Dutch Apple Pie by Nancy and Hannah Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Crust:
2 cups of flour
1 tsp. salt
3 tbsp. white sugar
3-5 tbsp. ice cold water
1 tbsp. vinegar
2/3 cup + 2 tbsp. vegetable shortening
Topping:
1 3/4 cups flour
1 3/4 cups sugar
3/4 cup cold margarine
Filling:
7-8 medium apples (We prefer Cameo apples, but any good baking apple will do) peeled, cored and sliced
1/2 cup butter
1/2 cup white sugar
1/2 cup packed light brown sugar
1/4 cup water
2 tbsp. flour
1 tsp. cinnamon
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Directions: |
Directions:1. Preheat oven to 375.
2. Cut in shortening with pastry blender until pea size. Add sugar and salt. Add vinegar. Add water 1 tbsp. at a time tossing gently until flour is moist and can be easily gathered in hand. Don’t want it too sticky. Roll it out and put it into a 9” pie plate. Put it in refrigerator to keep cold while preparing the topping and filling. A cold crust makes a flaky crust.
3. Stir flour and sugar together and then cut in margarine with pastry blender until there are very small crumbles. The ingredients should not be clumpy. Put in refrigerator to keep cold.
4. Melt butter in sauce pan. Stir in flour to form a paste. Add the cinnamon, sugars and water and stir well. Add the apples. Bring to a boil and then simmer about 5 minutes.
5. Pour mixture into pie crust and then top with topping mix. Will be a big mound prior to putting it into the over but will reduce down as it’s baked.
6. Bake for about 1 hour to 1 hour 15 min. May need to cover the top halfway during baking so the top doesn’t burn. Also recommend baking the pie on a large cookie sheet because the juices will run over. Helps keep the oven a little cleaner.
Serve with vanilla ice cream! |
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Personal
Notes: |
Personal
Notes: This is the best apple pie recipe we have tried! The topping makes it!
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