Autumn inspires me to bake, especially the traditional Apple Pie. Don’t get me wrong, I love traditional, 2 crust apple pie but I LOVE a Dutch Apple pie with its delectable crunchy topping. This recipe, from McCall’s Cook Book 1963 has been in my recipe box for a L-O-N-G time and always a winner. It’s a crowd-pleaser and the aroma of the baking pie fills the house with baked love!
DUTCH APPLE PIE
9 inch unbaked pie shell
TOPPING:
2/3 cup sifted all-purpose flour
1/3 cup light brown sugar, firmly packed
1/3 cup butter
FILLING:
1 pound tart cooking apples
1 tablespoon lemon juice
2 tablespoons flour
3/4 cup sugar
dash salt
1 teaspoon cinnamon
- Prepare pie shell; refrigerate until used.
- Preheat oven to 400F.
- Make Topping: Combine flour and sugar in medium-sized bowl. Cut in butter, with pastry blender or 2 knives, until mixture is consistency of coarse cornmeal. Refrigerate.
- Make Filling: Core apples, and pare; thinly slice into large bowl. Sprinkle with lemon juice. Combine flour, sugar, salt and cinnamon,mixing well. Toss lightly with apples.
- Turn filling into unbaked pie shell, spreading evenly. Cover with topping.
- Bake 40-45 minutes or until apples are tender.
- Serve warm. Options: top with whipped cream or ice cream
