Pennsylvania Dutch Apple Pie

Looking up a recipe for a friend, I came across this pie recipe that I had forgotten. It is so simple and it will make you the star of the show when you bring it to any holiday dinner. BTW, I want to pass along a tip. A friend came to dinner the other night, bringing with her a great cherry pie. Between she, her husband, Randy and I, we each ate 1/4 of the entire pie. The crust was delicious and until yesterday, I didn’t realize that the crust was a box mix from Betty Crocker. She said that is all she uses and all you do is add water and roll. The reason I have never liked bought pie crusts is they taste so salty and just never had that homemade taste, but this one, oh my, this one was truly a great crust and I really didn’t guess that it wasn’t home made. So look for it on your grocer’s shelves. (Do I sound like a commercial or what)? Anyway, back to the recipe. Using a unbaked pie crust, place 7-10 apples, (cored, peeled and sliced) into a 9″ unbaked pie crust. If using a frozen pie crust, get the deep dish and be sure you place on a rimmed baking tray to bake as it will bubbly over.

Mix 1/2 cup brown sugar, 1 teas cinnamon, 1/8 teas cloves. Sprinkle over apples.

Sprinkle 1 tables water or fresh lemon juice if you prefer over the top of apples.

Crumb Crust:

1/2 sugar

3/4 cup flour

1 stick butter

(I added another teaspoon of cinnamon to this crumb mixture as we love cinnamon)

Mix together the sugar and flour. Cut the butter into the sugar and flour using a pastry blended or 2 forks or food processor until mixture resembles crumbs. Sprinkle over pie.

Bake at 400 for 40-45 minutes. If pie begins to brown to much, cover lightly with foil.

This pie is served every Fall in Pennsylvania  Dutch country. A combination of Granny Smith and red, such as Cortland or Mcintosh works best.

Serve warm with cinnamon ice cream.

Once you serve this, it will become a holiday tradition at your house.

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