Friends and Family Dutch Apple Pie

This recipe is a combination of some of the best bakers I have ever known! That's why I call it Friends and Family Dutch Apple Pie. The crust recipe is from my sweet little Great Aunt Claire, who passed away recently at 96 years of age. The filling is from Elsie, the wife of one of my father's and grandfather's long-time friend, Stanley. And the dutch topping is from my mother-in-law, Dolores. I hope you enjoy this tried-and-true combination from a trio of great bakers!

Aunt Claire's Pie Crust recipe (makes 2)

1 1/2 C flour
dash of salt
2/3 C Crisco
6 T ice cold water

Mix flour and salt. Cut in crisco to resemble coarse crumbs. Add water, 1 tablespoon at a time until moistened. Mix with fork. Form dough into two discs, wrap in wax paper and chill for 1/2 hour. Roll out one dough to 1/8" thickness to fit a 9" pie pan. Place in pan and crimp edges. Set aside. Freeze 2nd dough or use for another pie.

Elsie's Apple Pie Filling

1 C Sugar
2 T Flour
1/2 tsp. cinnamon
1/4 tsp. salt
1/4 tsp. nutmeg
5 C (heaping) thinly sliced apples
1 tsp. lemon juice
9" pie crust

Combine first 5 ingredients. Toss apples with lemon juice, add to flour mixture and mix until apples are coated. Pour into pie crust. Top with crumb topping.

Dolores' Crumb Topping

3/4 C brown sugar
1 1/2 C flour
3/4 C butter
1 1/2 tsp. cinnamon

Mix flour and brown sugar. Cut in butter to resemble coarse crumbs either lightly with your fingertips or by using a pastry blender until mixture gets crumbly. Do not overwork or the butter will begin to melt with the warmth from your fingers. Cover the top of the pie completely with the crumbs, getting to all the edges.

Bake at 375 degrees for 60 minutes. Cover the edges of the crust with foil or pastry shield if it begins to get dark. Pie is done when top is lightly browned and apples start to bubble slightly. Serve warm or cold, with whipped cream or ice cream.

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