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Sunday Dinner – Dutch Apple Crunch Pie

The house I grew up in sat on 2 lots in our little town.  It was an old house back then, and when it was built it was probably on the very edge of town.  The backyard had an old chicken coop, a “fruit house” that was like a above-ground root cellar, and many old fruit trees.  One of them was an apple tree.

Three seasons of the year this apple tree was our play-house and our horse (one of the main branches ran parallel to the ground and was big enough for us to sit on).  In the fall, though, it was a job.  My sister Kim and I would go out and pick up apples almost every day.  If we missed a day the darn yellow-jackets would find the apples and try to kill us for taking their food.  Once we picked up the apples, Mom would make and can applesauce with Red-Hots melted into it so it was a lovely shade of pink, and on special days she would make this apple pie. 

My apple tree now is only about 5 feet tall and kind of sad.  It’s all bent over from having too many apples on it a couple of years ago, but it’ll probably look cool 50 years from now if it makes it that long.  The apples it produces are great to feed the cows but not good for much else.  Oh well.  Maybe someday it’ll make enough good apples to make a pie.  I can hardly wait!

You can always tell the best recipes by the “patina” on them.  Here are my Grandma Mary’s recipe for pie crust, and Mom’s recipe for apple pie:

Never Fail Pie Crust  – makes enough for 2 double-crust pies

  • 4 Cups flour
  • 1 Cup shortening
  • 1 Cup butter
  • 1 tsp baking powder
  • 1 Tbsp sugar
  • 1/2 tsp salt
  • 1 egg, beaten
  • 1 Tbsp vinegar
  • between 1/3 – 1/2 Cup cold water

Mix flour, baking powder, sugar and salt together in a large bowl.  Using pastry cutter, cut in shortening and butter until mixture looks like coarse crumbs.  In a small bowl, beat the egg, then mix in vinegar and water (the amount of water is variable.  For me, if the weather is hot or humid, I use 1/3 cup of water.  If it’s winter and dry from the heater running, I use 1/2 cup.  It just kind of depends.)  Pour liquid ingredients into dry ingredients and mix until incorporated.  Then I divide the dough into 4 pieces and put each piece in a zip-type bag and pop them in the refrigerator while I’m making whatever pie filling I’m craving.  You can also put the dough in the freezer if you’re not planning on making more than one pie, and it’ll keep for about 2 months if it’s well wrapped.

Dutch Apple Crunch Pie  –  This Dutch apple pie is different than most, because it has a top crust and then the sprinkles on top of that.  It is oh. so. good.

  • Pastry for one double-crust pie
  • 6 Cups peeled, cored and sliced apples
  • 3/4 Cup sugar
  • 1/2 – 1 tsp cinnamon
  • 1/4 tsp salt
  • 1 Tbsp flour
  • 1 Tbsp lemon juice
  • 1 Tbsp butter

Combine all ingredients and place in pastry lined 9-inch pie pan.  Put on top pastry and cut vents in top.  Add Crunch Topping:

  • 1 Tbsp shortening
  • 1 Tbsp sugar
  • 3 Tbsp flour
  • 1/4 tsp salt

Mix above ingredients together with a fork until crumbly.  Sprinkle topping over top pie crust.  Bake at 425F for 10 min.  Leaving pie in oven, reduce heat to 350F and bake for 30-35 minutes or until nicely browned.  Depending on your oven, this could take from 25 – 45 minutes, so rather than go by the time given keep a good eye on it and bake it as long as it needs to be baked.  Cool and serve.  In my house we let it cool until it’s just slightly cooler than lava, and serve it with vanilla ice cream.

Oh, my goodness.  I want apple pie.  I REALLY want apple pie.  I hope you like this as much as we do!

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April 25, 2010 Posted by | Dessert, Recipes, Uncategorized | , , | Leave a comment