Email to Dawn Vezina      

Recipe Categories: dmvezina's HOME PAGEAPPETIZERS Appetizers Barbecue Bars Beverages BEVERAGES Biscuits Bread BREAD BreadMachine Breakfast BREAKFAST Brownies CAKESandPIES CakesPies Camping CANDY Candy Canning Casseroles CASSEROLES Condiments COOKIES COPYCAT CROCKPOT Dairy DESSERTS EGGS FISHandSEAFOOD FrenchToast FROSTING-ICING FrugalRecipes FRUIT GRILLING Healthy HOLIDAY HomemadeMixes IceCream JUICER KIDS MARINADES MEATS MISCSIDES MUFFINS MYOCleaners OAMC Pancakes PASTA PASTRIES Personal PIZZA PORK POTATOES POULTRY Ramen RICE SALADandDRESSING SANDWICHES SAUCES SCONES SNACKS SOUPSandSTEWS Spices VEGETABLES VEGETARIAN Waffles

Dutch Apple Pie




Source of Recipe


unknown


List of Ingredients




2 pie crust (9 inch)
3/4 cup sugar
1/4 cup flour
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
dash salt
6 cups apples -- thinly sliced
2 tablespoons butter
1/2 cup heavy cream


Recipe



Preheat oven to 425 F.

Line 9-inch pie pan with one pie crust.

Prepare filling my mixing together sugar, flour, nutmeg, cinnamon and
salt; mix with apples. Turn apple mixture into pastry lined pie pan.

Cover with top crust which has slits cut in it; seal and flute. Cover
edge with 2 to 3-inch strip aluminmum foil to prevent burning.

Remove foil last 15 minutes of baking.

Bake 40 to 50 minutes or until juice begins to bubble through the
crust. Five minutes before pie is finished baking add cream. Bake 5
minutes more.

Let cool on wire rack. Best served warm. Refrigerate remaining pie.