Dutch Apple Pie

Another family recipe & this one's a favorite of mine. I'll do the crust as well, but feel free to substitute your own favorite crust recipe. The one I learned from my mom isn't the flakiest or the most buttery. It is, however, about the fastest & easiest I've heard of. Enough so that I'm not ever tempted to get fancier. Also, it works well for savory dishes like quiche.

Dutch Apple Pie
(And yes, I'm half Dutch, so it totally counts!)

6 medium apples, peeled & sliced (I dunno - more or less as you'd like to fill your pie pan. You should end up somewhat level to the top.)
Combine with 1/2 c. sugar, 1 tsp. cinnamon, maybe a sprinkle of cloves & a sprinkle of nutmeg. Mix well. Arrange slices (or just dump & level) in unbaked pie crust*.

Combine 3/4 c. flour & 3/4 c. sugar. Cut in 1/4 c. butter. Include some spices like cinnamon, cloves, nutmeg, ginger, allspice, if you'd like. (I like!) Sprinkle over the apple in the pie crust.

Bake at 375F for 50 minutes or until golden and tender.



*My Mom's Easy-Peasy, No-Fuss Crust
For a single bottom crust: Mix together 1 1/3 c. flour & 1 tsp. salt. Then add 1/3 c. oil & 3 Tbl. cold water & mix with fork until it sticks together. Press into a ball. Let it rest for a couple of minutes. Roll between wax paper.

For a deep dish pan or to have a top crust, too: Mix together 2 c. flour & 1 1/2 tsp. salt. Then add 1/2 c. oil & 1/4 c. cold water & mix with fork until it sticks together. Press into a ball. Let it rest for a couple of minutes. (Divide into two if top/bottom crust.) Roll between wax paper.