Dutch Apple Pie

Dutch Apple Pie – Wendy Finley
Crust:
1 c. flour
½ tsp. salt
1/3 c. chilled shortening
¼ c. ice water

Filling:
7 medium golden delicious apples, peeled, cored, & very thinly sliced
½ c. sugar
1 tsp. cinnamon
¼ tsp. nutmeg
¼ tsp. salt

Topping:
¾ c. firmly packed dark brown sugar
¾ c. flour
½ tsp. nutmeg
1/3 c. chilled butter, cut into small pieces

Place oven rack in lowest position. Preheat oven to 400 F.

To prepare crust, in a medium bowl, mix together flour and salt. Using a pastry blender or 2 knives, cut shortening into flour mixture until coarse crumbs form. Add water, 1 tbs. at a time, tossing with a fork, until a dough forms. Shape into a disk, wrap in plastic wrap, and chill for 30 minutes. On a floured surface, using a floured rolling pin, roll dough into a 12-inch circle. Fit into a 9-inch pie pan. Trim excess dough, leaving a 1-inch overhang; make a decorative edge.

To prepare filling, mix together all ingredients. Spoon into crust.

To prepare topping, in a small bowl, mix together brown sugar, flour, and nutmeg. Using a pastry blender or 2 knives, cut butter into brown sugar mixture until coarse crumbs form. Sprinkle apples evenly with topping. Bake pie until topping is lightly browned and filling is bubbly, 35-40 minutes. If pie is overbrowning, cover loosely with aluminum foil.


HINT: If I am running short on time I simply use an already made frozen pie crust. Just let it sit out for 5-10 minutes to thaw before you fill it.