Easter Pie-stravaganza Part Two: Dutch Apple

The hectic weekend along with this annoying cold virus that hit each one of us this past week is taking its toll on me.  *Yawn!*  Even looking at pictures of all the pies I made for Sunday is making me tired...and hungry!

I love Dutch Apple Pie.  I love it's blend of pastry, soft cinnamon-spiked apples and buttery crumble topping.  Mmm squared!  I grew up in the Annapolis Valley, so I think I am morally (and legally?) required to have a few apple recipes up my sleeve.  I am also terribly allergic to apple blossoms...totally unrelated but I find it amusing now that I no longer live there.

My Dutch Apple Pie

1 9" pie crust (unbaked) I used my French Butter Pastry.
7 cups thinly sliced peeled and cored apples (I prefer Gravenstein or McIntosh for almost everything, and this pie was made with local Valley Macs)
3/4 cup sugar
2 tsp ground cinnamon
1 tbsp flour

Crumble Topping:

1 cup flour
1 stick (1/2 cup) unsalted butter
1/2 cup brown sugar
1 tsp cinnamon

Method:

Toss the sliced apples in a large bowl with the sugar, flour and cinnamon, and then pile them into your unbaked pie crust.  Some people (maybe you too) will dot the pie with a tbsp or two of butter at this point, but I always forget and now just resign to leaving it out.

Blend the topping ingredients together with a pastry cutter until it is crumbly and the butter is well distributed.

Spoon it over the pie and press down very lightly, just to nudge it into the apple-y nooks and crannies.

Bake at 425 for 15 minutes, then reduce heat to 350 and continue cooking for 45 additional minutes (1 hour in total).

Enjoy warm or cold, alone or with ice cream, whipped cream or a slice of old cheddar, tea or coffee.  Just enjoy!

Up next:  Chocolate Almond Cookie Pie!!  A pie trifecta.