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.
As always, enjoy. B
I like the heated sheet pan trick but I almost always forget to try it. GREG