DUTCH APPLE PIE

MAKES 1 9-INCH PIE

This is the same recipe as the Lattice Top Apple Pie with the addition of the top crust and cream. It is very rich and scrumptious. The tart apple we use for this and most baking recipes is the Granny Smith. There are others varieties available depending on your location and the season. Check with your local grocer.

INGREDIENTS

8 cups pared, sliced tart baking apples (about 3 pounds apples)

1 cup sugar

2 tablespoons all purpose flour

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon salt

1/2 teaspoon grated lemon rind

2 to 3 teaspoons fresh lemon juice

2 tablespoon butter

Pastry dough for a double crust pie (See Favorite Crust recipe)

1 egg yolk

1 tablespoon water

1/2 cup heavy or whipping cream

Roll out 1/2 of pastry dough and place in a 9-inch pie pan. Preheat oven to 425° F.

Combine apple slices, sugar, flour, cinnamon, nutmeg salt lemon rind and lemon juice in large bowl. Turn into pie plate. Dot with butter.

Roll out remaining 1/2 of pastry dough. Place on top of apples and crimp with bottom crust edge to seal. Cut several slits in top crust. Brush with egg yolk mixed with water. Bake for 35-40 minutes. Enlarge the slits as needed and pour in the 1/2-cup heavy cream. Bake an additional 5 minutes. Remove from oven and cool on rack. Serve warm or room temperature.

Notes: Sometimes, we omit a small portion of the sugar and drizzle corn syrup over the apples before baking.

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