Nothing humble about eating this pie!
Dutch Apple Pie
- 1 1/4 cup all purpose flour
- 1/4 lb. lard
- 1/2 tsp. salt
- 1/4 cup cold water
- 4-5 large apples peeled, thinly sliced
- 1/4 cup light brown sugar
- 1/2 tsp. cinnamon
- pinch of nutmeg
- !/4 cup light brown sugar
- 1/4 cup granulated sugar
- 3/4 cup all purpose flour
- 7 tbsp. butter softened
In a medium sized bowl mix flour and salt together. Thinly slice the lard on top of the flour. Cut the lard into the flour with a pastry cutter. Gradually sprinkle in the cold water until the dough begins to ball up.
Dust your hands well with flour. Form the dough into a ball and then flatten it out a little onto a lightly floured surface.
Roll the dough out in several directions until it is slightly larger than your 9" pie plate. Roll the dough onto the rolling pin and center it over the pie plate.
Cut the excess dough off the pie plate and set the pie shell aside.
Preheat oven to 400° F. Place half of the sliced apples in the pie shell and sprinkle with 1/2 of the brown sugar and cinnamon. Repeat with the remaining sliced apples, brown sugar, and cinnamon. Top off with a light sprinkle of nutmeg.
In a medium mixing bowl combine the flour and the sugars together. Cut the butter into the mixture with a pastry cutter until it crumbles up.
Spread the mixture evenly over the apples. Bake 35 to 40 minutes. Serve with salted caramel or vanilla ice cream while the pie is still warm.
This recipe works well with Fuji or Granny Smith apples. And don't forget the salted caramel ice cream.
Did You Know: Oliver Cromwell banned the eating of pie in 1644, declaring it a pagan form of pleasure. For 16 years pie eating and making went underground until the Restoration leaders lifted the ban on pie in 1660. I don't know about you but I'm with the pagans on this one.