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Ruth's Chris Steakhouse Dutch Apple Pie




  • 1 3/4 cups water, divided
  • 6 tablespoons granulated sugar
  • 2 tablespoons brown sugar, packed
  • Dash of nutmeg
  • 1/4 teaspoon ground cinnamon
  • 1/4 ounce orange liqueur
  • 4 medium apples
  • 3 tablespoons raisins
  • 2 1/2 tablespoons cornstarch
  • 1 (9 to 10-inch) partially baked pie shell

Crumb Topping

  • 1/2 cup brown sugar, packed
  • 1/2 cup granulated sugar
  • 1 3/4 cups self-rising flour
  • 3/4 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon vanilla extract
  • 1/2 cup plus 2 tablespoons butter, softened


  1. Peel, core, and slice the apples into wheels. Combine 1 1/2 cups of the water, sugars, nutmeg, cinnamon and liqueur in large saucepan. Bring almost to a boil; add apple and cook for 4 minutes.
  2. Add raisins. Cook for 2 minutes more or until apples are no longer crisp, but not mushy.
  3. Mix cornstarch into remaining 1/4 cup water, and add to apple mixture. Continue cooking, stirring until slightly thickened and clear.
  4. Pour into pie shell making a slight mound.
  5. For Crumb Topping, combine sugars, flour, nutmeg and cinnamon, mixing thoroughly.
  6. In another bowl, combine vanilla extract and butter, then add to first mixture. Consistency should be moist but not wet, and dry but not powdery. Crumble on top of pie.
  7. Bake at 350 degrees F for 45 to 50 minutes or until browned.

Servings: 8

Source: Ruth's Chris Steakhouse, Beverly Hills, California


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