Birthday Pie!

Today is my older daughter's birthday. Unfortunately she has to work today, so we are planning a family celebration tomorrow. I asked what she wanted for dessert and she voted for Dutch Apple Pie.

 

So what makes an apple pie "dutch"? I don't know where the expression came from, but a Dutch Apple Pie does not have a top crust. Instead, there is a layer of streussel topping. (Hmmm, so maybe the "Dutch" is actually "Deutch"). Anyhow, here is the recipe for Beth's birthday pie:

 

Cinnamon-Brown Sugar Dutch Apple Pie

Pastry for a single-crust 8-inch pie

Filling:

1/2 cup brown sugar

1/2 tsp. nutmeg

2 teaspoons cinnamon

1/4 cup flour

6 cups sliced Granny Smith apples

 

Mix the sugars, spices, and flour in a large mixing bowl. Add the apple slices and toss to coat the apples slices evenly with the sugar/flour mixture. Let sit for about 20 minutes or until the apples begin to release their juices and the sugar/flour mixture becomes moist.

Mound the apples in the bottom of a pastry-lined 8-inch pie pan.

Topping:

1 cup flour

1/2 cup butter

1/2 cup brown sugar

 

Combine the flour, butter, and brown sugar in a small mixing bowl until crumbly. Evenly distribute over the top of the pie filling.

Place the pie on a pizza pan or cookie sheet to catch any drips of spillovers.
Bake in a preheated 425 degree oven for 45 minutes.

Cool in a draft-free place.