Mamaw Mcgee’s Dutch Apple Pie
10 pounds of apples peeled and sliced paper thin
(Mamaw always preferred Stamen Winesap Apples)
Cinnamon and Sugar – sprinkled over sliced apples
A little lemon juice if the apples aren’t tart enough
a pinch of salt
Crumble topping
4 cups of light brown sugar
1 stick of butter cut into pieces
1 cup flour
USE HANDS TO MIX CRUMBLE TOPPING TOGETHER
Use your favorite crust recipe or you can cheat and use Pilsbury ready crust. (If you use the Pilsbury, let it come to room temp and mush it into a ball and
re-roll it out working in a little extra flour. It will look and taste homemade!
Place crust in a deep dish pie plate (Mamaw always used pyrex plates)
Pre-heat oven to 350 degrees
4 cups of sliced apples per pie. This recipe is enough for 4-5 pies.
Divide crumble topping among pies and top pies
sprinkle cinnamon over crumble topped pies
Drizzle the slightest bit of honey over the pies
Bake at 350 until apples are soft. 45-minutes to an hour.
This pie is best after it has cooled. If you prefer warm apple pie allow to cool and microwave individual slices.
.