Dutch Apple Pie – Family Recipe

Directions

• Crust
• Whisk the flour, salt, and cinnamon in a medium bowl. Blend the chilled shortening into the dry ingredients using a fork. This should resemble coarse crumbs.
• Add 3 tbsp of the cold water. Mix the water in using a fork, pastry blender, or your hands. Add more water if necessary, just until the dough comes together. Form the dough into a disk shape, wrap with cling wrap, and place in the fridge for 15 minutes to chill.
• Filling
• Peel, core, and slice the apples into a large bowl.
• Add the sugar, cinnamon, and flour then stir to combine.
• Topping
• Blend together the sugar, flour, and butter. This will look like large crumbs.
• Dutch Apple Pie
• Preheat the oven to 425*.
• Roll out the chilled crust on a pastry mat to a little more than 1/8″ thick and big enough to line the bottom of your 9″ pie pan. (Sometimes I use one of my silicone baking mats.)
• Lay the pie crust into the pie pan. Trim the excess crust from around the edges. (You can leave it like this, or add details around the edge with a spoon or fork.)
• Fill the pie pan with the apple filling.
• Carefully dump the topping over the filling. This will be mounded up quite a bit, but will cook down.
• Place the pie pan into the middle rack of the oven. Slip a baking sheet on the rack below to catch any oozing that might occur while baking.
• Bake at 425* for 15 minutes, then reduce the heat to 350* and bake for an additional 35-45 minutes. Check the pie after 30 minutes just in case your oven runs hot.
• Once the topping is a beautiful golden brown, remove the pie from the oven. Allow it to set on the counter for 10-15 minutes before cutting. Enjoy!