Dutch Apple Pie
Preheat oven to 375°
1 favorite pie crust for a nine 9 inch pie- crimp edges of pie
(I used Pillsbury ready crusts)
Apple filling: Combine all ingredients and pour into prepared piecrust.
5 ½ c. Cortland apples peeled, cored and sliced
1 TBS. lemon juice
½ c. sugar
¼ c. brown sugar
3 TBS. flour
½ teaspoon cinnamon
¼ nutmeg
Topping: Combine with a pastry blender.
1 1/8 c. flour
¾ c. granulated sugar
1/2 c. unsalted butter, room temperature
When combined using a pastry blender the topping with crumbly. Spread out topping on top of the apples. Bake for 50 min. or until the piecrust is light golden brown.
Gail Hall used to bring us a Dutch Apple pie from a farm market in Cortland NY after Thanksgiving every year. Since her parents passed away she has Thanksgiving here so Ken wanted me to find a recipe similar to it. After several trials here is the recipe I created and it tastes almost as good as that farm market pie!
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