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Dutch Apple Pie
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| Dutch Apple Pie | |
| 7-10 | apples, peeled, cored and sliced |
| Place sliced apples in 9 inch unbaked pie shell. Mix and sprinkle over apples: | |
| 1/2 cup | sugar |
| 1/2 teaspoon | cinnamon |
| 1/8 teaspoon | cloves |
| Sprinkle 1 tablespoon water (or fresh lemon juice if you have it) over top. CRUMB CRUST: | |
| 1/2 cup | sugar |
| 3/4 cup | flour |
| 1 stick | butter |
Mix together sugar and flour. Cut the butter into the sugar and flour mixture using a fork, pastry blender or food processor.
Sprinkle over top of pie.
Bake at 400°F for 40-45 minutes. If the pie begins to brown too rapidly, cover lightly with foil.
Served every Fall in Pennsylvania Dutch country. A combination of green (such as Granny Smith) and red (such as Cortland or Mcintosh) works best. A few drops of vanilla can be mixed into sugar.
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