Dutch Apple Pie
Apple pie and the Fourth of July just go together, don’t you agree? The second pie we made yesterday afternoon was a Dutch apple pie – mmmmm! For this pie, you will put your filling into an unbaked pie crust. You can find our pie crust recipe here.
Dutch apple pie (from Betty Crocker cookbook – tried and tested many times by our Aunt Frankie):
- 3/4 to 1 cup sugar
- 1-2 tsp. cinnamon
- 6-7 cups sliced pared apples (about 7 medium apples)
- 1 1/2 Tbsp. butter
- 9 in. unbaked pie shell
Topping:
- 1/2 cup butter
- 1/2 cup brown sugar (packed)
- 1 cup all-purpose flour
Wash, core, peel, and slice apples to 1/4 in. thickness.
Heat oven to 400 degrees. Mix sugar and cinnamon. Pour over apples and stir to coat. Heap into pie crust.
Cut cold butter in small pieces and arrange on top of apples.
Prepare crumb topping by mixing ingredients together with pastry blender until crumbly. Sprinkle topping on apples.
Bake for 45 minutes. Cover loosely with foil and bake for an additional 10 minutes.
Serve warm with vanilla ice cream!
~ Bethany & Anna