DEEP DISH DUTCH APPLE PIE

DEEP DISH DUTCH APPLE PIE

"Good apple pies are a considerable part of our domestic happiness."

~ Jane Austen

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(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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