 cups of sliced fruit.
Fill chilled shell with fresh fruit and spread streusel over the entire pie.
Bake
Bake for 25 minutes at 350°F. Then reduce oven to 325° F for an additional 35-45 minutes, until the crust is a deep golden brown and filling is bubbling. (Save yourself a messy oven and avoid setting the fire alarm off by putting the pie on a sheet pan while it bakes!)
Enjoy!
Posted by Piper Davis, Co-Owner & Cuisine Director/ Portland