Thanksgiving deliciousness: Dutch Apple Pie

Dutch Apple Pie

Ingredients:

1 pie crust (see directions below or use a store bought one or your favorite crust recipe)

6-7 cups of peeled, cored, and sliced Granny Smith apples

1 tbsp. lemon juice

1 tsp. cinnamon

½ tsp. nutmeg

¼ cup flour

½ cup granulated sugar

¼ cup packed brown sugar

Topping:

1 c. flour

1 c. brown sugar

1/3 cup butter—room temperature

Directions:

In a large bowl, mix sliced apples, lemon juice, both sugars, flour, cinnamon, and nutmeg.  Pour into the crust.  Prepare the topping by mixing the ingredients below in a bowl with a fork until the mixture is incorporated and crumbly.  Sprinkle the entire mixture over the apples. 

Crust:

For the easiest bottom crust ever, use this recipe by Mr. Food: (Make the bottom crust right into a pie pan)

1-1/2 cups all-purpose flour

2 Tbsp sugar

1 Tsp salt, 1/2 cup vegetable oil

2 Tbsp cold milk

Sift the flour, sugar, and salt into a 9-inch pie plate. Whisk the oil and milk separately and pour evenly over the mixture. (I made this w/pre-sifted flour to prevent sifting.) Using a fork, mix until completely dampened. Press the dough evenly over the bottom of the pan, then up the sides and over the rim. (I used my hands to press the dough once it was moist, then made slight indentations on the bottom of the pie plate w/a fork to ensure dough would cook evenly.) Next, pour the filling into the unbaked pie crust. Lastly, I changed the cooking time to 400 degrees to start for about 15 minutes to brown the top of the pie, then turned the oven down to 350 for another 45 minutes.

submitted by Jinan Hadnot