Dutch Apple Pie

 

Yeah, it's amazing.

For Thanksgiving dinner the only thing I had to provide was the creamed corn and the pies!  I made a pecan pie and decided to make two apple pies.  My friend Ann brought a Dutch Apple pie for our book club.  It was phenomenal so I asked her to share the recipe with me and I'm so glad she did!  It was well received even though we normally have a regular pie with a top crust instead of the crumb topping and changes to the Thanksgiving traditions don't always go over well!

Crust
1 1/2 cups flour
1 1/2 t sugar
1 t salt
1/2 cup oil
2 T cold milk
Put all the dry ingredients in a pie plate.  Whip oil and milk together with a fork.
Pour liquid mixture into flour mixture and mix with fork until combined.
Press firmly with fingers to bottom and sides of plate.

Filling
1 cup sugar
1/3 cup flour
1 t nutmeg
1 t cinnamon
dash of salt
8 cups thinly sliced and pared tart apples (roughly 3 lbs)
Mix it all together in a large bowl.  Pour into crust.  It will be pretty mounded but will cook down.

Topping
1 cup flour
1/2 cup butter, softened
1/2 cup brown sugar
Cut flour, butter and sugar together in a small bowl.
Sprinkle on topping and press lightly so it sticks to the apples.

Place pie on a baking sheet so it won't overflow onto the oven.  Bake at 425 for 50 minutes.  Cover top with foil for the last 10 minutes if it's browning too quickly (which I should have done).
Serve warm!