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    Dutch Apple Pie


    Source of Recipe


    Aunt Saunny

    9" unbaked pie shell
    Topping:
    2/3 C. unsifted all purpose flour
    1/3 C. light brown sugar, firmly packed
    1/3 C. butter

    Filling:
    2 lb. tart cooking apples
    1 T. lemon juice
    2 T. flour
    3/4 C. granulated sugar
    dash salt
    1 t. cinnamon

    Prepare pie shell and refrigerate until ready to use. Make topping: Combine flour and sugar in medium bowl. With pastry blender or 2 knives cut in butter until mixture is consistency of course cornmeal. Refrigerate. Preheat oven to 400. Make filling: Core and pare apples. Slice thinly into large bowl. Sprinkle with lemon juice. Combine flour, sugar, salt and cinnamon, mixing well. Toss lightly with apples. Turn filling into unbaked pie shell, spreading evenly. Cover with topping. Bake 40-45 minutes, or until apples are tender.
 

 

 

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