Wednesday, October 23, 2013

Dutch Apple Pie

This recipe has been with my family for over 14 years. My mom and I found it in an old Taste of Home magazine when I was still in high school. We added some cinnamon to the original recipe and it has become a favorite go-to pie recipe. I even entered it in a pie baking contest and won top honors with this recipe. 

2 cups flour
1 cup brown sugar
1/2 cup quick cooking oats
3/4 cup butter, melted
2/3 cup sugar
3 Tablespoons cornstarch
1 1/4 cup cold water
3 cups peeled, diced apples
1 teaspoon vanilla
1 teaspoon cinnamon

Mix flour, brown sugar, and oatmeal in a bowl. Cut butter in with a fork. Set aside 1 1/2 cup of mixture to be used as the topping. Press the remaining mixture in the bottom of a pie plate. 

In a saucepan, mix water, sugar, and cornstarch with a wish. Let the mixture boil and simmer until thickened, stirring continuously.  

Meanwhile, peel and dice 3 cups of tart apples. 

When cornstarch mixture is thickened, remove from heat. 

Add 1 teaspoon cinnamon and 1 teaspoon vanilla. 

Add apples to the filling. 

Pour apple filling into crust. 

Top with remaining 1 1/2 cups crumb mixture. 
Bake at 350 degrees for 40-45 minutes. 

The ingredient list above is for a 9 inch pie plate. However, this pie will run over if it is filled too full. I have a large deep dish pie pan that I make this recipe in. If you have a pan similar to the one in the picture, you will need to make more filling: 1 1/3 cup sugar, 2 1/8 cups cold water, 4 1/2 Tablespoons cornstarch, 4 1/2 cups apple, 1 1/2 teaspoons vanilla, and 1 1/2 teaspoons cinnamon. This size will take about 50 minutes to bake.