Dutch Apple Pie
In the fall I love to make this pie with good ol Colorado jonathan apples, I love the tartness of the jonathans!!!
I never come home from a potluck dinner with any left over!!!
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- 2 c
- 1/2 tsp
- 3/4 c
- butter flavor crisco shortening
- 1/3 c
- ice cold water
- 4 or 5 large
- granny smith apples
- 1/8 c
- 1/2 c
- sugar, divided, more or less depending on your personal preference
- apple pie spice
- 1 Tbsp
- 1/3 c
- 3/4 c
- 6 Tbsp
PIE CRUST ~ MAKES 2 SINGLE CRUSTS.
1For pie crust: Mix 2 cups flour, 1/2 tsp salt together and cut in butter flavor crisco with 2 knives or pastry blender until you have about pea size crumbs.
2With a fork stir in water & mix until dough holds together. Divide dough in half and roll out your pie crust for a 9" pie on a pastry cloth or mat. Place in pie pan and cut edges evenly and flute them on the ridge of the pan. Roll out the other piece of dough freeze for later.
3For fruit filling: Peel apples, core and slice them into the pie crust. When crust is about half full of apples, sprinkle a little flour over the apples then sprinkle about an 1/8 to a 1/4 c sugar over that and then sprinkle with apple pie spice. Cut the 1 Tbsp of butter into slices and lay on top of apples. Finish putting sliced apples in pan to fill it a litle above the rim. Sprinkle with the remaining 1/8 to a 1/4 c. sugar and sprinkle some apple pie spice.
4For Dutch Topping: Place flour, sugar in a bowl and mix together. Cut in butter with knives or pastry blender until you have coarse crumbs. Put crumbs over the apples.
5Bake at 350* for about an hour or until filling is good an bubbly.