Rock’em Sock’em Dutch Apple Pie



Ingredients

Butter Cookie Crust
• 1 cup butter
• 2/3 cup packed light brown sugar
• 1 egg
• 1 tsp vanilla
• 2 1/2 cups flour, sifted
• 1 tsp salt

Apple Pie Filling
• 10 apples, cored and sliced
• 8 oz unsalted butter
• 6 oz brown sugar
• 1 tsp cinnamon, ground
• 1 tbsp vanilla
• 2 fl. oz apple brandy (optional)

Streusel Topping
• 2 lbs all-purpose flour
• 2 tsp cinnamon, ground
• 2 tsp salt
• 11 oz brown sugar
• 8 oz sugar
• 1.5 lbs whole butter, cold, grated
• 2 egg yolks
• 1 cup oat meal

Chantilly Cream Sauce
• 1 qt heavy cream, chilled
• 3 oz powered sugar
• 2 tsp vanilla extract
• 3 oz Captain Morgan, rum

Directions

Butter Cookie Crust
• In a mixing bowl, fitted with a paddle, on high speed, cream butter and sugar until light and fluffy.
• Add egg and vanilla extract, mix well.
• On low speed, slowly add flour and salt.
• Mix until just combined.
• Spray baking pan with cooking oil.
• Evenly line the pan with cookie dough.
• Dock dough with a fork.
• Freeze for an hour.

Apple Pie Filling
• Peel apples, core and slice.
• Place apples in water and lime juice mix so that apples won’t oxidize.
• Drain apples completely.
• Melt butter, add sugar and spices and mix well.
• Add butter mix to apples, mix until apples fully coated.
• Remove dough from freezer.
• Arrange apples in pie dough.
• Add streusel topping.
• Pre heat oven to 350 degrees.
• Bake pie for 25 mins or until pie is Golden Brown.

Streusel Topping
• In a mixing bowl, add all ingredients and kneed until fully combined.

Chantilly Cream Sauce
• In a cold mixing bowl add heavy and sugar until a soft peak.
• Add remaining ingredients and finish mixing on high until a stiff peak.
• Place in fridge or serve immediately.

Plating
• Allow apple pie cool.
• Slice pie into desired pieces.
• Add cream sauce on top.
• Serve with fresh berries.
• Enjoy!!