One of my favorite things to bake (besides cookies) is pie. And what is more “all-American” for summer holidays and celebrations than apple pie? Not sure why it is considered so “American” really – that is just what “they say.” (Actually there are many theories… which you can certainly feel free to Google, but let’s talk about baking and eating this amazingly yummy dessert!)
I made it this weekend to take to a party celebrating the Memorial Day holiday, family get-together, and birthday treat for my BFF, Jill.
When I make a pie to take somewhere, I almost always make a second one for home. Hubby loves pie more than almost anything, and Grandma always taught me if you are going to go to the trouble and make the mess it takes to make one pie, you might as well make 2 or 3 or…. well – as many as you can! 🙂
So here is my recipe for old-fashioned, all-American Dutch Apple Pie. I have tweaked it a bit from an old, worn-out cookbook I’ve had for about 30 years called , “Farm Journal’s Complete Home Baking Book.” This is one of the very few cookbooks I’ve hung on to for it’s tried and true recipes.
I guarantee you will be a superstar if you bake and take or serve this all-star pie!
Dutch Apple Pie
Ingredients:
- 1 recipe Pie Crust (check out my secrets for the BEST pie crust here)
- 6 cups sliced, pared tart firm apples (I always use my Pampered Chef Apple Peeler Corer Slicer for this job!)
- 1/2 cup white sugar
- 3 Tbsp flour
- 1 tsp cinnamon
- Crumble Topping
- 1 cup flour
- 1/2 cup sugar
- 3/4 cup butter
Directions:
Preheat oven to 400 degrees F.
Prepare pie crust and place in bottom of fluted 9 inch pie stone or pan.
Mix apples, sugar, flour, and cinnamon thoroughly until juices begin to form. Pour into pie crust.
In a bowl, combine flour and sugar. Cut butter in small pieces and work into flour/sugar with a pastry blender until a nice crumbly mixture forms. Sprinkle and mound all over top of apple filling.
Cover edges of pie crust with foil to prevent from over-browning and bake for one hour. Remove foil for last 10 minutes.
Cool completely and serve with ice cream, cool white or even a slice of sharp cheddar cheese if you please.
Enjoy!
Cheers & Hugs,
Jodi
the creative life in between 