Dutch Apple Pie from Pillsbury

I made this last night for friends and thought it was delicious! I did make a few changes, of course. Because I was using really tart Granny Smith apples, I omitted the lemon juice and added vanilla. I also added some pinches of salt here and there.

Preheat oven to 400

Line a 9” glass pie plate with pastry

Filling 

6 cups peeled, sliced apples (I used 4 large Granny Smiths)

1/3 cup sugar

3 tbl flour

1 tsp cinnamon 

1/4 tsp salt

1/8 tsp nutmeg

1 tbl lemon juice (I subbed 1 1/2 tsp vanilla)

Topping 

1/3 cup butter 

3/4 cup flour

3/4 cup brown sugar, packed 

Pinch of salt

In large bowl, toss Filling ingredients until evenly coated. Spoon into crust-lined pie plate, pressing down gently on filling to level and compact it.

Melt butter for topping in microwave and stir in flour and sugar (should be crumbly and lumpy). Cool in refrigerator. Sprinkle onto pie filling, breaking up any large clumps and pressing down gently. 

Place pie plate on a cookie sheet lined with aluminum foil or a silpat, and bake 45-55 minutes or until apples are tender when pierced with a fork. If the top starts to get too brown, loosely cover the pie with aluminum foil.  Remove and let cool on a rack at least 4 hours before cutting. 

[email protected] (Kathy R)

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