My Dutch Apple Pie

It was a rainy afternoon and on the kitchen counter there was a bowl of apples no one was eating. I had no excuse but to bake a Dutch Apple Pie.

(It would have to be Dutch Apple because I avoid rolling pie crust.)

Here's the recipe:

CRUST

• 2 C. flour
• 1 C. brown sugar
• 1/2 C. quick-cooking oats
• 3/4 C. melted butter (I used 1/4 C. butter and 1/2 C. canola oil)

APPLE FILLING

• 2/3 C. sugar
• 3 tablespoons cornstarch
• 1 and 1/4 C. water 
• 3 heaping cups of peeled and sliced apples
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon

Directions

Mix together the flour, brown sugar, oats and butter (oil); set aside 1 cup for the topping. Press the remaining mixture into a 9 or 10 inch pie plate.

Whisk the sugar, cornstarch, and water in a large saucepan until smooth, then bring to a boil. Cook while stirring for 2 minutes, or until thickened. Remove from heat. Stir in the vanilla, cinnamon, and then the apples.

Pour evenly onto the crust. Top with the remaining crust mixture. Bake at 350 degrees F. for approximately 45 minutes, or until the crust is lightly browned.

Here's the finished product:

Serve warm with ice cream or a slice of cheddar cheese. 

I will be using the same recipe with blueberries, peaches, or maybe even strawberries, or strawberry rhubarb, or...