Content ID

294834

Award-winning Dutch Apple Pie

Shelby McCreedy's grandmother told her the simple secret to pie baking. "Don't get fancy," she would say. "It doesn't have to be pretty to taste good. When you make something, you eat it whether it comes out the way it was supposed to or not!"

That's great advice, but McCreedy made sure her recipe for Grandma's Dutch Apple Pie was both delicious and attractive. McCreedy was one of three prize winners in a recipe contest at the Iowa State Fair. 

Grandma's Dutch Apple Pie

Shelby McCreedy, Atlantic, Iowa
Prep: 40 minutes
Bake: 1 hour

1 cup all-purpose flour
1/2 teaspoon salt
1/3 cup shortening
1/2 teaspoon vinegar
1 egg yolk
2 to 3 tablespoons milk
1 cup all-purpose flour
1/2 cup packed brown sugar
1/2 cup butter
4 cups sliced, peeled apples (such as Granny Smith)
1 cup granulated sugar
3 tablespoons all-purpose flour
1/4 teaspoon ground cinnamon
1/8 teaspoon salt

Step 1: Preheat oven to 350° F. In a medium bowl combine the first 1 cup flour and the 1/2 teaspoon salt. With a pastry blender or two knives, cut in shortening until mixture resembles coarse crumbs. Add vinegar and egg yolk. Add enough milk to moisten dough. Form into a ball; wrap and chill 30 to 60 minutes. On lightly floured surface roll pastry from center to edges to form a 12-inch circle. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate without stretching it. Trim pastry 1/2 inch beyond edge of pie plate; fold under extra pastry. Crimp edge as desired. Set aside.

Step 2: For streusel, in a medium bowl combine 1 cup flour and the brown sugar. With a pastry blender, cut in the butter until mixture resembles coarse crumbs. Set aside.

Step 3: In a large bowl combine apples, granulated sugar, 3 tablespoons flour, cinnamon, and 1/8 teaspoon salt. Transfer apple mixture to pastry-lined pie plate. Sprinkle evenly with streusel. Place on baking sheet. Bake for 1 hour. Cool on wire rack. Makes 8 servings.

Nutrition facts per serving: 473 cal, 21 g fat, 56 mg chol, 280 mg sodium, 69 g carbo, 2 g fiber, 4 g protein.

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