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Dutch Apple Pie

1 cup all purpose flour
1/2 tsp. salt
1/3 cup plus 1 tbsp. shortening

3 cups sliced,cored granny smith apples
1/2 cup granulated sugar
1/4 cup all purpose flour
1/2 tsp ground cinnamon
1 tbsp. lemon juice

1/2 cup softened unsalted butter
1 cup all purpose flour
2/3 cup packed brown sugar
1 tbsp. granulated sugar

In a medium bowl, mix flour and salt. Cut in shortening until mixture is pea size. Sprinkle with cold water one tbsp. at a time until flour is moistened. Gather pastry into a ball and shape it into a flattened round on slightly floured surface. Wrap in plastic and refrigerate for 45 min. until firm.
Heat oven to 400F. On surface sprinkled with flour, roll out pastry dough into a circle, 2 inches wider than the 9 inch pie plate. Place pastry into pie plate, trimming overhanging edge to 1 inch from rim. Flute edge as desired.
In large bowl, toss filling ingredients mounding apples to center.
In medium bowl, use fingers to mix butter, 1 cup flour and brown sugar until a crumb forms. Sprinkle evenly over pie top.
Bake 45-55 min. or until crust and topping are golden brown.
Transfer to cooling rack.

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