Dutch Apple Pie

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This recipe reminds me of when I was a young girl. Every year, my sister and I would pick fresh apples from our neighbor's tree and bring them home to my mom. She would make these Dutch apple pies for everyone in the neighborhood.

Shared by jcourtney

Serving Size / Yield

1

Ingredients

1 Pillsbury pie crust
1/3 C. golden raisins
3 lbs. apples, peeled, cored, and sliced thinly
1/4 C. sugar
1/4 C. brown sugar
3 Tbs. flour
2 Tbs. fresh lemon juice
1 tsp. ground cinnamon
1 tsp. grated lemon peel
1 egg
1 Tbs. milk
additional sugar

Directions

Cover raisins with water in saucepan. Bring to a boil then remove from heat. Cover and let stand until raisins are plump, at least 2 hours. Preheat oven to 425 degrees. Roll 1 pie crust disk out on lightly floured work surface to 13-inch diameter round. Press into bottom and 2 inches up sides of 9-inch diameter springform pan with 2 1/2-inch high sides.

Drain raisins. Combine raisins, apples, 1/4 cup sugar, 1/4 cup brown sugar, flour, lemon juice, cinnamon and lemon peel in large bowl. Beat egg and milk together. Spoon apple mixture into pastry-lined pan. Arrange dough strips atop filling in lattice pattern, brushing ends with egg mixture. Decorate top of pie; brush with egg mixture. Sprinkle pie lightly with sugar. Bake pie until apples are tender and crust is golden brown, about 1 hour. Cool slightly. Serve warm or at room temperature.