Dutch Apple Pie

One of my favorite pies is Dutch Apple pie from Marie Calendar’s! Oh, does Marie know how to make pies! With all of the apples we have from this last weekend I wanted to try to making one for myself!

I found a recipe from food.com that looked good. I use my pie baking stone for pies. Mine is a little larger than a normal pie pan. I adapted the recipe to fit my bigger pie plate. Preheat oven to 375.

Crust:

My crust recipe comes from my friend Tyece. The trick is to not handle the dough to much!

2 c flour
1 tsp salt
1 c shortening
¼ c ice water

Mix flour and salt. Cut shortening in with a pastry knife until crumbly. Stir in water with a fork until mixed. Divide in half and roll out half out on a floured surface until it is about an inch larger than your pie pan. Roll over your rolling pin and then unroll over your pie pan and form to pan. Cut off excess. I did one recipe for the bottom of my pie.

Maybe one reason I like Dutch Apple Pie is that you don’t have to do a top crust – working with pie crust is not my specialty and they never look really pretty! Next mix the filling and add into your pie shell.

Filling:

8 -9  cups peeled cored sliced cooking apples
1 ½ tablespoon lemon juice
¾ cup granulated sugar
⅓ cup brown sugar, packed
5 tablespoons flour
¾ teaspoon ground cinnamon
¼ teaspoon nutmeg

Last you add the crumb topping.

Topping

1 ½ cup flour
½ cup granulated sugar
½ cup brown sugar, packed
⅔ cup butter

Bake at 375 for 50 minutes.

Its best if its served warm with a nice scoop of vanilla ice cream!

But don’t expect it to last long…

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