Thanksgiving, a perfect holiday, no gifts, just food! For this holiday I fashioned a Dutch Apple Pie – beautifully spiced, with layers of apple, then topped with a streusel crumble that crunches of sweetness – a new little jewel from the Bijouxs Kitchen.
Thankful, this year is no exception, with a whole lot to be thankful for. I made an epic move back home to California, from a trial-run living in Arizona (beautiful, but lonely), I guess there really is no place like home Dorothy. Still in transition, the first holiday feast was prepared by friends in my home town, I was honored and overjoyed to join them, and I created a pie for the occasion. Cooking just does not leave the heart of Bijouxs.
I have enjoyed Dutch Apple Pie, many times over, but had not to recipe to call my own. This recipe is the compilation of a collection of recipes, with an emphasis on simplicity, which you will see more of as Bijouxs progresses next year. I’m from California, so not a lot of Dutch Apple Pie bakers out here, but it’s the recipe I was looking for. The sweet streusel crumble is by far the best thing to crunch, balanced by spiced apples.
There are no secrets to this pie, I have kept it simple and humble. There is one thing to mention, bake this pie in a standard 9-inch pie pan, not a deeper-dish ceramic one, a I did here. Still delicious, the pie calls for an important step of placing the pie on a preheated sheet pan, which was slightly marginalized by the use of ceramic pie dish. Live and learn, and keep things simple.
Enjoy the holidays and Dutch Apple Pie from Bijouxs.