Wednesday, November 21, 2012

Dutch Apple Pie

Things have been nuts here. I've been opening course after course which has left me no time, and now that the situation is precarious and less than ideal, posting hasn't happened, although I've really wanted to. Two courses ago, I baked a ton for my soldiers and this pie was the favorite. It was devoured in minutes. I've since made it again, a rare phenomenon, and it was a hit. This recipe comes from A Taste of Home Church Supper Desserts and I must say, that book doesnt disappoint. It's my go to for soldier-friendly recipes that are sure to please. Sure, there are plenty of recipes that call for convenience products but nothing that some homemade replacements cant fix. The recipe is pretty simple. You make one streusel like crust recipe, press most of it into a pie plate. In goes the filling and then the rest of the crust serves as its topping. The filling also is made interestingly. You boil water, sugar and cornstarch and when it's thickened add some chopped apples, some cinnamon and some vanilla. Bake and voila! A perfect fall dessert. It doesnt hurt to serve a la mode, either. Just saying.

Dutch Apple Pie
from A Taste of Home Church Supper Desserts

2 cups flour
1 cup brown sugar
1/2 cup quick cooking oats
150 butter or margarine, melted

2/3 cup sugar
3 tbsp cornstarch
1 1/4 cups cold water
3 cups apples, peeled, cored and cut into cubes
tsp vanilla
sprinkle cinnamon
pinch salt

For the crust, place flour, sugar and oats in a bowl. Pour in the melted margarine and stir until all is moistened.
Press 2/3 of it into a 9 inch pie plate. Set aside the crust and remaining topping. Preheat the oven to 350.
For the filling, place the sugar, water and cornstarch in a small saucepan and bring to a boil. Cook for two minutes or until thickened. Stir in the apples, vanilla, cinnamon and salt.
Pour the apples into the prepared crust,
and top with the reserved streusel.
Bake until the top is golden brown and yummy and the filling is bubbly around the sides. Enjoy!

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