DEEP DISH DUTCH APPLE PIE
(October is the best month for apples ...
do yourself a favor and make a pie. If you choose,
omit the crust and make apple crisp.)
- 1 10-inch unbaked deep dish pie shell
1 1/2 cups flour
2/3 cup brown sugar, firmly packed
2/3 cup sweet butter
7-9 large baking apples (Northern Spy best)
2 Tbsp. lemon juice
3 Tbsp. flour
3/4 cup sugar
1 heaping tsp. cinnamon
dots of butter
Make topping: Combine flour and sugar. Cut in butter
with pastry blender until mixture is consistency
of coarse cornmeal. Set aside.
Preheat oven to 400 degrees.
Make filling: Core apples and pare, slicing into large bowl.
Sprinkle with lemon juice.
Combine flour, sugar, cinnamon and salt.
Toss with apples. Turn into unbaked pie shell
distributing evenly. Dot with butter. Cover with topping.
Bake 45 to 60 minutes (apples bubbling).