Thursday, October 26, 2006

DEEP DISH DUTCH APPLE PIE





DEEP DISH DUTCH APPLE PIE
"Good apple pies are a considerable part of our domestic happiness."
~ Jane Austen
*

(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

    Topping:

    1 1/2 cups flour
    2/3 cup brown sugar, firmly packed
    2/3 cup sweet butter

    Filling:

    7-9 large baking apples (Northern Spy best)
    2 Tbsp. lemon juice
    3 Tbsp. flour
    3/4 cup sugar
    1 heaping tsp. cinnamon
    dash salt
    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).

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