Twyla Sorrells's Recipe

Dutch Apple Pie

Category: Pies & Pastry

Preheat oven to 375 degrees.

1 pre-made pie crust (Store-bought is fine)
1 1/2 to 2 cups peeled, thinly sliced apples
Use a mixture of varieties, half tart and half sweeter varieties
1 - 2 Tbsp. sugar

Strussel Topping

Butter or otherwise coat the 8 or 9 inch pie plate. Line with cold crust. Set aside.
Peel, core, and slice the apples. Fill the pie crust with enough apple slices to almost fill completely. Leave a little headroom for the Strussel. Sprinkle just a little sugar over the apples, but take care you don't get it too sweet. Remember the topping is 1/3 sugar.
To make the Strussel:
1 cup brown sugar
1/4 cup white or raw sugar
1 cup flour
1 stick butter, softened or cut into small pieces
a pinch of salt (literally just a few grains)
1/2 - 1 tsp. cinnamon, according to taste

Mix all the Strussel ingredients in an electric mixer or food processor to blend completely. It should be the consistancy of cornmeal or just a little coarser than that. The butter should be almost completely blended in.

Gently but firmly press the topping over the apples on the pie.

Bake at 375 for about an hour, or until completely done.

Serve sizzling hot with vanilla ice cream.