You can make this pie ahead of time by preparing and storing the pre-baked pie shell, the Dutch Apple Pie topping, and the apple pie filling separately. I don’t think the terminology you use is going to make your dessert taste any better, though. Move topping to a wire rack to cool until needed. Ingredients for Canned Apple Pie Filling: First peel slice and core apples, you can either do this by hand or with an Apple Peeler/Corer/Slicer. Use 1 No. Do you have an abundance of apple or have you come across a super deal on apples? Cooks.com - Recipe - Pennsylvania Dutch Apple Pie Home > Recipes > Pies > Pennsylvania Dutch Apple Pie.PENNSYLVANIA DUTCH APPLE PIE... into the sugar and flour mixture using a fork, pastry blender or food .... Apple Pie Filling Recipe - Allrecipes.com. 1 can apple pie filling. Fill pie shell with apple mixture. First, peel, chop and core 4 medium green apples. Sprinkle topping over pie. Pour the apples into the pre-baked pie shell. You can make some Apple Pie filling that will be great to have on hand. Bake pie shell for 15, and then remove the liner and weights and bake for an additional 5-8 minutes until the pie shell is golden. Bake 5 to 7 minutes or until browned lightly. Cool for at least 10 minutes on a wire rack. Drizzle the melted butter over the flour and use a fork to stir until the flour mixture is evenly moistened and the topping forms into pea-sized pieces. Make the egg wash by whisking the egg with heavy cream or milk. How To Make Dutch Apple Pie. Really, it’s already delicious enough. Simmer 8 oz (250 g) raisins in water. Remove from heat and fold in apple slices. Vegan Dutch apple pie filling consists of a few things… Apples (of course), cold water, cornflour, caster sugar, and lemons. All you do is place bottom crust in pie pan, pour in your filling, then top with other pastry. Omit cinnamon and nutmeg. With canned pie filling making this pie is quick, easy, and oh so delicious. A flaky, buttery pie crust, loaded with juicy apple filling and crunchy crumble topping with oats. FINISH THE DUTCH APPLE PIE: Sprinkle the topping over the pie filling, and set the pie on the now-empty baking sheet. Line a 9” pie plate with one of your pie crusts, set the other to the side. Then when it’s time to bake the pie just assemble and bake the pie until it’s heated through. Pour over apples in crust. Pulse for 3-second increments until the mixture is combined and there are no visible cornstarch clumps; set aside. This pie is the perfect way to say “Howdy Fall!” I used my favorite Apple Pie filling which comes from “All Recipes.com”…known as, Grandma Opal’s Apple Pie. Place over medium-high heat, and stir until mixture begins to bubble and turn translucent. There is quite a bit of inactive and baking time, but if you plan to make it start-to-finish all at once then plan on at least 4 hours of time for this apple pie… Place the sliced apples in quart-sized jars, filling them each half full. Increase the oven temperature to 425 degrees F. Line a baking sheet with parchment paper; set aside. Combine all other ingredients in a large pot. The nutrition information for this Dutch Apple Pie Recipe is just for the apple pie and not for the ice cream or whipped topping. In a large heavy-bottomed pot over medium heat add the remaining 2 1/2 cups of apple juice, butter, apple pie spice, and salt and place the apples in an even layer in the pan (some will be stacked on top of each other). Nothing can compete with that buttery caramel sauce. In a medium bowl, mix remaining ingredients for the crumb topping. Great gift for friends or even to have on hand the contents of one jar in an unbaked pie can. 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