Dutch Apple Pie

[Mommom]

Dutch Apple Pie

Adapted from McCall's Cookbook

9-inch unbaked pie shell

Topping:
2/3 cup sifted all-purpose flour
1/3 cup light brown sugar, firmly packed
1/3 cup butter or margarine

Filling:
2 lb tart cooking apples (around 8?).  I recommend Stamen Winesaps from Fifer Orchards
1 tablespoon lemon juice
2 tablespoons flour
3/4 cup granulated sugar
Dash salt
1 teaspoon cinnamon

1.  Prepare (or thaw) pie shell (I recommend Mrs. Smith's DeepDish.)  Refrigerate until used.
2.  Make topping:  combine flour and brown sugar in medium bowl.  Cut in butter, with pastry blender or two forks, until mixture is consistency of coarse cornmeal.  Refrigerate.
3.  Preheat oven to 400F.
4.  Make filling:  Core apple, and pare; thinly slice into large bowl.  Sprinkle with lemon juice (to prevent browning).
5.  Combine flour, sugar, salt, and cinnamon, mixing well.  Toss lightly with apples.
6.  Turn filling into unbaked pie shell, spreading evenly.  Cover with topping; bake 40 to 45 minutes, or until apples are tender.
Serve with vanilla ice cream.  Makes 8 servings.