Wednesday, September 29, 2010
Fabulous Fail-Proof Dutch Apple Pie
If you're a sucker for rave reviews, you'll want to serve this pie asap!
1 unbaked pie shell
1/2 c sugar (adjust as needed for tartness of apples)
1 t cinnamon
6-8 baking (or "pie") apples, peeled, cored, and sliced
3/4 c flour
1/2 c sugar
1/3 c margarine
For filling, mix sugar, cinnamon and apples. Stir until well mixed. Place apple mixture in unbaked pie shell. Make Dutch apple topping by mixing flour, sugar and margarine with a fork until crumbly. Sprinkle over top of apples.
Bake at 425 for 15 minutes, then at 350 for 45 minutes or longer, until apples are tender and crust is lightly browned.
Good apple choices are firm apples, like Northern Spies. Mushy apples apples and crunchy Dutch Topping don't mix!
Should be eaten in two or three days, or topping will get mushy. Not that it will last that long anyways!
Can be frozen! Double wrap with plastic wrap, put in ziplock freezer bag and freeze. Does not have to be thawed to bake. Simply follow baking directions above and adjust time at 350 as needed. This is usually method, since I love to make a bunch of pies in the fall and enjoy them through the year.
Makes a very nice gift! You can get pie boxes at stores that sell Wilton products and other retailers.