As American as…Dutch Apple Pie…;-) We do a lot with apples around here, but I don’t think I have posted an apple pie recipe. It definitely deserves a mention and Dutch Apple pies are fabulous. If you haven’t had one outside the freezer case or diner…one of those fake diners that doesn’t make their own pies, you are missing a treat.
Dutch Apple Pie
Plain pastry single crust
7 or 8 tart cooking apples
3 tablespoons butter
¾ cup sugar
½ teaspoon cinnamon, if desired
Roll pastry â…›-inch thick, fit into 9-inch pie pan; trim to within ½-inch of pan rim, turn under, flute. Pare apple, quarter and remove core; cut quarters into four slices, lengthwise. Melt butter in saucepan, add apples, and toss about until each slice is coated with butter. Add sugar, which may be mixed with cinnamon if desired, and again toss about to distribute through the apples. Arrange apples neatly in the pastry-lined pan, so slices fit together compactly; they should be slightly heaped in the center. Bake in a moderately hot oven (425° F.) 20 minutes, or until crust is brown. Then cover the pie carefully with another pie pan, reduce heat to moderately slow (325° F.) and continue baking about 30 minutes more or until apples are tender. Lift off top pie pan and remove to cake rack to cool before cutting. The apples may, if desired be covered with Streusel topping before baking, in which case, do not cover with a pie pan. 5 or 6 servings.
Streusel Topping For Apple Pie
½ cup flour
½ teapoon cinnamon
â…“ cup light brown sugar, packed
â…“ cup butter
Sift flour and cinnamon together twice to mix thoroughly. Stir in sugar, which should be sieved if there are any lumps in it. Cream butter until soft and smooth, then work into flour-cinnamon-sugar mixture until well blended. SPrinkle the crumbly mixture over top of a single-crust apple pie. Enough to top 1 pie.