Dutch Apple Pie

Original recipe adapted from Redhead Can Decorate

Crust:

  • 1/2 cup canola oil
  • 1/4 cup skim milk
  • 1/2 teaspoon salt
  • 1 1/2 cups all purpose flour

Filling:

  • 5-6 apples pealed and sliced (I used russet apples for this pie)
  • 1/2 teaspoon grated lemon zest
  • 1 teaspoon lemon juice
  • 2 tablespoons flour
  • 1/2 cup sugar
  • 1 teaspoon cinnamon
  • dash of salt
  • dash of allspice

Topping:

  • 1/8 cup sugar
  • 1/2 teaspoon cinnamon
  • 1/2 cup flour
  • 1/4 teaspoon ground ginger
  • 1/4 cup butter or margarine
  • Ice Cream (I served mine with Maple Walnut)

Directions:

  1. Preheat oven to 400.
  2. Mix all Crust ingredients together into a glass pie plate. You can double it (I did not) for an extra thick crust, or if you’re making a traditional apple pie, you would use half for the bottom, and the other half for the top.
  3. Mix with a spoon until you can shape it into a ball with your hands (happens pretty easily and quickly).
  4. Press dough out and up sides of plate with fingers to desired thickness.
  5. Make a pretty crust top with a fork, or pinching it with your fingers. See example here.
  6. Set aside and mix together “filling” ingredients from above in a large bowl.
  7. Pour into crust.
  8. Prepare topping by combining together the Topping ingredients from above. You can use a fork if you don’t have a pastry blender.
  9. When mixture is crumbly enough for you, top the pie!
  10. Bake for 50-60 minutes.
  11. Mine took 50 minutes. (watch closely…put tin foil on edges if they are getting too brown)