Dutch Apple Pie

 Preheat oven to 400 degrees

For the Crust~

1 cup flour

1/2 tsp salt

1/3 cup shortening

2 to 3 Tbsp really cold water

In a medium bowl mix flour and salt. With a pastry cutter, cut in shortening until you get small pea size crumbs, sprinkle with water 1 Tbsp at a time, tossing with a fork until flour is moistened adding more water as necessary. Gather into a ball and then shape into a flattened round on a lightly floured surface, then wrap in plastic wrap and place in fridge for 45 minutes. After your crust has been refrigerated for 45 minutes using a floured rolling pin roll out your crust into a circle larger than your 9 inch pie plate. Place crust into pie plate and flute edges if desired.

Filling~

8 cups sliced apples (I used four cups granny smith and 4 cups red envy)

1/2 cup sugar

1/4 cup flour

1/2 tsp cinnamon

1 Tbsp lemon juice

Peel, core and slice thin apples and place in a large bowl, add sugar, flour, cinnamon and lemon juice, toss to coat. Place apple mixture into your already prepared pie crust.

Topping~

1/2 cup butter, softened

1 cup flour

2/3 cups packed brown sugar

1 Tbsp sugar

1/4 tsp cinnamon

In medium bowl use your pastry cutter to cut butter, flour, brown sugar, sugar and cinnamon together until crumbs form. Place on top of your apples, pressing lighlty

Bake pie at 400 degrees for 45-55 minutes or until pie crust and topping are deep golden brown.

Serve warm and top with a scoop of French Vanilla Ice Cream. ENJOY!! 🙂

 

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