Dutch Apple Pie

Fall is in the air...and apples are wonderful this year.   Nothing says Fall like a Dutch Apple Pie.

Ready for the Oven

I always bake fruit pies on a rack with a parchment lined baking sheet.   You will thank yourself later if the pie should boil over and burn to your best baking sheet.  

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Dutch Apple Pie

Pies

1 9 inch pastry; deep dish

5 1/2 c Granny smith apple; peeled, cored

1 tb lemon juice

1/2 c sugar

1/4 c brown sugar, packed

3 tb cornstarch

1/2 ts ground cinnamon

1/4 ts nutmeg

  Crumb Topping:

1/2 c flour

1/2 c coconut

1/2 c sugar

1/4 c brown sugar

1 ts baking powder

1 ts baking soda

1/2 c butter; melted

  Smuckers Butterscotch Topping; or home prepared

Preheat oven to 375F.

Fit pie crust into pie plate. In a large bowl, mix sliced apples, lemon juice, both sugars,cornstarch, cinnamon and nutmeg. Pile into crust. Take a little time to fill all the nooks with apple slices. You don't want this to bake and collapse without any filling.

Prepare topping: In a medium bowl, combine flour, coconut, sugar, brown sugar, baking powder and baking soda. Melt butter and pour over top of mixture. Combine until crumbly but DO NOT pack the ingredients. Keep it light and fluffy. The addition of the baking powder and soda keeps the clumps expanded. Sprinkle crumbles evenly over apples.

Bake for 50 minutes.

Remove from oven when golden brown...let cool for two hours on rack.

Warm Butterscotch Ice Cream topping in hot water for ten minutes. Slowly dribble topping over Crumb Topping. Serve with your choice of ice cream, if desired.

Notes:  ©WHStoneman

Yield: 8 servings

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Ice Cream anyone?  

Bon Appétit

and 

Enjoy YOUR Wonderful World!