This is our family’s favorite type of pie, Dutch apple. It is on our table every Thanksgiving.
HAPPY THANKSGIVING EVERYONE!!!
Dutch Apple Pie:
For the crust:
1 1/3 cup all-purpose flour
½ teaspoon salt
½ cup chilled shortening, (I used Crisco brand)
3-6 Tablespoons ice cold water
In a large mixing bowl, mix flour and salt.
Place shortening in bowl, using a pastry blender, in an up and down motion mix until it looks like pea sized crumbs.
Sprinkle in 3 tablespoons cold water over the flour mixture. Using a fork distribute the water evenly into the flour. Press the chunks to the bottom of bowl with fork, add more water by the tablespoon until dough is held together when pressed.
Shape dough into a ball then make a disc shape.
ROLL dough from center outward with steady pressure on a lightly floured work surface into a circle 2-inches wider than pie plate for the bottom crust. Transfer dough to pie plate by loosely rolling around rolling pin. Center the rolling pin over the pie plate, and then unroll, easing dough into pie plate.
Trim edges of dough leaving a 3/4-inch overhang. Fold edge under. Flute dough as desired.
Poke the sides and bottom of crust with a fork.
For the Filling:
2/3 cup of sugar
¼ cup all-purpose flour
1 teaspoon cinnamon
8 medium thick sliced peeled tart apples
In a large bowl add sliced apples and the rest of ingredients listed, mix well, taste and add more sugar or cinnamon as needed.
Place the apple mix gently in the crust. PRE-HEAT OVEN NOW TO 425 DEGREES.
For the crumb topping:
In a medium sized bowl, mix 1 cup all-purpose flour
½ cup packed brown sugar
½ cup firm butter
Until mix is crumbly,
(I cut the butter in smaller pieces and used pastry blender to “mix”)
Carefully sprinkle over apples,
Place pie pan on a cookie sheet, and bake 40 minutes, after the pie bakes for 40 minutes, add foil on top so it does not burn and bake an additional 10 minutes.